About that fruit cocktail dump cake---

Jamie_LA

16 years ago

Made it today and it's great!! Should it be refridgerated, or just covered up at room temp? TIA!

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Comments (9)

lilliepad
16 years ago
I would refrigerate it if it isn't gone in a day.Don't know how cool you keep your house but in this hot weather I think it would be a good idea,just to be safe.It usually doesn't last long enough around here to put in the fridge though!LOL If you like pineapple try making it with a can of crushed pineapple.MMMMM!!
Dee1
16 years ago
I have heard of this cake before, but was never really interested in it...until I just now read this post. It sounds delicious, and I have to go to a potluck tomorrow. Can you please post the recipe? Thanks
Dee in Michigan
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I get where KSWL is coming from (at least I think so). I'm not big on cake mixes either. A good made-from-scratch cake is hard to beat. But there are "dump cake" (I hate that name) type cakes that are not made from mixes. Kind of like an Apple Betty or a fruit crisp. I've made one that is quite good - no cake mix, you make the topping from scratch. Oats are a good addition - as are pecans (as someone mentioned above). Fresh fruit is also used - not canned pie filling. So much better and by using your own recipe instead of a cake mix and canned pie filling, you can control the fat and sugar content (at least somewhat). tina
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YUM! The clementine cake finally got cool enough for me to cut a slice. I love it! I do not find it bitter, at all. However, it does have the taste of citrus rind, but not unpleasant. It is not a sweet sweet cake. Observations on cooking the cake: I used an 8 inch cake pan, not a springform pan. My springform pan is 9 or 10 inches. I sprayed the pan with Pam and lined the bottom with parchment, which I also lightly sprayed. I had no problem turning the cake out of the pan after briefly cooling on the counter (it was cool enough for me to pick it up bare-handed). I lowered the oven temperature to 350 degrees, based on the comment by Smitten Kitchen. At the 30 minute mark, I laid a sheet of non-stick Reynolds over the top, even though it was not yet browning. At 50 minutes, I removed the foil to see how it was going. The cake stuck to the non-stick Reynolds a little bit. Also, it was not browning at all and it was far from done....a clean knife came out covered with raw batter. I left the foil off and bumped up the temp a little. I continued to cook and check at 10 minute intervals. I lost track of how long it actually took the cake to bake, but it was more than an hour. Next time I will cook at 375 degrees as the instructions state. And there will be a next time!
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I've made peach dump cake for family get-togethers. It's always well-received, but it's far too sweet for my and my hubby's taste. It's a can of peaches, the cake mix and melted butter and a sprinkle of cinnamon. Just use the amount of butter recommended in the recipe. There are definitely dry patches of cake mix. You don't want the top to be covered in melted butter. It all works out.
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linda_in_iowa
16 years ago
I made a dump cake last night for a friend's birthday today. Silly me, I expected the cake to rise!
Here is how I made it:
1 can of lite sliced peaches
1 can of cherry pie filling
1 box of yellow cake mix (no pudding in the mix)
1/2 cup of chopped pecans
I poured the sliced peaches and juice in a 9 x 13 pan. Spread the cherry pie filling on top and sprinkled the cake mix over the fruit. Then I used a large spoon to push the cake mix down. I then sprinkled the pecans on top and baked it in a 350 oven for almost an hour.
glenda_al
16 years ago
Here you go. This is from Recipezaar

Ingredients
2 (15 ounce) cans fruit cocktail (I use Del Monte Carb Clever to cut down on some of the sugar)

1 (18 ounce) box yellow cake mix
1/2 cup unsalted butter, melted

Directions
1Pre-heat oven to 350 degrees.
2Melt one stick of butter in a microwave safe dish for 1 minute 40 seconds on 50% power.
3Pour entire contents of fruit cocktail cans (juice and all) into a 8 X 11 glass pan that has been sprayed with cooking spray. Spread fruit cocktail evenly on bottom of pan.
4Sprinkle box of yellow cake mix, evenly, over top of fruit cocktail. Do NOT mix cake mix and fruit cocktail. Use the back of a spoon to smooth out cake mix.
5Drizzle melted butter over top of cake mix. (Cake mix does not need to be completely covered in butter).
6(Optional - sprinkle a small amount coconut on top of the cake before baking.
7Bake on 350 degrees for 45 minutes
linda_in_iowa
16 years ago
Glenda, did you mean a 9 x 13 pan? I don't think pans come in 8 x 11.
glenda_al
16 years ago
I have an 8 x 11

You certainly can use a 9 x 13, which I also have
glenda_al
16 years ago
correction 8 x 12 which I made my last peach cake mix cobbler in just the other week. Like it better than a 9 x 13

{{gwi:1569343}}
kacram
16 years ago
I mix the fruit cocktail into the yellow cake mix
make sure the cake mix is the kind with OUT pudding in
the mix. Nothing else, just mix the fruit cocktail into
the cake mix and bake in 9X13 pan that has been sprayed
with pam
glenda_al
16 years ago
I liked it in my 8 x 12 cause you got more fruit with the topping vs the 9 x 13. I did use 3/4 of the cake mix and it was PERFECTO

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About that fruit cocktail dump cake---

Comments (9)

lilliepad

Dee1

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