Dump Cake

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 An old Girl Scout favorite.  A delicious dessert bakes up that’s somewhere between a cobber and a fruit crisp.   Don’t limit yourself – cherry pie filling and chocolate cake, pumpkin pie filling, pineapple and spice cake, etc. There is one recipe from a winery that includes 1/4 c Late Harvest Suvignon Blanc.
 Ingredients:
Cherry-Pineapple Dump Cake
  • (go wild! add pecans and chocolate chips)

Peach Dump Cake:

  • 3 cans (15.25oz each) Sliced Peaches in Heavy Syrup (or pears,or apricots, or apples, etc)
  • 1 box. yellow cake mix (or chocolate, or white, or spice or etc.)
  • 1 ½ c butter, melted (Please don’t use margarine!)

Directions:

  1. Preheat the oven to 350°
  2. Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. (for the peach – dump the peaches – duh)
  3. Stir together.
  4. Sprinkle the cake mix over the top of the fruit.
  5. Drizzle butter evenly over the surface of the cake mix.  (or you can just slice and distribute it )
  6. Bake until the tops are brown and bubbly, 45 minutes to 1 hour.
  7. Serve with whipped cream.
 Serves:  12
Source:  Ree Drummond,  The Pioneer Woman

Other variations from DelMonte

• For PRALINE PECAN PEACH COBBLER DUMP CAKE, in a small bowl, combine ¼ cup melted butter, 1/2 cup packed brown sugar and 1½ cups chopped pecans; sprinkle over butter before baking.

• For RASPBERRY CREAM PEACH COBBLER DUMP CAKE, top with fresh raspberries and whipped cream before serving.

• For SALTED CARAMEL PEACH COBBLER DUMP CAKE, top each portion with a drizzle of hot caramel sauce and a small pinch of coarse sea salt before serving.

• For TOASTED ALMOND PEACH COBBLER DUMP CAKE, sprinkle ½ cup sliced almonds evenly over butter before baking.

• For BOURBON PEACH COBBLER DUMP CAKE, stir 2 Tbsp. bourbon into peaches before topping with cake mix.  (Rum works too.)

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