Original Dump Cake Recipes

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.

CHOCOLATE DUMP-IT CAKE

Steps:

• Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
• Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
• When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
• Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
• When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

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.

EASY CHERRY DUMP CAKE

Steps:

• Pour Cherry Pie Filling into perpared bakign dish
• Sprinkle cake mix on top of the filling
• Slice one stick of butter into small slices
• Lay butter slices on top of cake, evenly spaced
• Bake cake at 350 degrees for 45-55 minutes, until the top of the cake is golden brown

CHERRY PINEAPPLE DUMP CAKE

Steps:

• Preheat oven to 350º degrees F.
• Dump one 20 oz. can of crushed pineapple with juice in a 9×13 baking dish.
• Dump one 21 oz. can of cherry pie filling over pineapple and spread evenly.
• Take one box of yellow cake mix and evening spread cake mix over the cherry pie filling.
• Chop up on stick of butter into small squares and spread evenly across cake mix. This will create a nice crust.
• Add chopped pecans to the top and spread over the rest of the cake.
• Place baking dish in oven for 35-45 minutes or until topping is slightly browned.
• Wait till it cools and dive in.

DUMP CAKE ORIGINAL

Steps:

• Prepare Topping: Put the dry cake mix in a bowl and add the softened butter only. Blend with the mixer until a texture of small pebbles is obtained. Not too long, or it will become a dough ball.
• Spread the pie filling in the bottom of a 9x12 pan. Distribute the drained pineapple across the pie filling and then the pecans. Distribute the topping evenly across the top of the mixture. It will cover the top completely.
• Bake at 350° for 45-50 minutes, until golden brown.

ORIGINAL DUMP CAKE

Steps:

• 1. Dump cherries and pineapple in bottom of 13x9 pan.
• 2. Mix in 1/2 cup of dark brown sugar.
• 3. Pour dry cake mix over top of filling making sure that you cover it all.
• 4. Slice stick of butter and put pats all over top of cake, do not stir.
• 5. Bake at 350 degrees for 45 min to an hour. Cake is done when top is browned and bubbly. Enjoy