I’ve mentioned Ruth Esry before. She was a dear co-worker back in the late 1970s at my first job as a bank teller. I was a newlywed, and we talked about cooking and recipes a lot during our breaks. Ruth was an amazing friend and cook who shared her delicious talent by bringing goodies to work on a regular basis. She presented me with a birthday gift that I will treasure forever…a cookbook. On the inside cover, Ruth wrote…
Happy Birthday Jackie 1-31-1979
May Steve enjoy your gift too, by all the good dishes you’ll fix for him!
One of the very first desserts I prepared for my husband, Steve, was this Dump Cake and it quickly became his favorite. We just celebrated our 35th wedding anniversary by going to a tropical island to rest, relax and lay on the beach. When we got home…I made this cake for him, as I always do on our anniversary and many days throughout the year! Here is the actual page in the cookbook. Notice the stains and another note Ruth wrote. She did this throughout the cookbook.
Layer 1: a can of large, crushed pineapple…including juiceLayer 2: can of cherry pie fillingLayer 3: chopped pecans…reserve 1/4 cup for top (Your choice of nuts…Steve prefers pecans!)Layer 4: box of yellow cake mix (dry)Layer 5: stick of butter cut into small pieces (I use salted for a little taste.)Layer 6: sprinkle with remaining pecansTa-da!
Six layers of sweetness awaits you!
My husband loves this…hope you do too!
Oh…don’t forget the vanilla ice cream on top!
- 1 can crushed pineapple, with juice
- 1 can cherry pie filling
- ¾ cup chopped nuts (I use pecans.)
- 1 box yellow cake mix (dry)
- 1 stick butter (I use salted.)
- Use a 9x12-inch pan, ungreased.
- Spread in layers, crushed pineapple, cherry pie filling, chopped pecans (reserving (1/4 cup), dry cake mix, butter (cut-up in small pieces) and remaining pecans
- Bake about 25 minutes at 350 degrees or until golden brown on top.
- Serve warm with vanilla ice cream.