JEN'S CHOCOLATE CHERRY DUMP CAKE

INGREDIENTS

2 cans of cherry pie filling (21 ounces each)
1 box of chocolate cake mix
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans
1/8 cup white sugar

COOKING DIRECTIONS

This recipe is so easy and so delicious... a twist on regular dump cake.

Preheat the over to 350.

In a 9 x 13 cake pan:

Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Fianally, sprinkle the sugar over all.

Bake in the oven for 30-45 minutes and serve warm!

This is also delicious with a scoop of vanilla ice cream!

PUNCH BOWL CAKE

INGREDIENTS

1 angel food cake
1 large container cool whip, thawed
1 8 oz. container sour cream
several cans of pie filling (any kind you like) you will be layering the fruit

COOKING DIRECTIONS

Prepare angel food cake according to box mix and let cool. Then tear cake into bite size pieces. Mix together sour cream and cool whip, pour over cake pieces and mix well to coat. Spoon some of the cake into the bottom of the bowl and then add a can of fruit. Make another layer of cake and then fruit. You can make as many or as few layers as you like. Ending with fruit on the top. Let chill over night before serving.

Note: When making such cake, better put it in a clear punch bowl so the colors of the fruit Can be seen. It makes a very decorative dish this way.