"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 (20 ounces) can crushed pineapple, undrained 1 (21 ounces) can prepared more fruit cherry pie filling 1 (18.25 ounces) box yellow cake mix 2 sticks of butter or margarine, each cut into 12 slices 1/4 cup chopped nuts (your choice - optional)
Preheat oven to 350º F (325º for glass baking dish). Have a 9x13-inch baking pan ready.
Dump undrained pineapple into baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you're using them.
Bake for one hour. Use heavy oven mitts to remove the dump cake from oven.
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