Chris's Dump Cake
A simple cobbler-like delicious dessert! Mix with your favorite fruit. Other dump cake recipes use cake mix...this one does not and it is just as easy to make! I have included some of my favorite diet alternates.
A simple cobbler-like delicious dessert! Mix with your favorite fruit. Other dump cake recipes use cake mix...this one does not and it is just as easy to make! I have included some of my favorite diet alternates.
- Carbohydrate 191.9916125 g
- Cholesterol 0 mg
- Fat 45.741115 g
- Fiber 1.51200002670288 g
- Protein 5.628315 g
- Saturated Fat 8.5921325 g
- Serving Size 1 1 Serving (263g)
- Sodium 1239.32725 mg
- Sugar 190.479612473297 g
- Trans Fat 1.49090899999999 g
- Calories 1182 calories
Step-by-step
- Mix all ingredients.
- Put in a greased 9x9 pan.
- Bake at 350 for 35-40mins.
- Enjoy!
- For a more diet savy folk---I use 1/3 cup sugar and 2/3 cup of splenda, and I use olive oil margarine for a better fat with a little bit of butter for better flavor.
Swapping half the granulated sugar for unrefined coconut sugar introduces a deeper caramel note that transforms the standard fruit profile of this dessert. Baking requires a standard 9x9 metal pan rather than glass, because metal conducts heat faster to crisp the edges while the center sets completely at 350 degrees Fahrenheit. Because self-rising flour already contains baking powder and salt, avoid overmixing the batter once the melted margarine and vanilla are incorporated, as excessive stirring develops gluten and creates a tough crumb. Letting the baked dessert rest for twenty minutes allows the bubbling fruit juices to thicken properly before portioning.
Balancing the intense sweetness of canned pie filling calls for a cold accompaniment with high acidity or fat content. Unsweetened whipped heavy cream provides a neutral, velvety contrast that coats the palate against the sugary fruit base. Alternatively, a sharp, cold wedge of sharp cheddar cheese offers a traditional savory counterpoint found in regional American baking. Keeping these accompaniments unflavored ensures the vanilla notes in the cake remain distinct.
Coordinating this bake with a larger meal requires minimal oven management since the dessert occupies the middle rack at a moderate temperature. Preparing the batter takes roughly ten minutes, meaning it can be mixed just before dinner and slid into the oven as the main course concludes. The thirty-five to forty minute bake time aligns well with the resting period of roasted proteins or stovetop mains. Once cooled completely, leftovers keep covered at room temperature for up to forty-eight hours without losing structural integrity.
Small kitchens benefit from this formulation because it relies on pantry staples and requires only a single mixing bowl and one baking dish. Measuring ingredients accurately by weight prevents the flour-to-sugar ratio from shifting unpredictably. Using a rubber spatula ensures every trace of batter transfers from the bowl to the corners of the greased pan without leaving residue behind. Cleaning the mixing equipment immediately prevents the margarine from solidifying on the surfaces.
