Gingerbread Crumb Dump Cake Recipes

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GINGERBREAD DUMP CAKE



Gingerbread Dump Cake image

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

1 box gingerbread cake mix (14.5 oz)
1 can crushed pineapple (20 oz)
1 can apple pie filling (21 oz)
1/2 c nuts (honey roasted pecans we used)
6 tbsp butter (melted)

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



Fresh Gingerbread Dump Cake image

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

3/4 cup butter, melted
1 1/4 cups dark brown sugar, packed
1 cup sugar
2 tablespoons vanilla
3 large eggs
1 1/2 teaspoons ground ginger
1 tablespoon fresh ginger, grated & packed & rounded
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk
6 tablespoons cornstarch
1 3/4 cups flour
1 cup whole wheat flour

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



Tillie's Ginger Crumb Cake image

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

4 cups all-purpose flour
2 cups sugar
1 cup cold butter
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup plus 2 tablespoons buttermilk
1-1/4 teaspoons baking soda
2 large eggs, room temperature
Confectioners' sugar, optional

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



Gingerbread with Crunchy Topping image

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

1/2 cup shortening
1/2 cup sugar
1 large egg, room temperature
1 cup molasses
2-1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup water
TOPPING:
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup cold butter
1 cup chopped pecans
1 teaspoon grated lemon zest
Whipped cream, optional

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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