Cherry - Pineapple Dump Cake

https://www.foodnetwork.com/recipes/ree-drummond/dump-cakes.amp.html

Ingredients:

Cherry-Pineapple Dump Cake:

One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter

Peach Dump Cake:

1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving

Directions:

Preheat the oven to 350 degrees F.

For the cherry-pineapple dump cake:

Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

For the peach dump cake:

Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Recipe from Tia C:

Dump a can of cherry pie filling and a can of crushed pineapples (undrained) into cake pan. Mix together and spread evenly.

Sprinkle one box of yellow cake mix all over the top, then dot the top with one stick of butter cut into small pieces.

Bake at 350 until butter melts and top becomes crusted over.