Simple recipe, great result!! The Dump Cake

TomKan said:

If you had to select the simplest recipe producing the best result,
what would your choice be??

linguini in olive oil with garlic.

TomKan said:

1 box of cake mix, 3 eggs and 1 can of pie filling. Mix by hand...and
bake according to the directions on the cake mix box.

These are the only ingredients. Don't add any of the ingredients

listed

Quoted message said:

on the box such as, water, oil, milk, butter, whatever. Pick a cake

mix

Quoted message said:

that will compliment the pie filling.

I love that cake! Every once in awhile, I Google recipes back to their
original source. I've done that with this cake recipe, too. The
creator of the recipe calls it bars, but it's too thick to be bars.
It's cake, dammit! Here is the recipe for the original recipe,
including frosting. When checking the nutrition information, be aware
that no number of servings is indicated, and that the calories, etc.
are for the whole cake.

* Exported from MasterCook *

Chocolate Cherry Bars (Cake)

Recipe By :Francis I. Jerzak, 25th Bake-Off® Contest, 1974
Serving Size : 0 Preparation Time :0:00
Categories : bars cakes
frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Cake/Bars ---
1 box Pillsbury Devils Food Cake Mix
1 can Wilderness Cherry Pie Filling
1 teaspoon almond extract
3 large eggs -- beaten
--- Frosting ---
1 cup sugar
1/3 cup milk
5 tablespoons butter
6 ounces semisweet chocolate chips

1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan (for
bars) or 13x9-inch pan (for cake). In large bowl, combine all cake bar
ingredients; stir until well blended. Pour into greased and floured
pan.

2. Bake at 350°F. until toothpick inserted in center comes out clean.
For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25
to 35 minutes.

3. In small saucepan, combine sugar, milk and butter. Bring to a boil.
Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate
chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or
until completely cooled. Cut into bars.

Source:
"http://www.pillsbury.com/"

- - - - - - - - - - - - - - - - - -
-

Per serving: 2350 Calories (kcal); 124g Total Fat; (45% calories from
fat); 27g Protein; 313g Carbohydrate; 727mg Cholesterol; 812mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
23 1/2 Fat; 20 1/2 Other Carbohydrates

Enjoy!
Carol, posting from Google because my posts aren't being dispersed
throughout the universe.

TomKan said:

If you had to select the simplest recipe producing the best result,
what would your choice be??
I would select the Dump Cake. The basic dump cake recipe is:

1 box of cake mix, 3 eggs and 1 can of pie filling. Mix by hand...and
bake according to the directions on the cake mix box.

These are the only ingredients. Don't add any of the ingredients
listed on the box such as, water, oil, milk, butter, whatever. Pick a
cake mix that will compliment the pie filling.

My aunt (deceased) make a wonderful white cake (from scratch) into which she
dumped a large can of crushed pineapple. It was the most wonderful, moist
cake! She topped it with a homemade cream cheese frosting. I wish I had
*her* recipe for the cake and frosting.

I'm thinking I can buy a box of white cake mix and add crushed pineapple to
achieve the same dump cake result. Not sure it would need the frosting, but
then I'm not a big fan of cake or sweets. But her cake was delicious 🙂

Jill

One time on Usenet said:

If you had to select the simplest recipe producing the best result,
what would your choice be??
I would select the Dump Cake. The basic dump cake recipe is:

1 box of cake mix, 3 eggs and 1 can of pie filling. Mix by hand...and
bake according to the directions on the cake mix box.

These are the only ingredients. Don't add any of the ingredients listed
on the box such as, water, oil, milk, butter, whatever. Pick a cake mix
that will compliment the pie filling.

Hmmm, my Aunt's Dump Cake recipe is a bit different:

1 yellow or white cake mix
2 small cans pie filling
1/2 C. margarine
1/2 C. chopped nuts

Grease 9x13 pan & spread filling in bottom. Sprinkle dry cake mix
evenly over filling. Sprinkle nuts in thin layer; slice margarine
evenly and cover cake mix. Bake at 350 F. for one hour.

