I guarantee this Cherry Pineapple Dump Cake is effortless–and delicious! You’ve probably heard of “dump cakes,” a concoction where everything is dumped together and baked.
When I wrote Last Christmas, part of the fabulous Love, Christmas Romance Collection, I wrote long. Way too wordy. So I ended up cutting a lot of those words in every way I could.
One thing I deleted was the recipe for Cherry Pineapple Dump Cake that one of the characters makes. (Since I love to cook and bake–my daughter and her friends call me MacGyver in the kitchen–I often put recipes in my books.)
After I finished that novella, I dived into another project that was dear to my heart: a collection of family recipes from my grandmother, my mom, other far-flung friends and family, and me that I’ve titled Friday Is Cake Day.
The title comes from the fact that my mom always made a cake on Friday so she’d have something delicious to serve family and friends for the weekend and beyond. The cake was always gone by Thursday. It would have been gone a lot sooner, but we were allowed only a slice for dessert after our evening meal.
I added the cake recipe, deleted from Last Christmas, to my “bake book.” Today, I’m sharing that with you.
If you’ve not made or eaten a dump cake, then you’ve missed out. There is nothing easier than a dump cake, and, believe it or not, it tastes delicious served warm or cold!
Excerpt from Friday Is Cake Day: Cherry Pineapple Dump Cake
1 large can crushed pineapple in juice
1 can cherry pie filling
1 box of yellow cake mix
1 stick butter
1 cup chopped pecans or other nut of your choice
• Preheat oven to 350 degrees F. (I’m American so I have no idea what that is in Celsius.)
• Prepare rectangular glass baking dish or metal pan (13″ long type) by spraying with Baker’s Joy or Pam.
• Pour pineapple and juice evenly into pan. Spread it around so it’s evenly distributed.
• Spoon the pie filling evenly over the pineapple.
• Crumble the cake mix evenly over the fruit layer.
• Slice the butter into slender pats and place evenly over the layers.
• Sprinkle with nuts.
• Bake for one hour or until golden brown.
I hope you enjoy reading this rollicking romance set in the Texas panhandle. It’s funny, poignant, and suspenseful according to reviewers.
If you haven’t grabbed a copy of Love, Christmas yet, you should. It’s been the bestselling holiday collection this year!
Joan Reeves writes sexy Contemporary Romance Novels–available at most ebook sellers. (Audio editions available at Audible, and iTunes.) All of Joan’s books have the same underlying premise: “It’s never too late to live Happily Ever After.” Joan lives her Happily Ever After with her hero, her husband, in the Lone Star State. Readers, sign up for Joan’s Mailing List/Free NL. Connect Online with Joan: Blog * Facebook * Google+ * Twitter * YouTube.
Happy Baking and Happy Holiday!
Joan Reeves—Keeping Romance Alive…One Sexy Book at a Time—is a NY Times and USA Today bestselling author of Contemporary Romance. From Romantic Comedy to Romantic Thriller, all of her books have the same premise: “It’s never too late to live happily ever after.” Joan lives her happily-ever-after with her hero, her husband, in the Lone Star State. They divide their time between the hustle and bustle of Houston and a quiet house at the foot of the Texas Hill Country where they grow fruit trees and grapes and make wine. Sign up for Joan’s Mailing List and be the first to know about new books and giveaways.