MAKES 1 (9 × 13-INCH) CAKE
What is heavenly hash? To some, it is ice cream with marshmallows, almonds, and chocolate in it. To Kathy, it is a fruit recipe that her grandma made that combined cherries, pineapple, oranges, and marshmallows. It is truly a family heirloom recipe, for that favorite dish was served as both a salad and a dessert. This Heavenly Hash Dump Cake is based on that old-fashioned, tasty fruit combination.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Put the cherries with the syrup in the prepared pan.
Drain the oranges and the pineapple, reserving the juices. Measure out 1 cup of the reserved juice. Use remaining juice as desired, or discard.
Place the oranges and pineapple evenly into the pan. Sprinkle the marshmallows evenly over the fruit. Sprinkle the cake mix evenly over the marshmallows. Drizzle 1 cup of the reserved juice evenly over the cake mix. Distribute the butter slivers evenly over the top.
Bake for 40 to 45 minutes or until the cake is set and golden brown.
tips: The cherries used in this recipe are sweet cherries in syrup. Old recipes for heavenly hash fruit salad, which inspired this recipe, called for Royal Ann cherries. Royal Ann cherries are a red blush cherry so they are lighter in color. Dark sweet cherries give a beautiful red accent, but either variety works well and you can use the variety you prefer.
If you wish, substitute 1 (21-ounce) can cherry pie filling for the canned sweet cherries in syrup.