Dump It Cake Recipe By Tasty

DUMP CAKE RECIPE

Steps:

• Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Spread the pie filling in the bottom of the baking dish.
• Evenly pour the pineapple over the top of the cherry pie filling.
• Sprinkle the dry cake mix over the pineapple.
• Melt 1/2 cup of the butter and pour evenly over the top of the cake mix.
• Take the remaining 1/2 cup of butter and cut into small pieces. Place the pieces of butter over the top of the cake.
• Bake the cake in the preheated oven until the top is golden brown and the filling is bubbling around the edges, about 40 minutes.
• Serve the cake warm with ice cream, if desired.

CHOCOLATE DUMP-IT CAKE

Steps:

• Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
• Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
• When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
• Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
• When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

DUMP-IT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Dump the blackberries into an oven-safe 9-inch pan. Squeeze the lemon juice evenly over the berries, then sprinkle with ¼ cup granulated sugar, brown sugar, arrowroot powder, cinnamon, cloves, bitters, and salt.
• In a small bowl, whisk together the flour, remaining ¼ cup granulated sugar, and the baking powder. Sprinkle the mixture evenly over the fruit layer, then drizzle the melted butter evenly over the top.
• Bake the cake for 30-45 minutes, or until the fruit is bubbling and the topping is golden brown.
• Enjoy!

LEMON DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
• Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
• Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
• Serve topped with Cool Whip®.

PINA COLADA DUMP CAKE

Steps:

• Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.