3-Ingredient Slow Cooker Dump Cake
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.
The Ingredients
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, but you certainly don't have to!)
- 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.)
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!
Meal Plan Kits
Meal Planning is one of the best ways to ensure that you and your family are eating well-balanced dinners and sticking to your monthly grocery budget.
Get my Meal Plan kits!
The Verdict
Holy crazy mama, this is Uh.Maze.Ing.it's SUPER DUPER hot when right out of the crock--- be careful!
3 Ingredient CrockPot Slow Cooker Dump Cake
Yield: 6-8
Prep time: 20 MinCook time: 5 H & 30 MTotal time: 5 H & 50 M
Ingredients
- 2 (21-ounce) cans pie filling
- 1 (15-ounce) box cake mix
- 1 stick (1/2 cup) butter, melted
- 1 tablespoon water
Instructions
- 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.)
- 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.
- 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.
This sounds great. I think I would use a crockpot bag for this recipe.
ReplyDeleteHa ha! You bet your buns I'll be eating a few spoonfuls of the cake mix! Yes, I buy cake mixes, too. You're right, not every single thing can be some elaborate, gourmet production where you grow the cherries to make your pie filling and then put freshly churned butter into the cake. This is a perfectly good recipe and I'm glad you tried it out and showed us. Thanks!
ReplyDeleteThank you for trying this recipe out for me! I recently discovered that I have a problem with gluten, & I find the cake mixes too expensive to experiment with :-( & I've always loved dump cake, too! Now if you'll just check that "Cake Mix Turned Into Cookies Recipe" for me, that would be great! LOL
ReplyDeleteThe crazy thing is that these are the most popular types of recipes because hello we are all living real life and sometimes recipes with only a couple, easy ingredients is all we have time for!
ReplyDeleteI have just discovered your website and I can not tell you how excited I was to actually see a box of Gluten-Free cake mix! I almost cried...I can't wait to give this a try for my Celiac Daughter...her birthday is coming up...it's on Easter Sunday!
ReplyDeleteBlessings,
Valerie Martin
I'm happy you found me, Valerie! My nine-year-old has Celiac, too, so we all eat gluten free when at home. All the recipes on the site and in the books are made gluten free, but since most of my readers aren't, I try to keep my notes off to the side.
ReplyDeleteI hope this helps a bit! Happy birthday to your little girl!
I am using home canned peaches or apples and a box of spice cake mix. We all try to make homemade when we can but lets face it we live in reality. I am thinking fruit cocktail would be yummy too...
ReplyDeleteI used Betty Crocker chocolate g-f cake mix (the Safeway brand you used has soy flour, which I'm allergic to), three cans of no-sugar-added peach slices cut up, a stick of butter, 1 T water.... it was DELISH though it honestly looked a bit yucky. LOL I am not ashamed of gluten-free cake mix... the Betty Crocker mixes make really nice cake and they are reasonably priced without a lot of nasty ingredients.
ReplyDeleteI read about you on Judy's Patchwork Times blog and followed her link to here. I do have a question. What brand/make of crock pot do you use. I have never seen one like in the pictures above?
ReplyDeleteHi Susan, I'm happy you found me! The pot in the picture is a Cuisinart 4-quart. I have quite a few pots in the house of varying sizes. These are the ones I recommend:
ReplyDeleteI hope this helps a bit! Sorry for the non linking link-- I'm on the phone!!
http://stephanieodea.com/store/#slowcookers
I used the Pamela's brand mix and my cake was (can't believe I am saying this) too chocolaty. Weird. It would have been good with ice cream but we didn't have any. :-(
ReplyDeleteStill good.
Just finished making mine and it's so yummy! I did it with strawberry pie filling instead of cherries. We are gluten free as well and I used Betty Crocker's devil food cake. I am going to try it out with some ice cream soon! Here's a link to my blog with photos :)
ReplyDeletehttp://gannclan2011.blogspot.com/2014/03/gluten-free-strawberry-dump-cake.html
This looks great! I am thinking of making it with lemon pie filling and (gluten free) vanilla cake mix. Thanks for sharing this! I had completely forgotten about "dump cake" :-)
ReplyDeleteThrow a cup of pecans and walnuts across the top. Combos of spice cake mix, apple pie filling, small jar of caramel sauce and walnuts for the fall. Cherry pie filling, butter cake mix and pecans for the spring. Camping and pot lucks and nary a spec left. Yes, do use a liner. Love your blog!
ReplyDeletedo you think this would work with coconut oil instead of the butter? Thanks.
ReplyDeleteThis looks amazing and easy...thanks for sharing!
ReplyDeleteUsed to make something similar whenever we went camping. I'd take a cast iron dutch oven. Pour cherry pie filling on the bottom. Top with chocolate cake batter made from a mix. The bake the cake in the campfire coals. We'd scoop it into bowls to serve. We mixed and matched fruits and cake flavors. Always a big hit, but chocolate was the favorite.
ReplyDeleteIn this recipe, it doesn't sound like you are making the batter according to the package directions. If that's the case, I'd like to know why.
Hi Sue,
ReplyDeleteBecause I'm a rebel? ;-) Slow cookers keep all the moisture in the pot. It'd be too gummy if you added all the liquid the cakes require in a dry oven.
hope this helps a bit, steph
Two cans of pie filling in the cake are too intense and sweet for me. I use one can of pie filling and either one can of plain fruit or an equal amount of fresh fruit (such as one can peach filling and one can plain peaches [drained], or one can cherry filling plus an equal amount of fresh raspberries). I find it perfectly pleasing that way. Substituting coconut oil (a previous question) should work very well. Generally speaking, I use butter and coconut oil pretty much interchangeably.
ReplyDeleteI get cake mix and canned fruit at Dollar Tree!!!!!
ReplyDeleteNot sure what I've been doing wrong, but I've tried making dump cake three times in my slow cooker, and each time what I was left with was very hot pie filling, some of which burned to the sides of the cooker, and a "crust" on top that was goopy underneath. Couldn't eat it. Scooped out the pie filling and used it on ice cream. I WANT this to be an easy dessert for busy days, but can't figure out how to make it come out. Any thoughts? (I'm G/F, too)
ReplyDelete