hawaiian dump cake
(3 ratings)
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This is a receipe my mother-in-law gave me 22 years ago. She told me just to dump all the ingredients together and bake it. After visiting Hawaii, we topped it with coconut and to give it a bit more zest, I'm using sour cherries as well. So here is my version. :)
(3 ratings)
yield
10 -12
prep time
15 Min
cook time
45 Min
Ingredients For hawaiian dump cake
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1 20 oz cancherry pie filling
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1 20 oz cansour cherries, drain
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1 20 oz cancrushed pineapples, don't drain
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1 boxyellow cake mix, break up big clumps
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1 stickbutter, cut into small pieces
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3/4 cpecans, chopped
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3 1/2 ozcoconut flakes
How To Make hawaiian dump cake
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1Preheat oven to 350 degrees
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2In a lasagna-sized pan (or 13x9 inch rectangular baking dish) evenly layer all the ingredients in the order listed above. (There is no need to grease the pan)
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3Bake at 350 degrees for 45 minutes (coconut should be nice and brown). Cool on wire racks and serve either slightly warm or cool.
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4Store in refridgerator and microwave individual leftover servings for about 1 minute.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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