No Bake Dump Cake Recipes

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DUMP CAKES

The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 24 servings (each cake serves 12)

Number Of Ingredients 8



Dump Cakes image

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.

One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving

DUMP CAKE I

This cake is just as easy as dumping ingredients in a pan.

Provided by Wilma Hull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Dump Cake

Time 50m

Yield 24

Number Of Ingredients 5



Dump Cake I image

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.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 173.6 mg, Sugar 12.1 g

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
½ cup butter

CHERRY COCONUT DUMP CAKE

This was demonstrated at my monthly mom's group. It is quick to put together because you just "dump" everything in the pan and bake it, no mixing required.

Provided by AZPARZYCH

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 8



Cherry Coconut Dump Cake image

Steps:

  • Preheat oven to 350 degrees (325 degrees for glass pan).
  • In a 9x13 pan, dump in cherry pie filling if using add almond extract and stir together.
  • Empty entire can of crushed pineapple on top of cherries (no need to stir).
  • Sprinkle cake mix evenly over top of fruit layers, do not stir.
  • Dot with ¼ cup cut up butter.
  • Pour ½ cup melted butter over top of cake mix.
  • If using, sprinkle coconut and pecans over top of cake.
  • Bake for one hour or until tester comes out clean.

Nutrition Facts : Calories 373.7, Fat 16.6, SaturatedFat 8.1, Cholesterol 31.4, Sodium 394.5, Carbohydrate 55, Fiber 1.1, Sugar 25.6, Protein 2.4

1 (21 ounce) can cherry pie filling (with extra fruit)
1 (20 ounce) can crushed pineapple
1 (18 1/4 ounce) box yellow cake mix
1/4 cup butter
1/2 cup melted butter
1 teaspoon almond extract (optional)
1 cup coconut (optional)
1 cup chopped pecans (optional)

CLASSIC MIXED BERRY DUMP CAKE

This berry-loaded beauty gets its name from its ease of preparation. All you need to do is dump a few simple ingredients into a 13x9 baking dish and pop it in the oven for a mindless treat that's ready in no time. The fresh blueberries and raspberries give this cake a sweet, summery flavor and a touch of lemon juice and grated lemon peel give it a nice burst of citrus. Serve with a scoop of vanilla ice cream and you'll have yourself a warm-weather dessert that's guaranteed to please all season long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 9



Classic Mixed Berry Dump Cake image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
  • Top with dry cake mix; gently shake pan to distribute evenly
  • Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 350 mg, Sugar 29 g, TransFat 0 g

3 cups fresh blueberries
3 cups fresh raspberries
1/2 cup sugar
1/2 teaspoon ground ginger
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup butter, melted
Vanilla ice cream, if desired

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