I haven't had this since I was in college (early '80's) -- I
recall it as being quite good, I should make it for DH & DS...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

jmcquown said:

My aunt (deceased) make a wonderful white cake (from scratch) into which she
dumped a large can of crushed pineapple. It was the most wonderful, moist
cake! She topped it with a homemade cream cheese frosting. I wish I had
*her* recipe for the cake and frosting.

I'm thinking I can buy a box of white cake mix and add crushed pineapple to
achieve the same dump cake result. Not sure it would need the frosting, but
then I'm not a big fan of cake or sweets. But her cake was delicious 🙂

Jill

Here is a recipe for a pineapple cake. Looks a lot like the one you
described.
* Exported from MasterCook *

Low Fat Pineapple Cake

Recipe By :Susan Ness
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
20 ounces crushed pineapple in juice
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla extract

Frosting
8 ounces Neufchatel cheese -- *see Note
2 cups powdered sugar
1/2 teaspoon vanilla extract

Mix cake ingredients by hand. Bake at 350° for 35 to 45 minutes in
an ungreased 9" x 13" pan. Mix frosting with electric mixer, pour
over hot cake and refrigerate.

NOTES : Neufchatel cheese is the reduced fat cream cheese.

If you use one 1/2 of the frosting you will have 2 grams of fat and
155 calories per slice.

If you make a glaze of 4 ounces of pineapple juice and 1 cup of
powdered sugar, you will have a trace of fat and 145 calories per
slice.

If you do not want low fat, just used regular cream cheese.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook said:

jmcquown said:

My aunt (deceased) make a wonderful white cake (from scratch) into
which she dumped a large can of crushed pineapple. It was the most
wonderful, moist cake! She topped it with a homemade cream cheese
frosting. I wish I had *her* recipe for the cake and frosting.

Jill

Here is a recipe for a pineapple cake. Looks a lot like the one you
described.
* Exported from MasterCook *

Low Fat Pineapple Cake

Recipe By :Susan Ness
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
20 ounces crushed pineapple in juice
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla extract

Frosting
8 ounces Neufchatel cheese -- *see Note
2 cups powdered sugar
1/2 teaspoon vanilla extract

Mix cake ingredients by hand. Bake at 350° for 35 to 45 minutes in
an ungreased 9" x 13" pan. Mix frosting with electric mixer, pour
over hot cake and refrigerate.

Sounds a lot like what she made, except she let the cake cool before
frosting it. And yes, I know what Neufchatel is 🙂

Thanks, Susan!

Jill

TomKan said:

If you had to select the simplest recipe producing the best result,
what would your choice be?? [snip]

Simplest and best: boil a Dungeness crab until done, serve with melted
butter and lemon. Now picking and eating it -- that's not so simple!
-aem

The Cook said:

jmcquown said:

My aunt (deceased) make a wonderful white cake (from scratch) into

which she

Quoted message said:

Quoted message said:

dumped a large can of crushed pineapple. It was the most wonderful,

moist

Quoted message said:

Quoted message said:

cake! She topped it with a homemade cream cheese frosting. I wish

I had

Quoted message said:

Quoted message said:

*her* recipe for the cake and frosting.

I'm thinking I can buy a box of white cake mix and add crushed

pineapple to

Quoted message said:

Quoted message said:

achieve the same dump cake result. Not sure it would need the

frosting, but

Quoted message said:

Quoted message said:

then I'm not a big fan of cake or sweets. But her cake was

delicious 🙂

Quoted message said:

Quoted message said:

Jill

Here is a recipe for a pineapple cake. Looks a lot like the one you
described.
* Exported from MasterCook *

Low Fat Pineapple Cake

Recipe By :Susan Ness
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
20 ounces crushed pineapple in juice
2 cups flour
2 cups sugar
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla extract

Frosting
8 ounces Neufchatel cheese -- *see Note
2 cups powdered sugar
1/2 teaspoon vanilla extract

Mix cake ingredients by hand. Bake at 350° for 35 to 45 minutes in
an ungreased 9" x 13" pan. Mix frosting with electric mixer, pour
over hot cake and refrigerate.

