Dump Cake The Loretta Lynn Dump Cake For Ray Charles Recipes

Steps:

• Try not to think about it. There's a reason people in this country are addicted to fatty foods that are bad for you, and this cake is going to appeal to all of those urges in you and more. Best cake in the world, remember? It's worth a shot.Preheat oven to 350. Follow the instructions on the cake mix box for baking.
• So, make your cake in the usual way, and when it's hot from the oven, use the cylindrical end of a large wooden spoon to poke holes in the cake.
• Oh, I should mention that I'd recommend the cake be baked in a 9x12 glass pan.
• And, the holes should be poked in neat columns and rows, let's say about an inch and a half apart. Maybe an inch. Maybe two inches. Maybe an inch and a half.
• Holes poked? Pour the can of condensed milk all over the cake.
• Pour the jar of caramel sauce all over the cake.Spread a liberal layer of Cool Whip all over the cake.
• While your cake was baking, you should have pounded the Nestlé Crunch bars into half-inch or less (or maybe a bit more) pieces. Now sprinkle those on top.
• DON'T EAT THE CAKE!
• If you must, if you really must, go ahead and have some, but it's not fair to judge your creation at this stage. It has not become the best cake in the world yet. Here, it's just a recipe for instant diabetic keelover.
• Put the cake in the refrigerator.
• Now you must leave that cake in there for as long as you can stand. Ideally, this means overnight. At least. But, if you're pressed for a choc fix, at least let it get nice and cold.
• But, again, it really is a "this gets amazing after a day in the fridge" recipe.
• And that's it. That is the very best cake in the world. Like so many precious artifacts, one would not expect to find such a powerful recipe in the hands of a kitchen simpleton such as myself, but I have come forth with the treasure.
• Now the world is forever changed. Or, if not the world, then your weekend, if you're smart (and want to be really, really popular with the rest of your household).
• Eat! Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Steps:

• In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
• Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish, layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix, and sprinkle the top with the coconut and chopped walnuts.
• Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.