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Dump Cake with Variations

Dump Cake with VariationsAptly named, this is one of the easiest cakes to make, simply dump (layer) the ingredients into the pan, bake and enjoy. (Cake in the photograph was made with fresh pineapple.)

Recipe Ingredients:

Canned Fruit Variation:
1 (20-ounce) can crushed pineapple with juice
1 (21-ounce) can cherry pie filling (or other pie filling flavors)
1 (18.25-ounce) package yellow or white cake mix
1 cup (2 sticks) cold butter, thinly sliced
1 cup sliced almonds (or other chopped nuts)
1 tablespoon granulated sugar for sprinkling

Fresh or Frozen Fruit Variation:
8 cups fresh or frozen fruit (partially thawed) such as diced pineapple, blackberries, sliced strawberries*
1/2 cup granulated sugar
1 (18.25-ounce) package yellow or white cake mix
1 cup (2 sticks) cold butter, thinly sliced
1 cup sliced almonds (or other chopped nuts)
1 tablespoon granulated sugar for sprinkling

Cooking Directions:

  1. For Canned Fruit Version: Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan.
  2. Evenly dump pineapple, including juice, into prepared pan.
  3. Evenly dump cherry pie filling over the pineapple.
  4. Evenly dump yellow cake mix on top of cherry pie filling.
  5. Evenly dump the sliced almonds over the cake mix.
  6. Place the butter slices evenly over entire top of the cake.
  7. Sprinkle top evenly with 1 tablespoon sugar.
  8. Bake 45 to 55 minutes, or until done. Cool completely before serving.
  9. For Fresh or Frozen Fruit Version: Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan
  10. Evenly dump fruit into prepared pan. Sprinkle 1/2 cup sugar evenly over fruit.
  11. Evenly dump yellow cake mix over fruit.
  12. Evenly dump sliced almonds over cake mix.
  13. Place the butter slices evenly over entire top of the cake.
  14. Sprinkle top evenly with 1 tablespoon sugar.
  15. Bake 45 to 55 minutes, or until done. Cool completely before serving.

Makes 12 servings.

*Use only ripe, juicy types of fresh fruit.

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

Nutritional Information Per Serving (1/12 of Fresh or Frozen Fruit Version): 446.2 calories; 48% calories from 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.

Recipe and photograph by Hope Pryor; copyright © 1999; property of CooksRecipes.com. See Terms of Use.