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Dump Cake with Variations recipe

Dump Cake with Variations.

No mixing required! The ingredients forthis super-easy cake are simply “dumped” into a panand baked…and yes, it tastes as good as it is easy, makingthis the perfect “potluck” cake. (Photograph showsthe fresh pineapple variation.)

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Dump Cake with Variations

Canned Fruit Variation:1 (20-ounce) can crushed pineapple withjuice
1 (21-ounce) can cherry pie filling (or other pie filling flavors)
1 (18.25-ounce) package yellow or white cake mix
1 cup cold butter
1 cup sliced almonds*1 tablespoon granulated sugar for sprinklingFresh or Frozen Fruit Variation:8 cups fresh or partially thawed frozenfruit such as blackberries, sliced strawberries, sliced peaches,cut-up pineapple**1/2 cup–more or less–granulated sugar(depending on the sweetness of the fruit)
1 (18.25-ounce) package yellow or white cake mix
1 cup cup cold butter
1 cup sliced almonds*1 tablespoon granulated sugar for sprinkling

Directions for Canned Fruit Version:

  • Preheat oven to 350°F (175°C).
  • Grease a 13 x 9 x 2-inch baking pan.
  • Dump pineapple (including juice) intoprepared pan; spread evenly.
  • Dump in cherry pie filling and spreadevenly over the pineapple.
  • Dump yellow cake mix on top of the fruitmixture and spread evenly.
  • Sprinkle the sliced almonds evenly overthe cake mix.
  • Cut cold butter into thin slices and placethe slices evenly over entire top of the cake.
  • Sprinkle evenly with the sugar.
  • Bake 45 to 55 minutes, or until done.
  • Cool completely before serving.

    Directions For Fresh or Frozen FruitVersion:

  • Preheat oven to 350°F (175°C).
  • Grease a 13 x 9 x 2-inch baking pan
  • Dump prepared fresh or partially frozenfruit into prepared pan; spread evenly.
  • Sprinkle the 1/2 cup sugar evenly overfruit.
  • Dump yellow cake mix on top of the fruit,spreading evenly.
  • Sprinkle the sliced almonds evenly overthe cake mix.
  • Cut cold butter into thin slices and placethe slices evenly over entire top of the cake.
  • Sprinkle the 1 tablespoon sugar evenlyall.
  • Bake 45 to 55 minutes, or until done.
  • Cool completely before serving.

    Makes 12 servings.

    *Chopped walnuts or pecans can be substituted.

    **Use only ripe, juicy types of fresh fruit.

    Cook’s Note: This cake is best served wellchilled.

    Nutritional Information Per Serving (1/12of Canned Fruit Version): 458.0 calories; 46% calories from fat;24.4g total fat; 41.5mg cholesterol; 405.3mg sodium; 205.9mgpotassium; 58.0g carbohydrates; 2.1g fiber; 27.2g sugar; 55.9gnet carbs; 4.1g protein.

    Nutritional Information Per Serving (1/12of Fresh or Frozen Fruit Version): 446.2 calories; 48% caloriesfrom fat; 24.8g total fat; 41.5mg cholesterol; 396.9mg sodium;251.9mg potassium; 54.2g carbohydrates; 6.5g fiber; 33.4g sugar;47.8g net carbs; 5.0g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.

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