DELICIOUS DUMP CAKES: 50 Super Simple Desserts to Make in 15 Minutes or Less

Kathy Moore, Roxanne Wyss

St. Martin's
May 3, 2016
$19.99/Paperback
ISBN-13: 978-1250082633

About
Sample Recipes
Request a Copy

Roxanne Wyss and Kathy Moore are cookbook authors, food consultants, cooking teachers and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together they’ve written nine cookbooks including The Newlywed Cookbook, frequently teach cooking classes, and consult with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog.

Perfect for busy or beginner cooks!

Now anyone can bake rich, wonderful, and comforting desserts and get out of the kitchen in lightning-fast speedQuick and convenient dump cakes are perfect for families with children who always want to help, for home cooks on the go and for anyone who just wants to keep their cooking simple. It’s the answer to the constant barrage of “bring a dish” events and the balm that calms dessert cravings.

Inside you’ll find a wide array of cakes and desserts that require minimal utensils to prepare. For nearly all of the recipes, simply open readily available cans or a package of cake mix and layer in the pan. Never again will you have to struggle with complex steps or deal with lots of dirty dishes.

Banana Split Dump Cake

Makes 1 ( 9 x 1 3 – inch) cake


Am I the only one who can’t eat the traditional banana split without spilling syrup and ice cream
all over as I attempt to cut the banana boat slices? No more trouble for me! This Banana Split
Dump Cake saves the day when we crave an old-fashioned banana split. It is so much better
and it is an easy way to enjoy all the flavors with a scoop of ice cream on top! No spills to clean
up . . . awh, life is good!

  • Nonstick cooking spray
  • 2 bananas
  • 2 cups sliced fresh strawberries
  • 1 (20-ounce) can crushed pineapple in juice
  • ½ cup mini semisweet chocolate chips
  • 1 (15.25-to 18-ounce) box white cake mix
  • ⅔ cup chopped pecans
  • ½ cup (1 stick) unsalted butter, melted
  • Whipped cream or vanilla ice cream for serving
  • 12 maraschino cherries, drained

Preheat the oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.

Slice the bananas crosswise, about ¼ inch thick, and layer them evenly on the bottom of the prepared pan. Layer the sliced strawberries evenly over the bananas. Pour the pineapple with the juice evenly over the strawberries. Sprinkle the mini chocolate chips evenly over the fruit. Sprinkle the cake mix evenly over the chocolate chips. Sprinkle the pecans evenly over all. Drizzle the melted butter evenly over the top.

Bake the cake for 40 to 45 minutes or until set and golden.

When ready to serve, spoon the cake into individual bowls, dollop with whipped cream or ice cream, and top with a cherry.

tip: Omit the mini chocolate chips in the recipe. After dolloping with whipped cream or ice cream, drizzle chocolate ice cream syrup over all and top each serving with a maraschino cherry.


Peach Melba Dump Cake

Makes 1 ( 9 x 1 3 – inch) cake


Peaches and raspberries, combined in one luscious dessert, seem to be a natural for summer
enjoyment. Add a front porch swing on a warm, summer day and the setting is perfect. Top your
dessert bowl with a scoop of vanilla ice cream and you just might be in dessert heaven.

  • Nonstick cooking spray
  • 2 cups (8 ounces) frozen raspberries
  • 4 cups (16 ounces) frozen peach slices
  • ½ cup raspberry preserves (seedless preferred)
  • 1 (15.25-to 18-ounce) box vanilla or white cake mix
  • 1¼ cups half-and-half
  • ½ cup sliced almonds
  • ¼ cup (½ stick) unsalted butter, melted

Preheat the oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.

Arrange the fruit evenly in the prepared pan. Spoon the preserves evenly over the fruit. Sprinkle the cake mix evenly over the fruit. Pour the half-and-half evenly over the cake mix. Sprinkle the almonds evenly over all. Drizzle the melted butter evenly over the top.

Bake for 50 to 55 minutes or until the cake is golden brown and the fruit is tender.

tips: You can substitute equal amounts of sliced, fresh peaches and fresh raspberries for the frozen. Check the baking progress and reduce the baking time by 5 to 10 minutes if using fresh fruit.

If desired, sprinkle the baked cake with confectioners’ sugar and garnish with fresh raspberries.


These recipes may be reproduced with the following credit:

Recipes from DELICIOUS DUMP CAKES: 50 Super Simple Desserts to Make in 15 Minutes or Less by Roxanne Wyss and Kathy Moore. (St. Martin’s Press; May 2016; $19.99/paperback; ISBN: 978-1250082633).

Contact: St. Martin’s Press
212-674-5151


Connect


Join Our Mailing List!

© 2017 The Lisa Ekus Group. All rights reserved.