Coconut Cherry Dump Cake Food

CHERRY COCONUT DUMP CAKE

Steps:

• Preheat oven to 350 degrees (325 degrees for glass pan).
• In a 9x13 pan, dump in cherry pie filling if using add almond extract and stir together.
• Empty entire can of crushed pineapple on top of cherries (no need to stir).
• Sprinkle cake mix evenly over top of fruit layers, do not stir.
• Dot with ¼ cup cut up butter.
• Pour ½ cup melted butter over top of cake mix.
• If using, sprinkle coconut and pecans over top of cake.
• Bake for one hour or until tester comes out clean.

COCONUT CHERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.
• Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan.
• Add the layer of cherry filling over the pineapple.
• Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.
• Drizzle the entire pan with melted butter.
• Sprinkle the coconut and pecans evenly over the top of the cake.
• Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Serve with vanilla ice cream on top!

CHERRY PINEAPPLE CABANA DUMP CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
• Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
• Bake for 50 to 60 minutes or until brown on top and bubbly.
• Let cool 30 minutes. Serve warm or cooled.

CHERRY, PINEAPPLE & COCONUT DUMP CAKE

Steps:

• 1. Preheat oven to 325. DO NOT MIX ANYTHING!
• 2. Place ingredients into pan in order listed: pie filling, pineapple, cake mix placed even over filling, butter, coconut and pecans.
• 3. Bake for 1 hour. Keep refrigerated. You could substitute other pie fillings like apple, peach or blueberry.

CHERRY AND COCONUT CAKE

Steps:

• Cream the butter or margarine with the sugar
• beat in the eggs and milk with a whisk (electric or hand)
• stir in the coconut and cherries
• fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
• line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
• place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean