Cherry dump cake

Name: Cherry dump cake
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 42 oz Cherry pie filling; 20 oz Crushed pineapple; 15 oz Yellow cake mix; 12 tbsp Butter; 4 oz Pecans; 1 quart Vanilla ice cream

Four ingredients, no mixing bowl, five minutes of work.

How many people are eating

Written for 8. Everything below is scaled to 8.

What goes on the list — untick anything you have

42 oz Cherry pie filling(two cans)
20 oz Crushed pineapple(in juice, undrained — this is the liquid the cake mix needs)
15 oz Yellow cake mix
12 tbsp Butter
4 oz Pecans
1 quart Vanilla ice cream

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 50 minutes

Spread the pineapple with its juice in a 9×13 dish, then the cherry filling over it.
Scatter the dry cake mix evenly over the top. Do NOT stir it in — the dry powder is what forms the crust.
Slice the butter thin and cover as much of the surface as you can. Any dry powder left uncovered stays powdery, so be thorough.
Scatter the pecans over and bake at 350°F for 45 minutes until bubbling at the edges and golden on top.
Serve warm with ice cream.

Amounts are on the list above — they change with the number of people; the steps do not.

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