Sweeney - Best dump cakes ever : mind-blowingly easy dump-and-bake cake-mix desserts

Dump cakes may not have the most appealing name, but they are amazingly delicious and a huge time-saver for bakers! Rather than measure, mix, and bake cakes from scratch, using all kinds of bowls and spoons and measuring cups, you simply spread some basic ingredients in a 9 13-inch pan and throw it in the oven, where a miracle occurs. After 30 or 40 minutes, you have an impressive dessert that tastes like it took hours to make! Dump cakes are a creative way to dress up plain old cake mix into something really special, and are easy enough for a child to make. In this book, Ill show you how to make both fruit dump cakes and chocolate dump cakes. The fruit cakes start with canned pie filling, or in some cases canned fruit, which you spread on the bottom of a greased 9 13-inch pan. Then you sprinkle a box of cake mix on top of the fruit, and the whole thing is topped with slices of butter. In the oven, the butter melts on the top and the fruit bubbles up from the bottom, causing the cake mix to transform into a cobbler-like topping.

A couple of the recipes call for using soda instead of the butter on the top, which creates a sweeter flavor and slightly different texture. You can play around with both and see which you like better, and any of the recipes can be adapted to your preference. If you prefer using soda, just substitute 12 ounces of your favorite soda for the butter in the recipe. Most of the chocolate dump cakes involve a different process, but one that is just as easy. They start with chocolate instant pudding mix, which you stir together with milk. Then you stir the chocolate cake mix into the pudding to create a thick chocolate cake batter.

This is spread in the pan, topped with nuts, chocolate chips, or other toppings, and baked until set. The chocolate dump cakes have a fudgy, rich texture that is like a cross between a brownie and cake. As you head off into your dump cake adventure, dont be afraid to be creative! If you like blueberries better than cherries, feel free to make the swap! All of these recipes are very forgiving and easy to suit to your familys tastes. So experiment away, and enjoy! TO HOLLY SCHMIDT AND ALLAN PENN. WITH ALL OF YOUR SUPPORT, THIS BOOK FELT LIKE IT WROTE ITSELF. 2 (16-ounce) cans crushed pineapple 1 box yellow cake mix 1/2 cup chopped macadamia nuts 1/2 cup butter, sliced into 12 thin slices Preheat the oven to 350 degrees F. 2 (16-ounce) cans crushed pineapple 1 box yellow cake mix 1/2 cup chopped macadamia nuts 1/2 cup butter, sliced into 12 thin slices Preheat the oven to 350 degrees F.

Grease a 9 13-inch pan. Spread the pineapple on the bottom of the pan. Sprinkle the cake mix over the pineapple. Top with the macadamia nuts. Evenly place the butter slices on top and bake for 45 minutes or until the cake is golden brown and the fruit is bubbling. Cooking is like love.

It should be entered into with abandon or not at all. Harriet Van Horne

Pineapple and banana are a great combination (both grow in the tropics, after all!), and this cake couldnt be easier to put together. You can add coconut or chopped nuts to the top if you want to make it extra fancy, but the sweet, simple flavor is wonderful just as it is. 2 (16-ounce) cans crushed pineapple 1 box banana cake mix 1/2 cup butter, sliced into 12 thin slices Preheat the oven to 350 degrees F. Grease a 9 13-inch pan. Spread the pie filling on the bottom of the pan.

Sprinkle the cake mix over the fruit. Evenly place the butter slices on top. Bake for 35 to 40 minutes or until the cake is golden and the fruit is bubbling.

A simple and satisfying tropical treat! The shredded coconut will toast in the oven, releasing flavor and becoming lightly browned. If you are a real coconut lover, make this with coconut cake mix. If you prefer the taste of vanilla, use yellow or white cake mix.

It is up to you! 2 (16-ounce) cans crushed pineapple 1 box coconut, yellow, or white cake mix 1/2 cup butter, sliced into 12 thin slices