NOTES : Neufchatel cheese is the reduced fat cream cheese.

If you use one 1/2 of the frosting you will have 2 grams of fat and
155 calories per slice.

If you make a glaze of 4 ounces of pineapple juice and 1 cup of
powdered sugar, you will have a trace of fat and 145 calories per
slice.

If you do not want low fat, just used regular cream cheese.

Neufchatel contains 7 gms fat per ounce.
Regular chream cheese contains 9 gms fat per ounce.

You're talking a whole 18 calorie difference per 1/8 cake... big whoop!

Anyway, I question that *20* ounces crushed pineapple and *2 cups*
sugar... gonna be some *juicy* fruit SWEET cake.

aem wrote in message
<[email hidden]>...

Quoted message said:

TomKan said:

If you had to select the simplest recipe producing the best result,
what would your choice be?? [snip]

Simplest and best: boil a Dungeness crab until done, serve with melted
butter and lemon. Now picking and eating it -- that's not so simple!
-aem

a reuben sandwich. yum.

rye bread (or my preference, pumpernickel)
butter for the bread
russian dressing(from a bottle, or easily made from scratch)
corned beef
swiss cheese
sauerkraut

assemble and grill or pan-broil till cheese is melty.

i generally have all of these things on hand, except the corned beef, so
whenever i make corned beef, we have reubens the next night 🙂

--
saerah

"Is Eris true?"
"Everything is true."
"Even false things?"
"Even false things are true."
"How can that be?"
"I don't know man, I didn't do it.".

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

TomKan said:

1 box of cake mix, 3 eggs and 1 can of pie filling. Mix by hand...and
bake according to the directions on the cake mix box.

These are the only ingredients. Don't add any of the ingredients

listed

Quoted message said:

on the box such as, water, oil, milk, butter, whatever. Pick a cake

mix

Quoted message said:

that will compliment the pie filling.

I love that cake! Every once in awhile, I Google recipes back to their
original source. I've done that with this cake recipe, too. The
creator of the recipe calls it bars, but it's too thick to be bars.
It's cake, dammit! Here is the recipe for the original recipe,
including frosting. When checking the nutrition information, be aware
that no number of servings is indicated, and that the calories, etc.
are for the whole cake.

* Exported from MasterCook *

Chocolate Cherry Bars (Cake)

Recipe By :Francis I. Jerzak, 25th Bake-Off® Contest, 1974
Serving Size : 0 Preparation Time :0:00
Categories : bars cakes
frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Cake/Bars ---
1 box Pillsbury Devils Food Cake Mix
1 can Wilderness Cherry Pie Filling
1 teaspoon almond extract
3 large eggs -- beaten
--- Frosting ---
1 cup sugar
1/3 cup milk
5 tablespoons butter
6 ounces semisweet chocolate chips

1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan (for
bars) or 13x9-inch pan (for cake). In large bowl, combine all cake bar
ingredients; stir until well blended. Pour into greased and floured
pan.

2. Bake at 350°F. until toothpick inserted in center comes out clean.
For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25
to 35 minutes.

3. In small saucepan, combine sugar, milk and butter. Bring to a boil.
Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate
chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or
until completely cooled. Cut into bars.

Source:
"http://www.pillsbury.com/"

- - - - - - - - - - - - - - - - - -
-

Per serving: 2350 Calories (kcal); 124g Total Fat; (45% calories from
fat); 27g Protein; 313g Carbohydrate; 727mg Cholesterol; 812mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
23 1/2 Fat; 20 1/2 Other Carbohydrates

Enjoy!
Carol, posting from Google because my posts aren't being dispersed
throughout the universe.

