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Delicious Dump Cakes

50 Super Simple Desserts to Make in 15 Minutes or Less

St. Martin's Press

Dump Cake Basics

DELICIOUS DUMP CAKES is a mouthwatering collection of no-fuss desserts that taste fantastic and that you prepare in just minutes. Now anyone can bake the best rich, wonderful, and comforting desserts and get out of the kitchen with lightning-quick speed.

Let's face it, not everyone is a gourmet cook, but everyone eats, and very few can resist dessert. This book takes fantastic desserts away from pastry chefs and puts them into the hands of today's busy home cooks. Simplicity and efficiency combined with great flavor make each of these layered treats a winner!

Delicious Dump Cakes features a wide array of super-easy, great-tasting cakes and desserts. For nearly all of the recipes, just layer the ingredients in the pan. For a few, you may need to prepare a pudding mix or something equally simple, but you will never have to struggle with complex steps or lots of dirty dishes.

Most people credit a simple combination of a can of cherry pie filling and a can of crushed pineapple, layered in a 9 × 13-inch pan and topped with a yellow cake mix and butter as the first dump cake. Scouts may remember baking this treat in a Dutch oven over a campfire, and many will remember when tables at church potlucks and family reunions were lined with pans of this popular dessert.

It is a tasty cake, but why stop there? The flavor combinations are nearly endless, and this collection presents a wide array of dump cakes. The only hard part is trying to select your favorite.

It's as Easy as 1-2-3

1. Layer the ingredients evenly in the pan in the order listed. Do not stir unless specifically directed to do so in the recipe.

2. Bake in a preheated oven for the time listed. Typically, the oven is preheated to 350°F.

3. Allow to cool for 15 to 30 minutes, then enjoy.

Tips for the Best Results

* Use the size of the pan listed in the recipe. For most of the recipes, that is a 9 × 13-inch baking pan. Either a metal pan or glass baking dish can be used.

* Spray the pan with nonstick cooking spray.

* Spread the ingredients evenly.

* Canned pie filling and crushed pineapple may have been the first fruits used in dump cakes, but other fruits can now be used. Dump cakes today may include layers of other canned fruits as well as pieces of fresh or frozen fruit. The recipes specify whether to use the liquid when using canned fruit.

* Cake mix is often used dry or just sprinkled out of the box evenly into the pan. Break up any lumps in the dry cake mix. A fork makes this easy to do.

* Many dump cakes include nuts, chocolate chips, crushed candy bars, or other flavor additions. Be sure to sprinkle these evenly over the cake mix.

* Moisten all the cake mix with the liquid or the butter. Drizzle the liquid or melted butter slowly so it seeps into the cake mix.

* Some recipes will suggest you stir or blend ingredients together. These dump cakes are often chocolate or other flavors that are not layered with fruit. For these recipes, the dry cake mix is frequently blended with an instant pudding mix and milk or another liquid.

* Some recipes suggest blending the ingredients in a mixing bowl and others blending them right in the baking pan. It is your choice whether to blend in the pan or a bowl. A mixing bowl is very convenient, but blending in the pan means one less bowl to wash. If you blend in the pan, be sure to get into the corners of the pan and blend all the ingredients. A rubber spatula will help you get into the corners of the pan.

* When done, the top of the dump cake will be golden brown and lightly set. The cake may begin to pull away from the sides of the pan.

* Allow dump cakes to cool for 15 to 30 minutes before serving.

* Dump cakes are often best served while slightly warm, and are ideally served on the same day they are made.

* Store leftover dump cakes made with fruit, pudding, or cream in the refrigerator. If you wish to reheat a dump cake, only reheat those without frosting or whipped topping. Reheat the dump cake, uncovered, in a 350°F oven for 10 to 15 minutes, or until warm.

* Dump cakes are especially good topped with a scoop of ice cream, whipped cream, or thawed frozen whipped topping. You can top dump cakes with your favorite frosting, but many dump cakes are sweet and moist enough that they do not need frosting.

Basic Ingredients for Dump Cakes

BUTTER

Choose unsalted (sweet) butter.

