One of my mother’s favourite cakes was called “dump cake”. I’m not sure where she originally got the recipe from but I know she started making it some time in the early 80s.
Since we still celebrate her birthday every year (she would’ve turned 63 if she’d been alive today) I made that for dessert that last night.
This is one of the easiest cakes to make (it’s half pie, half cake, really) and here’s its recipe adapted to easily available Australian ingredients:
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Ready in: 50 minutes
- 1 x 600g can cherries or blueberries in syrup (I sometimes mix the two and use 400g cans of each)
- 1 x 450g-600g can crushed pineapple
- 1 x 500g package white cake mix (I like the Betty Crocker mix)
- 200g chopped walnuts (optional)
- ½ - ¾ cup butter (salt reduced tends to work better) or margarine
- In a lightly greased 9x13 inch (23x33 cm) pan layer berries and pineapple (I usually drain most of the liquid from the can of berries).
- Sprinkle dry cake mix over mixture. Optionally, stir powder with tinned fruit until just combined.
- Sprinkle walnuts over top (optional).
- Drizzle top with melted butter or place thin slices of butter evenly over the top (i.e. let the oven melt them).
- Bake in a pre-heated 175 degree C oven for 35 or 40 minutes or until golden brown.
- Serve warm, optionally with cream (though make sure you save some – it tastes awesome straight out of the fridge the next day)
- Note: If using butter slices you may need to spread them evenly over the top once they've started to melt.
Note: Based partly on this Dump Cake recipe
Enjoy :) And then thank me later!