Dump Cake Two Ways!

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 😉

Directions:

  • 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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Cherry Cheesecake Cookies



Cherry Cheesecake Cookies

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Recipe Source: from My Kitchen Cafe /originally adapted from Cook’s Country

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