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What’s Cookin’ in the Parsonage?

Hold your horses.  I have an absolutely delicious and oh, so simple recipe for you.  A friend brought this by last week.  Look…

Do you see that cherry filling oozing out of the side of the crust?  Oh. my. goodness.  This was the best stuff! Then when I looked up the recipe, I was blown away!  Only 5 ingredients that you literally “dump” into the baking dish – you don’t even have to stir it!  It doesn’t get any easier, friends!  But don’t let the simplicity fool you – this is a deadly dessert.  I didn’t add ice cream, but a scoop of vanilla on top of this would be heaven!

CHERRY PINEAPPLE DUMP CAKE

1 can (16 oz.) crushed pineapple
1 can (20 oz.) cherry pie filling
1 pkg. yellow cake mix
1/2 to 2/3 c. chopped nuts
1/2 c. butter

Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 350 degree oven 1 hour.

What a great idea to keep these ingredients on hand for a simple “go-to” dessert!  Do you have a recipe that you rely on?  What is it?

From my parsonage kitchen,

7 thoughts on “What’s Cookin’ in the Parsonage?

  1. Rebecca, I'm sure you could leave out the nuts without it effecting the recipe. Apple would be yummy, but I'm not sure pineapple would be a good flavor with it. It would need some liquid to replace the pineapple juice, however.

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  2. Denise,
    Had to tell you thank you for this receipe. I tried it tonight and John and his mom and my sister-in-law loved, loved it. Fixed baked ham, mash potatoes and spinach salad with feta cheese, almonds and dried cherries w/ balsamic vinegar dressing. Scrumptious! This meal was a real winner.
    Love ya girl!

    Like

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