This may be the worst sounding cake of all time. My mom made it when I was a kid, and I always wondered why nobody ever came up with a better name for it. I mean, talk about creative cooking laziness!!!
I hadn’t made a dump cake in forever, but over the past few weeks, I’ve made two. One day, shortly after we had moved, I needed a dessert in a hurry. I looked in my cupboard, but couldn’t seem to gather all the ingredients necessary to make any of my usual treats. That’s when I saw a can of mixed fruit cocktail and remembered my mom’s dump cakes.
Now, I’m on a dumping roll.
This is seriously my kind of cooking.
Dump Cake Recipe
2 – 28 ounce cans of fruit cocktail (substitute with canned fruit of choice)
1 white (or yellow) cake mix
1 stick butter
Here’s the hard part people…open the cans of fruit cocktail. Dump them into a greased 9×13 pan, and sprinkle the caked mix evenly on top of the fruit. Don’t prepare the cake batter. Take the dry cake mix and sprinkle it on top of the fruit. There are no eggs, oil, or water needed for this cake. The juice from the fruit combines with the cake mix and makes a unique batter. Cut butter into squares and spread the pats of butter evenly over the top of the dry cake mix. Bake at 350 degrees for about one hour.
Cool, and enjoy!
You can get wild and top it will whipped cream or cool whip. It’s good both ways or plain.
My favorite way to eat dump cake is warm, but cold isn’t half bad either. This simple cake always seems to be a hit, so I think I’ll be making it regularly!
Thanks for the recipe mom.
- 2 - 28 ounce cans Fruit Cocktail
- 1 White Cake Mix
- 1 Stick Butter
- 9x13 Pan
- Open cans of fruit, and dump into greased 9x13 pan. Sprinkle dry cake mix on top of fruit, evenly. Cut butter into squares and spread evenly over cake. Bake at 350 degrees for about one hour. Enjoy!
p.s. Sorry for the bad photos. I forgot how much work it takes to post a recipe with good pictures. I’m definitely not a food photographer!