Mandarin Pineapple Dump Cake Recipes

MANDARIN PINEAPPLE DUMP CAKE

Steps:

• Grease the baking pan well. Add the mandarin oranges and pineapple tidbits with juice to the baking pan. In a mixing bowl, combine the cake mix, chia seeds and almonds. Blend well then spread over the fruit. Place the butter pieces on top. Bake in a preheated 350 oven for 40 to 45 minutes or until the top is somewhat golden brown. Meanwhile, in a medium mixing bowl, combine the cool whip, coconut and pineapple tidbits. Refrigerate until ready to serve atop individual servings of the dump cake. When the cake is done, remove and cool just a few minutes, then scoop and serve. If you want more browning on top, after the cake is done, turn to broil just for a couple of minutes. Watch closely!

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.

PINEAPPLE MANDARIN CAKE

Steps:

• Combine flour, baking powder, and salt. Stir well to blend.
• In a large bowl, cream shortening, white sugar, eggs, and vanilla together; beat until light and fluffy. Add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions; combine lightly after each. Spread batter evenly into 2 greased and floured 8 inch round layer cake pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes, then turn out on wire rack to cool completely.
• Cream butter or margarine. Gradually blend in confectioners' sugar, cream, and lemon juice. Beat until light and creamy. Fill and frost the cake. Decorate top with a ring of well drained mandarin orange segments around outside edge. Fill center with well drained crushed pineapple. Decorate center with a few additional orange sections.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

PINEAPPLE MANDARIN ORANGE DUMP CAKE

Steps:

• 1. Heat oven to 350 degrees. Spray a 9"x13" baking dish with cooking spray. Combine the crushed pineapple, mandarin oranges, cornstarch, salt, and sugar in the pan. Mix well and sprinkle the dry cake mix evenly over fruit. Melt butter in microwave and pour evenly over cake mix. Sprinkle with coconut and nuts if desired.
• 2. Bake for 45-50 minutes or until light golden brown. You want it to get bubbly around the edges, so cover it with foil before it gets too brown. Let stand for 10-15 minutes and serve warm or cool with whipped cream or vanilla ice cream. Enjoy!
• 3. Variation: Blackberry - I mix 3 bags (12 oz each) of frozen blackberries with 3/4 to 1 cup sugar (to your taste) with a dash of salt and 2 Tbl cornstarch mixed with 1/2 cup cold water..then proceed as above with the cake mix, butter, coconut and nuts. Bake as above. Enjoy a delicious cobbler type dessert without all the work.
• 4. ** If you wish to make this a low sugar dessert, use sugar free yellow cake mix and replace all sugar with Stevia in the Raw and a little Agave nectar. I personally like to use a combo of SF sweeteners for better flavor, so add a little coconut sugar or brown sugar. The addition of 1/4 cup makes the flavor better and when the cake is divided into 12-15 servings, it doesn't seem to spike my blood sugars.