DUMP CAKES
The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 24 servings (each cake serves 12)
Number Of Ingredients 8
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.
DUMP CAKE I
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
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
PEANUT BUTTER CUP DUMP CAKE
A favorite sweet-and-salty combination of chocolate, peanut butter and pretzels makes this super easy one-bowl cake a winner. With just six ingredients, you can even make it on a weeknight!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix until well blended. Spread batter evenly in bottom of pan. Sprinkle chocolate chips over top.
- Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Top with remaining ingredients. Let stand 15 minutes. Use large spoon for serving. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 35 g, TransFat 0 g
DUTCH OVEN CHOCOLATE DUMP CAKE
Looking for a quick dessert that will make people think you spent all day in the kitchen? This Dutch oven dump cake will wow your guests. Feel free to use your favorite pie filling in place of cherry. - Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line a 4-qt. Dutch oven with parchment; lightly spray with cooking spray. Combine pie filling and evaporated milk; spread filling mixture into bottom of Dutch oven. Sprinkle with cake mix (unprepared) and almonds; drizzle with butter. Bake, covered, until cake springs back when touched, 35-40 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 515 calories, Fat 24g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 605mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
More about "fudge rounds dump cake recipes"
10 EASY DUMP CAKES THAT BASICALLY MAKE THEMSELVES
From thekitchn.com
Estimated Reading Time 3 mins
- Slow Cooker Chocolate Lava Cake. You’ll start with a quick batter of chocolate, cocoa powder, and espresso powder — and you’ll end up with a scoopable chocolate cake with a rich, molten center.
- Apple Crumble Dump Cake from Sugar & Soul. Only four ingredients are needed to make this cake — and one of them is instant oats, which doubles as the base of the crumbly topping.
- Slow Cooker Chocolate Chip Blondie Cakes. Reminder: Your slow cooker can serve as a mini oven if you want it to. It’s perfect for making things like tiny cakes or pies in ramekins (see: these blondie cakes!)
- Blueberry Dump Cake from Cake Whiz. Like many dump cakes, this one starts with a pre-made cake mix for maximum ease, then folds in plenty of summer blueberries.
- Slow Cooker Trader Joe’s Apple Dump Cake. To ensure a firmer topping, place a paper towel or dish towel underneath the slow cooker lid as it cooks. It’ll help soak up extra condensation, and prevent moisture from dripping back onto the surface of the cake.
- Hot Fudge Chocolate Pudding Cake from Café Delites. This recipe includes instructions for two different variations depending on your taste: a dark cocoa powder option (for a rich, bittersweet bite), and an unsweetened cocoa powder one (for a milder version).
- Strawberry Dump Cake from I Am Baker. To make things as stress-free as possible, this recipe starts with canned strawberry pie filling. But feel free to swap in fresh ones since they’re everywhere (and at their best!)
- Slow Cooker Mini Truffle Brownie Cakes. When baking with vessels — like ramekins or mini loaf pans — in a slow cooker, keep them from sitting directly on the insert by placing them on a DIY rack made from aluminum foil.
- Cherry Pineapple Dump Cake from Natasha’s Kitchen. This is a dump cake in the truest sense of its name — as it doesn’t even require stirring or mixing the ingredients.
- Slow Cooker Caramel Apple Dump Cake from Show Me The Yummy. The cozy flavors of this cake definitely lean towards fall — but given how simple it is to make, we’d eagerly advocate for making it year-round.
HOMEMADE FUDGE ROUNDS - HANDLE THE HEAT
From handletheheat.com
4/5 (9)Category DessertCuisine AmericanTotal Time 40 mins
- In a large bowl, use an electric mixer to beat the butter on medium speed until smooth. Beat in vanilla. Gradually beat in the cocoa powder and powdered sugar and beat on low until just combined. Add water and beat on medium high speed for about 2 minutes or until light and fluffy.
- For the stripes, microwave the chocolate chips and oil in a microwave safe bowl, stirring every 15 seconds, until smooth. Remove the chocolate to a squeeze bottle or ziptop bag and snip a small hole. Drizzle over chocolate in a striped pattern. Refrigerate just until chocolate is set. Serve or store in an airtight container in the fridge for up to 5 days. Best served at room temperature.
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From fakeginger.com
4.5/5 (32)Total Time 40 minsCategory CookieCalories 293 per serving
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