Ingredients Jump to Instructions ↓

  1. Dump Cake

  2. 20 oz can peaches or fruit cocktail

  3. 20 oz can fruit pie filling

  4. 18 oz package yellow cake mix

  5. 1/2 cup of butter or margarine, melted

  6. sweetened coconut

  7. chopped pecans

  8. Empty the two cans on the botton of a 9 x 13 pan. Sprinkle cake

  9. mix (straight from box) evenly over fruit. Melt the butter and pour

  10. it over the top of the dry cake mix. Then sprinkle the coconut and nuts over the top. Cover the pan losely with a sheet of aluminum

  11. foil to keep the coconut from burning. Bake at 350 F until browned

  12. and bubbly.


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