11 October, 2014
Black Forest Dump Cake
1 can (8 ounces) crushed pineapple
1 can (21 ounces) cherry pie filling
1 package Devil’s Food cake mix
1 cup chopped pecans
½ cup butter, melted
1 carton (8-12 ounces) frozen whipped topping, such as Cool Whip, thawed
Preheat oven to 350° and lightly grease a 13″ x 9″ baking pan.
Drain pineapple, reserving liquid. Spread pineapple evenly in prepared pan. Spread pie filling gently over top of the pineapple. Sprinkle dry cake mix evenly over pie filling. Top with pecans.
Stir reserved pineapple juice into butter, drizzle evenly over mixture in pan.
Bake for 35-40 minutes. Allow to cool and spoon from pan directly onto dessert plates or parfait glasses.
Just before serving, place a dollop of whipping topping on each slice of cake.
Fast and easy! We like it warm, with lots of whipped cream or even vanilla ice cream.