26 June 2014

Delectable Dump Cake (Is it a Southern Thing?)

I don't know why, but I equate Dump Cake with the South. So imagine my shock and surprise when I discovered my southern born B had never heard of it, let alone tasted it.

I'm not quite sure what brought on the recent desire for Dump Cake to begin with. I remember reading a post about it online, then a few days later it was mentioned in my vicinity off-line. I guess I took that as a sign from above. Must. Make. Dump. Cake.

Dump cake also brings back memories.  Grandma Logue used to make it for us, and I bet it had been twenty years or more since my last bite.

Dump Cake as it is traditionally prepared, unfortunately, is not good for you. Don't worry, I didn't let that tidbit stop me. Yet I was feeling extra bummed about "dumping" a box of chemical-laden cake mix on top of my canned fruit. So I searched around for a recipe, and made my own. There! Now I feel a little better. (I really wanted to make my own cherry pie filling, but I just couldn't bring myself to pay the price for fresh cherries. I know they're going to be on sale soon, so I've put canning some for next time on my to-do list!)

The topping also includes a couple of cups of chopped pecans. I was able to use my chopping gadget to make quick work of some pecan halves my grandmother gave us. In fact, she's been supplying us with pecans for years.

I remember, when I was a kid, having to go to the tree in her backyard and pick them up off the ground. And I remember her and Grandpa sitting in the living room with a bowl full each, cracking them open.

Ready for the recipe, yet? Don't worry. I won't leave you hanging in suspense much longer.  ;-)

Delectable Dump Cake

Delectable Dump Cake


  • 1 (21 oz.) can cherry pie filling
  • 1 (20 oz.) can crushed pineapple, with juice
  • 2 full cups homemade yellow cake mix (or 1 box store bought)
  • 2 sticks unsalted butter, melted
  • 1 tbsp pure vanilla extract (make your own!)
  • 2 cups chopped pecans


  1. Preheat oven to 350 degrees. Coat 9x13 pan with non-stick spray.
  2. Dump pineapple and cherry pie filling into pan. Swirl together and spread evenly over bottom of pan.
  3. Dump and spread yellow cake mix evenly over top of fruit.
  4. Dump and spread chopped pecans evenly over top of cake mix.
  5. Mix vanilla in with melted butter, and pour evenly over top of pecans.
  6. Bake for 45 minutes to 1 hour. (Mine took 55 minutes.)

Shared at All Things Thursday, Fabulously Frugal Thursday, Four Seasons Blog Hop, Thrifty Thursday, Thriving Thursday, and some of these other fine hops.

I was Featured!


  1. Hi Stephanie,

    Thank you for sharing this link on our Thrifty Thursday linky party! We loved your recipe and so we featured this post this week. Come on by and link up again this week and see your feature (at TheThriftyCouple site ;)). Thanks!


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