Dump Cake is drizzled with a caramel topping.
year, Ive decided to make it a little easier for myself
by making desserts that are easy to understand and simple to
instead of baking cakes from scratch, I am going to make two
classics in the potluck circles, using box cake mixes and
canned fruit fillings.
them is the dump cake, which is exactly what the name
implies canned fruit or pie filling, nuts and a box
cake. The Autumn Dump cake is made with canned pears and
apple pie filling and a yellow cake mix. The dried
cranberries give this cake a color boost and the caramel
gives it another boost of sweet flavor.
second recipe, Belgian Pumpkin Torte, is similar to a dump
cake because its made with a box cake mix and canned
pumpkin. My cousin Elaine Kray mailed me this recipe a few
months ago. This dessert will be a perfect addition to our
Thanksgiving dinner. On tasting it my husband, Ray, said:
"Wow, this is really good."
type of pie filling and canned fruit can be used to make a
dump cake but the pears, apple pie filling and caramel
seemed to fit the season. A scoop of vanilla ice cream or a
dollop of whipped cream adds extra flavor to this dessert.
(29-ounce) can pear slices in light syrup, drained (reserve
1/2 cup syrup)
(21-ounce) can apple-pie filling
cup dried cranberries
yellow cake mix
cup (1 stick) butter, cut into thin slices
cup caramel topping, warmed
oven to 350 degrees. Spray 9-by-13-inch baking pan with
nonstick cooking spray.
pears, reserving 1/2 cup of the syrup. Spread pears and
apple pie filling in pan; drizzle with reserved syrup.
Sprinkle with cranberries.
with cake mix, spreading evenly. Then top with butter in
single layer, covering cake mix as much as possible. Drizzle
with caramel topping.
40 to 45 minutes or until toothpick inserted into center of
cake comes out clean. Cool at least 15 minutes before
12 to 16 servings.
"Favorite Brand Name Dump Recipes" (Publications
International Ltd. 2015; $19.95).
cake mix is used as a base for the torte and also for a
yellow cake mix (reserve 1 cup of the cake mix for the
(14-ounce) can pumpkin-pie filling
cup evaporated milk
large eggs, beaten
1 cup cake mix
tablespoons butter, room temperature
chopped nuts (optional)
oven to 350 degrees.
grease a 9-by-13-inch pan. Place cake mix (less 1 cup), egg
and oil in a bowl and mix thoroughly. Press the batter over
the bottom and sides of the pan. Mix filling ingredients
together and pour over the crust.
remaining 1 cup cake mix, sugar and butter together and
crumble over the top of the filling. Sprinkle 1 cup chopped
nuts over topping, if desired.
50 to 60 minutes or until knife inserted in the center comes
about 3 dozen bars depending on size.
From cousin Elaine Kray.