Best Fruit Dump Cake 261796 Recipes
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.
CLASSIC MIXED BERRY DUMP CAKE
This berry-loaded beauty gets its name from its ease of preparation. All you need to do is dump a few simple ingredients into a 13x9 baking dish and pop it in the oven for a mindless treat that's ready in no time. The fresh blueberries and raspberries give this cake a sweet, summery flavor and a touch of lemon juice and grated lemon peel give it a nice burst of citrus. Serve with a scoop of vanilla ice cream and you'll have yourself a warm-weather dessert that's guaranteed to please all season long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
- Top with dry cake mix; gently shake pan to distribute evenly
- Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 350 mg, Sugar 29 g, TransFat 0 g
FRUIT DUMP CAKE
I got this recipe from my grandma. It is really amazing. You can use cherries, black berries, peaches, or apples in it. Sometimes you have to cook it longer than it says to cook depending on your type of oven. When you bake this use a metal baking dish because glass baking dishes tend to overcook. I hope you enjoy this recipe. By chef_pickle
Provided by chef_pickle
Categories Dessert
Time 35m
Yield 1 cake, 20-25 serving(s)
Number Of Ingredients 6
Steps:
- Layer the both cans of fruit on the bottom of a metal 9"x12" baking dish. Gently stir it together.
- Sprinkle the cake mix over the fruit and spread it evenly.
- Drizzle the melted margarine on the top of the cake mix.
- If desired sprinkle chopped nuts on top.
- Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until the top is lightly browned and crusty.
THREE-FRUIT DUMP CAKE
From Houma, Louisiana, Wendy Crochet shares this down-home dessert that's perfect served warm with vanilla ice cream. Just "dump" the peaches, pears and apple pie filling into a dish, top with cake mix and bake until golden.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings,.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pie filling, pears and peaches; spoon into a greased 8-in. square baking dish. Sprinkle with cake mix; dot with butter. , Bake at 350° for 45-50 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 313 calories, Fat 9g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 300mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 2g fiber), Protein 2g protein.
EASY FRUIT CRISP "DUMP" DESSERT
Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Unbelievable! This 4-ingredient crisp goes together in only 5 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
- Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
- Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g
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