Some recipes will recommend melted butter. Drizzle the melted butter very slowly over the cake so it seeps in and moistens the entire cake mix.

Other recipes will suggest slicing the cold butter into very thin slivers. Butter is easier to slice into slivers if you use a thin, sharp knife and the butter is well chilled. Arrange the slivers over the top of the cake mix, distributing them as evenly as possible and covering the top of the cake completely.

Low-fat, light, soft, whipped, or tubs of butter all have a different formulation than sticks of butter and are not recommended for these recipes, as the texture and the flavor of the dump cake may be adversely affected.

CAKE MIX

Many dump cake recipes begin with a cake mix while some even begin with a muffin mix, bar cookie mix, or other mix.

Sprinkle the dry cake mix into the prepared pan. Spread the cake mix evenly, breaking up any lumps.

Cake mixes are available in both two-layer- and one-layer-size packages. Cake mixes sized to make two-layer cakes are commonly used for dump cakes, but occasionally the smaller, one-layer cake mix is recommended. Follow the recipe recommendation for the best results.

The package weight for many two-layer cake mixes ranges from 15.25 to 18 ounces, especially for such common flavors such as yellow, chocolate, and vanilla cake. The national brands, including Betty Crocker, Pillsbury, and Duncan Hines, and many store brands generally seem to fall within this range and this is the weight range used for testing these recipes. Some flavors, specifically lemon, caramel, and red velvet cake mixes, range in weight from 16 to 19 ounces. When selecting a cake mix, we recommend using one of approximately the same weight as that listed in the recipe. The exact weight of the mix varies with the brand and the flavor and we have found that the slight deviations do not affect the baking and still produce great cakes.

Those cake mixes with pudding in the mix (often labeled "extra moist") and those without pudding work equally well. Use either type of cake mix for the dump cake recipes in this book. If the dump cake recipe you are using recommends blending the cake mix into a pudding mix, and your cake mix lists that it has pudding in it, go ahead and blend it into a separate package of pudding mix just as the recipe recommends.

You will spot several brands of cake mix on the grocery store shelf; experiment a little to determine which you enjoy the most.

Can you interchange flavors? Sure, but we recommend you choose a similar flavor for the best results. For example, if the recipe lists devil's food cake and you choose to use a chocolate cake mix, the dump cake recipe will work fine. Similarly a yellow and a white cake mix can be interchanged.

Stock up on the cake mixes when they are on sale. Be sure to double-check the date code and use the cake mixes before they expire.

See here on how to make your own mix.

MILK AND OTHER LIQUIDS

Some recipes recommend a can of evaporated milk, while others list half-and-half. These can be used interchangeably as long as you use the same amount. You can also substitute an equal amount of fresh, whole milk for the evaporated milk or half-and-half.

Other liquids, such as fruit juice, liquor, or wine, are listed in the recipes and work great in dump cakes. You can substitute liquids, such as using fruit juice for bourbon or wine, and they will work nicely but such changes may alter the flavor or the texture of the dump cake slightly.

PECANS, WALNUTS, AND OTHER NUTS

Toasting the pecans, walnuts, or other nuts intensifies their flavor. To toast the nuts, spread them out in a single layer on a rimmed baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.

Make Your Own Cake Mix

Making your own cake mix is quick, easy, and economical. The concept of blending a mix is an old one — and flyers from university extension services from the 1940s and 1950s included a recipe called "The Master Mix," which was a basic blend that you could use for making cakes and other baked goods.

While classic, making your own mix is as current and timely as the next Pinterest pin. Just blend a few basic ingredients and you will have a great mix to use when baking a dump cake. Not only is it convenient to make your own mix, you can control the quality and avoid certain allergens or chemicals if you prefer. Best of all, they taste great.

The mixes can be stored at room temperature in a tightly sealed container for up to 3 months. It is especially convenient to mix up several batches of cake mix at once so you will have them ready to go whenever you want to make a dump cake.

Make Your Own Yellow Cake Mix

Use this handy mix any time a recipe calls for yellow cake mix.