Thank you, thank you, thank you!!! This sounds exactly like the 'thingy'
that showed up regularly at mid-west church socials, school stuff and after
funeral gatherings. I've had a hankering for this for a long time and have
never found the right combination, but if the author calls it bars and you
call it cake--that's the stuff. Thanks again.
Janet

aem said:

TomKan said:

If you had to select the simplest recipe producing the best result,
what would your choice be?? [snip]

Simplest and best: boil a Dungeness crab until done, serve with

melted

Quoted message said:

butter and lemon. Now picking and eating it -- that's not so simple!

Whimp! LOL! Getting to the body meat is as simple as it comes for
crab eating, because there are huge chunks that are gained with a
minimum of effort. Getting to that leg meat involves a hammer/mallet
and a nut cracker, plus strong fingers - but it's not too hard for
anyone with the right equipment (or a husband who's willing to do it
for us).

sf said:

aem said:

TomKan said:

If you had to select the simplest recipe producing the best result,
what would your choice be?? [snip]

Simplest and best: boil a Dungeness crab until done, serve with
melted butter and lemon. Now picking and eating it -- that's not so
simple!

Whimp! LOL! Getting to the body meat is as simple as it comes for
crab eating, because there are huge chunks that are gained with a
minimum of effort. Getting to that leg meat involves a hammer/mallet
and a nut cracker, plus strong fingers - but it's not too hard for
anyone with the right equipment (or a husband who's willing to do it
for us).

I used to have to show people how to crack crab and lobster using a simple
nutcracker and pull out the meat with picks. It's not hard and doesn't
require a hammer IMHO. Also got to demonstrate how to crack open the leg of
a crab and gently pull out the meat in one piece without having to use the
pick. It's easy once you get the hang of it 🙂

Jill

jmcquown said:

sf said:

aem said:

TomKan wrote:
> If you had to select the simplest recipe producing the best

result,

Quoted message said:

Quoted message said:

Quoted message said:

> what would your choice be?? [snip]

Simplest and best: boil a Dungeness crab until done, serve with
melted butter and lemon. Now picking and eating it -- that's not

so

Quoted message said:

Quoted message said:

Quoted message said:

simple!

Whimp! LOL! Getting to the body meat is as simple as it comes for
crab eating, because there are huge chunks that are gained with a
minimum of effort. Getting to that leg meat involves a

hammer/mallet

Quoted message said:

Quoted message said:

and a nut cracker, plus strong fingers - but it's not too hard for
anyone with the right equipment (or a husband who's willing to do

it

Quoted message said:

Quoted message said:

for us).

I used to have to show people how to crack crab and lobster using a

simple

Quoted message said:

nutcracker and pull out the meat with picks. It's not hard and

doesn't

Quoted message said:

require a hammer IMHO. Also got to demonstrate how to crack open the

leg of

Quoted message said:

a crab and gently pull out the meat in one piece without having to

use the

Quoted message said:

pick. It's easy once you get the hang of it 🙂

Yeah, but.. easy when you latch on with latex lips. hehe

Sheldon

How 'bout "the pudding pie" ?

I got this recipe from a KRAFT ad, and tried it last nite.

PUDDING PIE

Mix 2 pkgs of pudding mix ( your favorite flavor )
with 2 cups of milk.

Spread about half in a 9" graham cracker crust.

Fold 1/2 an 8oz tub of cool-whip into the remainder.

Spread it over the first layer.

Spread the remaining cool-whip over the top.

Let cool in the fridge for 3+ hours.

It's positively decadent !

Helluva result for a minimum of $$$ and effort.

<rj>

On Sat, 19 Mar 2005 13:11:39 -0500, The Cook <[email hidden]>

Quoted message said:

NOTES : Neufchatel cheese is the reduced fat cream cheese.)

(In the U.S. Actually, cream cheese was created in the U.S. to be a
high-fat version of Neufchatel.)

