“This is a recipe from one of our family cookbooks. Coconut and nuts can be added.” - by Billie Clabaugh
Ingredients
Adjust Servings
Original recipe yields 1 Bundt cake
Directions
- Lightly grease a Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- Pour pie filling into bottom of bundt pan, and on top of that pour the pineapple. Pour dry cake mix on top of pineapple. Slice butter or margarine over cake mix.
- Bake for 35 to 45 minutes. This cake is best when served warm.
Nutrition
Amount Per Serving (12 total)
- Calories
- 400 cal
- 20%
- Fat
- 20.4 g
- 31%
- Carbs
- 53 g
- 17%
Based on a 2,000 calorie diet
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Reviews (113)
Rate This Recipe
"A couple of tips to make this cake even better: 1. Use a 9/13 pan. 2. Melt the butter before pouring it on top of the dry cake mix. 3. During the last 10 minutes of baking, sprinkle chopped walnuts a..." See morend shredded coconut on top. This cake is out of this world!"
TUNISIANSWIFE
"The proportions of the wet to dry ingredients in this recipe are the most perfect of all the 'dump cake' recipes I found on this site. I had no dry cake mix left on top. I had just a couple of tbsp...." See more shy of the 1 cup butter. I cut the slices of butter into pats and placed them over the entire cake trying not to leave too many gaps. It worked perfectly. I only had about 1/3 cup coconut which was fine since so many reviews of dump cakes on this site state that there was too much dry ingredients and not enough wet. This was perfect. I whipped up some cream to put on top and my coworkers loved this cobbler-like dessert. I was leary of using a bundt pan so I put it in a 9x13 sprayed with pam and it worked fine."
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