Memorial Day Weekend is upon us- the unofficial start of the summer – and with the official start right around the corner and the inevitable warmer temperatures, you may be looking for desserts that will satisfy your sweet tooth but won’t take too long to put together and don’t require a slew of ingredients. If so, today I have the recipe for you… A Dump Cake! And trust me, it tastes a whole lot better than the images the name may conjure up for you.
I wish I could say that I came up with this genius idea of a dessert myself, but the credit goes to Pioneer Woman: Ree Drummond. Warning… If you are adverse to box cake mix, can pie filling / canned fruit and butter stop reading now and deprive yourself of the opportunity to make something super simple and delicious. Hey, you have standards to keep. And yes, it only takes those three ingredients to make this cake.
To begin, in a 9×13-inch baking dish pour out a can of cherry pie filling and a can of crushed pineapple (okay, this version of the cake requires four ingredients, but, you could easily omit the pineapple.) Mix the two together well.
Next, evenly pour the cake mix over the fruit… Make sure you get the corners.
And finally, top it with a stick and a half of unsalted butter sliced into tablespoons, making sure to space the butter evenly over the cake.
Bake it in a preheated 350 F oven for 45 minutes – 1 hour; until the top is browned and the fruit filling is bubbling.
Let it cool for a few minutes before digging in. Enjoy slightly warmed with a scoop or two of vanilla ice cream or a dollop or two of whipped cream.
This cake was so delicious that I soon made another one along with a peach version.
Cherry and Pineapple
1 21oz. can cherry pie filling
1 20oz. can crushed pineapple
1 box white cake mix
12 tablespoons unsalted butter, sliced
1 29oz. can sliced peaches in syrup
1 box yellow cake mix
12 tablespoon unsalted butter, sliced
Preheat oven to 350 F.
Pour fruit into a 9×13-inch baking dish. For the cherry and pineapple version mix both fruits together well.
Top evenly with the cake mix, making sure to get the corners.
Space the butter evenly over the cake and bake in the oven for 45 minutes – 1 hour, until the top is browned and the fruit is bubbling.
Let it cool for a few minutes before slicing so the cake can “set.”
Enjoy with ice cream, whipped cream or on its own.
Recipe from Food Network
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