Peach Pineapple Dump Cake with Walnuts

Preheat oven to 350ºF. Spray a 9 x 13 baking dish with nonstick cooking spray; sprinkle with 2 tablespoons flour to coat.

Open cans and pour pineapple (juice and all) and peach pie filling into prepared baking dish. Swirl the fruit with a spoon to combine, but don’t over-mix. Pour dry cake mix evenly over top of fruit. Sprinkle water over top of cake mix. Scatter walnuts on top of cake mix, followed by cubes of butter, dotting them all over the dump cake.

Set baking dish on a baking sheet (to prevent spills) and place in preheated oven. Bake for 1 hour and then check your cake; it should be golden brown and bubbly. If not, bake 10–15 minutes more. Remove from oven and serve warm topped with a scoop of vanilla ice cream.

Note: Every oven is different so this could take longer than 1 hour to bake. The cake should be golden brown, with very little dry cake mix “patches” scattered about. The edges of your cake will be bubbly.