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!
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 buttery spread*
Preheat your oven to 350°.
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 buttery spread 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 buttery spread 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 buttery spread.
*Ingredient Suggestions: Lucky Leaf pie filling (gluten-free), Smart Balance or Earth Balance buttery spread.
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.
Keywords: gluten-free dairy-free recipes, gluten-free desserts, gluten-free dump cake, gluten-free cherry dump cake