Gluten Free Dump Cake

Preheat oven to 375 degrees (you can also just follow the heating and baking instructions on the cake mix box for a 9 x 13 pan).

Melt the 1/2 butter (1 cube) or margarine in the microwave.

Put your brown sugar in the 9 x 13 pan and pour the melted butter over top of it.

Use a spoon and mix the brown sugar with the butter until smooth. Spread it around the bottom of the pan. Don’t worry if it doesn’t cover every single bit, just get it spread around.

Dump in the can of crushed pineapple, juice and all.

Over top of the pineapple, dump in the can of cherries, sauce and all. Are you starting to understand why it’s called Dump Cake?! 🙂

Pour the dry yellow cake mix over the fruit until it is covering the entire pan. Use a fork, if you need to, to push the cake mix into the corners, but be careful not to mix the cake mix with the fruit underneath.

Now take your other 1/2 cup butter and cube it up into 9 or 12 pieces and spread those out over the cake mix. You don’t need to melt the butter or mix the butter with the dry cake mix. Not yet.

Put your cake in the oven. I cook it for 20 minutes and then at the 20 minute mark I use a fork to mix some of the dry cake mix that is still cooking in with the bubbly juice from underneath. This is completely your personal preference here. If you want all your cake mix mixed in, then do it. If you like the texture of the dry cake mix with the cooked cake mix that has naturally mixed with the juice and the butter, then don’t mix up too much.

After I’ve used a fork and mixed some of the dry cake mix in, I cook it for another 15 minutes and then remove from the oven. Let stand for about 15 minutes, because the hot fruit juice can burn if you eat it too soon.

This is a super easy, great tasting gluten free dessert. The only trick with the gluten free version is you have to put it in the refrigerator if you don’t eat it all in 24 hours. It has to do with the natural ingredients in the cake mix.