I have actually been meaning to make and post about dump cake for some time now. I finally got around to making it yesterday, and naturally I waited long enough that Pioneer Woman posted about it a little while back. That’ll teach me to procrastinate. Yeah, right. Sure it will. LOL It doesn’t matter anyways… this dump cake was the first thing I’ve made in a really long time that I haven’t already posted about, and I sure as heck wasn’t going to let that stop me from posting it now!

I invited Mom and Harold over for lunch yesterday because I was making Chili Mac, and I wanted their help eating it (and to send them home with most of the leftovers). I also wanted to make something for dessert. It had to be easy, and something I hadn’t posted about before. So dump cake it was.

Super simple, no mixing bowl required! You need a box of yellow cake mix, a can of cherry pie filling, a can of crushed pineapple, and anywhere between 1 and 2 sticks of margarine or butter depending on which recipe you follow.

In a 13×9 inch pan…

DUMP one can of cherry pie filling.

On top of that DUMP one can of crushed pineapple.

You can leave it in layers, or mix them up for good measure like I did.

On top of that, DUMP your package of dry cake mix. (Is the somewhat unappealing name of this dessert making sense yet? :)) To make it easy, I snipped off one corner of the bag and poured it on top that way. Then I used a fork to spread the mix a little more evenly.

Slice up your butter or margarine, however much you decided to use, and distribute it evenly on top. Then you get to slide it into the oven and bake it at 350 degrees for about an hour. You’re just waiting for the cake mix on top to become all golden brown.

Or you can be like me and accidentally cook it a little TOO long because you were stubbornly waiting for that one patch in the middle to be the same color as the rest of it. Ah well, we served it up still warm with some vanilla ice cream on top and it was delicious!

(This picture is a perfect example of why I wish my kitchen had better lighting!)

Okay, guys, it’s time for the results!! I put all the entries into the random.org integer generator to choose a winner. 1-315 corresponded with the comments, and 315 and up went to the extra entries.

Random.org chooses entry number 27… that’s a comment, so I searched through my comments to find the one labeled 27, and that corresponds with the following comment.

Email and IP address blocked out for privacy.

Congratulations, Pam! I’ll be contacting you for your mailing address. If I don’t hear from her within 48 hours, I’ll choose another winner. Thank you for entering everyone! If you’ve got recipes to share, I’d love to see them!

It’s time for the Bloggy Giveaways again! I had such a great response last time, and such a fun time giving stuff away that I knew I had to participate again.

I haven’t had a chance to go through much of the list yet, but I know there will be a lot of great prizes, so make sure you go check them out after you get done entering here!

What I’m giving Away

I’m giving away a $25 gift certificate to Pampered Chef.

Who is Eligible

Sorry to the international people, but I’m only opening this up to people with a United States mailing address.

How to Enter

Leave a comment on this post. It’s that simple! You don’t have to have a blog to enter this contest, but make sure you enter a valid email address… if I can’t contact you, I can’t give you the prize!

GET EXTRA ENTRIES

Each comment counts as one entry, but if you vote for Jenn Cooks as best food blog at the Blogger’s Choice Awards, you’ll get 5 additional entries for the gift certificate. Make sure you let me know you voted, so I can keep track!

The rest of the details…

Submissions will be open until 6pm on Sunday April 27th. Any comments received after that point (if I haven’t closed the comment form yet) will not be valid. The winner will be announced Monday April 28th and the prize will be on it’s way as soon as I have the necessary information. Don’t enter if you aren’t willing to share your first and last names, and your shipping address.

I believe that’s all! Good luck! Feel free to share your recipes with me while you are here– email jenn at jenncooks.com!

Edited to add: All first-time commenters will need to have their comments approved before they show up on the post. Don’t worry- they’re in the moderation queue, and I’ll approve them as soon as I can!