1 21 oz. can strawberry pie filling
1 20 oz. can crushed pineapple (don’t drain)
1 white cake mix dry
1 stick margarine cut in pieces
1 c. coconut
1/2 c. crushed nuts
For topping: sliced bananas whipped cream, chocolate syrup
Spread the strawberry pie filling in a greased 9×13 inch cake pan*.
Spoon on the pineapple, then the dry cake mix, then the margarine.
Top with coconut and crushed nuts.
Bake at 325 degrees for 60-75 minutes. Serve warm or cold.
Before serving, top individual pieces with sliced bananas, whipped cream, and chocolate syrup.
*I made mine in a round Corningware dish, but traditional dump cake is made in a 9×13 inch pan