CP Dump Cake in the slow cooker
Happy Monday, Slow Cookerers!
This is an awesome dessert to have in your slow cooker arsenal.
Maybe Dump Cake isn't the best term to use --- it sort of sounds icky, but I promise that the end result is magically delicious.
I've wanted to post a "dump cake" recipe for a while --- but was a little worried about how it would look.
I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals keep under wraps that they shoo the kids out of the kitchen so they can lick pie filling off the lid of the can with no one watching?
You'll love this customizeable recipe.
If you don't care for canned cherry filling or chocolate cake, use apple pie filling or even canned peach slices in syrup with a yellow cake mix.
Although I have not tried it myself yet, I've had readers say they have used canned pumpkin pie filling and a spice cake mix, which sounds absolutely delicious!!
Slow Cooker Dump Cake
serves 6 to 8
2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (we are gluten free, so that's what I use.)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water
The Directions
Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3.
Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) (PS: don't cut your tongue.)
In a large mixing bowl, mix together together the cake mix, melted butter, and water.
You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.
(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.)
Pour this evenly over the top of the canned filling.
Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours.
Uncover, and continue to cook on high for another 30 minutes or so to release condensation.
Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it.
The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature.
Enjoy!
The Verdict
Holy crazy mama, this is Uh.Maze.Ing. it's SUPER DUPER hot when right out of the crock--- be careful!
I hope you enjoy yourday! Happy Slow Cooking!!
Happy Monday, Slow Cookerers!
This is an awesome dessert to have in your slow cooker arsenal.
Maybe Dump Cake isn't the best term to use --- it sort of sounds icky, but I promise that the end result is magically delicious.
I've wanted to post a "dump cake" recipe for a while --- but was a little worried about how it would look.
I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals keep under wraps that they shoo the kids out of the kitchen so they can lick pie filling off the lid of the can with no one watching?
You'll love this customizeable recipe.
If you don't care for canned cherry filling or chocolate cake, use apple pie filling or even canned peach slices in syrup with a yellow cake mix.
Although I have not tried it myself yet, I've had readers say they have used canned pumpkin pie filling and a spice cake mix, which sounds absolutely delicious!!
Slow Cooker Dump Cake
serves 6 to 8
2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (we are gluten free, so that's what I use.)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water
The Directions
Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 6-quart and that's it, reduce cooking time by about a 1/3.
Dump out the pie filling into the bottom of your prepared slow cooker. (don't forget to lick the cans! that stuff is GOOD.) (PS: don't cut your tongue.)
In a large mixing bowl, mix together together the cake mix, melted butter, and water.
You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.
(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that stuff is GOOD.)
Pour this evenly over the top of the canned filling.
Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours.
Uncover, and continue to cook on high for another 30 minutes or so to release condensation.
Your cake is finished when the dough is set, and you can poke at it with your finger and not get a bunch of goop (technical term) on it.
The filling will bubble up and be intertwined with the cake mix. Spoon into bowls and eat warm or at room temperature.
Enjoy!
The Verdict
Holy crazy mama, this is Uh.Maze.Ing. it's SUPER DUPER hot when right out of the crock--- be careful!
I hope you enjoy yourday! Happy Slow Cooking!!
