Fresh Gingerbread Dump Cake Food

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.

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.

FRESH GINGERBREAD DUMP CAKE

Steps:

• Throughly grease 2 8" or 9" cake tins.
• Preheat oven to 350 degrees.
• Mix melted butter and sugars,.
• Add vanilla, beated eggs and spices.
• Mix in baking soda, buttermilk and corstarch.
• Fold in flours.
• Pour into prepared pans.
• Bake for about 45 minutes or until done.
• (Can be done in a 10" tube pan for 65 to 70 minutes.).

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

FRESH GINGER CAKE

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.