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Mom's "Leftover" Cake


Rate this recipe 4/5 (7 Votes)


  • 1 Duncan hines golden butter cake
  • 2 cans peaches drained. save juice
  • 1 can pineapple crushed drained. save juice
  • 1 jar maraschino cherries drained. save juice
  • 1/2 cup pecans chopped
  • handful of coconut
  • 1 stick butter
  • 3 eggs


Level of difficulty Average
Cost Average budget


Step 1

When making the cake instead of using 3/4 cups water use 3/4 cup of the saved juice. 1 stick butter, 3 eggs, cake mix.

Step 2

Put in bundt pan. Bake at 350 till done.

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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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