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Dump Cake Recipe by Bobby Pinson

Bobby Pinson
Josh Hailey, Mellowtown / Lucy's Country Cafe

“This is something I’ve been making since I was six years old,” Pinson tells Taste of Country about his dump cake recipe. “It was always something my mom would let me make for Thanksgiving because a 6-year-old can make it. She would always buy the ingredients and she would set them off to the side. When she got everything cleaned out of the kitchen and the turkey was on the table and everything was starting to look like Thanksgiving day, the last thing she would do is let me come in the last hour and make my little dump cake,” he remembers. “That would be the last thing cooking while we were eating.”

“It’s just real simple,” Pinson continues. “It’s not the healthiest dish, but you can do it with all kinds of different filling. You can experiment with it. It’s the perfect songwriter-type dessert because it’s just kind of whatever you have laying around … you can just put a cake mix on top. It’s pretty cheap to make. You can’t describe how good it’s going to taste, and it’s got four ingredients. There are not many desserts with four ingredients that are going to taste that good. Some people will call it a pineapple upside down cake, and I should probably call it that, but Bobby’s Dump Cake sounds a lot more wrong, so obviously that’s what I am going to do [laughs].”

Dump Cake Recipe Ingredients:

1 box yellow cake mix
1 large can crushed pineapple (drained)
1 large can cherry pie filling
1 1/2 sticks of butter

Dump Cake Recipe Directions:

1. Preheat oven to 350 degrees.
2. In a 9×13 greased pan, dump drained pineapple and cherry pie filling.
3. Stir together and spread evenly.
4. Dump cake mix on top and spread evenly.
5. Slice butter and put on top of dry cake mix about a finger width apart.
6. Bake at 350 degrees for 45 minutes.
7. Top should be dark golden brown.
8. Let cool for 30 minutes before serving.

About Bobby Pinson:

Over the past several years, Pinson has become one of Nashville’s A-list songwriters, being responsible for many hits. In 2009, Pinson was named BMI’s Songwriter of the Year after for his success writing several songs for artists like Toby Keith (‘She’s a Hottie,’ ‘She Never Cried in Front of Me,’ ‘Lost You Anyway,’ ‘Made in America’), Sugarland (‘Want To,’ ‘All I Want to Do,’ ‘Already Gone,’ ‘It Happens’), Trent Willmon (‘The Good Life’), Brooks and Dunn (‘Honky Tonk Stomp’), Trent Tomlinson (‘One Wing in the Fire’), Josh Gracin (‘We Weren’t Crazy’) and Catherine Britt (‘What I Did Last Night’).

Pinson and his wife, Lucy, recently opened the doors to their own country-style restaurant in Nashville called Lucy’s Country Cafe. The cafe serves everything from chicken and dumplings to fried chicken and lasagna, and of course, Bobby’s Dump Cake, with all recipes coming straight from their own kitchen or their recipe books, having been passed down from generation to generation over time.

Lucy’s Country Cafe, located at 1911 Broadway in Nashville, is open for lunch Monday-Friday, 11:00AM-3:00PM. Check out the cafe’s full menu by clicking here.

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