Less than a week to Thanksgiving, and I’m in the holiday mood. I’ve been cleaning, sprucing up the guest room, and hanging the rest of the art that has been stacked in an upstairs closet for almost 2 years. With all that done, my thoughts turned to food. Yum, my favorite part of planning.
I have a dozen guests arriving next week so I started thinking about the menu—not just for Thanksgiving Day itself, but for the day before and the days after.
I like to have a dessert each evening, but I like something that doesn’t take a lot of preparation and work. I’d rather spend time with my visitors than stuck in the kitchen. So here’s my family’s favorite go-to dessert for one of the dinners before the big feast day.
This is a dump cake. I call it a pie-cake because it’s not quite a pie, but not quite a cake either. It’s just a delicious, super easy dessert. Your guests will love it. Serves 12-16.
- 1 Duncan Hines Yellow cake mix
- 1 20-ounce can of crushed pineapple in syrup (must be syrup)
- 1 can Cherry Pie Filling
- 1 cup chopped pecans
- 1 stick of butter, cut in slices
- Preheat oven to 350 degrees.
- Grease a 13x9x2 sheet cake pan or a pretty casserole dish.
- Dump the undrained crushed pineapple into the pan and spread evenly over the bottom.
- Spoon the pie filling over the pineapple and spread it as evenly as possible.
- Sprinkle the box of dry cake mix over the layers and spread it out evenly.
- Sprinkle the pecans over the cake mix layer.
- Place the pieces of butter around the top.
- Bake for 48-53 minutes.
- Serve warm or cooled.
- Prepare to collect the compliments!
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I wish you all a wonderful Thanksgiving and showers of blessings for which to give thanks each and every day.
Joan Reeves is a NY Times and USA Today bestselling author of contemporary romance. She lives her “happily ever after” with her husband in the Lone Star State. Visit Joan at her Amazon Author Page; SlingWords, her blog; and sign up for Wordplay, her email mailing list.