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Dump Cake

The classic American potluck dessert: fruit tipped into a dish, dry cake mix scattered over the top, butter dotted across it, and the whole thing baked until the crust turns golden and craggy over bubbling pineapple and cherry. No mixing bowl, no stirring, just dump, bake and eat it warm.

SnacksMains
50 min10 prep · 40 cookEasy562 kcalper serving
Dump Cake

Instructions

  1. Heat the oven to 175C with a rack in the middle. Lightly grease a small baking dish or a wide ramekin of about 12 cm across, the fruit layer should sit no deeper than 2 cm or the topping will steam instead of crisping.
  2. Tip 150 g of crushed pineapple, juice and all, into the dish and spread it level. The juice is what hydrates the cake mix from below, so do not drain it.
  3. Spoon 90 g of cherry pie filling over the pineapple in loose dollops and nudge them apart with the back of the spoon. Add a pinch of salt. Resist stirring the layers together, the point of a dump cake is that they stay distinct.

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Per serving

562kcal
4gprotein
90gcarbs
21gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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