Finding an great crowd pleasing gluten-free dessert is not easy. I have been reading dump cake recipes for a long time but finally gave it a try with my own gluten-free redo. 

Ingredients:

1 20 oz can cherry pie filling ( I used a low sugar option but make sure it is also labeled gluten free since this product often contains food starch)

1 15 oz can crush pineapple (drain and save the juice)

1 box gluten-free vanilla cake mix 

1 stick butter

Start by adding the cherries and drained pineapple into a deep square baking dish that is well sprayed with non stick cooking spray. Next, slowly top with one pack of cake mix speak evenly across the fruit and pressed down a bit. Then, sprinkle about 3 tablespoons of pineapple juice over the top. Finally, evenly distribute pieces of the butter all over the top of the cake. Bake at 350 degrees for 50-65 min or until golden brown on top. Serve hot with ice cream or whip cream. Enjoy!!!!