Dump Cakes have been around since 1980. This is an easy vintage recipe. A blast from my past. I really think I had this before 1980 but I won’t argue with Google. The recipe first appeared on a brochure from Betty Crocker. The name suits the recipe, just dump in the 5 ingredients and bake. No mixing required. Many of you grew up eating this yummy recipe for dessert. You youngsters that have never had this, you have an easy delicious treat in store for you. This literally take a few minutes to assemble and the outcome is so tasty. Your house will smell amazing. It’s called a cake but it’s kind of like an easy cobbler. There are many versions of dump cakes, this was the original. Sometimes retro/vintage recipes are the best to take you back in time enjoying sweet times with your family and loved ones.
1 can of cherry pie filling, I used the kind that has more fruit
1 can of crushed pineapple in juice
1 box of yellow cake mix (I used Duncan Hines)
1 cup of pecans, chopped
1 cup of coconut, optional*
1 stick of butter, melted
Vanilla ice cream, never an option for me. A must have!
Preheat oven to 350 degrees. Spray a 13 x 9 pan lightly with nonstick cooking spray.
Spread can of cherry pie filling on the bottom of the casserole dish.
Pour crushed pineapple on top of pie filling and spread to cover the cherries.
Sprinkle the cake mix on top of the pineapple.
Sprinkle chopped pecans on top of cake mix.
Pour melted butter over the nuts.
Bake for one hour. Serve immediately and top with vanilla ice cream. Enjoy!
*My Mom would add coconut to her recipe but my Dad isn’t fond of coconut so I did not add it to this.
This is my Mom’s recipe. Not a fan of pumpkin pie, this recipe I love. My sons love it too. It has been around for a long time. Some people call it Pumpkin Dump Cake and some also refer to this recipe as Pumpkin Cobbler. Whatever you call it, it’s amazing!
1 can of solid pack pumpkin (not pie filling)
1 can of evaporated milk
1 1/4 cup sugar
3 teaspoons of pumpkin pie spice
1 teaspoon of cinnamon
1/2 teaspoon salt
1 box of yellow cake mix
1 cup chopped pecans
1 stick of butter, melted
Whipped cream, optional
Preheat oven to 350 degrees. Spray a 13 x 9 pan with Pam.
Combine pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice with your mixer. Pour into your baking dish. Sprinkle cake mix over the top of the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle the top with melted butter.
Bake at 350 degrees for 50 to 55 minutes. *The top seems to get brown very quickly so I tent foil over the top the last 20-30 minutes of baking.
This can be eaten warm, I typically serve it room temperature topped with whipped cream. I do refrigerate leftovers if there is any. Enjoy!
For years I have enjoyed my Mom’s squash casserole. Even my children loved it but I must admit I did not tell them they were eating squash! This year I put a different spin on an old favorite.
4 pounds of yellow summer squash, cut into equal size pieces
1 small onion, minced
2 carrots, grated
1 small jar of diced pimentos, drained
1 can of cream of chicken soup
1 cup of sour cream
1 cup of sharp cheddar cheese
Salt and pepper to taste
1 sticks of butter, melted
1/2 bag of cornbread stuffing mix
Preheat oven to 350 degrees. Place squash in a dutch oven (large pan) and bring to a boil. Boil about 10-15 minutes until fork tender. Drain with a colander and return to the pot. With a potato masher, mash the squash. There will be a lot of liquid coming from the squash. I take paper towels and blot out some of the excess liquid, at least twice. Once mashed and blotted, add onion, carrots, pimentos, soup, sour cream, cheese and season with salt and pepper if desired. Stir and mix well.
Melt butter and in a separate bowl, combine melted butter and cornbread stuffing mix. Spray your baking dish (a shallow 3 quart works best but I used a 2 1/2 quart) with nonstick spray. Place a layer of stuffing mix on the bottom of baking dish. Add the squash mixture and cover with remaining cornbread on top. Bake for 30 minutes or until hot and bubbly. Enjoy!