After 2 weeks of crazy back to our new version of “normal” (and my take on Dump Cake)

What a weekend – we have 2 dogs, Dezee, a 50 pound female catahoula leopard dog and Gertie, an 8 pound female black and brown phantom toy poodle.  Friday night Dezee, came down with a stomach virus of some sort and at 3 a.m.  I had to clean the carpet in our room (because both dogs, of course, sleep with us).  She had to spend the rest of the night in her cage and as Saturday was absolutely beautiful, we kept her outside with food and water all day while we weeded, mowed the lawn, cleaned the fountain, and enjoyed the good weather. Saturday night the little one came down with the same thing and both dogs ended up spending the night in their cages with Gertie having to spend the majority of Sunday outside (once again beautiful weather had us doing some work outside so she wasn’t alone).

It’s Monday – both dogs are better, Harley Guy has settled nicely into his new job, T2BF has blended into our family pretty seamlessly, and the girl’s dad is doing better and staying with his sister for several days before making the 10 hour drive home.  Everyone went to work or school and I’m catching up on the laundry and dishes.  I’m also making a simple but special dessert just because I feel like it.

I like this version of dump cake because it is baked in a casserole dish and uses about half the butter of the typical recipe.  I also like the texture and flavor the coconut adds. You can use any flavor pie filling, cake mix, and nuts.  These are some of the combination that we like:  apple or peach pie filling with walnuts and spice cake mix, cherry or strawberry pie filling with almonds and chocolate cake mix, blueberry pie filling with cashews and lemon cake mix, and when we can find it cranberry/berry pie filling with pecans and orange cake mix.

Dump Cake

1 large can crushed pineapple, drained

1 can extra fruit pie filling

1 box cake mix

1/2 to 1 cup nuts, very finely chopped

1/2 to 1 cup unsweetened coconut

1/2 cup butter

Grease 2 quart casserole dish.  Pour pineapple into the bottom.  Pour pie filling over the pineapple.

Using a pastry blender mix the cake mix with the nuts and butter.  Sprinkle this over the fruit.  Bake at 350 degrees for 1 hour.

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