Asiandumpcake Recipes

DUMP CAKE I

Dump Cake I image

This cake is just as easy as dumping ingredients in a pan.

Provided by Wilma Hull

Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake

Time 50m

Yield 24

Number Of Ingredients 5

Ingredients

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
½ cup butter

Steps:

In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 173.6 mg, Sugar 12.1 g

ASIAN DUMP CAKE

Asian Dump Cake image

Have always loved the ability to just "throw" a cake together and not have to worry about it. This time I did not have the usual crushed pineapple or yellow cake mix. I tried this mix and it was a real hit

Provided by Happy Harry 2

Categories Dessert

Time 1h15m

Yield 1 pan

Number Of Ingredients 6

Ingredients

16 1/4 ounces lemon cake mix (I used double pudding type)
21 ounces cherry pie filling
20 ounces fruit salad, tropical*
4 ounces butter, melted (i stick, can use margarine)
1/2-3/4 cup pecans, chopped
1/4 cup flaked coconut

Steps:

Preheat oven to 350 degrees.
Lightly spray a 9X13 baking pan.
Pour in fruit salad with liquid and pie filling. Mix together.
Sprinkle cake mix over top evenly.
Top with nuts.
Drizzle butter over it all.
Top with coconut.
Bake, uncovered, 50-60 minutes.
Enjoy as is or serve with a mango sorbet.
* I used a mixture of pineapple, papaya(red and yellow), and guava in passion fruit juice.

Nutrition Facts : Calories 4122.4, Fat 191.4, SaturatedFat 75.1, Cholesterol 253, Sodium 3851.5, Carbohydrate 587.5, Fiber 20.3, Sugar 209.9, Protein 31

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE

Asian-Spiced Duck Breasts with Ginger-Chili Glaze image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

4 duck breasts, trimmed of excess fat
Salt and freshly ground black pepper
Asian Spice Rub, recipe follows
Ginger-Garlic-Chile Glaze, recipe follows
1 bunch green onions, grilled
Flour tortillas, grilled or warmed through
2 tablespoons Spanish paprika
1 tablespoon dry mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons ground star anise
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
2-inch piece ginger, finely chopped
6 cloves garlic, finely chopped
2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek)
1/2 cup honey
1/4 cup low-sodium soy sauce

Steps:

Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
Combine all ingredients in a small bowl.
Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

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