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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












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


By uvu44

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