Ingredients

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

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. 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.
4. 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.
5. Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.