Donny's Decadent Dump Cake

[chiltepin]

This regularly turned up on the potluck menu at American Indian Association meetings. I have so named it because I got the recipe from Donny, though she says she got it from someone else, and it's chock full of calories, carbs and fat. That covers the Donny and Decadent; it's Dump Cake because you just dump everything in the pan.

I found two more recipes later on, one from WHITE TRASH COOKING II and one from THE MOTHER MAYBELLE CARTER COOKBOOK [unsure of exact title] by June Carter Cash. They differ only in the details: yellow or white cake mix, one or two sticks butter or margarine. NOTE: Half as much butter sounds sensible to me, but it may not cover all the cake mix. It didn't when I tried it.

INGREDIENTS
----------

a 1 lb 4 oz can of crushed pineapple, undrained
a 1 lb 5 oz can of cherry pie filling
a 2-layer box of yellow cake mix
1 cup chopped pecans
2 sticks butter or margarine
----------------------

* Preheat oven to 350 degrees.
* Line an ungreased 9 X 13 X 2 cake pan with an even layer of pineapple.
* Cover that with an even layer of the cherry pie filling.
* Cover that with an even layer of the cake mix (as is, from the box).
* Sprinkle the chopped pecans over the whole.
* Dot the whole with bits of thin slices of the butter or margarine.
* Bake for about an hour.

If you have access to fresh sour cherries, you could probably come up with your own pie filling, but who does? I wish!

[chiltepin]

P. S. The correct title is MOTHER MAYBELLE'S COOKBOOK. And if you give it the whole hour, the pecans scorch. Try 50 minutes.

[chiltepin]

Scorched pecans and all, it came out pretty good! Always does.

[scarabY2k]

Yep, that's about how I make one.... Good recipie, thanks for sharing. I put shredded cocconut on mine too. But add it on in the last 15 minutes of baking so it dosen't scorch.

And thank you by the way. you were talking about this wonderful goodness on the 'supper' thread and you sparked me to make a batch this weekend. Next time you have some, get you some Vanilla ice cream on the side... YUMMY!!!!

[chiltepin]

Thank you, Scarab! In this case all I had in the fridge was coffee ice cream. I learned from the web that you can do this with fresh blueberries, too, and yet other fruits, but I'm a sucker for sour cherry.

[angelworks]

Originally Posted by chiltepin

Thank you, Scarab! In this case all I had in the fridge was coffee ice cream. I learned from the web that you can do this with fresh blueberries, too, and yet other fruits, but I'm a sucker for sour cherry.

Oh good, because I am not a fan of canned cherries---but I will try it with the blueberries.

Any clue how much of the blueberries to use?

[chiltepin]

No. Just google "dump cake." At least one of the recipes (epicurious?) had the recipe.

[scarabY2k]

Originally Posted by chiltepin

Thank you, Scarab! In this case all I had in the fridge was coffee ice cream. I learned from the web that you can do this with fresh blueberries, too, and yet other fruits, but I'm a sucker for sour cherry.

Ooo, coffee ice cream!! that's some good stuff

Originally Posted by angelworks

Oh good, because I am not a fan of canned cherries---but I will try it with the blueberries.

Any clue how much of the blueberries to use?

I would think it would be the same size can that you would use for the blueberries, but I never used blueberry, sorry.

I usually use peach pie filling or apple pie filling when I make a dump cake and both versions are scrumptious !! BTW I just took a peek in the pantry and the size can of apple pie filling I have is 21 oz. Hope that helps.

[SMG]

Decadent dump.

[scarabY2k]

Originally Posted by SMG

Decadent dump.

[chiltepin]

Folks, the recipe for blueberries called for FRESH blueberries, not a canned filling. Not sure how you would replace the glop that comes with a canned filling, but I imagine some combination of sugar, water and maybe starch or gelatin would do it.

[scarabY2k]

Originally Posted by chiltepin

Folks, the recipe for blueberries called for FRESH blueberries, not a canned filling. Not sure how you would replace the glop that comes with a canned filling, but I imagine some combination of sugar, water and maybe starch or gelatin would do it.

Oh, I see. The fresh is far superior i'm sure. Oh I failed to mention that if you use peaches, the canned cling peaches in light syrup work great too. I have used it before and it's pretty awesome.

Now the other glop filling, apple, works great.

[angelworks]

I will give it a go!

[overlander64]

A variation that I have tried when using fresh, homegrown peaches or apples is to use a Spice Cake Mix. To compensate for the lack of moisture/body when using fresh fruit, I usually use 1/4 cup of Corn Syrup mixed with 1/4 cup water (gently pour over fruit layer) -- then sprinkle 1/4 cup of flour mixed with 1/4 cup brown sugar over the top of the fruit after pouring the corn syrup mixture onto the fruit.

Kevin

[chiltepin]

OK, I checked out two recipes using fresh blueberries and both have 2 cups blueberries to 20-oz crushed pineapple, undrained. One has lemon cake mix (great idea!) instead of white or yellow, and walnuts instead of pecans. Neither has anything to replace the glop of a pie filling or the sugar either. So perhaps Kevin's idea would work.

Whether you use crushed pineapple in its own juice / in heavy syrup probably makes some difference too.

[scarabY2k]

I use the crushed pineapple in it's own juice.

[chiltepin]

So do I normally, but this time I used pineapple in heavy syrup and the dump cake came out heavier and more solid than usual. Next time I go back to "in its own juice" and a slightly shorter baking time.

[scarabY2k]

Originally Posted by chiltepin

So do I normally, but this time I used pineapple in heavy syrup and the dump cake came out heavier and more solid than usual. Next time I go back to "in its own juice" and a slightly shorter baking time.

Thanks for that tidbit of information. I always wondered how the cake would turn out with the heavy syrup.