Ingredients:

  • 2 (21-ounce) cans Cherry Pie Filling (do not drain)
  • 1 (21-ounce) can Apple Pie Filling (do not drain)
  • 1 teaspoon Ground Cinnamon
  • 1 (15.25 oz) box Yellow Cake Mix (dry, unprepared)
  • 1 cup Unsalted Butter, melted
  • 1/2 cup total Purple, Green, & Gold Sparkling Sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Create the Fruit Base: Spoon the cherry pie filling evenly into the bottom of the prepared dish. Dollop the apple pie filling over the cherry layer. Gently spread the fruit layers to cover the bottom, trying not to mix them too much. Sprinkle evenly with 1 teaspoon of ground cinnamon.
  3. Add the Dry Mix: Carefully sprinkle the entire box of dry yellow cake mix over the fruit base in a single, even layer. Do not stir or mix with the fruit.
  4. Butter Application: Slowly drizzle the melted butter evenly over the entire surface of the dry cake mix. Ensure all dry patches are covered.
  5. The Bake: Place the dish in the preheated oven. Bake for 45 to 55 minutes, or until the topping is deep golden brown and the filling is bubbling thickly around the edges.
  6. The Final Flourish: Remove the cake from the oven. Immediately sprinkle the purple, green, and gold sugars liberally over the hot, buttery topping.
  7. Rest and Serve: Let the dump cake cool on a wire rack for at least 15 minutes before serving. Serve warm.