September 30, 2013

Dump Cake (All flavors!)

Back around 1990 I finally made my first 'dump' cake.  It seemed too easy, too simple and too few ingredients to be any good.  Not so.  Perhaps that is why this old "Grandma" recipe is included in so many church cookbooks from the past 50 years!  So easy a child can make it but so good.  This is wonderful warm with vanilla ice cream but also good just as it is and even cold.

You can use almost any kind of filling you wish. 
Most people use a canned fruit pie filling but you can make your filling from scratch as well. 

You can also use a white OR yellow cake mix.  I used a sugar free cake mix and low-sugar pie filling for this one, and baked it in my solar oven as it was about 90 degrees outside and I didn't want to heat up my kitchen oven. 

Fillings we've had with this include strawberry, cherry, blueberry and apple.  Our favorite is cherry.  Some people also love pineapple filling and often, you will find nuts on the top crust.  I love nuts, but my family does not like them in baked goods so I leave them out.  It's all up to you.

Dump Cake

1 box dry cake mix (either white or yellow)
1 can prepared pie filling of your choice (cherry, blueberry, apple, crushed pineapple or strawberry are good)
1 stick butter
optional:  1/2 cup chopped walnuts or pecans

In a lightly greased or sprayed pan (9X13 is best but any pan will work - smaller pans make a thicker dessert) dump a can of pie filling.  Spread.  Dump a dry cake mix over all.  Add nuts if you are using.  Drizzle with 1 stick butter, melted.  Bake approximately 30 minutes at 350 or until it's golden brown and bubbly.  Let cool til warm and serve with ice cream or whipped cream or let cool complete. 

Melted butter creates the top 'crunch' of the dessert

I baked it in the solar oven this day

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