Dump Cake

I've been having one of those weeks. The kind where I'm tired and irritated with everything and everyone. So, tonight when I got home from work, after I managed to workout, I wanted something sweet. I wanted something easy. I perused the complete Magnolia Cookbook and found the following recipe to satisfy my sweet tooth.

Dump Cake

Ingredients:

• 1 twenty-one-ounce can cherry pie filling


• 1 sixteen-ounce can crushed pineapple, with juice


• 1/2 box white cake mix


• 1/2 cup coarsely chopped pecans


• 1/2 cup (1 stick) unsalted butter, cut into thin slices

Directions:

• Preheat 325 degrees


• Pour cherry pie filling into a 13 x 9 inch baking dish.


• Smooth evenly over the bottom of dish with a rubber spatula


• Pour canned pineapple over the pie filling


• Sprinkle the white cake mix completely over the pineapple


• Place pecans evenly over the cake mix


• Top with slices of butter


• Bake bout 45 minutes or until cake appears golden and bubbly


• Serve warm right from the oven with a dollop of whipped cream