Photo Credit: Pioneer Woman
OK, so I promised dump cake two ways. The first way is one of my favorite comfort foods that grandma used to make. I love it because it is warm, gooey, delicious, buttery and just completely wonderful.
Traditional Dump Cake
Here is the recipe:
1 16 oz can crushed pineapple
1 20 oz can cherry pie filling
1 box yellow cake mix
1/2 to 2/3 cups chopped nuts, optional
1/2 cup butter* (2 sticks)
* I implore you to use real butter, you will thank me for it later 😉
- Lightly grease bottom of 13 x 9 baking dish.
- Dump crushed pineapple directly in baking dish and spread evenly.
- Dump cherry pie filling over top of crushed pineapple and spread evenly.
- Evenly sprinkle dry cake mix over top of cherry pie filling
- Sprinkle nuts if using them on top of cake mix
- Cut both sticks of butter into thin slices and place on top of dry cake mix covering the entire thing
- Do NOT mix
- Pop into 350 degree oven for 45 minutes to an hour until top is golden bubbly
Now, get a fork, hide in a corner and eat right from the pan as if to have it all for yourself! (Yes, I really do. Well, I don’t really hide in a corner, I just threaten to pierce with a fork anyone who comes near me dump cake…lol)
Now, I have always enjoyed my dump cake and as brilliant as I like to think I am, I find myself wondering why I never thought to make it with chocolate cake! This Chocolate Cherry Dump Cake from Lynn is absolutely brilliant. Like a chocolate cherry coke on a fork. You will need Cherry Pie Filling, Coca Cola ( or any cola of your choice) and a chocolate cake mix to make this delight a yummy reality.
I have been on a mission to put less preservatives in my families mouths and I am wondering how this would work with home made cake mix and or home canned fruit. Stick around, I may just have to try it out and see how it goes.
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Posted by Monica on April 17, 2012
This cake looks delicious! Just look at all of that gooey condensed milk soaking into that chocolate cake. This recipe calls for chopped up heath bars on top, but I think you could put any and every chocolate candy bar you could want and it would be just as good.
In reading the comments on the original post for Better Than (you know what) Cake, it was noted that some people opted to put the candy bar on before AND after the whipped topping. It was also noted that some drizzle hot fudge in addition to the caramel. I say both are genius ideas and I will definitely be making mine that way!
Posted by Monica on April 12, 2012
Don’t you? Oh my goodness, I cannot wait to try this sinful looking cake. I am so, so glad I came across this Chocolate Wasted Cake! recipe. The combination of delicious chocolate cake, chocolate buttercream icing, chocolate liquer, and the countless chocolate candies are making my mouth water.
The Art of Dessert also has a yummy recipe for a Chocolate Wasted Cupcake which would be much easier for a party or an office get together.
Posted by Monica on April 11, 2012
1 Box Graham Crackers
2 Large Boxes Vanilla Instant Pudding
2 1/2 Cups Milk
16 oz. Cool Whip
1/2 stick of Butter
1 1/2 oz Unsweetened Chocolate
2/3 Cup of Sugar
5 oz Evaporated Milk
1 tsp Vanilla
- Line bottom of a 9×13 inch pan with graham crackers.
- Combine pudding, milk, and Cool Whip in a medium bowl.
- Spread half of the mixture over the graham crackers.
- Cover with another layer of graham crackers and spread with remaining mixture.
- Top with final layer of graham crackers.
- For frosting, melt butter with chocolate in saucepan
- Add sugar, then milk and salt.
- Boil for about 5 minutes.
- Remove from heat and stir in vanilla.
- Cool for a few minutes and then pour over Eclair cake.
- Refrigerate for 12 hours before serving.
Store bought frosting may be substituted if desired. If you decide to do so, remove foil from frosting container and microwave for 45-60 seconds until melted and thin, pour over top and refrigerate for 12 hours.
I have used the store bought frosting before and found it to be just as delicious. I love eclair cake. I wish I remembered it more often when thinking about making dessert.
Recipe Source: My Chocolate Therapy
Posted by Candles And Stuff on March 31, 2012