FRUIT-FILLED CAKE (AKA DUMP CAKE!)

Photo by Helen (#1) C.
Adapted from facebook.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 21-oz. can blueberry or cherry pie filling

  • 20-oz. can crushed pineapple

  • 18 1/2-oz. pkg. yellow cake mix

  • cinnamon

  • 1

    stick (1/2 cup) butter, straight out of the refrigerator

  • 1

    cup chopped nuts, optional

Directions

1 Grease the inside, bottom, and sides of your slow cooker with cooking spray. 2 Use a safety can opener to open the blueberry, or cherry, pie filling and the crushed pineapple. Using a rubber spatula, scrape the pie filling into the greased slow cooker. 3 Scrape the crushed pineapple on top of the pie filling. Be careful not to mix the layers. 4 Sprinkle the dry cake mix on top of the pineapple. Do not mix the layers. Sprinkle the top of the cake mix with cinnamon. 5 Using a kitchen shears, carefully snip the butter into small pieces. Sprinkle these pieces on top of the cinnamon-covered cake mix. 6 Top the Cake with nuts if you wish. Do not stir! 7 Cover your slow cooker. Cook on High for 2-3 hours. 8 After 2 hours, use a potholder to remove the slow cooker lid. Carefully stick a toothpick into the center of the cake topping and pull it out. If the toothpick looks wet, the Cake needs to keep cooking. If it has some dry crumbs on it, it’s finished cooking. 9 If the Cake needs to cook longer, test it with a toothpick every 15 minutes until it’s done. 10 Let the Cake cool until it’s either warm or room temperature. Then it’s ready to eat.

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