Rhubarb Dump Cake, Traditional Pineapple Dump Cake, Tropical Dump Cake, Polly's Fall Dump Cake, Caramel Apple Dump Cake and Lemon Blueberry

I previously posted several recipes for the Iconic, All American  Dump Cake. I've included them at the end of this recipe.
I had never heard of Rhubarb Dump Cake until I received this recipe from I Love Texas Recipes, a blog that I follow.
It doesn't get much easier than this.
I found several recipes for this online and I adapted it a bit, without changing the integrity of the original recipe.
I love Rhubarb and I will definitely make this during the summer, maybe for Christmas too.......!

Rhubarb Dump Cake:

1 lb. (3-4 cups) Rhubarb cut into 1/4" pieces
1 C Granulated Sugar
1 - (3 oz.) package of Strawberry Jello or Raspberry Jello
1 Box of Yellow Cake Mix
1 c Water
1/4 c Melted Butter
Spread Rhubarb in bottom of a Buttered  9"x13" Pyrex dish.
Sprinkle Sugar evenly on top.
Sprinkle Jello evenly on top of that.
Sprinkle Cake Mix evenly on top of this. Pour Water over top of these layers. Now add melted Butter to top. DO NOT MIX OR STIR.
BAKE @ 350° for 45 minutes.

Enjoy!

Peace in the Kitchen!

This is such a crazy American recipe.

For all of my friends around the world, this may seem bizarre, but I think every American family has a version of Dump Cake.

I first made this in 1980 , it was given to me by Polly Harlan in Dell City, Texas

 Traditional Pineapple Dump Cake:

1- (1lb.5oz.) can of Crushed Pineapple

Pour this into a 9"X 13" baking dish sprayed with a vegetable spray or my Pan Release mixture

Pour in 1 can of Cherry or Blueberry or Apple Pie filling

Dump and spread evenly, 1 box of White or Yellow Cake Mix ( Dry, out of the box)

Cover the cake mixture with 1 1/2 sticks of sliced Butter

Bake at 350 degrees for 1 hour

Top with 1 1/2 C of Chopped Pecans

I must apologize to my European friends that you may not be able to find the ingredients to make this All American recipe. You'll just have to make a trip to America and have someone make it for you!

Enjoy!

Peace in the Kitchen!

Dump Cake is an iconic recipe that has been made in most families for generations. It's simple, and a great dessert to take to a family gathering, or a church supper. It's also an iconic American 9"X13" baking dish recipe.  There are many versions, many flavor options. This one is new to me and it's delicious!

Tropical Dump Cake:

1 - 20 oz. can of cubed pineapple ( pineapple chunks), including the liquid

1 - 15 oz. can of tropical fruit, including the liquid

1 package of orange cake mix

1 1/2 sticks of butter

1/2 C instant oatmeal

1 C coconut flakes

Pour pineapple and tropical fruit with the liquid into a 9"X13" baking dish.

Pour dry cake mix evenly over the fruit

Mix oatmeal and coconut together and sprinkle it evenly over the top

Bake at 350 degrees for 1 hour

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!

Peace in the Kitchen!

There are so many pumpkin recipes available this time of year and I've posted many of my favorites.

This is just a Fall version of the All American Dump Cake. For those that aren't familiar with Dump Cake, it's one of the easiest American Iconic Recipes made in the famous 9"X13" pan.

Last February I posted the recipe for the basic Dump Cake Recipe, from a friend of mine in Dell City, Texas. You can search it under Dump Cake.

There are so many versions of this recipe available. Thank you Polly for introducing me to Dump Cake in the late 70's.

This is truly a Best of the Best Recipe.

I will make this several times during the Holidays. Our family and friends love it!

Polly's Fall Spiced Dump Cake:

1 - 16oz can of Pumpkin

1- 12 oz can of Evaporated Milk

3 Eggs

1 C sugar

1 TBS of Pumpkin Pie Spice or Apple Pie Spice Mix (whatever you have available)

1/2 tsp salt

1 box of Spice Cake Mix

2 sticks of cold butter, thinly sliced

1 1/2 C finely chopped Pecans

In a bowl"

Pumpkin

Milk

Eggs

Sugar

Salt

Spice

Whisk until smooth

Pour into a 9"X13" pan that's been buttered

Dump the cake mix over the Pumpkin Mixture

Sprinkle with Pecans

Cover the Cake  evenly with pats of butter.

Bake at 350 degrees for 1 hour

Cool completely and serve with Vanilla or Pumpkin Ice Cream.

You can also simply dust the Cake with Confectioners Sugar and serve with Whipped Cream.

Enjoy!

Peace in the Kitchen!

Caramel Apple Dump Cake: 

2 cans of apple pie filling  

1 box of yellow cake mix 

2 sticks of butter, melted (1 cup) 

1/2 cup caramel sauce

1/2 tsp cinnamon

1/2 cup chopped pecans 

Whipped cream for garnish

In a greased 9x13 dish, mix apple pie filling and caramel sauce.

Add 1/2 tsp cinnamon evenly in pan.

Pour dry cake mix directly on top of the pie filing, spread evenly.

Top with melted butter and pecans.

Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.

Serve with ice cream or whipped cream

Enjoy!

Peace in the Kitchen!


Lemon Blueberry Dump Cake

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Casserole Dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 - (21oz.) cans of Blueberry Pie Filling
1 - (15.25oz.) Lemon Cake Mix
16 TBS Butter, melted.

Pour the Pie Filling into the Casserole Dish.
Sprinkle evenly with the Dry Cake Mix.
Pour Butter evenly over the Cake Mix.
Bake 50 - 60 minutes until Golden Brown.

Remove to a rack to cool completely.
Serve with Whipped Cream or Vanilla Ice Cream.
You can also serve each serving dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



I just had a request for a Chocolate Dump Cake Recipe.

Chocolate Cherry Dump Cake

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Baking dish, brushed well with Pan Release Mix. (equal parts of Crisco. Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 - (21oz.) cans of Cherry Pie Filling
1 -  (15.25oz.) Box of Chocolate Cake Mix
16 TBS Butter, sliced
1 - 2.25oz. Bag of Chopped Pecans
1/8 C Granulated Sugar


Pour Cherries in the dish.
Sprinkle evenly with dry Cake Mix.
Evenly distribute Butter Slices over the Cake Mix.
Sprinkle evenly with Pecans and Sugar.
Bake 30 - 45 minutes.

Serve warm with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!