There are some of you who stop reading when you know it is a recipe.  But not too fast you non-cooks.  This recipe is for you.  It is so easy.  Anyone can do it.  After all it is a DUMP CAKE, you just dump the ingredients into a pan, bake, and enjoy.

Except for being one of the easiest desserts you will ever bake, this cake (cobbler) has no redeeming factors. (Dedicated cooks will excuse themselves at this moment.)

Dump Cake is made with fruit that has been processed, sweetened, and probably filled with other chemicals that are BAD.  Then it uses a cake mix.  For shame!  Those two words can send some foodies into absolute tremors.  Next comes the butter.  Not just a little butter, but two sticks of the rich yellow bars of fat.  Perhaps there is slight redemption in that it also includes pecans (the State Nut of Texas) that add a little protein, and flaked coconut.  Well, the coconut might not count since it is sweetened.

For all the negatives, this is one delicious cake (cobbler), and back in the day it was a staple at every Baptist covered dish supper. (At least in Andrews, Texas)  This was one of my mother’s go-to recipes, and it always got rave reviews.

I am not proud.  I like this cake (cobbler), and I want to share the recipe.

To begin:  Dump the bright read and glistening cherry pie filling into a 9X13 inch pan.  Use pie filling – NOT the dark sweet cherries in syrup.

Next, dump in the undrained can of crushed pineapple.   The cherries and pineapple are happy together.  Trust me on this!  

Stir the cherry pie filling and crushed pineapple together until they are well mixed.  Now they are really happy!

Then it is time for more dumping.  Take the  c*** m** and sprinkle it evenly over the cherry pie filling/crushed pineapple mixture.

Keep sprinkling you have used the entire box of dry c*** m**.  Don’t worry about the chunks of c*** m**, they will be just fine.

Butter lovers unite.  The two sticks of butter is for you.  Slice the butter into thin pats, and place them on top of the cake.  I like to be neat with the butter so that the entire cake is covered.

Sprinkle on the chopped pecans, and then sprinkle on the coconut.  As you can see, I almost forgot to take a picture of the nuts.

That is it.  When you have sprinkled the coconut over the pecans, you are ready to bake this beauty.  There are other recipes that do not add the pecans and coconut, and you certainly can omit them.  BUT, I do think the pecans and coconut is what sets this recipe apart from other Dump Cakes.  Bake the cake in a 325F degree oven for an hour.  Your home will smell fabulous.

Sweet Mother of Pearl.  Just look at this beauty.  Toasted pecans and coconut – how wonderful!

Just wait until you dip into the cake.  Under the coconut and pecan topping is the delicious cherry/pineapple mixture.  It is divine!  Honestly this is more like a cobbler than a cake, but we will stick with the original title and call it a Dump Cake.

There is no need to show restraint at this point – You might as well indulge yourself, and add a scoop of Blue Bell Homemade Vanilla ice cream   That is what I did.  Be still my heart.  I like it.  I love it.  I think you will too.

Blessings to you and yours,

Maurine Galloway share this recipe with my mother for her cookbook A+ in Cooking.  Click HERE to read how Mother collected recipes from the families of former students and combined these recipe into a fantastic cookbook.  In the A+ in Cooking Project, I am sharing recipes that were shared with her.  These vintage recipes are delicious family favorites.  Enjoy!