GINGERBREAD DUMP CAKE
This gingerbread dump cake is moist and delicious with all the Christmas flavors you crave! Serve an easy gingerbread cake for brunch or dessert this year.
Provided by The Typical Mom
Categories Dessert
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 3 oz, Calories 352 kcal, Carbohydrate 53 g, Protein 3 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 358 mg, Fiber 2 g, Sugar 33 g
FRESH GINGERBREAD DUMP CAKE
Make and share this Fresh Gingerbread Dump Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.).
Nutrition Facts : Calories 609.2, Fat 20.1, SaturatedFat 11.9, Cholesterol 126.9, Sodium 448.8, Carbohydrate 98.8, Fiber 2.7, Sugar 61, Protein 9
TILLIE'S GINGER CRUMB CAKE
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it-much to the dismay of my husband, who prefers it plain! -Kathy Nienow Clark, Byron, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients. , Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13x9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 330 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 232mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
GINGERBREAD WITH CRUNCHY TOPPING
I credit my mom with instilling in me a love of baking. Tried-and-true recipes like this make holidays with my family extra special. It wouldn't be Christmas without gingerbread! -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream shortening and sugar. Beat in egg and molasses. Combine the flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; add to creamed mixture alternately with water., Pour into a greased 13x9-in. baking dish. Bake at 350° for 30 minutes., For topping, in a small bowl, combine the brown sugar, flour, cinnamon and ginger. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon zest. Sprinkle over gingerbread., Bake 10 minutes longer or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 518 calories, Fat 23g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 262mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
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