Cherry-Pineapple Dump Cake: With a Splenda Oatmeal Crumb Topping

As my mom, Cindy, said on her In Cindy's Kitchen blog, my family LOVES cherry-pineapple dump cake. She added her own twist to the yellow cake mix topping. Check out my mom's nutty (with pecans sprinkled on half of the cake mix) recipe here. For my own flair, I decided to make an oatmeal crumb topping like those used in my favorite crisps. In an effort to make the dessert more "healthy" I used Splenda instead of sugar~ Also, like my Roasted Potatoes, this dump cake was baked at 250 degrees in our Cuisinart 1800W 4lb Air Fryer Toaster Oven.

Cherry-Pineapple Dump Cake: With a Splenda Oatmeal Crumb Topping

• 1(20 oz.) can of crushed pineapple with juice; drained (draining is optional)
• 1 can (21 ounces) cherry pie filling (preferably without high fructose corn syrup. I am trying Lucky Leaf Fruit Filling & Topping, Cherry, Premium (21 oz) for the first time)
• A spoonful of vanilla (optional)
• Splenda Oatmeal Crumb Topping (See below my Splenda Oatmeal Crumb Topping recipe)

Grease pan (I used a 6 by 9-inch pan) with butter wrapper.

Drain crushed pineapple a bit and dump it in the pan. Spread with a spoon.

Dump in cherry pie filling and spread evenly.

Top with crumb topping.

Cook on bake setting at 250 degrees for about 1 hour or until top is lightly browned. Serve warm or at room temperature.

Splenda Oatmeal Crumb Topping

• 1 cup all-purpose flour 
• 4 spoonfuls of Splenda (to taste)
• 1/2 teaspoon ground cinnamon (to taste)
• 3/4 cup old-fashioned oats (Instant or quick oats could also work.)
• 1/2 cup (1 stick) salted butter at room temperature (If using unsalted butter, add 1/4 teaspoon salt. Pre-cutting the butter is optional, but may save time when mixing butter into dry ingredients.)

Dump flour, Splenda sweetener, cinnamon, and oats in a ziplock bag. (Alternatively, you can mix the topping in a bowl with a pastry blender. I personally find the ziplock method more convenient for cleaning etc.)  Mix the dry ingredients. Add the butter.

Squeeze and mix butter into dry ingredients for several minutes until a crumbly consistency.