Dump cake

Things you need: 

1 can cherry pie filling 

1 can crushed pineapple (20oz)

1 box yellow cake mix (unprepared)

About 1.5 sticks of butter 

Optional: vanilla ice cream

What to do: 

Preheat oven to 350ºF

Get your cake pan (9"x13" works well but for a thicker cake use a smaller pan)

Dump the whole can of cherry pie filling into the pan and spread it evenly.

Carefully dump the pineapple on top of the cherry and make sure it is covering the cherry stuff. 

Dump the whole box of cake mix over the fruit, covering the whole pan. Do not mix anything. The cake should have layers.

Cut the butter in pads and cover the cake mix. You may not need all the butter now but after you bake it for a while you might need more. 

Bake the cake for 35 minutes then check to make sure all the butter is melted. 

If there is still dry cake mix, cut more butter and cover these dry spaces. Bake for 5 more minutes and check again.

Repeat until all the cake is golden brown. 

Cool the cake and serve warm with vanilla ice cream.

Tips and tricks:

Use a soft spatula to help you get all the pie filling out of the can and spread evenly on the bottom of the pan.

Take your time pouring the cake mix so you don't have to even it out.

After baking, if there are still spots where the melted butter has not covered, use a half pad of butter to cover these areas if they are small enough.

Sometimes, there is enough butter melted on the surface of the cake that you can either tilt the pan or use the same spatula (but cleaned off and dried) or a spoon to move the butter around. just be careful not to burn yourself.

This is best served warm with vanilla ice cream but still good cold. It can be re-warmed in the microwave if you'd like. 

Instead of cherry pie filling, I have used blueberry and it was just as good. You can choose any pie filling you'd like,  mix and match flavor combinations to make it your own. This cherry-pineapple is still my favorite.