Dump Cake I Food

BUSY-DAY DUMP CAKE

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• Make a well in center of flour mixture and add oil, vanilla, vinegar, and water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

DUMP CAKE RECIPE

Steps:

• Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Spread the pie filling in the bottom of the baking dish.
• Evenly pour the pineapple over the top of the cherry pie filling.
• Sprinkle the dry cake mix over the pineapple.
• Melt 1/2 cup of the butter and pour evenly over the top of the cake mix.
• Take the remaining 1/2 cup of butter and cut into small pieces. Place the pieces of butter over the top of the cake.
• Bake the cake in the preheated oven until the top is golden brown and the filling is bubbling around the edges, about 40 minutes.
• Serve the cake warm with ice cream, if desired.

DUMP CAKE I

Steps:

• In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
• Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

DUMP CAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

PINEAPPLE ANGEL FOOD DUMP CAKE

Steps:

• Preheat the oven to 350 F.

DUMP CAKE

Steps:

• Put fruit in sprayed 9x13 baking pan and cover with dry cake mix (DO NOT STIR!).
• Pour 7Up over whole pan (again, do not stir).
• Cover and bake for 20 minutes at 350°F, then uncover and bake for another 20-30 minutes.
• Makes 12 servings.
• Can also be cut in half.
• I used a 9x9 in pan and a box of Jiffy cake mix, small skinny blue and white box, and one cup of diet 7-up.

DUMP CAKE

Steps:

• Dump cherry pie filling and crushed pineapple into baking dish. Stir together.
• Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.
• Bake this sacrilege at 350 degrees for 45 minutes to 1 hour. Then, to redeem yourself and become the person your high school history teacher always wanted you to be, whip some cream and put a dollup on top.Pretend it's cobbler if you want. But most importantly: enjoy! That's all I ask of you.

CINNAMON APPLE ANGEL FOOD DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, stir powder cake mix, cinnamon, and pie filling together with a large wooden spoon.
• Transfer mixture into 9x13 ungreased glass or ceramic baking dish. {Do NOT grease pan}
• Bake for 30 - 35 minutes, or until top is golden brown.
• After baking, it is completely normal for your cake to fall in the middle as it cools.
• Cut into 12 squares, and top with optional whip cream and additional sprinkles of cinnamon on top. ENJOY!

PINEAPPLE ANGEL FOOD DUMP CAKE

Steps:

• Turn oven to 350 degrees to preheat.
• Spray a 9 x 13 baking pan with coconut oil baking spray.
• In a large bowl, mix angel food cake mix with a can of crushed pineapple, including the juice.
• It will foam up, be sure to mix well and scrape the bottom to make sure it's all mixed.
• Pour batter into greased pan.
• Bake for about 20 minutes.
• Top should be golden brown and spring back when touched.

CHOCOLATE STRAWBERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. and grease your baking dish.
• Add both cans of strawberry pie filling to the bottom of the dish; spread evenly.
• Sprinkle and smooth on the dry cake mix. Firmly pat it into the strawberry.
• Cover dry mix with pads of butter.
• Bake for 55 minutes, remove from oven, and sprinkle on chocolate chips.
• Serve warm with ice cream or enjoy as is!

FRUIT COCKTAIL DUMP CAKE

Steps:

• Preheat oven to 350.
• Drain two cans of the fruit cocktail. In a bowl, mix together the two cans of drained fruit cocktail and the third can (fruit + light syrup). Pour the fruit mixture into a 9 x 13 baking pan prepared with non-stick baking spray.
• Spread fruit into an even layer. Sprinkle the dry cake mix over the fruit and spread into an even layer.
• Drizzle the top of the cake mix with the melted butter, trying to cover as much of the top of the cake mix as possible. Sprinkle with nuts.
• Bake for 48 - 52 minutes until the top of the cake is browned and the filling is gently bubbling around the edges. (Test with a toothpick to make sure there is no raw/liquid batter.)

PEACH ANGEL FOOD CAKE

Steps:

• Empty your can of peaches into a bowl. If they aren't already diced cut them up into bite size pieces.
• Add you dry angel food cake mix and stir until well combined.
• Preheat your oven to 350 degrees and dump your mixture into a 9x13" pan that has a non stick surface to it.
• Bake for 25-30 minutes or until it is lightly browned on top and middle feels like it is firming up when gently touched in the middle.
• Put on a cooling rack until cool.
• Slice and serve.