The first time I heard of Dump Cake was in the 1970s when I was living in Baltimore. A friend said she was going to bring a ‘Dump Cake’ along to dinner and I was certainly intrigued by the name. Then 40 years later, I decided to buy a cookbook that features over 250 dump cake recipes- yes, it was time for me to take the ‘dump plunge.’
Dump Cakes usually require a 1-2-3 DUMP strategy: first you ‘dump’ a can of fruit or pie filling into a cake pan (but it can be fresh fruit), then you add a packet of cake mix on top, followed by a stick of butter- I can’t think of anything easier! It takes less than ten minutes to assemble and only 20 – 30 minutes to bake.
I find that the texture of a dump cake is crispier and slightly crunchier than traditional cake- almost like a cobbler.
Instead of using canned cherry pie filling, I made mine from ‘scratch’, using drained cherries from a jar, sugar and corn flour (see detailed recipe below).
For my Cherry Cheesecake Dump Cake:
First I ‘dumped’ the cherry pie filling into a cake pan, followed by slices of cream cheese.
Then I added a packet of white (or yellow) cake mix on top:
Finally, I placed 1/2 cup butter slices on top of the mixture, followed by some slivered almonds.
Bake at 180 C (350 F) for 20 – 30 minutes or until a thin knife inserted into the center of the cake comes out clean. Serve plain or with ice cream or whipped cream.
Are you up for the Dump Challenge?
- 4 cups tart cherries from jar, pitted and drained
- 1/4 cup water
- 1 cup sugar
- 1/4 - 1/2 cup corn flour or corn starch
- 1/2 cup (125 g cream cheese) cut into small pieces
- 1 cake mix (white or yellow cake mix)
- 1/2 cup butter, cut into thin slices
- 1/4 cup slivered almonds (optional)
- Drain the cherries and place in saucepan with the water and sugar. Bring to boil, reduce heat and then stir in the corn flour. Let simmer for about 5 minutes until the mixture thickens.
- Pour mixture into cake pan and add small pieces of cream cheese on top.
- Spread the cake mixture on top, then add the thin slices of butter. Sprinkle the slivered almonds on top.
- Bake for 20 - 30 minutes or until a thin knife inserted into the center of the cake comes out clean.
- Serve with ice cream or whipped cream (optional).
- To serve my cake, I added extra juices from the cherry filling as a garnish.