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Ingredients
US|METRIC
4 SERVINGS
- Cake (CHERRY-PINEAPPLE)
- 21 oz. cherry pie filling
- 15 oz. crushed pineapple
- 1 box white cake mix (18 ounces)
- 12 Tbsp. butter
- peach
- 1 can peaches in syrup
- 1 box white cake mix (18 ounces)
- 12 Tbsp. butter
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Directions
- Preheat the oven to 350 degrees F.
- For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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