Pineapple Cherry Upside Down Dump Cake

Thursday night dessert time.  I already know this will be sweet, unhealthy, trashy, and cheap.  I can think of no better compliment for tonight's organic, healthy, soupy, World Famous (no longer), Black Bean Chili.  Any mother will appreciate the nutritional thoughtfulness of dinner, and all children in attendance will forgive me for it because I brought this for dessert.

For those of you too healthy to have experienced a classic non crock dump cake, let me explain the concept.  Beginning with a greased cake pan, dump in any canned fruit fillings, dump any boxed cake mix on top, dump butter chunks on top of that, bake and voila!  The "voila" part is optional, however it does make things all French and stuff, so it must make it taste better, too.  The concept is identical in a crock.  It just takes longer to cook.

Winner, Loser or Meh

This was delightfully wonderful.  Easy and cheap, too.  Don't expect it to be a real cake, it isn't supposed to be.  It is like a crumble or a crisp.  Major winner.

Recipe

I used a 6 quart crock for this.

Ingredients:

• 1  can crushed pineapple (.78)
• 1  20 oz can cherry pie filling (I used "lite" on sale for 1.98)
• 1  yellow boxed cake mix (on sale for .88)
• 1/2 cup butter (my stick of butter was about .50) or margarine for vegans

Spray crock with no stick spray.  Dump canned pineapple in crock, smooth evenly.  Repeat with cherries.  Repeat with cake mix. (Do not stir this) Cut butter into slices and dot them evenly on top so that the surface is covered.  Take a few paper towels or  a small cloth towel (I used a towel) and put over top of crock.  Cover and pull towel taught and bring all edges into the center of the lid so as not to touch any heating element.  (This is optional, but serves as a moisture wick for better texture).  Cook on high for 2-3 hours.  Serve.