Reviewed: Sep. 4, 2008

I love this recipe, everyone raves over it. I also added the nuts last because they do get really dark if u leave them in the whole duration.

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bebeskids


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Reviewed: Sep. 1, 2008

Easy, good, and quick--my kind of recipe. I left out the nuts and added more coconut. Some ate this as if it were a cobbler with milk and sugar. Others used whipped cream or ice cream. Thanks for sharing.

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calliecookins


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Reviewed: Aug. 31, 2008

Very good recipe! Followed to a tea except used half the butter and just sliced it in pats and put on top. We had it chilled ,think it would be great heated in the microwave with cool whip.

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mollymae

	Cooking Level: Intermediate
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Reviewed: Aug. 29, 2008

Sooooooo Good!! I made this exactly the way the recipe calls except for no nuts, I didn't have any. Ashley, but 10 year old step daughter loved it so much she asked me to make it for her birthday cake... def a keeper!!!

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Kathleen

	Cooking Level: Intermediate Home Town: Warwick, Rhode Island, USA Living In: North Providence, Rhode Island, USA
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Reviewed: Aug. 24, 2008

I tried really hard to like this recipe....even tried it twice. It is delicious immediately upon removing from the oven. However, afterwards, it turns to such a mushy mixture that even my 3 year old wouldn't eat it. I'll take any advice on how to fix this so that it stays good past a few hours. Until then, because I've had to throw this out twice, I give it a low rating.

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AFUNICELLO

	Cooking Level: Intermediate
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Reviewed: Aug. 21, 2008

Thanks Barbara for the recipe. I have made it a few times now and always get great reviews from anyone who has it. Some general comments: You can use any kind of pie filling, I don't drain the pineapple, or just drain it little, and use 1 stick (1/2 cup) of butter. I also use pecans instead of walnuts, just a personal preference. This is a simple, fast, yummy recipe!

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Lil

	Cooking Level: Expert Home Town: Swayzee, Indiana, USA Living In: Damascus, Maryland, USA
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Reviewed: Jul. 3, 2008

Awesome and super easy..

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Abby


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Reviewed: Jul. 1, 2008

Super easy recipe that's even easier to play with. I was making this for picky kids so I kept it super simple. I used the crushed pineapple, apple pie filing & the yellow cake mix. I only used 1/2 (1 stick) of butter and that was plenty. VERY yum. Look forward to the cherries/pineapple combo for next time!

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LADYDRAKE

	Cooking Level: Expert Home Town: Charleston, South Carolina, USA
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Reviewed: Jun. 12, 2008

This was one of the first cakes I made as a child and it is still a hit to this day

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kaboo04


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Reviewed: May 13, 2008

Excellent reciepe! I took this to a family fun night at school tonight and it was a hit! Thanks for the recipe!

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Weatherlass


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Reviewed: May 12, 2008

I have had dump cake before but never had the recipte to make myself. Very quick and easy. loved every bit of it.

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Tiffany


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Reviewed: Apr. 27, 2008

Super easy and tastes great! The only changes I made were no coconut and I used sliced almonds. Everybody loved it & YES, serve with ice cream - Yummalicious!

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MOLLYSMAMA

	Cooking Level: Expert Home Town: Chicago, Illinois, USA
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Reviewed: Apr. 24, 2008

this recipe is very good and easy, will satisfy the sweet tongue of the people that i work with, thank you from florida

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floridabeaches123

	Cooking Level: Intermediate
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Reviewed: Apr. 16, 2008

OMG OMG OMG This was soooo good. I changed a few things: I used tart cherries instead of cherry pie filling (found near canned fruit not near pie filling), I put some pineapple juice with the melted butter to cut back on the butter some, and I added the coconut at the end. OMG, so amazing. mix it around a bit with a butter knife about half way through baking.

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NorthvilleLady

	Cooking Level: Intermediate Living In: Northville, Michigan, USA
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Reviewed: Mar. 18, 2008

I love this recipe. The only thing I will do different next time is double the recipe. The cake wasn't as thick as I like it. I also used Pineapple cake mix and it was great!

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Dori

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Chattanooga, Tennessee, USA
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Reviewed: Mar. 11, 2008

Yummy! Easy! Kids loved it.

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Lisa124

	Cooking Level: Intermediate
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Reviewed: Mar. 3, 2008

I've been a fan of Dump Cake for years. I got the recipe from my grandmother when I inherited her recipe collection. I recommend using either a 9x13 inch pan or an 8-9 inch square pan. I think the sqaure pan works best as it makes the cake thicker. This is also good without pecans and coconut, whatever suits your taste best. It's great served warm or at room temperature.

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Jaay

	Cooking Level: Intermediate Living In: Charlotte, North Carolina, USA
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