So what was I saying? Oh yeah, my obsession. Well, other than my obsession with using up all the accumulated boxes of cake mix in my house, I am also obsessed with the taste of canned cherry pie filling. I love it. I don’t know what it is, but I do.
Now, do I enjoy home made cherry pie filling? Of course. But not as much as canned. There I said it. Now please, don’t send me a million cherry pie filling recipes….I already have a million.
I just love the canned. Enough said. I especially love it over New York Cheesecake. But I don’t have time these days to make cheesecake, so this will have to do.
Now this recipe is something lots of people have done and it’s called something different everywhere. It’s Dump Cake, it’s Crunch Cake….it’s add whatever filling you want cake….so let’s call it Cherry-Pineapple Cinnamon Crunch Cake.
I love it.
It takes zero kitchen skills and minutes to make…so what are you afraid of? Cherry pie filling? Come on, get over it.
Let’s make it together…
Here’s what you will need: Yellow cake mix, cherry pie filling, crushed pineapple, butter, cinnamon and walnuts.
Pour one can of crushed pineapple with juice into the bottom of a 9 x 13 pan and spread evenly. Pour one can of cherry pie filling on top of the pineapple and spread evenly as well.
Sift one box of yellow cake mix evenly over the cherry-pineapple mixture.
Slice one stick (1/2 cup) of cold butter into pieces and place on top of the cake mix.
Cover the top with 1 cup of chopped walnuts and enough cinnamon until you feel it’s enough.
Place in a 350 degree oven for 45 minutes. Cherry pie filling will be bubbling out the sides and nuts will be lightly browned.
It will look like this out of the oven.
I’m pretty sure I burned my tongue on a piece from here. I couldn’t wait another minute to have a bite.
Serve warm or at room temperature. However, I think warm is superior.
I’m thinking whipped cream would be a good idea here. Next time I guess.
Cherry-Pineapple Cinnamon Crunch Dump Cake
1 Box Yellow Cake Mix
1 can crushed pineapple, undrained (in syrup)
1 can cherry pie filling
12 tablespoons butter, cut into pats
1 cup chopped walnuts
Ground cinnamon, as much as you want
Pour one can of crushed pineapple with juice into the bottom of a 9 x 13 pan and spread evenly. Pour one can of cherry pie filling on top of the pineapple and spread evenly as well.
Sift one box of yellow cake mix evenly over the cherry-pineapple mixture.
Slice cold butter into pieces and place on top of the cake mix.
Cover the top with 1 cup of chopped walnuts and enough cinnamon until you feel it’s enough.
Place in a 350 degree oven for 45 minutes. Cherry pie filling will be bubbling out the sides and nuts will be lightly browned.
Serve warm or at room temperature.