Easter celebrations can be stress-free with a variety of quick and delightful dump cake recipes. From the classic Pineapple Dump Cake to the rich Chocolate Cherry and zesty Lemon Blueberry, these desserts are simple to prepare. Unique offerings like Coconut Almond and S’mores Dump Cake add fun twists to the holiday menu. These recipes require minimal effort, making them perfect for busy hosts. Explore more delicious options that will sweeten the festivities and impress guests.
Classic Pineapple Dump Cake
Classic Pineapple Dump Cake is a delightful dessert that combines the tropical sweetness of pineapple with a rich, buttery cake topping.
Perfect for Easter gatherings, family get-togethers, or simply a sweet treat, this dish is as easy to prepare as it is to enjoy. With a preparation time of just 10 minutes and baking time around 45 minutes, you’ll have a decadent dessert ready with minimal effort.
Ingredients:
- 1 can (20 oz) crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded coconut (optional)
- 1 cup chopped nuts (optional)
- Whipped cream or vanilla ice cream for serving
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Pour the undrained crushed pineapple into a 9×13 inch baking dish, spreading it evenly across the bottom.
- Evenly sprinkle the dry yellow cake mix over the pineapple layer.
- Drizzle the melted butter evenly over the cake mix, ensuring all areas are covered.
- If using, sprinkle shredded coconut and chopped nuts over the top.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and bubbly.
- Allow to cool for a few minutes before serving. It’s delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations and Tips:
- For a more tropical twist, try adding a layer of sliced bananas or maraschino cherries on top of the pineapple.
- If you prefer a different flavor, substitute the yellow cake mix with a pineapple or coconut flavored cake mix for added flavor depth.
- To make it a bit more decadent, drizzle a sweet glaze or chocolate sauce on top before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave for a quick dessert.
Enjoy this simple yet scrumptious Classic Pineapple Dump Cake at your next Easter celebration or whenever you crave a taste of the tropics!
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Chocolate Cherry Dump Cake
Chocolate Cherry Dump Cake is a delicious and easy dessert that combines rich chocolate cake with sweet cherry pie filling. This comforting treat is perfect for gatherings, potlucks, or a family Easter celebration. The beauty of a dump cake lies in its simplicity; just layer the ingredients, and let the oven work its magic!
Preparation time is approximately 15 minutes, with a bake time of around 40-45 minutes.
Ingredients:
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) chocolate cake mix
- 1 cup unsalted butter (2 sticks), melted
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract (optional)
- Whipped cream or vanilla ice cream (for serving)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Pour the cherry pie filling evenly into the bottom of the prepared baking dish.
- If desired, mix in the vanilla extract with the cherry pie filling for added flavor.
- Evenly sprinkle the dry chocolate cake mix over the cherry filling, making sure to cover it entirely.
- Drizzle the melted butter over the top of the cake mix, ensuring it saturates the dry mix evenly.
- Sprinkle the semi-sweet chocolate chips on top of the melted butter for an extra chocolatey kick.
- Bake in the preheated oven for 40-45 minutes, or until the edges are bubbly and golden brown.
- Let the cake cool slightly before serving, then serve warm with whipped cream or vanilla ice cream.
Variations and Tips:
- For a nutty twist, add a handful of chopped walnuts or pecans on top of the chocolate chips.
- Substitute the cherry pie filling with other fruit fillings such as blueberry, peach, or raspberry for a different flavor combination.
- To make it even richer, consider adding a layer of cream cheese or a chocolate sauce layer beneath the cherry filling.
- This dessert is best enjoyed warm, so reheat any leftovers in the microwave for a few seconds before serving.
- Serve with a drizzle of chocolate syrup or a sprinkle of powdered sugar for a festive touch.
Enjoy your Chocolate Cherry Dump Cake, a simple yet delightful dessert perfect for celebrating any occasion!
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Lemon Blueberry Dump Cake
Lemon Blueberry Dump Cake is a delightful and effortless dessert that combines the tangy flavor of lemons with the sweetness of blueberries, all baked under a golden, buttery cake layer.
