This dump cake is perfect for your family, bringing you to a Spring or Summer party. Today, this is what I did. Surely they are always my taste testers. I’ve made many changes and they’re all excellent indeed. The first version of dump cake was used as a convenience dish, using canned cherries, canned apple and cake mix, together with all of the ingredients in a dish that looks like a cobbler when he leaves the oven. The recipe is also convenient on the side of the ingredient, but also on the side of the time. Make the cake right in the pot, it’s easy to clean.
Dump cakes are called dump cakes as they are ‘dumped’ into the baking pot literally. There is no need to mix or mix a bowl. The taste and texture are flourishing even if they don’t know they ‘re made with a cake mix. A dumping cake with or without whipping or ice cream can be served hot or cold. I prefer my warm ice cream dump cakes most of the time. However, the cooling texture is slightly appealing. The remaining dump cake can be stored in the refrigerator for a few days. Up to 3 months can be frozen. Defrost in the refrigerator of the frozen dump cake. In a microwave for 30 seconds, reheat cooled dump cake.
1 (20 ounces) can of pineapple, cubed or crushed
1 (15 ounces) can of tropical fruit
1 package of orange cake mix
1 1/2 sticks of butter
1/2 cup instant oatmeal
1 cup coconut flakes
1. Preheat oven at about 350 degrees.
2. In a 9 x 12 Pyrex baking dish, dump both fruits and their juices. Pour the dry mix of cake over the fruit and spread uniformly.
3. Sprinkle over the cake some mix oatmeal and coconut. Melt the butter and pour it on top uniformly. The whole cake mix should be covered.
4. Bake for an hour and serve with ice cream.
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