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Ingredients

 

 

 

1 21 oz. can strawberry pie filling

 

 

 

1 20 oz. can crushed pineapple (don’t drain)

 

 

 

1 white cake mix dry

 

 

 

1 stick margarine cut in pieces

 

 

 

1 c. coconut

 

 

 

1/2 c. crushed nuts

 

 

 

For topping: sliced bananas whipped cream, chocolate syrup

 

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Instructions

 

 

 

Spread the strawberry pie filling in a greased 9×13 inch cake pan*.

 

 

 

Spoon on the pineapple, then the dry cake mix, then the margarine.

 

 

 

Top with coconut and crushed nuts.

 

 

 

Bake at 325 degrees for 60-75 minutes. Serve warm or cold.

 

 

 

Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.

 

 

 

*I made mine in a round Corningware dish, but traditional dump cake is made in a 9×13 inch pan


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By uvu44

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