This is basically the scratch version of the ever popular dump cake of the 1980’s which is basically a cobbler made by dumping fruit fillings into a pan and then literally dumping a cake mix on top followed by a drizzled butter and then baked.


1 LARGE can crushed pineapple or 2 cups FRESH small chopped pineapple
1 LARGE can COMSTOCK tart pie cherries

  • Stir together the pineapple and cherries. Set aside.

1 3/4 cups all purpose flour
1/2 cup instant oats
1/2 cup flaked coconut
1/2 cup SMALL chopped walnuts
1 cup butter, softened at room temperature
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon sea salt

  • Preheat oven to 375°.
  • Mix flour, oats, walnuts, coconut, sugar, brown sugar and salt in a large mixing bowl.
  • Using a pastry cutter and/or your hands cut in butter until you have a small coarse crumble.
  • LIGHTLY spray the bottom of a 9×13 baking dish with non-stick cooking spray.
  • Pour pineapple and cheery mixture into the bottom and smooth out.
  • Spread crumble evenly over the pineapple cherry layer.
  • Bake 30-35 minutes until fruit is bubling and the crumble is a golden brown.

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