Serves: 5
Total Calories: 283
Combine cake mix and butter until crumbly. Stir in pineapple and pie filling. Pour into greased oblong pan. Bake in 350° oven for 35 minutes. Sprinkle with nuts; bake 15 minutes longer.
Editor's Extra: Some ovens bake “hotter” than others, so “top test” cake with your finger—should leave just the slightest indention. Another “done” clue is a slight browning around the edges with the cake slightly leaving the sides of the pan. And the toothpick “straw” test comes out of a cake middle with no “clumps” of cake on it. I’m more partial to under than overdone—dry cakes are no-no’s! Moist is marvelous! I like to check cakes a few minutes earlier than the specified time.
This Dump Cake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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