Dump Cake*
1 can (20 oz) crushed pineapple, undrained
1 can (21 oz) pie filling (cherry, peach or apple)
1 pkg (18.25 oz) plain yellow cake mix
12 Tbsp (1 1/2 sticks) butter, melted
1/2 cup unsweetened grated coconut
1 cup chopped pecans
Place a rack in the center of the oven and preheat the oven to 325 degrees F for a glass pan or 350 degrees F for a metal pan. (Glass pans are better if you're planning on storing the dessert for longer than a day; after that a metal pan will begin to corrode.)
Spoon the pineapple evenly over the bottom of an ungreased 13- by 9-inch baking pan. Cover the pineapple with the pie filling.
Pour the dry cake mix evenly over the fruit mixture so that it reaches all the sides of the pan. Drizzle the entire pan with the melted butter. Sprinkle the coconut and pecans evenly over the top of the cake.
Bake the cake until it is deep brown and a toothpick inserted into the center of the cake topping comes out clean, 55-60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
Spoon the warm dump cake into bowls, and serve with a scoop of vanilla ice cream.
Serves 18-20
Total Time: 65-70 minutes (10 minutes Prep Time + 55-60 Baking Time)