Saturday, June 9, 2012

Dump Cake

So this is where the "other crafts" part plays into my blog. Most of this blog is crochet and knitting, and the "other crafts" part are for all of the other little things that I do. Like scrapbooking... and now, baking. Yes, baking can be considered a craft, right? Well, who really cares! I'm posting it anyways! Tonight, I was in the mood for some dump cake!! It's so stinking simple, and easy!



Anything that has anything to do with Strawberries and Rhubarb put together, I am ALL over! I just love it! Now please know, I didn't really measure at all for this. It's pretty hard to mess this up.



5-6 Stalks of Rhubarb
Strawberries
Sugar
Strawberry Jello
Water
Yellow Cake Mix
1/2 Cup Butter

Preheat oven to 350.

1. The very first thing you do is cut up your stalks of rhubarb and strawberries. There's no specific amount here. I filled up the bottom of my 9 x 13 pan with an even amount of both. You do not want it too be too heaping, but you don't want to see much of the bottom of the pan either.


2. I took two handfuls of sugar and sprinkled it evenly over the top of the strawberries and rhubarb. Then sprinkle the whole package of Strawberry Jello over top of the mixture as well. Then add in about a cup of water, pour it over the mixture in the pan.


3. Finally sprinkle the entire package of the yellow cake mix. Be sure to cover every bit of the pan. If you're using stick butter, I cut it up into slices and place it over the cake, evenly, of course.





And you're done! It bakes at 350 degrees for about an hour. I usually start checking to see how brown it is at 45 minutes, but it normally is perfect after 60. Let it cool for about 30 minutes before serving.

It's so good alone, or with ice cream!

The dump part is a lot like a crisp, but not as crispy... and a lot easier! I'm all about easy!





Remember, I mentioned I made two dump cakes tonight? The other one is a Cherry Pineapple Dump Cake! This one is even simpler than the Strawberry Rhubarb one!





1 Can Cherry Pie Filling
1 Can Crushed Pineapple
Yellow Cake Mix
1/2 Cup Butter

1. First you mix together the can of pie filling and pineapple in your 9 x 13 pan. You can mix it up a lot, or a little, that is all up to you. Just make sure it is spread evenly throughout the pan.




2. Sprinkle the entire package of the yellow cake mix. Be sure to cover every bit of the pan. If you're using stick butter, I cut it up into slices and place it over the cake, evenly, of course.





And you're done! It bakes at 350 degrees for about an hour. I usually start checking to see how brown it is at 45 minutes, but it normally is perfect after 60. Let it cool for about 30 minutes before serving.

It's so good alone, or with ice cream!

This recipe is prefect for the last minute parties, or just an easy {and cheap} desert for dinner!

2 comments:

  1. Mmmm - they both look delicious. You should link this post up over on 'Did you make that?'. :)

    ReplyDelete
  2. Yum, yum! I love dump cake; the easy part is the best part. And, yes, baking is a craft.
    Blessings,
    Kate

    ReplyDelete

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