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Cherry-Pineapple Dump Cake


1 can cherry pie filling
1 can crushed pineapple
1 box butter flavored yellow cake mix
1 stick butter or margarine
1 cup shredded coconut
1/2 cup chopped pecans

In a 9x13 inch glass casserole dish mix together cherry pie filling and crushed pineapple. Sprinkle entire box of cake mix over fruit careful not to have any big lumps. Melt butter/margarine and drizzle over cake mix. Sprinkle coconut and nuts over entire cake. Bake at 350 degrees for 25 minutes.


Choc chip Muffins

4 oz butter or margarine, at room temperature
2 1/2 oz sugar
1 oz dark brown sugar
2 eggs at room temperature
7 1/2 oz plain flour
1 teaspoon baking powder
4 fl oz milk
6 oz plain chocolate chips

Preheat the oven to 375 F/ 190 C/ gas 5. Grease 10-12 muffin cups or use paper cases. Cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs one at a time. Sift together the flour and baking powder into the butter mixture alternating with the milk. Divide half the mixture between the muffin cups Sprinkle several chocolate chips on top, then cover with a spoonful of the batter. To ensure even baking, half-fill any empty cups with water. Bake until lightly coloured, about 25 minutes. Let stand for about 5 minutes before turning out