I just don’t know what to call these things. I made the full 13×9 pan this time. I divided most of the leftovers into individual portions, set them out on a silicone mat on a baking tray, and froze them solid. The cakebergs went into a freezer bag for storage.
I followed the same method as all of the others: Pour a can of cherry pie filling into the pan followed by a can of pineapple chunks. Use crushed if you prefer. Sprinkle old fashioned rolled oats atop that, then empty a box of yellow cake mix onto it. I like to add chopped hazelnuts-a good cup of those went on top the cake mix. Finish the assembly by adding 2 sticks of butter, scatter thin slices about or do what I do, freeze the butter then grate it on. Works great! Just be sure to get it really cold first! I also sprinkled some brown sugar as a finishing touch, maybe a quarter cup. Bake at 350 for 45 minutes or until the top browns and the juices bubble up.
With nuts! I’m running out of ideas as to what these creations should properly be called. They have certain traits in common with dump cakes but the end results are more crispy cobbler than anything.
I started this one with three Granny Smiths peeled and sliced. I cooked them just a bit with some apple cider, adding a quarter cup or so of brown sugar and a cup and a quarter of golden raisins, and some grated cinnamon and nutmeg. The fruit went into my 8×8 cake pan, and was topped by a generous layer of rolled oats and chopped hazelnuts.
I used a butter pecan cake mix this time, just because. I shook out about half of the box for the next layer, and then added one and a half sticks of butter over that. I chilled the butter in the freezer again and used a grater on it to add the last layer. Not counting some fresh grated cinnamon onto the butter, that is. It took 30 minutes at 350 to get to this point:
This one is my favorite of those we’ve done lately. It is just awesome, the cake mix and the oats and butter make a lovely, crunchy topping for the apples.
So, what’s a good name for this?
These are so easy. We made it peach this time because that is what turned up in the freezer. I forgot to look at the weight on the label but I would guess a pound or less. Just right for the 8×8 pan.
Combine 3/4 cup of brown sugar with the fruit and add an appropriate juice. We had some of those juice boxes and the choice was either punch or banana strawberry, we went with the latter.
I didn’t cook the fruit this time, and added no corn starch, just the fruit, the brown sugar, and the juice. I warmed it to speed the thawing of the frozen peaches.
Dump the fruit into the pan and sprinkle on some rolled oats.
I suppose more wouldn’t hurt, this turned out well enough.
Now sprinkle half a box of cake mix over the oats, I tried to get it pretty even but I am not sure it is necessary. I may go for clumps next go around.
Now distribute a stick of butter over the cake mix. A grater like this one works well but remember to put the butter into the freezer for a while first.
Now sprinkle on whatever else strikes your fancy. We’ve been using chopped hazelnuts to good effect.
Now pop that into a 350 degree oven, set the timer for 30 minutes, then take a look. I gave mine more time.
You want it to toast on the top, you should see the juices bubbling up. Serve warm with ice cream.
We’ve done these before. The recipe, such as it is, is simple enough: Dump some fruit into a pan, scatter a handful of rolled oats over the fruit, dump a cake mix atop that, and then dump butter on top of the mix. Bake in a 350 oven till the top browns and the fruit bubbles up.
I went with a bag of blackberries mixed with some Splenda for sweetener and a bit of lemon juice and a teaspoon of cinnamon. Some recipes go with raw fruit but I opted for cooking mine down and adding some corn starch as a thickener. I was breaking in a new 8×8 pan so I used only a half box of white cake mix over the rolled oats, and used a grater to shred a stick of very cold butter right over that. Using a 9×13 cake pan you would use the entire box of mix and two sticks of butter.
I popped it into a 350 oven and set the timer for 30 minutes, I gave it 6 or 8 minutes more before I was satisfied with the color of the top.
I was expecting the result to be more “cake-y” but the cake mix, the oats, and the butter combined to make a very tasty, almost crunchy, topping. It was very good with whipped cream.
I was so hoping you would ask! LOL
We made a modified dump cake with some of the local peaches we bought at the farmer’s market. Some were still a bit hard but they ripened up nicely in the last couple of days.
The basic yellow cake recipe we found here, and followed it with the substitution of Splenda for the sugar. We spread the batter in a buttered 13×9 cake pan, then dumped some sliced peaches that had been sprinkled with more Splenda and some Splenda blend brown sugar along with a good splash of lemon juice. Mrs J had peeled and sliced eight peaches-we used a little more than half of them in this dessert.
We topped the batter and the peaches with a crumb mixture of one cup flour, one cup of the brown sugar blend, and one quarter cup of cold butter, diced small. Blend the crumb mix with a dough blending tool, or use a fork.
Bake in a 350 oven for about 30 minutes, or until the toothpick comes out clean.
Mrs J will take most of the cake to work tomorrow and share it with her fellow volunteers at the shelter. I’ve already had mine, never fear.
I was afraid I used too much fruit and liquid in this thing, turned out OK. I think the dump it in there concept admirable but next time I will do it a bit differently. Pitted a pound of cherries and brought them to a boil with about a cup of water, I added a quarter cup of Splenda to sweeten them. Dumped the cherries into the 13X9 pan and sprinkled the cake mix evenly on top. Arrayed the butter as the picture shows, that was 2 sticks, each pat one tablespoon worth. I then sprinkled Splenda over that. Also put some cane sugar on there, too. I wasn’t sure what the Splenda would do. Popped it into a 350 oven for nearly an hour-it just wasn’t looking right so I pulled it and fired my torch and caramelized the sugar some. It worked! Yay! The topping had some crunch to it.
Next time I’ll use a bit less water in the cherries, and will cut the butter and the sugar/Splenda into the cake mix in a bowl before putting it atop the cherries. Oh, and I’ll try to remember the nuts. The cherries-chocolate are the perfect flavor for this, but visually just not much to look at. I have a white cake mix and more cherries for next time.