Sue(tm)
Lead me not into temptation... I can find it myself!

jmcquown said:

sf wrote:

Quoted message said:

Quoted message said:

Getting to that leg meat involves a hammer/mallet
and a nut cracker, plus strong fingers - but it's not too hard for
anyone with the right equipment (or a husband who's willing to do

it

Quoted message said:

Quoted message said:

for us).

I used to have to show people how to crack crab and lobster using a

simple

Quoted message said:

nutcracker and pull out the meat with picks. It's not hard and

doesn't

Quoted message said:

require a hammer IMHO. Also got to demonstrate how to crack open the

leg of

Quoted message said:

a crab and gently pull out the meat in one piece without having to

use the

Quoted message said:

pick. It's easy once you get the hang of it 🙂

You and my husband would make a good crab picking team. He does that
too, but I don't have the patience.

🙂

Curly Sue said:

The Cook said:

NOTES : Neufchatel cheese is the reduced fat cream cheese.)

(In the U.S. Actually, cream cheese was created in the U.S. to be a
high-fat version of Neufchatel.)

Actually not, what's sold in US stupidmarkets ain't real Neufchatel,
that's simply lower fat cream cheese. Real Neufchatel is nothng like
cream cheese and has been around a long time (1600s) and contains the
same 45% fat content of full fat cream cheese. I believe cream cheese
and stupidmarket Neufchatel contain mostly vegetable fat, not butter
fat... I don't consider cream cheese an actual cheese.

Cheese.com

Neufchatel
Description:
Neufchatel is a traditional, soft-white, table cheese, originating from
northern Normandy. It has aroma and taste of mushrooms. The rind of
this cheese is dry and velvety, while the pâte is firm but supple.
Unlike other soft-white-rinded cheeses, Neufchatel has a grainy
texture. Some lovers of this cheese prefer it when it has been kept
until rind develops reddish pigmentation and a smell of ammonia. At
this stage, the taste is bitter salty and acrid. Neufchatel comes in a
variety of shapes, such as squares, cylinders and hearts.
Country:
France
Milk:
cow milk
Texture:
soft
Fat content:
45 %
Recommended Wine:
undefined
Producer:
undefined
---

Sheldon

Actually, check out the history of cream cheese.

Sheldon said:

Curly Sue said:

The Cook said:

NOTES : Neufchatel cheese is the reduced fat cream cheese.)

(In the U.S. Actually, cream cheese was created in the U.S. to be a
high-fat version of Neufchatel.)

Actually not, what's sold in US stupidmarkets ain't real Neufchatel,
that's simply lower fat cream cheese. Real Neufchatel is nothng like
cream cheese and has been around a long time (1600s) and contains the
same 45% fat content of full fat cream cheese. I believe cream cheese
and stupidmarket Neufchatel contain mostly vegetable fat, not butter
fat... I don't consider cream cheese an actual cheese.

Cheese.com

Neufchatel
Description:
Neufchatel is a traditional, soft-white, table cheese, originating from
northern Normandy. It has aroma and taste of mushrooms. The rind of
this cheese is dry and velvety, while the p=E2te is firm but supple.
Unlike other soft-white-rinded cheeses, Neufchatel has a grainy
texture. Some lovers of this cheese prefer it when it has been kept
until rind develops reddish pigmentation and a smell of ammonia. At
this stage, the taste is bitter salty and acrid. Neufchatel comes in a
variety of shapes, such as squares, cylinders and hearts.
Country:
France
Milk:
cow milk
Texture:
soft
Fat content:
45 %
Recommended Wine:
undefined=20
Producer:
undefined
---

Sheldon

Sue(tm)
Lead me not into temptation... I can find it myself!

One time on Usenet said:

TomKan wrote:

Quoted message said:

Quoted message said:

If you had to select the simplest recipe producing the best result,
what would your choice be?? [snip]

Simplest and best: boil a Dungeness crab until done, serve with melted
butter and lemon.

Ditto here, except I dip mine in mayonaisse with garlic.

Quoted message said:

Now picking and eating it -- that's not so simple!

Nothing worth having is easy... ;-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF