Dump Recipes

Dump Cakes are a quick and easy way to whip up a family friendly dessert in know time at all.

Photo Credit: Delmonte

Dump Peach Cobbler

2 (16 ounce) cans peaches in heavy syrup

1 (18.25 ounce) package yellow cake mix

1/2 cup butter

1/2 teaspoon Watkins Cinnamon, or to taste

Preheat oven to 375 degrees F (190 degrees C).

Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.

Bake at 375 degrees F (190 degrees C) for 45 minutes.

Black Forest Dump Cake

1 can (21 ounces) cherry pie filling

1 teaspoon Watkins Almond Extract

1 can (15 ounces) pitted dark sweet cherries, undrained

1 chocolate cake mix (regular size)

1/2 cup sliced almonds

3/4 cup butter, cubed

Preheat oven to 375°. Mix almond extract into pie filling and spread into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter.

Bake 40-50 minutes or until topping is set. Serve warm or at room temperature.

German Chocolate Dump Cake

1 cup sweetened shredded coconut

1-1/2 cups chopped toasted pecans, divided

1 package devil's food cake mix (regular size)

8 ounces cream cheese, softened

1/2 cup butter, melted

2 teaspoons Watkins Vanilla Extract

2 cups confectioners' sugar

1/2 cup semisweet chocolate chips

Preheat oven to 350°. Grease a 13x9-in. baking pan.

Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.

In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan on a wire rack.