Dump Cakes and More

Dump Cakes and More

Cathy Michell

Language: English

Pages: 173

ISBN: 2:00260057

Format: PDF / Kindle (mobi) / ePub


MAKE EASY HOMEMADE DESSERTS IN MINUTES!

As you saw on TV, the Dump Cakes recipe book teaches you how to make easy desserts in two simple steps - just dump and bake! Dump Cakes shortens the prep time and clean up the mess of normal homemade desserts made from scratch.

With Dump Cakes, there are no mistakes to make, just pour in the ingredients and bake. From skillet 'mores to sticky buns or cakes, you'll get 5 star dessert recipes that are mistake proof.

You can forget all of the measuring and the mess. You never knew homemade desserts could be this easy with Dump Cakes!

 

 

 

 

 

 

 

 

 

 

 

 

brown sugar 1 can (20 ounces) crushed pineapple, drained 2 cup thawed frozen blueberries 1 package (about 18 ounces) pineapple cake mix, plus ingredients to prepare mix 1.Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. 2.Divide butter and brown sugar between prepared pans; spread evenly over bottoms of pans. Spread pineapple and blueberries evenly over butter mixture. 3.Prepare cake mix according to package directions. Spread batter over fruit in each

13x9-inch baking pan. Combine pineapple and cake mix in large bowl; beat 1 to 2 minutes or until well blended. Pour batter evenly over strawberries. 3.Bake 35 to 40 minutes or until toothpick inserted into center comes out clean. Cool at least 30 minutes before serving. Makes 12 to 16 servings Sweet-Tart Lemon Pineapple Cake 1 can (about 16 ounces) lemon pie filling 1 can (20 ounces) crushed pineapple, undrained 1 package (about 15 ounces) lemon cake mix 3/4 cup (11/2 sticks) butter, cut

350°F. Spray 9-inch square baking pan with nonstick cooking spray. 2.Spread apple pie filling in prepared pan. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Sprinkle with cinnamon, ginger and walnuts. 3.Bake 35 to 40 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving. Makes9 servings Red, White & Blue Cake 1 can (21 ounces) cherry pie filling 1 package (12 ounces)

3.Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. 4.Sprinkle with powdered sugar just before serving, if desired. Makes 24 bars PB&J Cookie Bars 1 package (about 15 ounces) yellow cake mix 1 cup peanut butter 1/2 cup vegetable or canola oil 2 eggs 1 cup strawberry jam, warmed* 1 cup peanut butter chips *Microwave jam on HIGH 20 seconds or until softened and spreadable. 1.Preheat oven to 350°F. Line 15x10-inch

smooth. Cut off small corner of bag; drizzle chocolate over bars. Sprinkle with remaining 1/2 cup almonds. Makes 24 bars Easy Turtle Bars 1 package (about 15 ounces) chocolate cake mix 1/2 cup (1 stick) butter, melted 1/4 cup milk 1 cup (6 ounces) semisweet chocolate chips 1 cup chopped pecans, divided 1 jar (12 ounces) caramel topping 1.Preheat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray. 2.Combine cake mix, butter and milk in large bowl; mix well. Spread half

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