2¼ cups all-purpose flour
1¾ cups sugar
1/3 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt

In a large bowl, whisk all the ingredients together. Store in an airtight container.

Use this in place of one purchased, two-layer-size boxed cake mix in your favorite dump cake recipe that calls for a yellow cake mix.

tips: Measure the ingredients accurately. Spoon the flour or sugar into a dry measuring cup and level off the top with a table knife.

If preparing a recipe that calls for a one-layer cake mix, measure out and use 2 cups plus 3 tablespoons of this mix.

Make Your Own Old-Fashioned White Cake Mix

This old-fashioned white cake mix makes a great dump cake and you can use it any time the recipe calls for a white cake mix. The shortening adds wonderful moisture and richness to the dump cake.

3 cups all-purpose flour
1½ cups sugar
1/3 cup nonfat dry milk powder
4 teaspoons baking powder
1 teaspoon salt
¾ cup shortening

In a large bowl, whisk together the flour, sugar, dry milk powder, baking powder, and salt. Cut in the shortening, using a pastry cutter or two knives, until the mixture forms coarse, even crumbs. Store in an airtight container.

Use this in place of one purchased, two-layer-size boxed cake mix in your favorite dump cake recipe that calls for a white cake mix.

tips: If desired, combine the flour, sugar, dry milk powder, baking powder, and salt in the work bowl of a food processor and pulse to blend. Add the shortening and pulse until the mixture forms coarse, even crumbs.

If preparing a recipe that calls for a one-layer cake mix, measure out and use 2¾ cups of this mix.

Make Your Own Chocolate Cake Mix

Don't ever be in a pinch again. Just blend a few simple pantry ingredients together and you will have a great chocolate cake mix for a dump cake.

1¾ cups all-purpose flour
1½ cups sugar
¾ cup unsweetened cocoa powder
1/3 cup nonfat dry milk powder
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a large bowl, whisk all of the ingredients together. Store in an airtight container.

Use this in place of one purchased, two-layer-size boxed cake mix in your favorite dump cake recipe that calls for a chocolate cake mix.

tips: For the unsweetened cocoa powder in this recipe, choose natural cocoa powder, those typically found in the grocery store by such brands as Hershey's and Nestle. This kind of cocoa is made from cocoa beans that were roasted and pulverized to make the fine powder. Dutch-process cocoa is not recommended for this recipe.

If preparing a recipe that calls for a one-layer cake mix, measure out and use 2 cups plus 3 tablespoons of this mix.

Classic Dump Cakes

Rocky Road Dump Cake
Brownie Turtle Pecan Dump Cake
German Chocolate Dump Cake
Chocolate Chip Cookie Dough Dump Cake
Chocolate Chip Cookie Dough Dump Cake Cupcakes
Red Velvet Dump Cake with Original Old-Fashioned Frosting
Triple Berry Cobbler
Hawaiian Dump Cake
Banana Split Dump Cake

Rocky Road Dump Cake

MAKES 1 (9 × 13-INCH) CAKE

A Rocky Road Dump Cake trumps rocky road ice cream any day of the week. Of course, you can always serve this with a scoop of vanilla ice cream on top.

Nonstick cooking spray
1 (15.25- to 18-ounce) box chocolate cake mix
1 (3.9-ounce) package chocolate instant pudding mix
1¾ cups whole milk
1 cup semisweet chocolate chips
1½ cups mini marshmallows
1 cup chopped pecans

Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.

In a large bowl, stir together the cake mix, pudding mix, and milk until smooth. Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the chocolate chips, then sprinkle evenly with the marshmallows. Sprinkle the top evenly with the pecans.

Bake for 25 to 30 minutes or until the edges of the cake begin to pull away from the sides of the pan.

Serve warm or at room temperature.

tip: Substitute regular-size marshmallows for the mini version by simply cutting the large marshmallows into fourths; measure 1½ cups of the cut marshmallows and proceed as the recipe directs.

Brownie Turtle Pecan Dump Cake

MAKES 1 (9 × 13-INCH) CAKE

This Brownie Turtle Pecan Dump Cake is guaranteed to stop any cravings you might have to visit your local candy shop. You can replicate candy in an easy-to-make and easy-to-serve dessert and please all the sweet tooths in your home!

