Preheat oven to 350°
- 1 yellow or white cake mix or use the following:
- 2 1/4 c. gluten-free flour mix (I used 2c. Bette Hagman’s blend + 1/4 c. potato or corn starch)
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 c. sugar
- 1 can (20 oz.) crushed pineapple, with juice
- 1 can (20 oz.) sliced peaches, with juice (I look for peaches in juice or light syrup)
- 1 1/2 sticks butter or substitute (I used Earth Balance buttery sticks)
- 1 can full fat coconut milk for whipped cream, chilled (optional)
In a mixing bowl, whisk together the cake mix ingredients, if making from scratch. Grease the bottom of a 9 x 13 inch baking pan. Dump in the pineapple. Cut the peaches into chunks and dump them in too. Don’t forget the juice from both cans. Spread the fruit evenly in the bottom of the pan.
Dump the cake mix (or above combined ingredients) on top of the fruit and spread it out evenly. Cut the butter into chunks and place them on top of the cake mix. Bake at 350 degrees 30 – 40 minutes or until the cake tests done.
Removed the fat from a can of chilled coconut milk and whip it with a whisk attachment on a hand mixer or blender until it’s the consistency of whipped cream. Or, use regular whipping cream. Spoon the dump cake into serving dishes, add a little whipped cream, and enjoy!
Recipe from www.glutenfreehomemaker.com