Gluten Free Dump Cake
If you've never made a dump cake before, you're in for a real treat. It gets its name because you literally "dump" all the ingredients into the pan and bake! No mixing, no extra bowls, and so delicious!!
- Prep time
- 5 min
- Cook time
- 1 hr 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 20-ounce cans cherry pie filling
- 1 20-ounce can crushed pineapple in juice
- 1 package gluten free yellow cake mix
- 1 cup chopped pecans
- 1 cup coconut
- 2 sticks (½ lb or 226 g) butter, melted
Instructions
- 1
Preheat oven to 250°.
- 2
In a 9 X 13-inch baking pan, pour pie filling on the bottom of the pan and smooth out. Add the pineapple, undrained, and again smooth out. Next sprinkle the dry cake mix, followed by the pecans and coconut. Melt the butter and carefully pour over the top.
- 3
Bake for 1 hour. If you want the coconut to be toasted on top, increase temperature to 350° and bake for an additional 10-15 minutes, or until coconut is lightly toasted.
- 4
Remove from oven and allow to cool on wire rack. Serve warm or at room temperature, topped with a scoop of vanilla ice cream if desired.