Description
Easy as can be and so delicious! With just 4 ingredients and very little clean up you’re going to love this Gluten-Free Cherry Dump Cake!
Ingredients
One 21 oz can cherry pie filling*
One 20 oz can crushed pineapple
1 box gluten-free yellow cake mix (15 oz-18 oz)
12 tablespoons dairy-free butter*
Instructions
Preheat your oven to 350°. Grease your pan with a non-stick spray.
Dump the cherry pie filling into a 9 x 13-inch pan. Then add the crushed pineapple and stir together.
Next, spread the gluten-free cake mix evenly over the fruit. No stirring.
Take a tablespoon or soup spoon and dip out 12 tablespoons of dairy-free butter one at a time and place evenly over the cake mix.
Bake for 50-60 minutes until golden brown.
Note: Check about 30 minutes in to make sure the dairy-free butter is melting evenly over the cake mix. Occasionally, there might be a dry spot in the cake mix. If there is, take the back of a spoon and gently press down a little on the dry spot so it can soak up the butter.
Notes
*Ingredient Suggestions: Lucky Leaf pie filling (gluten-free),
Dairy-free butter- Country Crock Plant-Based Butter sticks or in a tub. Or your favorite dairy-free butter.
Slow Cooker Instructions: Be sure to grease the bottom and sides of your crockpot. I think things tend to stick more in a crockpot. Layer the ingredients in the same order and cook on high for 2 hours or low for 4 hours. And again I would recommend checking halfway through cooking to make sure there are no dry spots of cake mix on top. If there are just lightly press with the back of a spoon so it’s not so high and can soak up the buttery spread.