Dump Cakes and More
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!
to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray. 2.Spread pineapple, peaches and strawberries in prepared pan. Top with cake mix, spreading evenly. Sprinkle with dried fruit. Pour butter over top, covering cake mix as much as possible. 3.Bake 50 to 55 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving. Makes 12 to 16 servings Pineapple Blueberry Upside Down Cake 1/4 cup (1/2 stick) butter, melted 1/2 cup packed
baking mix and milk in prepared cup; mix well with large spoon. Scoop up half of mixture with spoon. Sprinkle 1 teaspoon Brown Sugar mix over dough in cup; top with 1/2 pat of butter. Replace spoonful of dough in cup; top with remaining 1 teaspoon Brown Sugar Mix and 1/2 pat of butter. 3. Microwave on HIGH 1 minute. Turn coffeecake onto plate or eat from cup. Makes 1 serving Brown Sugar Mix: Combine 1/4 cup packed brown sugar, 2 tablespoons chopped nuts, if desired, and 1 teaspoon ground
with nonstick cooking spray. 2.Combine cake mix, pudding mix, eggs, milk, oil, water and peanut butter in large bowl; beat 2 minutes or until well blended. Stir in 13/4 cups chopped cookies. Pour batter into prepared pan. 3.Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely. 4.Spoon melted chocolate over cake; sprinkle with remaining 1/4 cup chopped cookies. Makes 12 servings Butterscotch Cinnamon
chocolate chips 1 cup chopped walnuts Cinnamon-Nutmeg Glaze (recipe follows, optional) 1.Preheat oven to 350°F. Spray two 9x5-inch loaf pans with nonstick cooking spray. 2.Beat butter in large bowl with electric mixer at medium speed until creamy. Add granulated sugar; beat until blended. Beat in pumpkin and eggs. Add flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves; stir just until blended. Stir in chocolate chips and walnuts. Pour batter into prepared pans. 3.Bake 60 to 70
coarsely chopped pecans, divided 1 cup (6 ounces) semisweet chocolate chips, divided 1.Preheat oven to 350°F. Spray 8-inch square baking pan with nonstick cooking spray. 2.Combine sugar and butter in large bowl; beat with electric mixer at medium speed 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Stir in flour, dried fruit, 1/2 cup pecans and 1/2 cup chocolate chips. Spread batter in prepared pan;