Peanut-Free, Nut-Free Dump Cake Recipe

Almost a decade a go, a dear friend gave me the most delicious recipe that is one of my family’s still today.  It’s my go to dessert when I want something a little different that is fast, easy, and allergy-friendly.

Steph’s Dump Cake

  • 1 can of cherry pie filling
  • 1 can (20 oz) of pineapple tidbits
  • 1 box of yellow cake mix (I use Betty Crocker or Pillsbury)
  • 1 cup butter
  • Pint of Blue Bell’s vanilla bean ice cream (optional)
  • Preheat oven to 350 degrees.  Grease a 9″x9″ baking dish and then layer the can of pineapple tidbits, then the cherry pie filling, and then sprinkle the cake mix over top of the cherry mixture.  Now take 1 cup of butter and cut into bite-size pieces and dot the top of the cake mix with these slabs of butter.  Bake for 30-35 minutes.  Enjoy!  This yummy treat tastes fabulous with a dollop of vanilla bean Blue Bell ice cream on top.

I’ve also been known to substitute regular cake mix with Betty Crocker gluten-free yellow cake mix and no one ever notices the difference!  If you’re feeling extra creative in the kitchen, I’m sure this dish would work with a variety of fruit combinations!


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