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.
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”.
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
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.