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Archive for the ‘Desserts’ Category

Dump cake… I’ve had it since I was child. I always liked it, but I never really thought it was a big deal. I mean… it’s canned pie filling, canned pineapple, cake mix, and butter dumped in a pan and baked.

I can’t remember for what occasion, but my mom made a dump cake for my husband, and he went crazy over it. After all the many desserts I’ve made him, a dump cake is now his all-time favorite.

Anytime I ask him what he wants for dessert, without hesitation, he says, “dump cake.”

Here’s the thing, I know most desserts are bad for you, and I normally don’t make a big to-do about the ingredients that goes into making a sweet treat, but I just can’t get on board with canned pie filling anymore. It’s goopy and gloppy and the ingredients listed make me cringe. Yes, I know cake mix isn’t much better. It must be the goopy gloppiness that bothers me.

This is from a cherry filling:

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Nope. I just can’t.

So, I make my own.

I need to put it out there… it obviously takes more time to make, but it’s completely worth it. The flavor is over and beyond what you get by using canned pie filling.

You can use fresh or frozen fruit. I find you get more for your money with frozen. Here’s what I chose for the mixed berry cake I made today:

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This is a 48 ounce bag.

I let it defrost in the fridge overnight and then put it in a pot with one cup of sugar and one cup of water and let it simmer for 30-45 minutes until it thickens.

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That’s it. It’s that easy. The berries will break down, and at first you’ll think it’s too watery, but be patient. Once it begins to thicken, pour it into a baking dish (I use a 3 quart pyrex dish) and let it cool a bit. It’ll thicken even more.

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Now, add a can of crushed pineapple (don’t drain it), and stir it into the berries.

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Time to add the cake mix. Just pour it on top of the berries and pineapple mixture and smooth it out evenly.

Now it’s butter time! Melt one stick of butter and pour it on top of the cake mix. It’s gonna slip and slide. Just use the back of spoon and spread it evenly as much as you can. It’s not going to be perfect. Don’t worry about it.

You’ll notice there are some bare spots, so dab on small pats of butter where you feel it’s needed.

It’s dessert. It’s already bad for you, so there’s no harm in more butter.

See…

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Time to bake! Put it in a 375 degree pre-heated oven and bake for 45 minutes to an hour. It just needs to be bubbly and brown on top.

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Let it cool down a little bit, which will allow the berry sauce to set up.

I highly recommend serving it with vanilla bean ice cream.

Enjoy!!

What you’ll need:

48 oz. bag of berries (your choice)

1 cup of water

1 cup of sugar

1 can crushed pineapple (do not drain)

1 box of white cake mix

1 stick of butter, plus a couple (or more) dabs more

Recommended: vanilla bean ice cream

Directions:

Defrost berries overnight in the fridge.

Preheat oven to 375 degrees.

Put the berries in a pot with one cup of sugar and one cup of water and let it simmer for 30-45 minutes until it thickens. Once it begins to thicken, pour it into a baking dish (I use a 3 quart pyrex dish) and let it cool a bit. It’ll thicken even more.

Add a can of crushed pineapple (don’t drain it), and stir it into the berries.

Add the cake mix. Pour it on top of the berries and pineapple mixture and smooth it out evenly.

Melt one stick of butter and pour it on top of the cake mix. It’s gonna slip and slide. Just use the back of spoon and spread it evenly as much as you can. You’ll notice there are some bare spots, so dab on small pats of butter where you feel it’s needed.

Bake for 45 minutes to an hour, until bubbly and browned on top.

Serve with vanilla bean ice cream.

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My mom made the best banana pudding. It was creamy— not goopy and gloppy like some I’ve had. I could eat bowls and bowls of it. However, I’m not a fan of bananas. Actually, they’re my least favorite food. So, I’d pick them out. Or, mom being mom, she’d make me a container without the bananas.

I’ve never tried to make her pudding, but I finally gave it a shot, and it turned out great. I left out the bananas (hence the title of the post), but add them if you’d like.

Here’s the recipe. It’s super easy and fast.

What you’ll need:

1 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups milk (2% or whole)

1 box vanilla wafers (I used 1 box and 1/2 of another, because I love vanilla wafers)

1 teaspoon Vanilla extract

1 tablespoon butter

4 large egg yolks

Directions:

Line the bottom of a 9 x 9-inch pan or casserole dish with a layer of vanilla wafers.

Combine sugar, flour and salt in a bowl, and mix well. Set aside.

Beat the egg yolks and add to a heavy saucepan. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil, and when the mixture begins to thicken, add the butter, continuing to stir. Keep stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat.

Pour a layer pudding over the layer of wafers. Put down another layer of vanilla wafers and add more pudding. Repeat layers until ending with a layer of pudding. If you want to add bananas, put them on top of each layer of wafers.

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I crumbled some vanilla wafers and added them on top for decoration.

 

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