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They don’t make the 7-oz. can or 3 ½ oz. cans of flaked coconut anymore. So if you have an old recipe that calls for one of these, here’s what you use:  7-oz. can is 2-2/3 cups and the 3-1/2 oz. can is 1-1/3 cups.



In the 1970’s all cake mixes were 18.25 oz. So most recipes from that era just call for a box of “cake mix” Now companies have cut back and they are making the standard box of cake mix only 15.25 oz.

We’ve found that Ingles Grocery Store carries it's own (private label) cake mix, Laura Lynn Deluxe Moist Cake Mix and it is 18.25 oz! Good to know!!!!

These two desserts are always a hit! First, the “Dump Cake”!

This cake with a funny name was all the rage in the 1970’s as the home bakers came up with all kinds of combinations using the easy-to-use cake mixes and canned pie fillings. Here we feature our “Blueberry Pineapple Dump Cake”.

Other combinations could be a 29-oz. can of peach slices (with juice) and yellow cake mix or frozen strawberries and strawberry cake mix.  Or simply a 20-oz can of crushed pineapple, 2-2/3 cups Angel Flake coconut, yellow cake mix, and of course, the chopped nuts and butter slices. You get the picture. The combinations are endless and limited only by your own imagination and taste! Next: Up North they’re called a “Triffle”. But here in the South we call them a “Punch Bowl Cake”! It’s layered baked cake pieces in a punch bowl or large glass bowl with other yummy stuff that show through in beautiful layers. There are many variations of this popular 1950’s classic. 
Here’s ours. Bon Appetit!

Blueberry-Pineapple Dump Cake


1 (20-oz.) can crushed pineapple, undrained

1 (21-oz.) can Blueberry Pie Filling

1 box (18.25-oz.) Deluxe White or Yellow Cake Mix (we recommend Ingles “Laura Lynn brand”)

1 cup chopped nuts (pecans or walnuts)

1 stick butter, cold, cut in thin slices


 Preheat oven to 350 degrees. In single layers, spread the crushed pineapple, pie filling and cake mix in a greased 9x13-inch baking dish. Do not stir!  Sprinkle the chopped nuts over top. Cut the cold butter into thin slices and distribute them evenly over the top. Bake for about 55 to 60 minutes. Top will be brown and the pecans will have risen to top. Serve warm. Makes about 12- 16 servings.  

Punch Bowl Cake


1, 2-layer package butter cake mix (15-oz. or 18-oz., for this cake it doesn’t matter)

1, 6-oz. pkg. vanilla instant pudding mix

1, 20-oz. can crushed pineapple

1, 6-oz. pkg. frozen shredded coconut

1, 21-oz. can cherry pie filling

16 oz. tub Cool Whip

1 cup chopped pecans (preferred toasted)

1, 4-oz. jar maraschino cherries, drained and patted dry


Prepare the cake mix according to package directions baked in a 9x13-inch baking dish. Cool on wire cooling rack and then cut into cubes. Prepare the pudding mix according to package directions. Make 2 layers: ½ of each: cake pieces, prepared pudding, pineapple, coconut, pie filling and Cool Whip. Repeat layers ending with Cool Whip on top. Sprinkle with pecans and maraschino cherries. Chill at least 4 hrs. to set.

Makes about 16 servings.


Note: you can use a purchased Angel Food cake or Pound Cake instead of making the cake mix, if desired. Cutting the cake into cubes makes it easier to serve. A lot of the old recipes also added a large can of fruit cocktail, drained, anywhere in the order you wish.

Recipe Archives
April, 2015