Wednesday, May 1, 2013
Remember the thrift shop cookbook I told you about in my last post? Of course you do. It is a fund-raiser cookbook, vintage 1989, assembled by the Business and Professional Women of Alabama. This recipe was submitted by Gwen Lovell of Talladega, Alabama.
Although the recipe calls for a cake mix, it is really not a cake at all. It is really more like a cobbler. I don't know why Miss Gwen calls it by the unflattering name "Dump" cake. After all, she could have called it Pineapple-Cherry Grunt. Or Fruit Slump. But I must admit, it was the name that called my attention to this recipe to begin with.
This dessert is ridiculously quick and easy to assemble and I am reluctant to admit how delicious the humble dish tasted. I am trying to be true to these recipes and not make substitutions, but I did put my foot down on using the carton of non-dairy whipped topping called for and whipped some fresh cream.
1 large can crushed pineapple, undrained
1 can cherry pie filling
1 cup chopped nuts, pecans
1 box dry yellow cake mix
1/2 cup butter or margarine, melted
Pour pineapple, cherry pie filling, and nuts into a 13 x 9 inch cake pan. Spread dry cake mix evenly over the fruit mixture. Drizzle evenly with melted butter or margarine. Bake at 350 degrees for about 45 minutes. Top with whipped cream. (Ice cream would also be good).