The idea of dump cake was–and is–slightly horrifying to me. You dump 5 ingredients into a pan, don’t even stir (don’t even stir!), and pop it into the oven. Miraculously, the result isn’t explosive or vomit-inducing, and the cake doesn’t emit VOCs (I think).
One of the five ingredients is butter. Of course. Can you guess what the other four are?
Dump #1 and #2 together in a 9×13-inch baking pan. Hopefully this doesn’t take you too long.
Next, dump your box of #3 over #1 and #2, cover with #5 and dump #4 over the whole thing.
That was dumptastic, no?
Let it bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
I’ll have to admit, at this point I was disappointed. The cake looked almost exactly the same as when I had put it in the oven. I guess if you do nothing to make a cake, the cake does nothing when it’s in the oven?
When sliced, it looked and smelled pretty appetizing. The pecans came out toasted and super nutty, the fruit juices had boiled up and over the crust, and the crumb (which I was most worried about) was nice.
When topped with whipped cream, it looked like a semi-fancy fruit cobbler dessert thingy, and I ate it up. Fast. :)
Here were the ingredients I used in my dump cake, loosely based on this Allrecipes Dump Cake recipe.
- – 1 20 oz. can crushed pineapple
- – 1 20 oz. can cherry pie filling
- – 1 18 oz. box of yellow cake mix
- – 8 oz. chopped pecans
- – 1 1/2 sticks butter
- – Whipped cream (for topping)
- – If you’re wary of the cake turning out too sweet, buy reduced-sugar versions of the ingredients (as I did with my cherry pie filling)
- – I threw in 1 1/2 sticks of butter for good measure, but I’ve seen other recipes that only use 1 stick
- – Go fancy on the whipped cream by making it from scratch for some added class
I also found a few other dump cake variations I’d try. Each one only requires changing a few things. Which makes sense, because dump cake only has a few ingredients to begin with. See how everything works out in the end?