Cherry Dump Cake Ingredients: 1 20-ounce can crushed pineapple, undrained 1 21-ounce can cherry pie filling 1 package plain yellow cake mix 12 tablespoons (1 1/2 sticks) butter, melted 1/2 cup frozen unsweetened grated coconut, thawed 1 cup pecans, chopped Vanilla ice cream, for serving Method: Preheat oven to 350 degrees. Spoon pineapple evenly over bottom of ungreased 13-by-9-inch baking pan. Cover pineapple with cherry pie filling. Pour dry cake mix evenly over fruit mixture so that it reaches all sides of the pan. Drizzle melted butter over the surface of the entire pan. Sprinkle coconut and pecans evenly over the top of the cake. Place pan on center rack of preheated oven. Bake cake until it is deep brown and a toothpick inserted into center of cake topping comes out clean, fifty-five to sixty minutes. Remove pan from oven and place it on a wire rack to cool ten minutes. Spoon warm cake into bowls, top with a scoop of vanilla ice cream, & serve.
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