Sunday, August 23, 2009

Dump Cake, Anderson Style...

Okay, so seriously this has got to be just about one of the easiet things I've EVER made. You only need to dirty three dishes (that includes the one you bake it in) and you only use 3 ingredients. Nice. Really nice. I have to thank my Aunt Jennis for introducing me to this. Before going up to Washington, I had never heard of Dump Cake and they were all flabergasted. Well, if I hadn't heard of it, then maybe some of you haven't either! I really liked the recipe my Aunt used, but I wanted to try something a little different. So, I'm going to share my version with you. Here's what you need:

In case you aren't good with pictures, that is one cake mix (I used white), one stick of butter (1/2 cup), and your choice of pie filling (I used 2 one quart jars of apple pie filling (homemade and canned thank you very much)). Aside from that, all you need is one large mixing bowl, a 9x13 casserole/cake dish, and a pastry knife. That's it.

Before you get started you might want to turn on your oven to 350 degrees. Now, DUMP your pie filling into your 9x13 dish. You can spread it around to make it somewhat level, but that would just dirty an unneeded spoon. I just slam the dish onto the counter a couple of times so that filling falls level. Just be careful not to drop or break anything. Please. Otherwise, I just might have to laugh at you ;) No, not really!

Next, dump the cake mix and butter into the bowl. Use your pastry knife to cut the butter into the mix until it "resembles small peas". That's what my pie crust recipe says, and I've found it NEVER resembles small peas. More like various sizes of bread crumbs if you ask me. Just make sure to do a good job. Don't cut it so much that it starts to resemble a paste, or you're totally fired.

Once you've finished cutting the butter (good thing you're not working with cheese here, or that sentence could have been awkward) just dump (I'm starting to wonder why this is called "Dump Cake"... hmmm... it's a mystery) the butter mixture over the pie filling and spread it around. If you've washed your hands (please tell me that you wash your hands before baking - otherwise let me know who you are so I can remeber to never eat anything you make ;) you can use your fingers to spread it out evenly, like so:

Now, into the oven your Dump Cake goes for 50 minutes. Watch it carefully so that it doesn't burn. Your finished product should look something like my very first picture. YUMMY! And here is another picture I took because, well, to be honest I wanted to eat a piece (don't hate). It's pretty rich (what with a 1/2 cup butter and all) so I would suggest a glass of water (or milk if you like that sorta thing) to go along with it. Now here's my favorite part (besides actually eating and making it): until the cake is eaten, these are the only dishes I have to clean! WAHOO!*This post (and cake) is dedicated to my little man, Tay, who would be three years old today. Crazy - time goes so fast. Happy Birthday Tay! We love you and miss you every day.


grammaDawn said...

Thanks for the fun post, makes me hungry for something sweet. Is it similar with using the cold butter and cutting it in as when you melt the butter and pour it over the mix?
I was totally fine with everything, until the last paragraph, then I totally choked....thanks for that missy!

Stephanie said...

I love Dump Cake! My FIL makes it in a dutch oven and it's super deliciouso!!

Bragbook said...

Why do you hate me?
I don't have enough tissues for a post like that!
Love ya

Michelle said...

We make this same thing in a dutch oven. The only difference is that we don't cut the butter into the cake mix. We just dump the cake mix on top and then slice up the butter so it is laying all over the cake mix. Then we call it cobbler. But, either name, either way, is so yummy!!!