Ideal for spring and Easter celebrations, this dessert is perfect for gatherings with family and friends or a cozy night in. With a preparation time of just 15 minutes and a baking time of around 40 minutes, you’ll have a scrumptious dessert in no time.
Ingredients:
- 1 can (21 ounces) blueberry pie filling
- 1 can (15 ounces) lemon pie filling
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup fresh blueberries (optional)
- 1 tablespoon lemon zest
- Whipped cream or vanilla ice cream (for serving)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch baking dish, spread the blueberry pie filling evenly across the bottom.
- Pour the lemon pie filling over the blueberry layer, spreading it evenly.
- Sprinkle the dry yellow cake mix over the pie fillings, ensuring complete coverage.
- Drizzle the melted butter evenly over the top, making sure to cover as much of the dry cake mix as possible.
- If using, scatter fresh blueberries and lemon zest on top for added flavor and freshness.
- Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and the fillings are bubbly.
- Remove from oven and let it cool for a few minutes before serving.
- Serve warm with whipped cream or a scoop of vanilla ice cream for an extra treat!
Variations and Tips:
- For a twist, add in a teaspoon of vanilla extract to the lemon pie filling for a deeper flavor profile.
- Use other berries like raspberries or blackberries in combination with the blueberries for a mixed berry version.
- If you want a more crumbly topping, consider mixing in a handful of oats or chopped nuts with the cake mix before adding the butter.
- This cake can be made ahead of time and reheated just before serving, making it perfect for busy holiday gatherings!
- Leftovers can be stored in the refrigerator for up to 3 days; reheat in the microwave or oven.
Enjoy this easy dessert that captures the essence of springtime flavors!
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Strawberry Shortcake Dump Cake
Strawberry Shortcake Dump Cake is a delightful and easy-to-make dessert that combines the sweet, fruity flavor of strawberries with the comforting richness of cake.
This dish is perfect for those who want to impress their guests with a delicious dessert without spending hours in the kitchen. Ideal for family gatherings, potlucks, or Easter celebrations, this cake requires only about 10 minutes of prep time and bakes to perfection in 45 minutes, creating a scrumptious treat that everyone will love.
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- Whipped cream (for serving)
- Fresh mint leaves (for garnish, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced strawberries and ½ cup of granulated sugar. Gently mix and set aside for about 10 minutes to allow the strawberries to release their juices.
- Grease a 9×13-inch baking dish with non-stick spray or butter. Pour the strawberry mixture evenly into the bottom of the dish.
- In a separate bowl, whisk together the cake mix, milk, melted butter, remaining ½ cup of sugar, and vanilla extract until just combined. Do not overmix; some lumps are okay.
- Pour the cake batter evenly over the strawberry layer in the baking dish, spreading it out gently if needed.
- Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes before serving. Serve warm, topped with whipped cream and optionally garnished with fresh mint leaves.
Variations and Tips:
- For added flavor, mix in a teaspoon of lemon zest or almond extract into the batter.
- You can swap strawberries for other fruits like blueberries or peaches for a different twist.
- To make it more indulgent, fold in chocolate chips or nuts into the batter before pouring it over the strawberries.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- Serve with a scoop of vanilla ice cream for an even richer dessert experience.
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Coconut Almond Dump Cake
Coconut Almond Dump Cake is a delightful and easy dessert that combines rich coconut flavors with a nutty almond crunch, all baked together to create a heavenly treat.
Perfect for Easter gatherings, potlucks, or simply to satisfy your sweet tooth, this dish requires minimal preparation time, making it a favorite among busy bakers. With just a few ingredients and simple steps, you can whip up this indulgent dessert in under an hour.
Ingredients:
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup sweetened shredded coconut
- 1 cup sliced almonds
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped white chocolate or white chocolate chips (optional)
- Optional frosting: whipped cream or vanilla ice cream for serving
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a greased 9×13 inch baking dish, pour the undrained crushed pineapple and spread it evenly across the bottom.
- Sprinkle the shredded coconut and sliced almonds evenly over the pineapple layer.
- Evenly spread the dry yellow cake mix over the coconut and almond layer. Do not stir or mix—it will create a crumbly topping.
- Drizzle the melted butter over the dry cake mix, ensuring even coverage.
