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- Y'all have heard me say so many times,
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how much I enjoy hearing from y'all
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and you sharing recipes that mean a lot to you
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And I got the sweetest letter from Sean Conant,
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Is that how you would pronounce it?
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- [Eddie] Sounds, sounds right.
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- But he says, thank you.
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This is to Ms.Feuger to Theresa.
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He says, thank you for helping Paula Dean
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film her YouTube cooking show.
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My fiancé Logan and I enjoy watching you, Paula and Eddie
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And we're from New Hampshire, just like Eddie.
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He said, I'm submitting a recipe
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for you to consider for Paula's show.
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It's a very honest recipe that my Grammy Peg used to make.
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It's very easy to make and absolutely delicious,
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and Grammy Peg passed away in 2016.
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But we think of her very often
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and we keep her memory alive with her recipes like this one.
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And that's what it's all about y'all,
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keeping those memories alive.
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And I've got a stray cat
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that's wanting to get up here in the picture.
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So like I said, that's, that's what it's all about.
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Keepin those memories up front in our head.
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So I'm going to share with y'all this cake recipe
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and it's Grammy Peg's Cherry Pineapple Dump Cake.
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And I know we've all probably made a dump cake
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at one point in our lives
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And you know, you can change them around.
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Well, this one calls for cherry pie filling
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and crushed pineapple,
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but Sean tells me to make sure
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I drain the pineapple real good.
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And this is, you're going to notice,
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the only thing I'm going to have to mess up y'all
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is that colander right there.
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No dishes for us'uns.
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- [Eddie] Have you made something similar to this?
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and easy dessert go-to,
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these are always great Eddie.
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Now I have, I used a spray,
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on my dish so it won't stick.
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I love cherry pie filling.
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I love to make fried cherry pies.
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Oh, they are so delicious.
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Alright, we're just gonna spread that out evenly.
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Then we're gonna add our pineapple.
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Gonna just give this pineapple a mash
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to make sure it's drained well,
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because that's what Grammy Peg told us to do.
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I love a good, easy, quick recipe like this one,
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cause you never know,
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especially when you have kids,
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who they gonna be bringing home with em.
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Okay, so now we're just going to take our cake mix
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and we are using just a yellow moist cake, cake mix,
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and we're going to sprinkle this over our fruit.
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Simple, simple, simple.
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And we just want to make sure
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that we level it out after we get it in our pan.
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- [Eddie] No eggs, no oil?
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- [Paula] No eggs, no oil, no nothing Eddie.
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- [Eddie] Mmm, can't wait to see.
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or at least the ones I've had that are similar
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- [Eddie] So this is similar
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to how you would do your cobblers a little bit right?
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- [Paula] Well, no, not kinda really.
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You make for our cobblers, we make a batter.
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- [Eddie] The batter,
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and you add the dry ingredients.
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- [Paula] Uh-huh. And then, we melt a stick of butter
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Okie-doke. Now here comes the part
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that makes berry berry good.
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Calls for 12 tablespoons of melted butter
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and Sean says if you'll stick your butter in the freezer,
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then it'll slice much, much easier.
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So we're just gonna distribute this evenly.
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My cuttin board's dancin on me.
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Is that two layers or one?
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Okay, so this is gonna have plenty of butter.
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that was just a half a stick right there.
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- [Eddie] It's like a piece of butter per slice.
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- [Paula] Yes, that's right Eddie.
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Just the way we like it.
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It does make it much easier,
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I probably didn't have this butter in the freezer
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but maybe about 15 minutes.
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I've got a frog in my throat this morning.
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I wish he'll hop on out.
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I'm liking this a lot.
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I think the dump cakes I've made in the past,
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seems like I've poured melted butter on it.
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I don't think I used it like this in pats.
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I really like using the pats
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because you, you know you're gettin it
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I like it, I like it a lot.
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- [Theresa] So see you even learn something new-
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- [Theresa] -with the cake that you've made a lot.
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- [Paula] That's right.
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- [Theresa] That's kind of cool.
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- [Paula] It is way cool.
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Like I said, I just love to know what other folks are
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doing out there because we fall into these habits
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of doing things just one way.
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And you know, we say, well, that's the way you do it.
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But when you get with other people
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and talk with other people,
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you realize there, there is other ways.
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So in the oven this goes,
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let's see what Sean said, 350
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for 50 minutes or until golden brown.
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Doesn't that look good?
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- I like me a butter cake.
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Our dump cake is ready.
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When you cook in a glass dish, they're so heavy.
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I always feel like I'm gonna drop it,
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like it's going to slip out of my hand.
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Ooh, it's a bubblin an' a sizzlin.
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- [Eddie] I think we need to scoop some out
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to see what it looks like.
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- [Theresa] What about that over ice cream,
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or ice cream over that?
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- [Paula] Yeah I was gonna say, ice cream over that.
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I think the idea is to let this cool.
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- [Theresa] When have we ever done that?
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Look, you can see every place that
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that butter melted did y'all.
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(Paula and Eddie chuckling)
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- [Theresa] Was it enough for ya?
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I mean, it could have stood a little bit more in places
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Cherries and pineapple.
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I almost can't taste it,
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but I think it's real good Theresa.
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- [Theresa] I was gonna say-
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- You got a tougher mouth than me?
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- [Theresa] Probably, but I don't know that I wanna burn it.
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- [Eddie] Well it smells fabulous.
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- Doesn't it smell so good?
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- [Theresa] Maybe if you took
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a little bit smaller piece Paula.
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- I know it, princess bites Paula, princess bites.
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- I'm going to do it right here.
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Cause you know, I love the cherry.
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- Like that's a princess bite.
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- And I love the cake part
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and all that butter on it.
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- [Theresa] Oh it's good.
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- [Theresa] I'm a huge cherry fan.
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- I like cherries too.
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- [Theresa] Yeah, but when this cools off just a little
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- Yes, to put a scoop of ice cream on this while it's hot.
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The ice cream would melt,
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and then you'd have like a milkshake dump cake.
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- [Theresa] That is good.
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I haven't found a dessert I don't like yet.
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- Sean thank you so much
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for sending us Grammy Peg's recipe
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and just keep her memories alive hon,
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pass them on to your children.
