Apple Gingerbread Dump Cake Food

GINGERBREAD DUMP CAKE

Steps:

• Spray 13x9 pan with non stick spray. Pour apple pie filling into pan and spread evenly across bottom.
• Sprinkle dry gingerbread cake mix on top of that, spread evenly across pan.
• Dump crushed pineapple on top of mix, spread evenly across pan.
• Melt butter and pour on top, evenly. Sprinkle nuts on very top if you want to add those.
• Put into preheated oven at 350 degrees for 40 minutes or until edges are light brown, cake-like, and no longer wet.
• Allow to cool on a cooling rack to firm up a bit.
• Scoop out and serve.

APPLE GINGERBREAD DUMP CAKE

Steps:

• Preheat oven to 350°F. Pour both cans of apple pie filling into the bottom of a 9-by-13-inch baking pan.
• Sprinkle cake mix evenly on top of apple pie filling, using a fork to spread out the cake mix and break up any clumps.
• Top cake mix evenly with sliced butter.
• Place baking pan in oven and bake until cake is golden brown and bubbly, about 1 hour. Remove from oven.
• Scoop into serving bowls and serve warm dolloped with whipped cream or vanilla ice cream, if desired.

UPSIDE-DOWN APPLE GINGERBREAD

Steps:

• Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

APPLE GINGERBREAD SKILLET CAKE

Steps:

• Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

GINGERBREAD CRUMB DUMP CAKE

Steps:

• For the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until it is no longer floury and crumbs form; clump them about the size of large peas. Freeze until firm, at least 10 minutes before using.
• For the dump cake: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch cake pan with cooking spray.
• Fill the prepared pan with the apples and evenly top with the cake mix. Drizzle the melted butter over the top, trying to cover as much of the mix as possible. Evenly sprinkle with the crumb topping. Bake until set and the top is golden brown, about 1 hour 10 minutes.

APPLE GINGERBREAD COBBLER

Steps:

• In a saucepan, combine the apples, water, brown sugar, lemon juice and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender. Remove from the heat and set aside., In a bowl, beat the egg, sugar, buttermilk, molasses and oil. Combine the flour, baking powder, baking soda, ginger, salt and nutmeg; stir into buttermilk mixture just until combined. Combine cornstarch and cold water until smooth; stir into apple mixture. Pour apple mixture into 8-in. square baking dish coated with cooking spray. Spread gingerbread mixture over apples. Bake at 350° for 25-30 minutes or until a toothpick inserted into the topping comes out clean.