Dump Cake Recipe With Pie Filling

Instructions. Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Spread the pie filling in the bottom of the baking dish. Evenly pour the pineapple over the top of the cherry pie filling. Sprinkle the dry cake mix over the pineapple. 1 Preheat the oven to 375°. Add the cherry pie filling, vanilla extract, cinnamon, and salt to a 12-inch skillet coated with cooking spray; stir to combine. Step. 2 Cut the butter into cubes. Sprinkle 1/4 cup of the cubes over the cherry filling.

Step 2: Layer the pie filling and cake mix. Pour the canned apple pie filling over the bottom of the baking dish. Sprinkle with cinnamon and sugar, if desired. (I definitely did.) Next, sprinkle the yellow cake mix over the canned apple pie filling. Editor's Tip: Be sure to spread the cake mix evenly. This will ensure the cake bakes evenly. Step. 1 Dump cherry pie filling and crushed pineapple into baking dish. Stir together. Step. 2 Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix. Step. 3 Bake this sacrilege at 350 degrees for 45 minutes to 1 hour.

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Instructions. Preheat oven to 350 F and lightly grease a 9 x 13 inch baking pan. Dump both cans of pie filling into the pan and spread it evenly so that no part of the bottom of the pan is visible. Use a spoon or measuring cup to sprinkle the dry cake mix over the blueberry filling. Do your best to cover the blueberries evenly.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.

How to Make Peach Dump Cake. Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray. Add the peach pie filling to the bottom of the pan. Save a few peaches for the top if you want - I think it looks pretty! Sprinkle the cinnamon over the peaches. Sprinkle the dry cake mix evenly over the cinnamon.

Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray. Put apple pie filling into the pan and cover the bottom evenly. Sprinkle dry cake mix over the top of the apple pie filling and drizzle the melted butter over top the cake mix. Cover the top evenly with apple pie spice. Add pan to the preheated oven and bake for about 40-45.

3. Rhubarb Dump Cake. Tart rhubarb pie is a quintessential dessert from my childhood. This dump cake recipe brings me home every time I take a bite. I love this recipe because you don't need to stress over preparing the rhubarb pie filling. Instead, just add in fresh or frozen rhubarb, sprinkle with sugar and gelatin, then top with cake mix.

Combine the fruit, sugar, cornstarch, and salt in a 9x13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn't not need to be thawed before baking.) Spread the mixture into an even layer. Cindy Rahe.

Pour the butter over as much of the cake mix surface as possible. Bake at 350 degrees F (175 degrees C) for 45-50 minutes or until golden browned on the top and bubbling around the sides of the pan. Allow the apple dump cake to cool slightly before serving, if desired, for about 15 minutes.

Start by preheating the oven to 350F. Grease a 9×13 baking dish. Spread the strawberry pie filling on the bottom of the baking dish. Sprinkle the cake mix over top of the pie filling making sure it's completely covered. Place the butter pads evenly over the cake mix. Sprinkle sugar on top. Bake for 1 hour.

Instructions. Preheat the oven to 350°F and lightly grease a 9×13 inch pan. Pour/spoon both cans of blueberry pie filling into the pan and spread the top smooth. Sprinkle the cake mix on top. Cut the butter into small pieces and place on top of the cake mix, so that the majority of the cake mix is covered.

First, preheat your oven to 350 degrees f. Then, grease a baking pan with butter or non stick cooking spray. Spoon the lemon pie filling into the baking dish. Spread the lemon filling evenly on the bottom of the baking dish. Next, sprinkle the dry cake mix over the pie filling.

For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit.

Preheat oven to 350°. Spray a 9X13 pan with non-stick cooking spray. Pour both cans of pie filling into the prepared pan and spread evenly. Add small dollops of the whipped cream cheese evenly over the pie filling. In a bowl, mix the melted butter with the cake mix until well combined.

Easy Blackberry Dump Cake Instructions. Preheat oven to 350 degrees. Spray inside of a 9×13 casserole dish with nonstick cooking spray, and set aside. You can also butter the sides. Dump the cans of Blackberry Pie Filling into the bottom of a baking dish, and spread evenly. Next, a medium/large mixing bowl, combine the dry yellow and vanilla.

Instructions. Gently fold cake mix in with pie filling so you don't break up the fruit too much. Spray pan, an 8×8 square is the perfect size. Empty dump cake dough into pan. Pour melted butter on top. Put into preheated oven at 375 degrees. Bake for about 35 minutes or until middle feels set but still soft.

Directions. Step 1 Preheat oven to 350° and grease a 9"-x-13" baking dish with cooking spray. Pour cherry filling in pan, then sprinkle cake mix over so cherries are totally covered. Scatter.

Instructions. Preheat the oven to 350 degrees F and spray a 9X9 baking pan with a non stick cooking spray. Place the lemon pie filling into the bottom of the pan. Sprinkle half of the cake mix onto of the lemon pie filling. Then top with the pieces of the cream cheese and then the remaining cake mix.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Mix cherries and pineapple in a 9x13-inch pan. Sprinkle dry cake mix over pineapple and cherry mixture; stir until just combined. Sprinkle walnuts over the top and drizzle with melted butter. Bake in the preheated oven until golden brown on top, about 35 to 40 minutes.

Preheat the oven to 350 degrees. Whisk up your eggs in a medium-sized mixing bowl. Add cake mix and cherry pie filling to bowl. Stir to combine. Prep your baking dish. A 9"x 11" glass dish works best for this cake. Spray with nonstick cooking spray or brush with butter or oil. Pour in the cake batter. Smooth into pan.

Spray the bottom of a 13" x 9" baking dish with nonstick cooking spray. Pour both cans of crushed pineapple into the baking dish, juice and all. Evenly pour the cake mix over the pineapple. Scatter the pecan pieces over the cake mix. Evenly sprinkle the brown sugar over the pecans.

Preheat oven to 350 degrees. Add powder cake mix and pie filling to large mixing bowl, and stir together with large spoon or wooden spoon. Then pour mixture into 9×13 ungreased ceramic baking dish. {Do NOT grease pan} Bake for for 28 - 33 minutes, or until golden brown on top.

HOW TO MAKE CHERRY DUMP CAKE: Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Stir ½ teaspoon almond extract into each can of pie filling and stir. Pour both cans of cherry pie filling into prepared baking dish. Sprinkle yellow cake mix evenly over cherry pie filling.

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