Thursday, December 18, 2014

Recipe: Dump Cake

In an effort to affiliate coworkers and boost morale, some colleagues and I decided to start weekly cooking competitions.  The first of which was a "Matzoh Ball Cook-off."  This past week, we had a seasonally-inspired bake-off.  Everything, from potato latkes and the fixins to Calvin's Cookie Butter Bars, was submitted for our delicious holiday competition.  
"Ew," my coworkers asked, "why is it called 'Dump Cake?'"  By the fifth bathroom humor joke, I couldn't take it anymore.  I had to explain to everyone that the reason it's called a "Dump Cake" is because of the way the ingredients are added together.  "You just kind of dump them all on top of each other."
Not only is it one of the easiest and most fool-proof dessert recipes to make, "Dump Cake" is outrageously delicious.  Think cherry cobbler, only elevated and amplified to the nth degree.


Serves 12
  • 21 ounce can cherry pie filling
  • 21 ounce can crushed pineapple, liquid drained
  • 18 ounce box yellow cake mix 
  • 8 ounces salted butter, sliced
  • Optional: Vanilla or Dulce de Leche ice cream 
Preheat oven to 375 degrees F.

In an 11x17" baking dish, dump cherry pie filling and liquid-drained crushed pineapple.

Stir cherry pie filling and pineapple together to combine.  Spread evenly across pan.

Dump the cake mix on top of the fruit filling.  Use clean hands to distribute the mix so that no filling is visible.

Top with sliced butter.

Place the baking dish atop a foil-lined cookie sheet (in the event of spillage, this makes for easy cleanup) and bake for approximately 1 hour/1 hour + 15 minutes; until the topping is a rich, golden brown (like the color of brown sugar).

Serve warm with an optional scoop of ice cream.  Enjoy!


Lindsay, Beverly Hills Bites

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