New York Times bestselling author, slow cooking expert and mommy blogger next door
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A Year of Slow Cooking

Friday, March 21, 2014

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?

So when I saw Kristen, from Dine and Dish write about her insecurities blogging about dump cake I felt better. Because you know what? Not everything can be perfectly made-from-scratch with nothing-at-all artificial. This is real life, not a magazine!

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.


The Verdict

Holy crazy mama, this is Uh.Maze.Ing.  it's SUPER DUPER hot when right out of the crock--- be careful! Thank you, Kristen, for the nudge!! :-)

-------) I'm doing some work with the Glad company, and will be tweeting from their @GetGlad handle on Monday, March 24th from 8am-10am pacific using the #gladyouasked tag. I'd love for you to play along!! 
Here's a bit more info.

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Blondie said...

This sounds great. I think I would use a crockpot bag for this recipe.

Erin R. said...

Ha 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!

Laurinda said...

Thank 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

Karen Petersen said...

The 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!

Valerie said...

I 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's on Easter Sunday!
Valerie Martin

Stephanie O'Dea said...

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.

I hope this helps a bit! Happy birthday to your little girl!

Kendra said...

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...

JewelyaZ said...

I 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.

Susan said...

I 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?

Stephanie O'Dea said...

Hi 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:

I hope this helps a bit! Sorry for the non linking link-- I'm on the phone!!

Fatcat said...

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. :-(

Still good.

A.N Gann said...

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 :)

Dev said...

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" :-)

Joan said...

Throw 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!

Laura Madge said...

do you think this would work with coconut oil instead of the butter? Thanks.

Jill Potenti said...

This looks amazing and easy...thanks for sharing!

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