Easy Fruit Crisp Dump Cake Food

EASY FRUIT CRISP "DUMP" DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
• Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
• Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.

BERRY CRISP DUMP CAKE

Steps:

• Heat oven to 350° and spray a 9x13 baking dish with cooking spray.
• Spread out frozen berries in the bottom of the dish (DO NOT thaw the berries beforehand).
• In a mixing bowl, combine the cake mix (DO NOT prepare beforehand), oats, walnuts, and melted butter. Stir together until thick crumbles form. Sprinkle evenly over the frozen berries.
• Cook for 50-55 minutes. Crisp topping will be a golden brown and the berries will be bubbling.
• Serve warm with a scoop of vanilla ice cream.

BERRY CRISP DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray or butter.
• Put the berries in the prepared baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the walnuts and oats. Evenly drizzle the butter over the entire dish.
• Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream.

CLASSIC MIXED BERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
• Top with dry cake mix; gently shake pan to distribute evenly
• Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

EASY FRUIT CRISP DUMP CAKE

Steps:

• Heat overn to 350 degrees F.
• Stir together cake mix and margarine in a large bowl until crumbly; set aside.
• Mix pie filling and pineapple together, and spread in an ungreased rectangular pan, 13x9x2 inches.
• Sprinkle cake mix mixture evenly over fruit.
• Bake 35- 40 minutes or until golden brown.
• Serve warm or cool.

FRUIT DUMP CAKE

Steps:

• Layer the both cans of fruit on the bottom of a metal 9"x12" baking dish. Gently stir it together.
• Sprinkle the cake mix over the fruit and spread it evenly.
• Drizzle the melted margarine on the top of the cake mix.
• If desired sprinkle chopped nuts on top.
• Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until the top is lightly browned and crusty.

BERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.
• Combine the berries, sugar, cornstarch, lemon juice and vanilla in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and bake until the top is puffed and golden and the fruit is bubbling, about 40 minutes. Remove the foil and continue baking for 5 minutes more.
• Let the cake cool slightly before scooping and serving with vanilla ice cream.

THREE-FRUIT DUMP CAKE

Steps:

• In a large bowl, combine the pie filling, pears and peaches; spoon into a greased 8-in. square baking dish. Sprinkle with cake mix; dot with butter. , Bake at 350° for 45-50 minutes or until golden brown. Serve warm.