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Dump Cake


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#1 truman

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Posted 23 July 2008 - 08:08 AM

Attributed to: Jenn Cooks Adventures from the Kitchen

DUMP Cake

Super simple, no mixing bowl required! You need a box of yellow cake mix, a can of cherry pie filling, a can of crushed pineapple, and anywhere between 1 and 2 sticks of margarine or butter depending on which recipe you follow.
In a 13×9 inch pan…

DUMP one can of cherry pie filling.

On top of that DUMP one can of crushed pineapple. You can leave it in layers, or mix them up for good measure.

On top of that, DUMP your package of dry cake mix. (Is the somewhat unappealing name of this dessert making sense yet? :) ) To make it easy, I snipped off one corner of the bag and poured it on top that way. Then I used a fork to spread the mix a little more evenly.

Slice up your butter or margarine, however much you decided to use, and distribute it evenly on top. Then you get to slide it into the oven and bake it at 350 degrees for about an hour. You’re just waiting for the cake mix on top to become all golden brown.
Tru

It is what it is...........

#2 Sweet

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Posted 23 July 2008 - 11:26 AM

There goes my diet, I'm off to make DUMP cake!!
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Pamela
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#3 razz

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Posted 23 July 2008 - 04:14 PM

Truman,

How close is Chicago to your house? That dump cake sounds delicious and a recipe I can handle! I have some changes to make to my grocery list....


Razz

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#4 truman

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Posted 24 July 2008 - 01:10 AM

Hi Razz:

Distance from here to Chicago: 789.73 miles.
Tru

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#5 razz

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Posted 24 July 2008 - 01:58 AM

You're good Truman! I wish I lived closer. I would come over and just watch you cook and bake. (Really I'd be hoping for a meal.) I can cook and bake but I cook the same things over and over. I'm not creative in that arena.

Keep the recipes coming!


Razz
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#6 truman

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Posted 24 July 2008 - 10:26 AM

Thanks for the compliment Razz, but based on the spoon theory, it uses a lot of them. I made lasagna yesterday and I swear I must have used 3 spoons to my limit. Had to cook a little, sit a little, cook a little, etc. Just goes to show how much extra love must be poured into the recipes.

I make homemade pierogi but cannot do the dough rolling anymore; too many spoons! I buy the won-ton wrappers and/or egg roll wrappers instead. Still the same family secret filling. I actually like the wrappers better! I don't like the thick pierogis from National Brands or the Church sales, and the wrappers are actually thinner than mine! If you like, I'll send you the secret recipe that goes into the wrappers and the directions to boil and fry. Yum...getting hungry already. I used a couple of spoons today doing the filling, tomorrow I'll finish. Good to let the filling sit refrigerated overnight to enhance the flavors anyway.

Linda
Tru

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#7 Purr

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Posted 24 July 2008 - 12:43 PM

I'm not a creative cook either, Razz. That dump cake sure sounds good Linda!! I have a small recipe box that is full of all kinds of good stuff, but I very seldom make anything. Last time I got in there was when I made a Texas sheet cake about a year ago. My sister-in-law alway makes one for our holiday Eve gathering. I'll definitely be giving her your dump cake and rice pudding recipe!!

Christy
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#8 smac0719

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Posted 24 July 2008 - 01:59 PM

Wow Tru! You just took me back! I haven't made a dump cake in a while and had not tried it with the pineapples along with the cherries. Yummy! I will have to try that. My sons like apple dump cake and I used to make it for myself with peaches. I also use the sqeezeable butter/margerine and have my sons squirt it over the cake mix when my hands are stiff and acting up. I even tried chocolate cake with the cherries when we had a food day at work. It turned out pretty good. I think I'll make one for the boys this weekend.
I may have Scleroderma, but Scleroderma doesn't have me!

#9 razz

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Posted 24 July 2008 - 04:30 PM

Truman,

I would love if you could send me the pierogi recipe filling and recipe. You have a great idea! What about rating each recipe with spoons. One spoon would be super easy. Two spoons average work. Three spoons more involved. Four spoons, you need a helper or more breaks.

I need recipes because my daughter says I cook toooo much chicken and we're starting to sprout feathers! :(


:)
The Razz
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#10 truman

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Posted 24 July 2008 - 06:41 PM

smac0719:

Wow, sqeezeable butter/margerine, what a great idea :lol: ; does it work the same B) ? What a time saver that would be in dividing up the butter of the recipe.
Tru

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#11 truman

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Posted 24 July 2008 - 06:45 PM

Razz:

Great idea on spoon ratings! :lol: Similar to how recipes are rated eg:

Recipe Summary
Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 50 minutes
Yield: 4 to 6 servings
Tru

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#12 smac0719

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Posted 25 July 2008 - 05:02 PM

Tru,

It works wonderfully!
I may have Scleroderma, but Scleroderma doesn't have me!