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Cherry Pineapple Cabana Cake (Dump Cake)

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  • Cakes & Pies
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    Servings
    12

Ingredients

  • 1 20-ounce can crushed pineapple in juice (do not drain)
  • 1 21-ounce can MUSSELMAN’S® Cherry Pie Filling
  • 1 18.25-ounce package yellow cake mix
  • 1 cup butter or margarine, melted
  • 1 7-ounce bag coconut, shredded
  • 1 cup macadamia nuts, chopped

Directions

  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then MUSSELMAN’S® Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.

  3. Step 3
    Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.

  4. Step 4
    Bake for 50 to 60 minutes or until brown on top and bubbly.

  5. Step 5
    Let cool 30 minutes. Serve warm or cooled.

To make this, you’ll need:

Musselman’s Cherry Pie Filling, 21 oz.

Musselman's Cherry Pie Filling, 21 oz.

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What others are saying about this recipe

  1. Dee Ward says:
    May 25, 2019 at 3:29 pm

    Baked this. Family loved it. Going to make another. Thanks.

    Reply
  2. Carol says:
    September 28, 2022 at 12:05 pm

    Make this

    Reply

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