Cherry Dump Dessert

...as opposed to Cherry Dump Desert, which would be rather gritty. Blek. 

There—you got a little grammar to tide you over. :)

My hiatus is almost over. (Were those cheers or boos I heard? ...maybe a mixture of both. o_0) 

I'm launching another pre-written post to let you know I'm still around, and to give you a heads-up. 
The fun and talented Carol Kilgore will be visiting Monday with a guest post. She's got something really special planned. You won't want to miss it. ;)

Today, I'm letting you in on an easy-but-yummy recipe the whole family loves.  *I* love it because everything but the butter is shelf stable, making this a recipe I can throw together on short notice.

To make Cherry Dump Dessert, you'll need:



2 cans cherry pie filling (the kind with extra fruit works best)
1 20-oz. can pineapple tidbits or chunks, do *NOT* drain
1 yellow cake mix (unprepared)
1 1/2 to 2 sticks butter
13 x 9 glass baking dish
Small knife

Directions:
Preheat your oven to 350*F. (I coat my baking dish with nonstick spray, but you probably can skip that step if you want.) Dump both cans of cherry pie filling in the dish and spread into an even layer with a spoon.

Next, open pineapple and pour as evenly as possible on top of the cherries, JUICE INCLUDED - DON'T DRAIN.

Once that's done, open the cake mix and sprinkle it as evenly as you can on top of the fruit mixture and gently level it with your hand.

Last, open your sticks of butter and cut 1/4-inch-thick pats with a paring knife. Lay them in rows on top so that they cover as much of the cake mix as possible. There will be small gaps between the rows, but if you have any large ones, you'll end up with dry spots of cake mix. Use more butter if you have to.

Now bake this for about 45 minutes to 1 hour. Again, I'm giving you a range because my oven tends to cook cool. It's done when it's bubbling and the cake mixture is beginning to turn a golden brown.

Cool a little bit, then serve hot or warm. (It's even good cold out of the fridge the next morning. LOL) You can try variations, like serving with a scoop of vanilla ice cream on top. (Yum!) I've speculated that a devil's food cake mix might be good in place of the yellow, but I haven't tried that yet.

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Lisa Regan is having a blog hop to celebrate 
the release of her next book, Aberration. 
For more info, click here.

Thanks for visiting.
See you Monday.  :)