PINEAPPLE UPSIDE-DOWN DUMP CAKE
This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. -Karin Gatewood, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
Nutrition Facts : Calories 455 calories, Fat 22g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 418mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
PINEAPPLE PECAN CAKE
This cake comes out extremely moist and yummy and is a snap to whip up. It is especially good when topped with cream cheese frosting.
Provided by ZIPITY
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 56.1 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 117.3 mg, Sugar 38.9 g
PEACH & PINEAPPLE DUMP CAKE RECIPE - (3.3/5)
Provided by á-1937
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Try peaches in flavored cinnamon and brown sugar for the peaches. Lightly grease bottom only of 9 x 13 pan. Melt cubed butter in microwave and set aside. Open canned goods and dump into cake pan. If desired, cut peaches into smaller pieces. Sprinkle entire dry cake mix on top of fruit. Sprinkle desired nuts on cake mix. Pour butter evenly over nuts. Bake for 45 min. to 1 hour. Cake will appear wet and uncooked but once cooked it is delicious, almost cobbler in nature. Especially good served warm a la mode.
PINEAPPLE-PECAN DUMP CAKE
Steps:
- 1. Preheat oven to 350 degrees. Grease bottom and sides of 9x13-inch pan. Spread drained pineapple on bottom, then sprinkle half pkg. cake mix and a layer f pecans. Sprinkle remaining cake mix on top. Dab with butter or margarine and bake tor 50 minutes-1 hour. Cool and cut into squares. Makes 6-8 servings.
PINEAPPLE PECAN CAKE
"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 249mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
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