Churro Dump Cake Recipe 395

CHURRO DUMP CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350º F. Grease and line 13 x 9-inch baking pan with parchment paper, allowing 2 inches overhang. Stir sugar with cinnamon until blended; set aside. Prepare cake mix according to package directions. Fold in 1 cup cereal. Scrape into prepared pan; smooth top. Sprinkle cinnamon sugar evenly over top and swirl into batter. Sprinkle with remaining cereal. Bake for about 30 minutes or until tester inserted into center comes out clean. Let cool for 20 minutes in pan. Using parchment paper as handles, remove cake from pan and place on rack; let cool completely. In microwave-safe bowl, melt chocolate with cream on Medium, stirring every 30 seconds, for 1 or 2 minutes or until chocolate is melted. Drizzle cake with melted chocolate. Cut cake into rectangles, about 3-1/4 x 1-1/2 inches.

CHURRO CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In a medium bowl, sift together the flours, baking powder, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light and fluffy. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
• Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: Combine the sugar and 1 tablespoon water into a medium bowl over medium-high heat. Constantly stir until the sugar dissolves into a liquid form. The sugar will dissolve and start to turn brown. Once the sugar and water have completely dissolved, add in the butter and vanilla. Slowly whisk in the heavy cream. Let cool for 10 minutes. Refrigerate for 1 hour to let the caramel thicken before using.
• For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powder sugar, 1 cup at a time, incorporating fully before next addition. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip.
• Once the cupcakes have cooled, pull out the centers with a cupcake corer. Melt down the butter. Mix together some cinnamon and sugar in a small bowl. Using a rubber brush, brush the melted butter onto the cupcakes, then roll the tops of the cupcakes into the cinnamon-sugar mixture. Fill the cupcakes with the caramel sauce. Frost cupcakes with cream cheese frosting, dust with more cinnamon and sugar. If you choose, drizzle the cupcakes with leftover caramel sauce.

CHURRO CAKE WITH SPICED CHOCOLATE SAUCE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter a 10-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, cinnamon and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the egg yolks. Beat in the sour cream until combined. (The batter may look curdled.) Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk; beat until combined.
• Pour the batter into the prepared pan, smooth the top and tap the bottom of the pan against the counter a few times to release any large air bubbles. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer to a rack and let cool 10 minutes in the pan; loosen the edge of the cake with a wooden skewer and invert onto the rack to cool completely.
• Make the cinnamon sugar topping: Combine the granulated sugar and cinnamon in a large bowl. Working in sections, brush the cake with the melted butter. Hold the cake over the bowl and sprinkle with the cinnamon sugar, pressing to adhere.
• Make the spiced chocolate sauce: Combine the half-and-half, brown sugar, cocoa powder, vanilla, chile powder and salt in a small saucepan. Bring to a simmer over medium heat; cook, stirring, until the sugar dissolves, 2 to 4 minutes. Remove from the heat and add the chocolate. Let stand 2 minutes, then stir until smooth. Serve the cake with the spiced chocolate sauce.

DUMP CAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

DUMP CAKE I

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.

CHURRO CHEESECAKE RECIPE BY TASTY

Steps:

• In a saucepan combine water, butter and salt, bring to boil. Add the flour and mix well.
• Cook for a few minutes while stirring and remove from heat.
• Add the eggs one by one, beating well between each addition.
• Transfer the dough to a bag with a nozzle and pipe a large spiral on the base of a springform pan.
• Freeze the base until it is firm.
• Preheat a large pot of oil to 350˚F (175˚C). Make sure the pot is wide enough for the entire churro base to fit!
• Fry the churro base until it is golden brown on both sides.
• Transfer it to a plate and sprinkle with sugar and cinnamon to taste. Place the churro base in the springform pan and reserve.
• For the filling, in a bowl, beat the cream cheese, condensed milk, vanilla and hydrated gelatin until smooth. Then fold in the whipped cream.
• Pour the mixture on the churro base and refrigerate for 4 hours or until it is firm. Sprinkle with sugar and cinnamon to taste.
• Enjoy!

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.