Pineapple Mandarin Orange Dump Cake
Ingredients
1 – 21 oz can crushed pineapple, juice included
2-3 11 oz cans mandarin oranges, about 1/2 of the juice included
2/3 c sugar, or more if u prefer it sweeter, or replace it with stevia or agave nectar
2 Tbsp cornstarch
1 dash salt
1 – 18 1/2 oz box of pineapple cake mix, dry – or yellow if making another fruit version or pineapple isn’t available.
3/4 c butter, melted
1 1/2 c coconut, flaked
1 c sliced almonds, raw cashews, or macadamia nuts, optional
Directions
Heat oven to 350 degrees. Spray a 9″x13″ baking dish with cooking spray. Combine the crushed pineapple, mandarin oranges, cornstarch, salt, and sugar in the pan. Mix well and sprinkle the dry cake mix evenly over fruit. Melt butter in microwave and pour evenly over cake mix. Sprinkle with coconut and nuts if desired.
Bake for 45-50 minutes or until light golden brown. You want it to get bubbly around the edges, so cover it with foil before it gets too brown. Let stand for 10-15 minutes and serve warm or cool with whipped cream or vanilla ice cream. Enjoy!
Variation: Blackberry – I mix 3 bags (12 oz each) of frozen blackberries with 3/4 to 1 cup sugar (to your taste) with a dash of salt and 2 Tb cornstarch mixed with 1/2 cup cold water..then proceed as above with the cake mix, butter, coconut and nuts. Bake as above. Enjoy a delicious cobbler type dessert without all the work.
If you wish to make this a low sugar dessert, use sugar free yellow cake mix and replace all sugar with Stevia in the Raw and a little Agave nectar. I personally like to use a combo of SF sweeteners for better flavor, so add a little coconut sugar or brown sugar. The addition of 1/4 cup makes the flavor better and when the cake is divided into 12-15 servings, it doesn’t seem to spike my blood sugars.
