1. Apple Dump Cake
Serves 12 | Prep. Time 15 min | Cooking time 35 min
Ingredients
- Butter or cooking spray for greasing
- For the fruit filling 6 apples, cored, peeled, and diced into cubes
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 ½ tablespoons vanilla pudding powder For the cake 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder Pinch of kosher salt
- ¾ cup unsalted butter, melted
- Vanilla ice cream, to serve
Directions
- Preheat the oven to 350°F (177°C) and place the oven rack in the middle position.
- Grease a 9×13 baking dish with butter or cooking spray.
- In a large mixing bowl, combine the apples, sugar, cinnamon, and vanilla pudding powder.
- Transfer the mixture into the prepared baking dish.
- In a medium mixing bowl, combine the flour, sugar, baking powder, and salt.
- Evenly sprinkle the flour mixture over the fruit mixture.
- Evenly drizzle the melted butter over the flour mixture.
- Bake for about 35 to 40 minutes or until the fruit is bubbly and the crust is golden brown.
- Serve right away with a scoop of vanilla ice cream.
Nutrition (per serving)
Calories 275, fat 14 g, carbs 29 g, sugar 5 g, Protein 6 g, sodium 139 mg
2. Blackberry Dump Cake
Serves 12 | Prep. Time 15 min | Cooking time 35 min
Ingredients
- Butter or cooking spray for greasing
- For the fruit filling
- 3 pounds fresh blackberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract For the cake
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda Pinch of kosher salt
- ¾ cup unsalted butter, melted
- Vanilla ice cream, to serve
Directions
- Preheat the oven to 350°F (177°C) and place the oven rack in the middle position.
- Grease a 9×13 baking dish with butter or cooking spray.
- In a large mixing bowl, combine the blackberries, vanilla extract, sugar, and cornstarch.
- Transfer the mixture into the prepared baking dish.
- In a medium mixing bowl, add the flour, sugar, baking soda, and salt.
- Evenly sprinkle the flour mixture over the fruit mixture.
- Evenly drizzle the melted butter over the flour mixture.
- Bake for about 35 to 40 minutes or until the fruit is bubbly and the crust is golden brown.
- Serve right away with a scoop of vanilla ice cream.
Nutrition (per serving)
Calories 305, fat 12 g, carbs 55 g, sugar 42 g, Protein 2 g, sodium 229 mg
3. Blackberry and Lemon Dump Cake
Blackberries and lemon are the perfect combination of flavors for a dump cake!
Serves 12 | Prep. Time 15 min | Cooking time 35 min
Ingredients
- Butter or cooking spray for greasing For the fruit filling
- 3 pounds fresh blackberries
- Zest and juice of 1 lemon
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract For the cake
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of kosher salt
- ¾ cup unsalted butter, melted
- Vanilla ice cream, to serve
Directions
- Preheat the oven to 350°F (177°C) and place the oven rack in the middle position.
- Grease a 9×13 baking dish with butter or cooking spray.
- In a large mixing bowl, combine the blackberries, vanilla extract, sugar, and cornstarch.
- Transfer the mixture into the prepared baking dish.
- In a medium mixing bowl, combine the flour, sugar, baking soda, and salt.
- Evenly sprinkle the flour mixture over the fruit mixture.
- Evenly drizzle the melted butter over the flour mixture.
- Bake for about 35 to 40 minutes or until the fruit is bubbly and the cake is golden-brown.
- Serve right away with a scoop of vanilla ice cream.
Nutrition (per serving)
Calories 306, fat 12 g, carbs 55 g, sugar 42 g, Protein 2 g, sodium 229 mg
4. Blueberry Dump Cake
Serves 12 | Prep. Time 15 min | Cooking time 35 min
Ingredients
- Butter or cooking spray for greasing
- For the fruit filling
- 3 pounds fresh or frozen blueberries
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch Pinch of kosher salt For the cake
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of kosher salt
- ¾ cup unsalted butter, melted
- Vanilla ice cream, to serve
Directions
- Preheat the oven to 350°F (177°C) and place the oven rack in the middle position.
- Grease a 9×13 baking dish with butter or cooking spray.
- In a large mixing bowl, combine the blueberries, sugar, cornstarch, and salt.
- Transfer the mixture into the prepared baking dish.
- In another medium mixing bowl, combine the flour, sugar, baking powder, and salt.
- Evenly sprinkle the flour mixture over the fruit mixture.
- Evenly drizzle the melted butter over the flour mixture.
- Bake for about 35 to 40 minutes or until the fruit is bubbly and the crust is golden brown.
- Serve right away with a scoop of vanilla ice cream.
Nutrition (per serving)
Calories 314, fat 12 g, carbs 52 g, sugar 36 g, Protein 2 g, sodium 199 mg
5. Cranberry Dump Cake
Serves 12 | Prep. Time 15 min | Cooking time 35 min
Ingredients
- Butter or cooking spray for greasing
- For the fruit filling 2 pounds fresh cranberries, washed
- ½ cup granulated sugar Pinch of ground cinnamon
- 2 tablespoons cornstarch For the cake
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of kosher salt
- Pinch of ground cinnamon
- ¾ cup unsalted butter, melted
- Ice cream of your choice, to serve
Directions
- Preheat the oven to 350°F (177°C) and place the oven rack in the middle position.
- Grease a 9×13 baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cranberries, sugar, cinnamon, and cornstarch.
- Transfer the mixture into the prepared baking dish.
- In a medium mixing bowl, combine the flour, cinnamon, sugar, baking powder, and salt.
- Evenly sprinkle the flour mixture over the fruit mixture.
- Evenly drizzle the melted butter over the flour mixture.
- Bake for about 35 to 40 minutes or until the fruit is bubbly and the crust is golden brown.
- Serve right away with a scoop of ice cream.
Nutrition (per serving)
Calories 289, fat 12 g, carbs 45 g, sugar 37 g, Protein 2 g, sodium 229 mg
6. Cherry Dump Cake
Serves 12 | Prep. Time 15 min | Cooking time 35 min
Ingredients
- Butter or cooking spray for greasing
- For the fruit filling
- 3 pounds fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch For the cake
- 1 cup light brown sugar
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda Pinch of kosher salt
- ¾ cup unsalted butter, melted
- Vanilla ice cream, to serve
Directions
- Preheat the oven to 3509F (177°C) and place the oven rack in the middle position.
- Grease a 9×13 baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cherries, sugar, and cornstarch.
- Transfer the mixture into the prepared baking dish.
- In a medium mixing bowl, combine the flour, light brown sugar, baking soda, and salt.
- Evenly sprinkle the flour mixture over the fruit mixture.
- Evenly drizzle the melted butter over the flour mixture.
- Bake for about 35 to 40 minutes or until the fruit is bubbly and the crust is golden brown.
- Serve right away with a scoop of vanilla ice cream.