Fresh Gingerbread Dump Cake Recipes

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.).

GINGERBREAD CRUMB DUMP CAKE

Steps:

• For the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until it is no longer floury and crumbs form; clump them about the size of large peas. Freeze until firm, at least 10 minutes before using.
• For the dump cake: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch cake pan with cooking spray.
• Fill the prepared pan with the apples and evenly top with the cake mix. Drizzle the melted butter over the top, trying to cover as much of the mix as possible. Evenly sprinkle with the crumb topping. Bake until set and the top is golden brown, about 1 hour 10 minutes.

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.