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Dump Cake With Creamy Fill-in-the-Blank Fruit

Updated on July 4, 2019

The Transition From One Cup of Sugar to Two Cups of Sugar

My husband handed me this recipe from the Sparks Magazine
My husband handed me this recipe from the Sparks Magazine
My coworker said, no, add 2 cups of sugar
My coworker said, no, add 2 cups of sugar

Fruit Variations

strawberry - egg slicer worked, but bent the wires
strawberry - egg slicer worked, but bent the wires
rhubarb - make sure to slice very thin
rhubarb - make sure to slice very thin

Instructions

  1. Oven 350 degrees.
  2. Mix cake mix as directed on box. Mostly cake mix, 3 eggs, 1/2 cup oil, 1 cup water. Use mixer for 2 minutes. I used two smaller glass Pyrex baking dish, brownie size. Dish to pass for party.
  3. Cake batter in pan. Fruit on top of batter. Sugar on top of fruit. Whipping cream on top of sugar. Place cake pan on some sort of drip pan, like a pizza pan, just in case it bakes up and over your pan.
  4. Bake one hour.

Ingredients

  • 1 box cake mix, in bowl
  • 3 eggs, in cake mix
  • 1/2 cup oil, in cake mix
  • 1 cup water, in cake mix
  • 4 cups raw fruit of your choice, on cake mixture
  • 2 cups white sugar, on fruit
  • 1 pint heavy whipping cream, on sugar

Cook Time

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: serves one or more people

The Process

The biggest decision is deciding what filling you are going to make. We have tried Rhubarb. Strawberry. Strawberry/Rhubarb, Blueberry. Pineapple. Raspberry.

All good.

It doesn't really matter what cake mix flavor you use as well. The original recipe called for a French Vanilla cake mix. We have tried it with plain Vanilla. Strawberry. Have never tried it with a Chocolate Cake. The possibilities are endless for the cake mix. You can get as creative as you like.

After you mix the cake mix according to the box, you are free to add four cups of whatever fruit you decide to add. I'm talking raw fruit. Just dump it across the top of the raw cake batter.

Then, take two cups of sugar. I used white sugar. Have never tried it with brown sugar, but I'm sure it wouldn't be too bad. Sprinkle the sugar across the fruit and try to coat evenly.

Then, pour the entire container of heavy whipping cream over the sugar. You do not have to stir this at all. It is a dump cake and will separate while it is baking.

The fruit, sugar and cream will form its own layer on the bottom, the cake mix will bake and when the cake is baked to a golden brown, you simply let the cake cool and, when you scoop it out of the pan, flip it over onto the serving plate and voila, fruit cream custard covered cake.

It's that easy!

three eggs, 1/2 cup oil, 1 cup water
three eggs, 1/2 cup oil, 1 cup water
follow cake mix ingredients
follow cake mix ingredients
Just a plain, ordinary cake mix
Just a plain, ordinary cake mix
cake mix
cake mix
use mixer on medium
use mixer on medium
All mixers are different
All mixers are different
two minutes
two minutes
clean beaters by lifting slightly out of the batter while running. Not too high, just above the batter.
clean beaters by lifting slightly out of the batter while running. Not too high, just above the batter.
batters ready to lick off?
batters ready to lick off?
fruit on top of batter in glass Pyrex
fruit on top of batter in glass Pyrex
2 cups of sugar
2 cups of sugar
sprinkle evenly on top of fruit
sprinkle evenly on top of fruit
cream on top of sugar
cream on top of sugar

Magic Trick

Now.

Watch me make a cake... disappear... would you like some? Here's a plateful. Or a bowl full.

Poof. It's gone.

I'm sorry. I forgot to take photos.

I'll make it up to you. I'll start again with a fresh cake and actually take photos this time.

**I know what happened to the last cakes I made. One I took to a party and didn't get to cut it open. Another thing. The hostess saw the cake and immediately carried it to her house and hid it for herself. No. I do not have my pan back, yet. The other cake, well, I don't know what happened to the photos.

So, the following is the new cake.


I Made Another Cake

Since I lost the photos from my original cake, I made another cake tonight, and, you'll be proud of me, I took pictures.

Yayyyyy!

This cake, in as much as it is still a Strawberry cake mix, rhubarb, and the sugar and cream, I did change it up a little. I added some cinnamon, ginger and nutmeg to the sugar.

I went out to my strawberry patch and picked a few fresh strawberries, about a half a cups worth, and four blueberries. Yes. You read that correctly. Four. 4. You can laugh if you want. Then, I added what pineapple I had left from a fresh pineapple cut the other day.

Yep. Another flavor variation. Its slightly sweet, and although the whipping cream solution in the bottom was soupy when I removed the piece for the photo shoot, it thickened up nicely as it stands. Pudding, so to speak.

