What is a dump cake? It is a scrumptious cake that is super easy to make. For most of the cakes, just layer basic ingredients in a 9 x 13-inch pan. Ingredients you probably already have in your pantry–like cake mix, a pudding mix, milk, butter, ice cream topping, pecans, chocolate chips or fruits (fresh, frozen or canned)—layered right in the pan. No mess. No stress.
Just layer the ingredients in the pan, pop it into the oven and enjoy a luscious dessert.
The most you will ever do is stir together a cake mix, pudding mix and milk—but again, no difficult or time consuming steps. You will be out of the kitchen in less than 15 minutes.
Thanks to everyone at St. Martin’s Press for designing such a cute book! And thanks to Staci Valentine for taking such delicious pictures.
Dump cakes are not new. They were especially popular in the 1950’s and 1960’s and some may remember the classic one that combined crushed pineapple, cherry pie filling, a yellow cake mix and butter. Our goal was to create luscious cakes, that are just as easy as that classic one, but with new and unbeatable flavors. Flavors like Rocky Road, Strawberry Lemonade, Mississippi Mud, Chocolate Cherry Cola, Southern Praline, Dulce de leche, Cookies ‘n Cream, and Banana Split.
Are you hungry yet? Just cut a piece, especially one warm from the oven, and top it with a scoop of ice cream or dollop of whipped cream. Invite your family and friends for memorable dinner, take one to the office or family reunion, invite the neighbors for dessert or just feed your sweet tooth cravings. There is no stress and no excuse not to enjoy a homemade dessert.
Are you ready for bite? Mother’s Day or any spring day would be the perfect time to serve Lemon-Blueberry Dump Cake.
We had the Lemon-Blueberry Dump Cake on the table at QVC. Did you see it? We want to thank all of you who watched us on QVC and purchased a book so quickly. We are humbled the book sold out quickly and we are going back on July 20. (If you missed it, here is a video; just scroll down the page a little and click on the Upside Down Pineapple Dump Cake.) Now, the book is out and you can find it at any bookstore or on-line retailer.
The dedication we wrote for this book says it all. “Dedicated to busy families everywhere, who gather to share love and good food around the table.”
Lemon Blueberry Dump Cake
Makes 1 (9 x 13-inch) cake
Nonstick cooking spray
1 (16 to 19-ounce) box lemon cake mix
1 (3.4-ounce) package vanilla instant pudding mix
3 large eggs
1½ cups water
1½ cup fresh or frozen blueberries
2 cups confectioners’ sugar
Finely grated zest of 1 lemon
¼ cup fresh squeezed lemon juice
Heat oven to 325°F. Spray a 9 x 13-inch pan with nonstick spray.
Pour the cake mix and pudding mix into the prepared pan. Add the eggs and water to the mixes and carefully whisk together until smooth. Stir in the blueberries. Spread the batter evenly.
Bake for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Allow the cake to cool.
Make the Glaze: In a small bowl, whisk together the confectioners’ sugar, lemon juice and lemon zest. Drizzle over the cooled lemon blueberry cake.
We prefer this recipe with lemon cake mix but you could use white cake mix and add 2 tablespoons lemon juice to the batter.