Don’t let the name of this cake fool you!
Cherry Pineapple Dump Cake
1 box yellow cake mix
2 21 oz. cans cherry pie filling
1 20 oz. can pineapple chunks
1 tsp. almond extract, divided
1 1/2 sticks salted butter, melted
Preheat oven to 350 degrees F. .
Spray a 9 x 13 baking dish with nonstick cooking spray.
Stir 1/2 tsp. almond extract into each can of pie filling and stir.
Pour both cans of cherry pie filling into prepared baking dish.
Sprinkle yellow cake mix evenly over cherry pie filling.
Drain can of pineapple and then place pineapple chunks evenly over cake mix and then lightly press pineapple into mix.
Carefully pour melted butter evenly over the entire top of cake mix.
Bake for approx. 50-60 minutes or until topping is golden brown.
Note: If cooking by campfire
Line your skillet/dutch oven with foil and then add the cans of cherries. Use a fork to mix and create an even layer. Sprinkle on the cake mix making sure to cover as evenly as possible. Place pineapple chunks evenly on cake mix. Lastly, cut the butter into thin slices and place through out the top of the cake. Place a lid on the skillet/dutch-oven, put it over the fire and let it cook until the top starts to get golden brown. Since every campfire is different the cook times will vary, but generally it should be ready in around 45 minutes.