Gluten Free Recipe -
(aka Pineapple Cherry Cobbler)
Our Gluten Free Dump Cake (aka Pineapple Cherry Cobbler) is a Summertime favorite, especially if you bake it in the early morning before the high heat of the day heats up your kitchen. And because it's super-easy, you won't break a sweat throwing it together. It's also perfect for getting the kids to help because the name kinda describes the most challenging part of the recipe - dumping the ingredients into a pan (or 9x13 glass dish as we prefer).
This recipe is a GF twist on our late Dad's (father/father-in-law) favorite dessert. He never did much cooking, but he was always so proud of himself for making this sweet treat. Perhaps he enjoyed it best because there weren't any mixers, or bowls or special utensils to clean up. If all goes well, you can clean up by simply licking the spatula before it goes into the dishwasher. : ) Enjoy! ~ The LifeAfterGluten Crew
1 box of your favorite GF yellow cake mix
(we prefer Betty Crocker's GF Yellow Cake Mix)
2 cans (15oz) Dark Sweet Cherries - juice drained
1 can (20oz) Crushed Pineapple - we use Dole
1 stick of unsalted butter - sliced into 1/4 inch pats
Are you starting to see why we love this recipe?
Preheat your oven to 350 degrees - making this Gluten Free cake is so quick & easy that preheating the oven is usually the longest step in dump cake preparation. Grab your favorite 9x13 cake pan or glass dish (our choice), lightly grease the pan to prevent sticking. We use a splash of grape seed oil (does well at baking temps) and spread evenly with a paper towel. Drain any excess. Next, DUMP the crushed pineapple into your pan, juice and all. Spread evenly with your spatula. Next, DUMP the cherries (without juice) in an even fashion. (Dad's recipe called for a 20oz can of Cherry Pie Filling but we've found that 2 15oz cans of all-natural Dark Sweet Cherries (no High Fructose Corn Syrup, additives, dyes, etc) works well with the GF cake mix. Add or delete cherry juice as necessary to find the right consistency for your taste buds. Also, Dad's recipe used 2 sticks of butter, but that's just a little more than our cholesterol-conscience diets require. Next, DUMP the cake mix evenly atop your fruit and then place the butter pats atop the cake mix, covering evenly. Pop it into the oven for 45-60 minutes, until the top is golden brown and you'll have the best, easiest Summer treat you can imagine. (Mmmm - thanks Dad!) Oh, don't forget to top things off with some French Vanilla ice cream.
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