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Dump Cake Recipe
This recipe is designed for kids to bake. It's incredibly easy with no mixing involved. Canned fruits are dumped into a baking pan, topped with cake mix, butter, and nuts, then baked. The result is something in between a cake and a cobbler, and amazingly delicious. Adults will also love this recipe.
Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
* 1 (20 ounces) can crushed pineapple, undrained
* 1 (21 ounces) can prepared more fruit cherry pie filling
* 1 (18.25 ounces) box yellow cake mix
* 2 sticks of butter or margarine, each cut into 12 slices
* 1/4 cup chopped nuts (your choice - optional)
Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump undrained pineapple baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you're using them.
Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.
Yield: about 10 to 12 servings
Source(s):
Dump Cake Recipe
User Rating4.9 out of 5 (13 Reviews) Write a Review
By Peggy Trowbridge Filippone, About.com
See More About:
* cake recipes
* dessert recipes
* fruit recipes
"dump cake recipe dessert fruitcake receipt food cooking"
Dump Cake Recipe
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Quesadilla RecipeTry Our Cheesy Quesadillas Stuffed with Chicken & Veggies!www.LeanPockets.com
Home Cooking Ads
Dump Cake Recipe Cake Mix Cookie Apple Pie Recipes Fun Recipe Recipe for Fruitcake
This recipe is designed for kids to bake. It's incredibly easy with no mixing involved. Canned fruits are dumped into a baking pan, topped with cake mix, butter, and nuts, then baked. The result is something in between a cake and a cobbler, and amazingly delicious. Adults will also love this recipe.
Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
* 1 (20 ounces) can crushed pineapple, undrained
* 1 (21 ounces) can prepared more fruit cherry pie filling
* 1 (18.25 ounces) box yellow cake mix
* 2 sticks of butter or margarine, each cut into 12 slices
* 1/4 cup chopped nuts (your choice - optional)
Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump undrained pineapple baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you're using them.
Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.
Yield: about 10 to 12 servings
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Gooseberry streusel cake with elderflower syrup recipe
Ingredients
* 600g fresh/ frozen red or green gooseberries, stalks removed
* 2 table spoons elderflower cordial
* 300g caster sugar
* 400g plain flour
* 200g ground almonds
* 400g unsalted butter, chilled and cubed
* 75g flaked almonds
* 75g flaked coconut
1. Preheat the oven to 190°C/fan170°C/gas 5. Place the gooseberries, cordial, 100g caster sugar and 100ml water in a large saucepan over a gentle heat. Cook fresh gooseberries for 4-5 minutes (or frozen gooseberries for 8-9 minutes), stir occasionally, until they have wilted and released their juices. Strain, reserving the juices, and set both aside to cool.
2. Meanwhile, put the flour, ground almonds and remaining caster sugar in a food processor. Add the butter and whizz until the mixture is like coarse breadcrumbs. Transfer half to a bowl, toss with the flaked almonds and coconut and set aside.
3. Line a 30cm x 23cm baking tin with baking paper. Whizz the remaining crumbs again until they form a smooth dough. Using your fingers, press the dough into the base of the baking tin in an even layer, leaving a rim all around. Prick the base and bake for 15 minutes, until pale golden.
4. Spoon the strained gooseberries over the base, scatter the crumb, almond and coconut mixture on top and bake for 45-50 minutes, until golden and crisp and the juices are bubbling. Cool slightly in the tin, then remove carefully using the paper.
5. Simmer the reserved gooseberry juices in a small pan for a few minutes until reduced and syrupy. Cool completely.
6. Cut the cake into wedges, drizzle with the syrup and serve with a dollop of clotted cream.
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Answered Question
Best Answer Decided by Votes
| June 13, 2009 09:33 PM | view on twitter |
This recipe is designed for kids to bake. It's incredibly easy with no mixing involved. Canned fruits are dumped into a baking pan, topped with cake mix, butter, and nuts, then baked. The result is something in between a cake and a cobbler, and amazingly delicious. Adults will also love this recipe.
Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
* 1 (20 ounces) can crushed pineapple, undrained
* 1 (21 ounces) can prepared more fruit cherry pie filling
* 1 (18.25 ounces) box yellow cake mix
* 2 sticks of butter or margarine, each cut into 12 slices
* 1/4 cup chopped nuts (your choice - optional)
Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump undrained pineapple baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you're using them.
Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.
Yield: about 10 to 12 servings
Source(s):
Dump Cake Recipe
User Rating4.9 out of 5 (13 Reviews) Write a Review
By Peggy Trowbridge Filippone, About.com
See More About:
* cake recipes
* dessert recipes
* fruit recipes
"dump cake recipe dessert fruitcake receipt food cooking"
Dump Cake Recipe
Sponsored Links
Dump Cake RecipesDump Cake Recipes & Meal Ideas Meal Ideas ten usd per mo RecipesLargest-Recipe-Site.Net
Drop 25 Pounds in 30 daysFastest Weight Loss Guaranteed! As Seen on CBS Newswww.ProjectWeightLoss.com
Quesadilla RecipeTry Our Cheesy Quesadillas Stuffed with Chicken & Veggies!www.LeanPockets.com
Home Cooking Ads
Dump Cake Recipe Cake Mix Cookie Apple Pie Recipes Fun Recipe Recipe for Fruitcake
This recipe is designed for kids to bake. It's incredibly easy with no mixing involved. Canned fruits are dumped into a baking pan, topped with cake mix, butter, and nuts, then baked. The result is something in between a cake and a cobbler, and amazingly delicious. Adults will also love this recipe.
Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
* 1 (20 ounces) can crushed pineapple, undrained
* 1 (21 ounces) can prepared more fruit cherry pie filling
* 1 (18.25 ounces) box yellow cake mix
* 2 sticks of butter or margarine, each cut into 12 slices
* 1/4 cup chopped nuts (your choice - optional)
Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump undrained pineapple baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you're using them.
Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.
Yield: about 10 to 12 servings
Permalink | Report
Reply 
Other Answers (1)
June 13, 2009 04:04 PM
| view on twitter
I hope you like Gooseberry's with this recipe! Gooseberry streusel cake with elderflower syrup recipe
Ingredients
* 600g fresh/ frozen red or green gooseberries, stalks removed
* 2 table spoons elderflower cordial
* 300g caster sugar
* 400g plain flour
* 200g ground almonds
* 400g unsalted butter, chilled and cubed
* 75g flaked almonds
* 75g flaked coconut
1. Preheat the oven to 190°C/fan170°C/gas 5. Place the gooseberries, cordial, 100g caster sugar and 100ml water in a large saucepan over a gentle heat. Cook fresh gooseberries for 4-5 minutes (or frozen gooseberries for 8-9 minutes), stir occasionally, until they have wilted and released their juices. Strain, reserving the juices, and set both aside to cool.
2. Meanwhile, put the flour, ground almonds and remaining caster sugar in a food processor. Add the butter and whizz until the mixture is like coarse breadcrumbs. Transfer half to a bowl, toss with the flaked almonds and coconut and set aside.
3. Line a 30cm x 23cm baking tin with baking paper. Whizz the remaining crumbs again until they form a smooth dough. Using your fingers, press the dough into the base of the baking tin in an even layer, leaving a rim all around. Prick the base and bake for 15 minutes, until pale golden.
4. Spoon the strained gooseberries over the base, scatter the crumb, almond and coconut mixture on top and bake for 45-50 minutes, until golden and crisp and the juices are bubbling. Cool slightly in the tin, then remove carefully using the paper.
5. Simmer the reserved gooseberry juices in a small pan for a few minutes until reduced and syrupy. Cool completely.
6. Cut the cake into wedges, drizzle with the syrup and serve with a dollop of clotted cream.
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Voted as best: arjo
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