CHERRY DUMPCAKE

Granny used to make this and then fill little bowls with a serving and cover and freeze them...they last several months and are great to pull out when your sweet tooth hits! Just add a scoop of ice cream!

Ingredients:

1 (1 lb. 5 oz.) can cherry pie filling
1-8 oz. can crushed pineapple
1 tsp. lemon juice
1 pkg. dry yellow cake mix
½ C. chopped nuts (opt.)
½ C. (1 stick) melted butter

Directions:

Spread pie filling and pineapple in bottom of 9” square pan. Sprinkle with lemon juice. Mix dry cake mix, nuts and melted butter together to make a crumbly mixture. Add to top of fruit. (Or pour dry cake mix over fruit, then cut butter into pieces and place on top of mix). Bake at 350 degrees for 35 minutes, or until golden. Serve with ice cream or whipped cream.

Variations: can use your favorite pie-filling, such as blueberry instead of the cherry. You can also make a pumpkin pie according to the can directions and pour mixture in pan, then proceed with cake mix, butter, etc...