Summer Fruit Dump Cake Food

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DUMP CAKES



Dump Cakes image

The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 24 servings (each cake serves 12)

Number Of Ingredients 8

One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving

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.

SUMMER FRUIT DRIZZLE CAKE



Summer fruit drizzle cake image

Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 8

Number Of Ingredients 8

2 large eggs
2 tsp vanilla extract
175g fruit , stoned and diced weight
140g granulated sugar
1-2 tbsp citrus juice - lemon, lime or orange
175g very soft butter , plus extra for greasing
175g golden caster sugar
250g self-raising flour

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
  • Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
  • Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.

Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium

FRUIT DUMP CAKE



Fruit Dump Cake image

I got this recipe from my grandma. It is really amazing. You can use cherries, black berries, peaches, or apples in it. Sometimes you have to cook it longer than it says to cook depending on your type of oven. When you bake this use a metal baking dish because glass baking dishes tend to overcook. I hope you enjoy this recipe. By chef_pickle

Provided by chef_pickle

Categories     Dessert

Time 35m

Yield 1 cake, 20-25 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package Betty Crocker yellow cake mix or 1 (18 1/4 ounce) box butter recipe cake mix
1/2 cup margarine
1 (15 ounce) can blackberries or 1 (15 ounce) can peaches, or
apple
1 (20 ounce) can crushed pineapple in juice
chopped nuts (optional)

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.

THREE-FRUIT DUMP CAKE



Three-Fruit Dump Cake image

From Houma, Louisiana, Wendy Crochet shares this down-home dessert that's perfect served warm with vanilla ice cream. Just "dump" the peaches, pears and apple pie filling into a dish, top with cake mix and bake until golden.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings,.

Number Of Ingredients 5

1 can (21 ounces) apple pie filling
1 can (15-1/4 ounces) sliced pears, drained
1 can (15-1/4 ounces) sliced peaches, drained
1 package (9 ounces) yellow cake mix
1/4 cup butter, cut into 1/8-inch pieces

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.

Nutrition Facts : Calories 313 calories, Fat 9g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 300mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 2g fiber), Protein 2g protein.

SUMMER FRUIT CAKE



Summer Fruit Cake image

Delicious way to use summer fruits. Although you can use frozen fruits, I like to use fresh summer fruit in this cake. My favorites are peaches, apricots and plums. Original recipe was printed in Bon Appetit (August, 1981).

Provided by ellie_

Categories     Dessert

Time 1h

Yield 1 9x13 inch cake, 10-12 serving(s)

Number Of Ingredients 19

2 cups flour (I use 1 cup white and 1 cup whole-wheat)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup buttermilk
1/2 cup oil
2 teaspoons vanilla
1 1/2 cups summer fruit, chopped and drained (apricots, nectarines, peaches and plums are good, use a mixture if possible)
1 cup chopped nuts
1 cup coconut
1 cup raisins
2/3 cup sugar
1/3 cup buttermilk
1/3 cup butter or 1/3 cup margarine
2 tablespoons light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla

Steps:

  • To make cake: Preheat oven to 350-degrees F.
  • Grease and flour 9x13-inch pan.
  • Combine flour-salt in bowl.
  • Beat eggs-vanilla in large bowl.
  • Add flour mixture to egg mixture.
  • Stir in remaining ingredients (fruit-raisins).
  • Pour into prepared pan.
  • Bake for 40-45 minutes or toothpick comes out clean.
  • While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
  • Bring to boil and simmer for 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in vanilla.
  • When cake is done, remove from oven and poke entire surface of cake with a toothpick.
  • Pour glaze over hot cake slowly.

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