1 21 oz. can strawberry pie filling


1 20 oz. can crushed pineapple (don’t drain)


1 white cake mix dry


1 stick margarine cut in pieces



1 c. coconut



1/2 c. crushed nuts



For topping: sliced bananas whipped cream, chocolate syrup




Spread the strawberry pie filling in a greased 9×13 inch cake pan*.








Spoon on the pineapple, then the dry cake mix, then the margarine.








Top with coconut and crushed nuts.








Bake at 325 degrees for 60-75 minutes. Serve warm or cold.








Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.









*I made mine in a round Corningware dish, but traditional dump cake is made in a 9×13 inch pan

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