DUMP CAKES
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
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.
SOUTHERN DUMP CAKE
Steps:
- Preheat the oven to 350 degrees F. This cake mixes up fast, so the oven should be about ready by the time the cake is ready to go in the oven. Spray a 9 x 13 (can go 9 x 11 but increase cooking time a bit) with Pam or lightly grease with Crisco. Pour the can of pineapple with syrup in the bottom of the baking pan and spread evenly. Spoon globs of cherry pie filling on top of pineapple. Don't try to spread. This is a mess waiting to happen. Just evenly space globs of the cherries. Sprinkle the cake mix (not mixed up - just the dry mix) over the pineapples and cherries. This works best by hand. Pouring from the box makes it hard to get it even over the fruit. Sprinkle pecans on top of the cake mix. Again, go for a fairly even distribution. Cut the butter in thin slices and dab on top of the cake. There's no real correct slice on the slices. Think of the packaged butter pats at restaurants and go close to that size. Divide the butter slices across the entire cake. Bake for around 50 minutes (350 degrees F). The corners should be set and the topped nicely golden brown. There will be fruit bubble spots on top.
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- Preheat oven to 350°F. Take a glass 13- x 9-inch baking dish and grease the bottom and sides evenly with butter.
- Empty the contents of one can of cherries into a bowl. Drain the syrup from the other can and add the drained cherries to the bowl with cherries still in syrup. Stir in almond extract to combine. Pour contents into prepared baking dish.
- Place butter in a microwave-safe bowl and microwave on high for 1 minute, stirring halfway through, until completely melted. Evenly sprinkle cake mix over cherries and syrup. Pour melted butter evenly over cake mix. (Note: The butter will naturally pool in certain areas, so use a spoon to spread butter evenly onto all of the cake mix.)
- Transfer dish to the center rack of preheat oven and bake until golden brown and bubbling, about 45 minutes. Allow to cool slightly before serving.
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