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!
A long time ago when I was growing up with Pebbles Flintstone, Taco Bell had a burger on their menu. The burger was originally called The Bellburger but was later changed to Bell Beefer and Bell Beefer Supreme. The Supreme version had shredded lettuce, cheese and tomatoes on it. This was on the menu from the 1970’s to the 1990’s. I loved this burger. It was taco meat, diced onions, shredded lettuce, diced tomatoes, cheese and mild taco sauce. I was gifted a bottle of Red DuckMild Organic Taco Sauce. I am going to be very honest, this is my favorite taco sauce I have ever tasted. I have already ordered 5 more bottles. Yes, it is that good! The Bell Beefer kind of resembles a Sloppy Joe but so much better.
1 1/2 pounds of ground chuck
1 cup onions, diced
Garlic salt and pepper
1 packet taco seasoning
1 8 ounce bottle of Red Duck Organic Taco Sauce*, or your favorite taco sauce
Sharp Cheddar Cheese, grated (optional)
Iceberg lettuce, shredded (optional)
Tomatoes, diced (optional)
Place beef in a skillet. Season with garlic salt and pepper. Add diced onions and cook until meat is no longer pink. The onions should be translucent. Drain off all fat. Sprinkle taco seasoning over beef and combine. (DO NOT FOLLOW THE DIRECTIONS ON THE TACO SEASONING PACKET) Pour one bottle of Red Duck Mild Organic Taco Sauce and stir to combine. Lower heat and simmer thoroughly about 10 minutes. Serve on buns, add cheese, lettuce and tomatoes if desired. Enjoy! Espero que te guste! #ad #redDuck #sponsored
Just cheese please.
*redDuck can be found on Amazon or ordered directly from the redDuck website. I ordered off their website and the shipping was free. If you are lucky to live in the Pacific Northwest, you can probably find it in your grocery stores.
I grew up believing my Dad’s favorite cookie was chocolate chip. My Dad loves those too but his mothers (my Nana) oatmeal cookies were his favorite. Recently I dug up her recipe and made a batch for my Dad. They were delicious, raisins and all. I am not a huge raisin fan so I did use my preference, golden raisins. I admit, I loved them too.
1 1/4 cups packed brown
2 1/2 sticks butter, room temperature
2 teaspoons vanilla
1 egg, room temperature
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3 cups of rolled oats oats
1 cup of raisins, I used golden raisins*
1 cup of chocolate chips, optional if you do not to use raisins
Preheat oven to 375 degrees.
In a mixing bowl, cream butter and brown sugar. Add vanilla and eggs. In a separate mixing bowl, combine flour, soda and salt. Gradually add flour mixture to wet ingredients. Stir in oats and raisins or chocolate chips if you are not using raisins. Drop by tablespoons on an ungreased cookie sheet. Bake for 8 -10 minutes. Eight minutes will give you a chewy cookie and 10 minutes will give you a crunchy cookie. Cool for a minute on the cookie sheet and cool completely on a cooling rack before storing in an air tight container.
*Golden raisins are my personal preference. I think they are not as dried out as brown raisins. However, when golden raisins are baked, they do turn brown. 😊
When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.
6 eggs, I used extra large
1 1/2 cup Heavy Cream
1 teaspoon Salt
1 teaspoon Pepper
1/4 teaspoon Nutmeg
1/4- 1/2 cup Onion, I did 1/2 cup
6 strips of Bacon, cooked crisp and crumbled
4-6 ounces Swiss Cheese*, grated
1- 1 1/2 cups Ham, cut into bite size pieces
Preheat oven to 350 degrees. Spray quiche pan with Pam.
In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.
Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.
*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.
I celebrated the July 4th holiday with my friends Pat and Amy George. Several friends were there including Amy’s mother, Jean Conklin. Jean was telling me about the cake she brought over that day. It was grandmother’s recipe that had been in her family since 1890. This was the recipe of Jean’s grandmother, Ella Cole. Ella passed this recipe down to her daughter, Helen Hardy and then Helen to her daughter Jean. This is a moist delicious cake full of blueberries. Moist, light and very flavorful. The cake is not frosted, however if you want to frost it with a cream cheese frosting, that would be good or even add a streusel topping would also be delicious. I liked the simplicity of the cake. I don’t think it needs a thing. I hope you enjoy this tasty piece of history as much as I did.
1 1/2 cups sugar
1 cup of oil or 2 sticks of softened butter
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons of vanilla
2 cups of flour
3 1/2 cups of fresh blueberries
1 cup of walnuts, chopped, if desired
Preheat oven to 350 degrees. Prepare a 13 x 9 pan.
Blend sugar and butter. Add eggs one at a time. Add in vanilla, salt and cinnamon. Add in the flour but not all at once. Stir in blueberries and walnuts. Bake for 35-45 minutes until done. Check with a cake tester, mine baked almost 45 minutes. Enjoy!