I'd like to preface this recipe by saying that I loathe the term "dump cake." Loathe it! It doesn't paint an appetizing mental picture for me at all, and contrary to that, this cake is tasty and super easy. Seriously, our dog could make this cake, but since he can't operate a can opener he's just shit out of luck. You, however, can make it...
INGREDIENTS:
- 1 can blueberry pie filling
- 1 can cherry pie filling
- 1 box yellow cake mix
- 1-1/2 sticks unsalted butter, melted
- Chopped walnuts
Almost every ingredient is able to be substituted. Swap cherries for pineapple tidbits, yellow cake for chocolate cake, pecans for walnuts... Seriously. As long as you have 2-cans of filling to 1-box of mix, and the butter (that's the key ingredient), you're good to go.
DIRECTIONS:
Preheat oven to 350F
In a large baking dish, mix together fruit fillings. Layer about 3/4 of the dry cake mix over the fruit mixture. Important: Do not mix your mix! You want it the way it is straight out of the box. Sprinkle nuts on top of cake mix layer.
Pour the melted butter on top of everything. Gently tip your pan to distribute the butter evenly. If you notice any spots that seem extra soggy, or have pooling butter, add the remainder of the dry cake mix to those areas.
Bake, uncovered, for 45-60 minutes. You want the entire top of the cake to have a light, golden brown crust, without any moist areas. It could be baked for less time at a higher temperature, but you risk the edges burning and the cake getting hard and tough.
Allow to cool slightly before serving, as the filling is akin to molten lava immediately upon removal from the oven.
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