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Hubby’s Favorite Dump Cake
I can make my husband the fanciest cake around, with ganache and fondant and painstaking attention to detail, but I think he’ll still love this one the best. I think it’s the combination of textures that he loves—the smooth, juicy fruit paired with the nutty crunch of the almonds.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Bakery
Ingredients
Scale
- 1 (20-ounce) can crushed pineapple with juice
- 1 (21-ounce) can cherry pie filling
- 1 teaspoon rum extract
- 3/4 cup chopped almonds
- 1 (15.25-ounce) box yellow cake mix
- 8 tablespoons (1 stick) unsalted butter, cut into cubes
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9 × 13-inch baking dish.
- Spread the crushed pineapple in the baking dish, then spread the cherry filling over the pineapple. Sprinkle the rum extract over the cherry filling. Sprinkle 1/2 cup of the almonds over the filling. Sprinkle the cake mix evenly over the nuts and then arrange the butter cubes on top. Sprinkle with the remaining 1/4 cup almonds.
- Bake for 25 to 30 minutes or until the cake is golden brown.
- Serve warm with vanilla ice cream or whipped cream.
