The name may be unfortunate and unappetizing, but it's hard to beat the ease and taste of the "dump" cake.
For most cakes all you need is a baking dish, a can opener, a measuring cup and a whisk.
These creations are so named because the cook casually combines -- i.e. dumps -- the ingredients together rather than the careful sifting, creaming and mixing of a traditional cake. Dump cakes, in one form or another, have been around since at least the early 20th century with a recipe appearing in the Christian Science Monitor on Jan. 31, 1912, according to Foodtimeline.org:
"Dump into a dish all together the following articles: One cup butter, two cups sugar, three eggs, four cups flour, one pound chopped raisins, one teaspoon soda in a cup of cold water, two teaspoons cream tartar. Any spice you choose. Mix well. Bake in two deep pans."
At some point after cake mixes became commonplace in American kitchens in the early- to mid-20th century, dump cakes evolved to how we know them today -- wet ingredients layered with cake mix -- with perhaps the most famous version being the simple combination of canned cherry pie filling, crushed pineapple, yellow cake mix and butter.
The earliest recipe for dump cake we found in our archives was in Idea Alley, March 13, 1969:
Dump Cake
In an oblong pan, pour 1 large can crushed pineapple. Pour on top of that 1 can cherry pie filling. Top with 1 cup well broken nut meats. Then top with 1 box yellow cake mix. I use Lemon Velvet. Do not mix the cake mix as directed on the package. Simply pour over the pineapple, cherries and nuts as is. Cut 11/2 sticks butter or margarine into thin pats and dot the top of the cake mix. Do not stir. Bake in a moderate oven (325 degrees to 350 degrees) until a cake tester inserted in the middle comes out clean. Cool. Cut into squares and serve with whipped cream.
-- Mrs. R.L. Harris,
Morrilton
Almost every recipe for dump cake we've published since has been virtually identical. Canned pineapple, cherry pie filling and yellow or white cake mix. Some call for nuts. Some cut back on the butter. The one outlier, published in 2014, skipped the pineapple and used chocolate cake mix instead of yellow.
But thanks to creative cooks and bloggers the internet is full of recipes beyond the basic cherry and pineapple combo. There's also the recent cookbook from Roxanne Wyss and Kathy Moore, Delicious Dump Cakes: 50 Super Simple Desserts to Make in 15 Minutes or Less.
And thanks to a creative friend, we are championing a new name for this easy dessert: jumble cake.
Cake mix, pudding mix and gelatin package sizes vary by brand. We tested the following recipes using 15 1/4-ounce boxes of cake mix, 3.4-ounce and 3.5-ounce boxes of pudding and 3-ounce boxes of gelatin. Any size cake mix will do, however, we do not recommend using larger boxes of gelatin or pudding.
This jumble cake can be made with fresh or frozen blackberries. Its texture is similar to a cobbler or crumble.
Blackberry Jumble Cake
4 cups fresh blackberries OR 1 1/2 pounds frozen blackberries
1/2 cup PLUS 2 tablespoons butter, melted, divided use
1 (3-ounce) box blackberry or raspberry gelatin
1/4 cup granulated sugar
1 (15- to 19-ounce) box yellow cake mix
If using frozen blackberries, thaw berries in a colander set over a bowl to catch the liquid. Reserve 1/2 cup of the liquid.
Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with 2 tablespoons of the melted butter.
Spread the berries in the prepared pan. Sprinkle the gelatin and sugar over the berries. Sprinkle the dry cake mix over the gelatin. Pour the remaining melted butter over the cake mix, then slowly add reserved liquid from the frozen blackberries, or 1 cup water if using fresh berries.
Bake 30 to 35 minutes or until top is golden brown and a wooden pick inserted near the center comes out clean, aside from some purple from the berries.
Let cool before serving.
Makes 1 (9-by-13-inch) cake.
Recipe adapted from mommyskitchen.net
Chocolate chips, crushed graham crackers and marshmallows top this chocolate cake.
S'Mores Jumble Cake
3/4 cup butter, melted, divided use
1 1/2 cups whole milk
1 (3.4-or 3.5-ounce) box instant chocolate pudding mix
1 (15- to 18-ounce) box chocolate cake mix
5 cups miniature marshmallows
4 whole graham crackers, broken into pieces
1/2 cup chocolate chips
Heat oven to 325 degrees. Coat a 9-by-13-inch baking dish with 2 tablespoons of the melted butter.
Whisk together the milk and pudding mix in the bottom of the prepared baking dish. Add the cake mix, distributing it evenly. Pour the melted butter over the dry cake mix and whisk gently until just moistened. Lumps and dry streaks are OK.
