Peach Pineapple Dump Cake with Walnuts

Photo by Susan M.

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Non-stick cooking spray

  • 2

    tablespoons all-purpose flour

  • 20 ounce can crushed pineapple

  • 21 ounce can peach pie filling

  • 15.25

    ounce to 18 ounce package classic yellow cake mix

  • 1/2

    cup water

  • 1 1/2

    cups chopped walnuts

  • 1

    stick of butter (8 ounces), cut into 16 cubes

  • 1/2

    gallon vanilla ice cream

Directions

Preheat oven to 350 degrees F. Spray 9" x 13" baking dish with non-stick cooking spray; sprinkle with flour to coat. Open cans and pour pineapple (juice and all) and peach pie filling into prepared baking dish. Swirl the fruit with a spoon to combine, but don't over mix. Pour dry cake mix evenly over top of fruit. Sprinkle water over top of cake mix. Scatter walnuts on top of cake mix followed by cubes of butter, dotting them all over the dump cake. Set baking dish on a baking sheet (to prevent spills) and place in preheated oven. Bake for one hour and then check your cake; it should be golden brown and bubbly. Remove from oven and serve warm topped with a scoop of vanilla ice cream. Notes Every oven is different so this could take longer than one hour to bake. The "test" is that the cake be golden brown, with very little dry cake mix "patches" scattered about. The edges of your cake will be bubbly.

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