Pineapple Dump Cake—I’ve been making dump cakes since long before they became the “in” thing. What c by Melissa Vickers

Dump cakes/dishes are all the rage these days, but this is one I first learned how to make decades ago (we won’t talk about how MANY decades) as a teenager working at an outdoor camp. We had an oven made from a metal trashcan set up and cooked it there. I’ve since cooked it many times in a real indoor oven! You can pick what fruit to use—the only criteria is that it needs to be juicy—canned peaches work great, for example. The juice blends with the cake mix, and the butter just adds a little creaminess.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:
• Cake mix—yellow or white
• 1 20 oz can pineapple tidbits (do not drain)
• ¼ cup butter, cut in small pieces
• 1 cup nuts (optional)

Here’s how to make it:
1. Preheat oven to 350 degrees Fahrenheit.
2. Dump fruit into 9x13 inch baking pan.
3. Sprinkle dry cake mix over fruit.
4. Dot top with small chunks of butter.
5. Add nuts if you like. (I don’t bother!)
6. Bake for 30 minutes or so or until lightly browned. Serve with a dollop of ice cream or whipped topping.

Experiment with other fruits—or combinations of fruits!