Bake 25 minutes. Top with marshmallows, broken graham cracker pieces and chocolate chips and bake 7 to 10 minutes more, or until cake is done and marshmallows are browned. (If the marshmallows are not browned to your liking by the time the cake is done, place cake under broiler for 30 seconds to 1 minute to finish browning.)
Cool at least 30 minutes.
Makes 1 (9-by-13-inch) cake.
This jumble cake features bits of candy bar, peanuts, caramel and chocolate suspended in chocolate cake.
Chocolate-Peanut-Caramel Jumble Cake
1/2 cup butter, melted
11 to 12 ounces Snickers candy bars, (about 6 regular size or 18 fun size) cut into 1/4-inch pieces
1 cup lightly salted roasted peanuts, divided use
1 cup semisweet chocolate chips, divided use
3/4 cup thick butterscotch caramel topping
1 (15- to 18-ounce) box devil's food cake mix
1 1/4 cups half-and-half
Heat oven to 325 degrees. Line a 9-by-13-inch baking pan with parchment paper.
Drizzle 2 tablespoons of the butter into the prepared pan and tilt pan to coat bottom evenly. Arrange candy in a single layer over the butter. Sprinkle about half of the peanuts and chocolate chips over the candy. Drizzle the caramel topping evenly over the peanuts and chocolate chips.
Sprinkle the cake mix evenly over the caramel. Drizzle the half-and-half evenly over the cake mix. Drizzle the remaining melted butter over top. Sprinkle with the remaining peanuts and chocolate chips. Bake 40 to 45 minutes or until set. Serve warm or at room temperature.
Makes 1 (9-by-13-inch) cake.
Recipe adapted from Delicious Dump Cakes: 50 Super Simple Desserts to Make in 15 Minutes or Less by Roxanne Wyss and Kathy Moore
Lemon pudding keeps this cake moist while lemon curd ramps up the lemon flavor.
Lemon Jumble Cake
Nonstick spray
1 small box instant lemon pudding mix
1 (10-ounce) jar lemon curd
1 1/2 cups whole milk
1 (15- to 18-ounce) lemon cake mix (see note)
Glaze:
2 cups confectioners' sugar
Finely grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice
Heat oven to 325 degrees. Coat a 9-by-13-inch baking pan with butter, coconut oil or nonstick spray.
Pour the pudding mix into the prepared pan. Add 1/2 cup of the lemon curd and the milk. Whisk until thick and smooth. Stir in the cake mix and blend until moistened. Lumps and dry streaks are OK. Spread batter evenly in the pan. Using a teaspoon, dollop the remaining lemon curd in small spoonfuls over the batter. Swirl with the tip of a knife.
Bake 35 minutes or until a wooden pick inserted near the center comes out clean. Cool.
In a small bowl, whisk together the confectioners' sugar, lemon zest and juice. Drizzle over cooled cake.
Note: We made this using regular lemon cake mix, but a friend made it using gluten-free white cake mix with very good results. She used a slightly smaller pan and baked the cake for 30 minutes.
Makes 1 (9-by-13-inch) cake.
Recipe adapted from Delicious Dump Cakes: 50 Super Simple Desserts to Make in 15 Minutes or Less by Roxanne Wyss and Kathy Moore
A pecan-studded spiced cake tops a custardlike pumpkin layer in this jumble cake perfect for fall or any time of year.
Pumpkin-Pecan Jumble Cake
1/2 cup PLUS 2 tablespoons butter, melted, divided use
1 (15-ounce) can pure pumpkin
1 (12-ounce) can evaporated milk
4 tablespoons brown sugar, divided use
1 (15- to 19-ounce) box yellow cake mix (see note)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts
Glaze:
1 cup confectioners' sugar
Splash vanilla extract
2 teaspoons bourbon
1 1/2 tablespoons milk or half-and-half, or as needed
Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with the 2 tablespoons melted butter.
Combine the canned pumpkin and evaporated milk in the prepared pan and whisk until smooth. Sprinkle with 2 tablespoons of the brown sugar. Top with cake mix.
In small bowl, whisk together the spices. Sprinkle the spice mixture evenly over the cake mix. Scatter the nuts over the cake mix and spices. Drizzle with the remaining melted butter. Sprinkle with the remaining brown sugar.
Bake 35 minutes or until a wooden tester inserted near the center comes out clean. Cool.
In a small bowl, beat confectioners' sugar, vanilla, bourbon and milk until smooth, adding more milk as necessary to create desired consistency. Drizzle over cooled cake.
Makes 1 (9-by-13-inch) cake.
Note: Can substitute spice cake mix for the yellow cake mix and spices.
Food on 05/18/2016