Columbia Marketing International
Cherry Dump Cake
Bake this cake with Washington-grown
Bing cherries, a large fruit of finest quality
with an exceptionally sweet, vibrant flavor.
1 tablespoon cornstarch, 1 cup butter, melted
1 cup shredded coconut
1. Preheat oven to 350°F. Heat cherries and juice
in a saucepan over medium heat; add cornstarch
and cook, stirring, until the juice has thickened.
Remove from heat and let cool.
2. Pour crushed pineapple into a 9-by-13-inch
pan; pour cherries over the pineapple.
3. Sprinkle dry cake mix over the cherries; pour
melted butter over cake mix. Bake for 30 minutes.
4. Sprinkle nuts and coconut over cake, return
to oven and bake 10 minutes more, or until
coconut is golden brown. Makes 12 servings.
Stemilt Growers Cherry Pudding
In 1893, the Mathison family homesteaded land on
Stemilt Hill, planting orchards in the rolling high-country near Wenatchee, Washington, where the
high-elevation microclimate creates superior growing
conditions for cherries. A century later the Mathison
family continues to own and operate this family
business, growing and packing cherries—and
using this old family recipe for cherry pudding.
Ice cream or whipped cream
1. Preheat oven to 350°F. Cream butter and sugar.
Combine baking powder with flour and beat into
butter mixture. Add milk slowly. Mix well.
2. Spread batter in a greased 9-by-13-inch baking
dish. Top with cherries. Sprinkle with sugar and
dot with butter. Pour boiling water over mixture.
3. Bake for 30 minutes, or until lightly browned.
Serve warm with ice cream or whipped cream.
Makes 12 servings.
*Brands may vary by region; substitute a similar product.