Friday, November 18, 2016

I've Been Cooking - Fruit Crisp Dump Cake

1 box (Betty Crocker SuperMoist) yellow cake mix
1/2 cup butter or margarine, melted
1 21-oz can pie filling (I used apple, others suggest cherry)
1 8-oz can crushed pineapple, undrained
     Note: more fruit needed!
  • Preheat oven to 350 degrees.  In large bowl, stir together cake mix and butter until crumbly.
  • Spread pie filling and pineapple in ungreased 9 / 12 pan.  Sprinkle cake mix mixture evenly over fruit.
  • Bake 38 - 44 min. or until deep golden brown.  Cool 30 minutes.
  • Store loosely covered.

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