Tonight's Cake: Rhubarb, Blueberry, Strawberry and Pineapple

a few stalks of rhubarb
a few stalks of rhubarb
strawberry patch is a ways from the house
strawberry patch is a ways from the house
strawberry patch in old hollow tree
strawberry patch in old hollow tree
had to pick the strawberries
had to pick the strawberries
a few strawberries
a few strawberries
4 blueberries
4 blueberries
oh, yes, and some pineapple chunks
oh, yes, and some pineapple chunks
Mixed cake mix in pan. I used metal. Last time I used glass.
Mixed cake mix in pan. I used metal. Last time I used glass.
Fruit on top of cake batter.
Fruit on top of cake batter.
2 cups of sugar, plus cinnamon, nutmeg and ginger, gently stirred to mix up.
2 cups of sugar, plus cinnamon, nutmeg and ginger, gently stirred to mix up.
Sugar evenly across cake
Sugar evenly across cake
2 cups of cold heavy whipping cream across the top of the sugar and the fruit. Not cool whip, mind you, but heavy whipping cream.
2 cups of cold heavy whipping cream across the top of the sugar and the fruit. Not cool whip, mind you, but heavy whipping cream.
350 degrees for one hour.
350 degrees for one hour.
After one hour, cake is browned and cracking
After one hour, cake is browned and cracking
Cracking is okay.
Cracking is okay.
Cake is moist and drippy immediately after baking, but does thicken as it sits. Needs to be refrigerated once cooled.
Cake is moist and drippy immediately after baking, but does thicken as it sits. Needs to be refrigerated once cooled.

Comments

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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      2 years ago from Minnesota

      KonaGirl, I will have to try your adaptions. My hubby loves lemon bars, like the Krustees bars with the powdered sugar coating. I'll bet that your recipe would be pretty delicious. Thanks for your update!

    • Kailua-KonaGirl profile image

      KonaGirl 

      2 years ago from New York

      This is what I did. I used the lemon cake mix and added the juice squeezed from 1 lemon. Used melted butter instead of oil, 4 eggs instead of 3, and whole milk instead of water.

      I cut the sugar to 1 cup on top of 3 cups of fresh blueberries and added 1 tsp. of real vanilla to the cream prior to pouring on top.

      It was still too sweet for my liking, however, my husband has eaten a large slab every night since I baked it. LOL. It's my guess it wasn't too sweet for him.

      With that being said, I guess overall it was a success. :))

      Thank you so much for sharing!

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      2 years ago from Minnesota

      Hi, Kona Girl, I did use a cooking spray in my pan before I put the cake batter in it. Plus, after I cooled my cake to somewhat warm, I put the cake in the refrigerator to cool it overnight. It thickens as it cools. You need to store it in the refrigerator, since I'm sure it will get moldy if you leave it on the counter. Nope, not judging you, I'm glad you asked before you tried it and ended up not knowing what to do. And, yes, let me know how it turns out. Good luck!

    • Kailua-KonaGirl profile image

      KonaGirl 

      2 years ago from New York

      You are so awesome for adding to this recipe! I totally get all the sugar for rhubarb, as you stated, because it is so tart. I think when I try this I'll cut down to 1 cup of sugar for strawberries and blueberries. I love the addition of the cinnamon, nutmeg, and ginger spices with the pineapple mix.

      I have a ton of blueberries so I'm thinking of trying this with a lemon cake mix. Wanted to make it tonight but only have half-n-half in the house so have to wait 'till tomorrow when I can pick up the heavy cream. I'll let you know how it turns out.

      Oh, one more thing, should I grease the pan with butter before dumping the batter? Otay, two more things. LOL.

      Once baked, are we cooling to room temperature and then refrigerating to thicken up before serving, right?

      I know, I know, it's obvious I've never made a dump cake before so I really appreciate your bearing with me.:)

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      2 years ago from Minnesota

      Tori Hendricks, thank you for your comment! I find that the pineapple isnt my favorite...back to rhubarb and strawberries or raspberries...smile!

    • renee21 profile image

      Tori Leumas 

      2 years ago

      This looks pretty good. I might make it for my church, but my husband wouldn't eat it because he doesn't like fruit.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      2 years ago from Minnesota

      June Parker, I still need to find some sort of a picture for the finished cake. I had a picture of the cake, and I had a picture of the fork full of cake, but do you think I can find it... no... Most of the fruit I have tried it with, required the full two cups of sugar. And, the important thing is since this is an egg bake, you need to cook the entire hour, perhaps to 165 degrees at least. I'm not so sure I did not cook an additional 15 minutes. The top will look dry on the edges but perhaps a slight hint of wet in spots. That's okay.

    • Kailua-KonaGirl profile image

      KonaGirl 

      2 years ago from New York

      That absolutely makes sense with rhubarb being as tart as it is. I was thinking along the lines of cutting back for strawberries or blueberries as a substitute. Okey-dokey. Mahalo nui!

      I think with sweeter berries I will try with less sugar, but you are so right for rhubarb. No cutting back there!!

      Mahalo nui! I'm gonna try this one.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      2 years ago from Minnesota

      June Parker. I'm not sure what happened to the baked picture... sorry. The 2 cups sugar to 4 cups rhubarb seemed to cut the sour. Other fruit seems to need it, plus, the custard uses it as well.

    • Kailua-KonaGirl profile image

      KonaGirl 

      2 years ago from New York

      Did I miss something? The picture of the final cake when it came outta the oven. Oh, yea. It disappeared. ROFL.

      2 cups of sugar seems like a lot of sugar. Do you really need that much? Is the sugar just because of the fresh fruit or is it needed for the cream part too? If I cut the sugar, say by just 1/2 cup, would it still come out good or am I better off using the full 2 cups.

    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      2 years ago from Minnesota

      Good luck, Pam Morris! Thank you for your comment! Maybe you can come back and let me know what you think.

    • Pam Morris profile image

      Pam Morris 

      2 years ago from Atlanta Georgia

      Dump Cake with Creamy Fill in the Blank Fruit looks good. I have never tried it before, but after reading the recipe, I think I will take the time to follow your ingredient and try it. I think I'll use strawberry as my filling and hope it tastes as good as the picture look. Thank you for sharing!

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