Recipes for "dump cake"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Stir cherry pie filling and crushed pineapple together in a 9x13-inch pan and spread in an even layer.

Sprinkle dry cake mix evenly over pineapple and cherry mixture.

Sprinkle walnuts over cake mix; drizzle butter on top, making sure minimal dry spots remain.

Bake in the preheated oven until golden brown on top, about 35 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Spread undrained pineapple in the prepared baking dish. Cover with cherry filling. Sprinkle with cake mix, smoothing evenly to cover. Pour melted butter over the top, covering evenly. Top with nuts and coconut.

Bake in the preheated oven until brown on top and bubbly, 50 to 60 minutes. Let cool for 30 minutes. Serve warm or cooled.

Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 1 ½-quart baking dish and put in the oven to melt while it preheats.

Remove melted butter from the oven and set aside to cool, about 5 minutes.

Mix flour, sugar, milk, and 1 teaspoon cinnamon together in a bowl until well combined. Gently pour batter into the middle of the melted, cooled butter; do not stir. Pour peaches and juice into the center of the batter; once again, it is important you do not stir. Sprinkle cinnamon on top, a little at a time.

Bake in the preheated oven until brown and bubble, 30 to 60 minutes; cooking time will vary depending on the wetness of the ingredients.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Empty peaches into a 9x13-inch baking dish.

Cover peaches with dry cake mix and press down firmly.

Cut or grate butter into small pieces and scatter on top of cake mix. Sprinkle top with cinnamon.

Bake in the preheated oven until peaches are hot and bubbling and top of dump cake is golden brown, about 45 minutes.

Serve and enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Pour apple pie filling into a 9x13-inch baking dish. Sprinkle cake mix evenly over pie filling and top with melted butter.

Bake in the preheated oven until the top starts to turn golden brown and apple filling is bubbling, about 40 minutes. Cool dump cake for about 15 minutes.

Serve warm and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Layer cherry pie filling and drained pineapple in the prepared dish.

Sprinkle dry cake mix over the top, covering evenly.

Pour melted butter over cake mix; sprinkle coconut and chopped walnuts on top.

Bake in the preheated oven until browned and bubbly, about 50 to 60 minutes.

Serve and enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.

Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.

Serve and enjoy!

Preheat oven to 350 degrees F (175 degrees C).

Dump pineapple and cherries into one 9x13 inch pan and mix together. Top with cake mix and slice butter or margarine over mix.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

In a bowl, mix yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in sour cream and chocolate chips. Pour batter into the prepared Bundt pan.

Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.

Preheat the oven to 350 degrees F (175 degrees C.)

Pour apple pie filling into a 9x13-inch baking dish.

Mix sugar, cinnamon, nutmeg, and allspice together in a small bowl until well combined; sprinkle over pie filling. Cover with dry cake mix; dot with butter, then scatter nuts on top.

Bake in the preheated oven until the top is browned and filling bubbles on the sides, 45 to 60 minutes.

Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.

Unroll crescent rolls into the prepared dish, pinching the seams together.

Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.

Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.

Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.

Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.

Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.

Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with margarine.

Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.

Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.

Dump the flour, white sugar, eggs, 1/2 cup butter or margarine, salt, baking soda, cinnamon, 1 teaspoon vanilla, chopped nuts, and fruit pie filling into a bowl and stir. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 1 hour.

To Make Icing: Mix together until fluffy the confectioner's sugar, 1/2 cup butter or margarine, 1 teaspoon vanilla, and the cream cheese. Spread icing on top of cooled cake.

Preheat the oven to 350 degrees F (175 degrees C).

Arrange peaches over the bottom of 9x13-inch baking dish. Sprinkle dry gelatin over peaches, then sprinkle dry cake mix over gelatin. Dot with butter pieces, then pour 1 cup reserved peach juice and water over the top.

Bake in the preheated oven until the top is browned, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.

Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.

Bake in the preheated oven until cake is golden brown and the apple filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Spread rhubarb evenly in the bottom of the prepared baking dish.

Sprinkle sugar over rhubarb, followed by gelatin mix, and finally cake mix. Pour water and melted butter over the top. Do not stir.

Bake in the preheated oven until rhubarb is tender, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.

Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.

Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add small pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.

Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.

Serve dump cake warm with whipped topping.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Dump cake mix into the prepared baking dish.

Dump dry pudding mix on top of the cake mix.

Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Combine pumpkin, evaporated milk, sugar, eggs, cinnamon, and salt in a medium bowl: pour into the prepared baking dish. Sprinkle cake mix over pumpkin mixture. Drizzle with butter. Top with pecans.

Bake in the preheated oven 50 to 60 minutes. Cool.

Pour both cans of apple pie filling into a slow cooker. Sprinkle cake mix evenly over top to cover filling. Dot butter cubes over cake mix and sprinkle cinnamon over top.

Cover and cook on High until filling is bubbly and topping is golden brown, about 2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix together apple pie filling and cinnamon in a large bowl; pour into the prepared dish. Sprinkle muffin mix over apples.

Melt butter in a small saucepan over medium heat, then pour evenly over the top of cake. Sprinkle with additional cinnamon if desired.

Bake in the preheated oven until golden brown, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.

Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

Combine the fruit, sugar, cornstarch, and salt in a 9x13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn't not need to be thawed before baking.)

Spread the mixture into an even layer.

Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top.

Bake for 35 to 45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook.

Serve warm with vanilla ice cream. Leftover cake can be covered and refrigerated for a few days.

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Spray a 9x13-inch baking dish with cooking spray.

Peel, core, and slice the apples into 1/2-inch chunks and transfer to the baking dish. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the cinnamon sugar mixture over the apples.

Sprinkle the cake mix evenly over the apples. Pour the melted butter over the cake mix, evenly covering as much of the cake mix as possible.

Bake the cake until the top is lightly golden and the apples are tender, 50 to 55 minutes. Remove from the oven and serve warm with a scoop of ice cream.

Store any leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

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Grease a 9x13-inch baking dish with butter.

Combine the melted butter, milk, espresso powder (if using), and salt in the greased baking dish. Use a rubber spatula to stir until the espresso is dissolved.

Evenly sprinkle the cake mix, pudding mix, and 1 1/4 cups of the chocolate chips over the milk mixture. Stir until just combined. It’s okay if there are a few dry spots and if the batter isn’t completely smooth.

Gently smooth the cake batter into an even layer. Top with the remaining chocolate chips.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the cake on the middle rack until just set and a toothpick comes out with moist crumbs attached, 35 to 40 minutes.

Allow the cake to cool slightly, about 5 minutes. Serve warm with vanilla ice cream or whipped cream if desired.

Leftover cake can be stored in the baking dish tightly wrapped with plastic wrap at room temperature for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm