Mitchell - Quick and Easy Dump Cakes and More. Dessert Recipe Book by Cathy Mitchell

Quick & Easy D u mp C a k e s And more Copyright 2014 Publications International, Ltd.
Recipes on pages 94109 and photograph of Cathy Mitchell Telebrands. All other recipes and photographs Publications International, Ltd. All rights reserved. This publication may not be reproduced or quoted in whole or in part by any means whatsoever without written permission from: Louis Weber, CEO
Publications International, Ltd.
7373 North Cicero Avenue
Lincolnwood, IL 60712 Permission is never granted for commercial purposes. Telebrands Press
79 Two Bridges Road
Fairfield, NJ 07004
www.telebrands.com Pictured on the front cover : Cherry Cheesecake Dump Cak e (page 19). Pictured on the back cover (from top) : Mixed Berry Cak e (page 37) , Island Delight Cak e (page 83 ) and Simple SMoreCak e (page 63).

Library of Congress Control Number: 2013949291 ISBN: 978-0-9895865-2-8 Manufactured in U.S.A. 8 7 6 5 4 3 2 1 Microwave Cooking : Microwave ovens vary in wattage. Use the cooking times as guidelines and check for doneness before adding more time. About Cathy : Cathy Mitchell has been cooking for 60 years, starting at her grandmothers side, standing on a stool. She never refers to herself as a chef, but rather a great home cook who enjoys making simple, easy meals with ordinary ingredients. She has been sharing those ideas on television since her first commercial in 1989, introducing America to the electric sandwich maker, and in typical Cathy fashion, making a lot more than sandwiches.

Cathy has an extended family of five adult kids, ranging in age from 31 to 43, and ten grandkids from 1 to 20. One of her favorite stories is overhearing her oldest sons response when a dinner guest commented before dinner that he didnt really like something on the menu. He said, Well, maybe not before, but you havent tried my Moms yet! TABLE of Contents Classic Dump Cakes Apple Peach Cake cans (21 ounces each) apple pie filling cans (15 ounces each) peach slices, drained teaspoon ground cinnamon, divided /2 teaspoon ground nutmeg, divided package (about 15 ounces) white cake mix /2 cup (1 stick) butter, melted . Preheat oven to 350F. Spray 13x9-inch baking pan with nonstick cooking spray. .

Spread apple pie filling and peaches in prepared pan. Sprinkle with /2 teaspoon cinnamon and /4 teaspoon nutmeg. Top with cake mix, spreading evenly. Pour butter over top, covering cake mix as much as possible. Sprinkle with remaining /2 teaspoon cinnamon and /4 teaspoon nutmeg. .

Bake 1 hour or until top is lightly browned and toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving. Make s 12 to 16 servings Banana Split Cake Pictured on page 145 can (20 ounces) crushed pineapple, undrained can (15 ounces) tart cherries in water, drained package (about 18 ounces) banana cake mix /2 cup (1 stick) butter, cut into thin slices /2 cup semisweet chocolate chips /2 cup chopped pecans Whipped cream and maraschino cherries (optional) . Preheat oven to 350F. Spray 13x9-inch baking pan with nonstick cooking spray. .

Spread pineapple and cherries in prepared pan. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Sprinkle with chocolate chips and pecans. . Bake 55 to 60 minutes or until toothpick inserted into center of cake comes out clean.

Cool at least 15 minutes before serving. Top with whipped cream and cherries, if desired. Make s 12 to 16 servings Cherry Vanilla Cake 1 package (about 15 ounces) vanilla cake mix eggs /2 cup vegetable or canola oil can (21 ounces) cherry pie filling . Preheat oven to 350F. Spray 13x9-inch baking pan with nonstick cooking spray. .

Combine cake mix, eggs and oil in large bowl; beat 1 to 2 minutes or until well blended. Fold in cherry pie filling. Spread batter in prepared pan. . Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.

Make s 12 to 16 servings Blueberry Cinnamon Cake 2 packages (12 ounces each) frozen blueberries, thawed and drained /3 cup sugar /4 teaspoon ground cinnamon, divided package (about 15 ounces) yellow cake mix /4 cup (1 /2 sticks) butter, cut into thin slices . Preheat oven to 350F. Spray 13x9-inch baking pan with nonstick cooking spray. . Spread blueberries in prepared pan. Sprinkle with sugar and /2 teaspoon cinnamon; toss to coat.

Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Sprinkle with remaining /4 teaspoon cinnamon. . Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.

Make s 12 to 16 servings Apple Pie Dump Cake 1 can (21 ounces) apple pie filling package (about 15 ounces) white cake mix eggs /2 cup vegetable or canola oil /3 cup chopped pecans . Preheat oven to 350F. Spray 13x9-inch baking pan with nonstick cooking spray. . Place apple pie filling in large bowl; cut apple slices into chunks with paring knife or scissors. Add cake mix, eggs and oil; beat 1 to 2 minutes or until well blended.

Spread batter in prepared pan; sprinkle with pecans. . Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan at least 15 minutes before serving. Make s 12 to 16 servings Peach Melba Cake Pictured on page 146 cans (21 ounces each) peach pie filling package (12 ounces) frozen raspberries, thawed and drained package (about 15 ounces) yellow cake mix /2 cup (1 stick) butter, cut into thin slices . Preheat oven to 350F.

Spray 13x9-inch baking pan with nonstick cooking spray. . Spread peach pie filling in prepared pan; sprinkle with raspberries. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. .

Bake 40 to 45 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving. Make s 12 to 16 servings Carrot Banana Cake 1 package (about 15 ounces) carrot cake mix, plus ingredients to prepare mix teaspoon baking soda bananas, mashed (about 1 heaping cup) cup chopped walnuts /2 cup raisins Prepared cream cheese frosting, warmed (optional) Additional chopped walnuts (optional) . Preheat oven to 350F. Grease and flour 12-cup (10-inch) bundt pan. .

Prepare cake mix according to package directions. Stir baking soda into mashed bananas; add to batter and beat until well blended. Stir in 1 cup walnuts and raisins. Pour batter into prepared pan. . Bake 40 to 45 minutes or until toothpick inserted near center comes out clean.

Cool in pan 10 minutes; invert onto wire rack to cool completely. Drizzle with cream cheese frosting and sprinkle with additional walnuts, if desired. Make s 12 servings Cha-Cha-Cha Cherry Cake 2 packages (12 ounces each) frozen cherries, thawed and drained package (4-serving size) cherry gelatin package (about 15 ounces) white cake mix /2 cup (1 stick) butter, cut into thin slices cup chopped walnuts /4 cup water . Preheat oven to 350F. Spray 9-inch square baking pan with nonstick cooking spray. .

Spread cherries in prepared pan; sprinkle with gelatin. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Sprinkle with walnuts. Drizzle water over top. .

Bake 50 to 60 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving. Make s 9 servings Blueberry Peach Almond Cake 1 can (29 ounces) peach slices in light syrup, undrained can (21 ounces) blueberry pie filling package (about 15 ounces) yellow cake mix /2 cup (1 stick) butter, cut into thin slices cup sliced almonds . Preheat oven to 350F. Spray 13x9-inch baking pan with nonstick cooking spray. .