Pineapple Cherry Dump Cake -Guest Post from Jodi Ambrose

Can you believe Labor Day is just three days away? I can’t even believe school started already, much less Fall is right around the corner. Ugh, just about the only thing I like about fall is pumpkin. Never mind, forget that, let’s talk about Labor Day cookouts! A few days ago my friend Jodi shared her mom’s recipe for Macaroni Salad here, and she’s back today with another recipe. I have to admit I’ve never made a dump cake in my life, but this sounds good and REALLY easy! I would love it if you would check out Jodi on Jodi Ambrose Blog but I have to warn you, she’s kind of racy, and funny! She’s not a food writer, either, well minus the fact that she wrote a  cookbook ;). That two of my recipes are in, and I love the title of, Darn Good Eats: The Cookbook for Creative Chefs and Reluctant Cooks. Randomly, most days I’m both! I’ll leave you to Jodi now, enjoy!

 

 

Those of you who know me, know that while I have a million great recipes, most of them are too complicated for me to make—so I rely on the hubby to cook them.

Alas, this one even I can make. Anyone could make it. I mean that seriously. If you blindfolded yourself and tied one hand behind your back, and had 4 shots of vodka, you could still easily make this and not mess it up. Hence why it is the perfect recipe for me!

Again, this is one of mom’s recipes. She’s always been the most amazing cook so I’ve pilfered quite a few from her over the years.

I hope you love this as much as I do.

Mom’s Pineapple Cherry Dump Cake

(Though it should be called “Goodies swamped in butter” as that may be a more accurate title!)

 

 

Image credit Tammille Tips

The list of yum yums:

One 18- to 20-ounce can of cherry pie filling—the extra cherry kind if possible
1 – 1½ sticks of butter
One 20-ounce can of un-drained pineapple rings
1 box of yellow cake mix

Dumping it all together:
Preheat the oven to 350 °F.
Butter the bottom and sides of a 9×13 glass dish.
Place a single layer of pineapple rings on the bottom of the dish and pour the juice over the pineapple.
Pour the can of cherry pie filling on top of the pineapple and spread so the cherries are distributed evenly.
Pour the dry yellow cake mix over the pineapple and cherries and level it out. Don’t mash the cake mix, just gently level it out and make sure it’s evenly dispersed.
The take a stick or stick and a half of butter, slice it into 1/8-inch thick slices and put it over the entire cake top about an inch apart.
Bake at 350 °F for about an hour or until the top is crispy brown.

I can’t even begin to describe how tasty this cake is. And seriously, have you ever read an easier cake recipe? It’s even easier than boxed cake. I would serve this cake to a chef. A president. A Nobel Prize winner. There is no shame in serving this cake to anyone and everyone. It may have taken you 3 minutes to make it, but no one would ever guess that in a million years. It is absolutely fantastic.
I hope you love these two recipes. They’ve been staples in my home for many decades and are always crowd favorites. Plus, they are super easy and don’t take much time, which gives you just that much more of your weekend to enjoy spending with friends.
One final thing: A HUGE, heartfelt thanks to Bernadette for inviting me to write a guest post for her amazing blog! I love her recipes and her! She’s always such a bright spot for me and I’ve made quite a few of her delicious concoctions (well, the hubby has made most of them!) and have loved each and every one of them.
I’m delighted to be able to share two of my favorite family recipes with her wonderful readers.
Take care and enjoy the yum yums!
Jodi Ambrose
www.jodiambroseblog.com
www.jodiambrose.com

DISCLAIMER: This recipe is credited to Jodi Ambrose (and her mom, of course!). The photo is credited to Tammilee Tips due to Jodi’s camera not working. Rants From My Crazy Kitchen makes no claim to the photo.