Patriotic Dump Cake Recipes

Steps:

• In a 9x12" greased pan, layer the ingredients in the order listed.
• Bake at 325F for 45 minutes.

Steps:

• In a bowl, combine flour, pecans and butter. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 18-20 minutes. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar. Fold in half the whipped topping; spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spread over cream cheese layer. Cover with remaining whipped topping. Decorate with strawberries and blueberries to resemble a flag. Chill for at least 1 hour before serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Dump the strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
• Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, cream the shortening and sugar, until light and fluffy. Beat in the water, salt and vanilla until smooth. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake. , In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside., Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake.

Steps:

• Prepare cake mix batter according to package directions for cupcakes., In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain., Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., In a large bowl, cream butter and sugar until crumbly. Add 1 egg white at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs., Fill prepared cups two-thirds full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, combine butter, confectioners' sugar and vanilla; beat until smooth. Add enough milk to make a stiff frosting. Remove 1 cup frosting to a small bowl; tint with blue food coloring. Divide remaining frosting in half; tint one portion red and leave remaining portion plain., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star pastry tip. Fill bag with plain frosting; pipe over 9 cupcakes. With red frosting, pipe 9 more cupcakes. Pipe remaining cupcakes blue; top with sprinkles. Arrange cupcakes on a large platter, forming a flag.