Fresh Gingerbread Dump Cake Recipes

OLD-FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray as well, and then set aside.
• In a small saucepan, combine the butter and milk. Heat over medium-high, just until the butter is melted and bubbles form around the edges of the pan. Whisk in the brown sugar until dissolved. Remove from the heat and cool.
• In a large bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt.
• Stir the egg into the cooled butter mixture.
• Make a well in the center of the dry ingredients and pour in the butter mixture. Stir just until a smooth batter forms, being careful not to over-mix.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely on a wire rack before slicing and serving.
• Dust cooled cake with powdered sugar and serve with whipped cream, if desired.

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.

GINGERBREAD DUMP CAKE

Steps:

• Spray 13x9 pan with non stick spray. Pour apple pie filling into pan and spread evenly across bottom.
• Sprinkle dry gingerbread cake mix on top of that, spread evenly across pan.
• Dump crushed pineapple on top of mix, spread evenly across pan.
• Melt butter and pour on top, evenly. Sprinkle nuts on very top if you want to add those.
• Put into preheated oven at 350 degrees for 40 minutes or until edges are light brown, cake-like, and no longer wet.
• Allow to cool on a cooling rack to firm up a bit.
• Scoop out and serve.

FRESH GINGERBREAD DUMP CAKE

Steps:

• Throughly grease 2 8" or 9" cake tins.
• Preheat oven to 350 degrees.
• Mix melted butter and sugars,.
• Add vanilla, beated eggs and spices.
• Mix in baking soda, buttermilk and corstarch.
• Fold in flours.
• Pour into prepared pans.
• Bake for about 45 minutes or until done.
• (Can be done in a 10" tube pan for 65 to 70 minutes.).

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

FRESH GINGER CAKE

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.