Nonstick cooking spray
¾cup (1½ sticks) unsalted butter, melted
2 cups milk chocolate chips
1 (15.25- to 18-ounce) box German chocolate cake mix
½cup thick butterscotch-caramel topping (see tips)
1 cup coarsely chopped pecans, toasted
1 (12-ounce) can evaporated milk

Preheat the oven to 350°F. Spray a 9 × 13-inch baking pan with nonstick cooking spray.

Pour ¼ cup of the melted butter into the prepared pan and tilt the pan to coat the bottom evenly. Sprinkle 1 cup of the milk chocolate chips evenly over the melted butter.

Sprinkle half of the cake mix evenly over the milk chocolate chips. Drizzle the caramel topping evenly over the cake mix. Sprinkle the pecans and the remaining 1 cup milk chocolate chips evenly over all. Sprinkle the remaining cake mix evenly over all.

Pour the evaporated milk evenly over all. Drizzle the remaining ½ cup butter evenly over the top.

Bake for 40 to 45 minutes or until the edges of the cake begin to pull away from the sides of the pan.

tips: Ice cream topping or syrup? While similar, those labeled "ice cream topping" are thicker than syrups. For the best results for this recipe, choose a thick ice cream topping. We prefer Mrs. Richardson's brand Butterscotch Caramel topping as it gave the best results.

Substitute Nestle's 9-ounce package Delightfulls (caramel-filled baking morsels) for the milk chocolate chips. Omit the caramel sauce and proceed as directed.

Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an over-the-top dessert.

Do you prefer milk chocolate or would you choose dark chocolate or semisweet chocolate? You can substitute semisweet or dark chocolate chips for the milk chocolate chips in this recipe.

German Chocolate Dump Cake

MAKES 1 (9 × 13-INCH) CAKE

A classic German Chocolate Cake features the luscious flavors of chocolate, pecans, and coconut and this quick-and-easy version doesn't disappoint at all.

Nonstick cooking spray
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet chocolate chips
1 cup sweetened flaked coconut
1 cup pecan pieces, toasted
1 (15.25- to 18-ounce) box German chocolate cake mix
1 cup (2 sticks) unsalted butter, melted
Whipped cream for serving, optional

Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.

Pour the sweetened condensed milk into the prepared pan and spread it evenly. Sprinkle evenly with the chocolate chips, coconut, and pecans. Sprinkle the cake mix evenly over the pecans. Drizzle the melted butter evenly over the cake mix.

Bake for 35 to 40 minutes or until the cake is set and golden brown. Allow to cool for at least 10 minutes.

Serve warm, topped with a dollop of whipped cream, if desired.

Chocolate Chip Cookie Dough Dump Cake

MAKES 1 (9 × 13-INCH) CAKE

What is your favorite sweet treat? Is it a cake, or do you prefer cookies? You won't have to decide which you prefer when you make this Chocolate Chip Cookie Dough Dump Cake for dessert, for it will remind you of both. Luscious mounds of cookie dough swirled in a chocolate cake — what could be better?

Nonstick cooking spray
1 (3.9-ounce) package chocolate instant pudding mix
13/4 cups whole milk
1 (15.25- to 18-ounce) box devil's food cake mix
1 (161/2-ounce) package refrigerated and prepared chocolate chip cookie dough

Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.

Pour the pudding mix into the prepared pan. Add the milk and whisk until the pudding is thick and creamy, about 2 minutes. Stir in the cake mix and blend until moistened. Spread the batter evenly in the pan.

Cut the cookie dough into ½- to ¾-inch cubes. Scatter the cookie dough evenly over the cake batter.

Bake for 40 to 45 minutes or until a wooden pick inserted in the center of the cake comes out clean.

tip: Substitute peanut butter or chocolate–peanut butter cookie dough for the chocolate chip cookie dough.

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Excerpted from Delicious Dump Cakes by Roxanne Wyss, Kathy Moore, Staci Valentine. Copyright © 2016 Roxanne Wyss and Kathy Moore. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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