- If using, sprinkle the chopped white chocolate or chocolate chips on top of the butter layer.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it cool for about 10 minutes before serving.
Variations and Tips:
- For added flavor, consider mixing in some almond extract with the melted butter or using toasted almonds for extra crunch.
- You can substitute the yellow cake mix for a chocolate or vanilla cake mix for a different flavor profile.
- To enhance the tropical vibe, add in some diced mango or banana either mixed with the pineapple or layered beneath the cake mix.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
- Store leftovers covered in the refrigerator for up to 3 days, and reheat in the microwave for a few seconds before serving.
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Raspberry Peach Dump Cake
Raspberry Peach Dump Cake is a delightful dessert that combines the sweet, tangy flavors of raspberries and juicy peaches into a simple and satisfying dish.
This easy-to-make cake requires minimal effort, making it perfect for busy home cooks or anyone looking to whip up a delicious dessert for family gatherings and holiday celebrations, especially during Easter.
With a total preparation time of just 10 minutes and a baking time of 45 minutes, this recipe will help you create a show-stopping dessert in no time.
Ingredients:
- 1 can (15 oz) peach slices in syrup, undrained
- 1 cup fresh or frozen raspberries
- 1 box yellow cake mix
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup sugar (optional, for added sweetness)
- Whipped cream or vanilla ice cream (for serving)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a greased 9×13-inch baking dish, pour the undrained peaches evenly across the bottom.
- Sprinkle the raspberries over the peaches.
- Evenly sprinkle the yellow cake mix over the fruit layer, ensuring all areas are covered. Do not stir.
- Drizzle the melted butter evenly over the cake mix, covering it completely.
- If you like a sweeter dessert, sprinkle the additional sugar over the top.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling.
- Remove from the oven and let it cool for about 10 minutes before serving.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations and Tips:
- Substitute the yellow cake mix with a spice or chocolate cake mix for different flavor profiles.
- Add a sprinkle of cinnamon or nutmeg before baking for added warmth and spice.
- For a tart twist, include a handful of fresh blueberries or blackberries alongside the raspberries.
- This dump cake is versatile; feel free to switch up the fruit according to what’s in season or what you have on hand.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick dessert fix.
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Funfetti Easter Egg Dump Cake
The Funfetti Easter Egg Dump Cake is a delightful and whimsical dessert that’s perfect for celebrating Easter with family and friends. This simple yet festive cake features a colorful blend of funfetti cake mix, creamy frosting, and candy-coated chocolate eggs, making it an ideal treat for kids and adults alike.
With a preparation time of just 15 minutes and a baking time of 45 minutes, you’ll have a stunning dessert ready to impress your guests in no time.
Ingredients:
- 1 box Funfetti cake mix
- 1 cup unsalted butter, melted
- 1 cup water
- 3 large eggs
- 1 cup Easter-themed candy-coated chocolate eggs (e.g. Cadbury Mini Eggs)
- 1 cup vanilla frosting
- 1/2 cup rainbow sprinkles
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the Funfetti cake mix, melted butter, water, and eggs. Stir until well combined, but don’t overmix; a few lumps are fine.
- Pour the cake batter into the prepared baking dish and spread it evenly.
- Sprinkle the Easter-themed candy-coated chocolate eggs over the top of the batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Once the cake is done, remove it from the oven and set it aside to cool for about 15 minutes.
- Using a spatula or knife, gently spread the vanilla frosting over the cooled cake.
- Finish by sprinkling rainbow sprinkles on top for an extra festive touch.
Variations and Tips:
- For a richer flavor, you can substitute buttermilk for regular water in the cake mix recipe.
- Try adding different types of Easter candy, such as jelly beans or chocolate bunnies, to customize your dump cake.
- If you prefer a layered cake, bake two separate layers and stack them with frosting in between.
- Serve the cake warm with a scoop of vanilla ice cream for a delicious dessert experience.
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Carrot Cake Dump Cake
Carrot Cake Dump Cake is a delicious and effortless dessert that combines the flavors of a classic carrot cake with the simplicity of a dump cake. This one-pan wonder is perfect for Easter gatherings or any springtime celebration, offering a moist and flavorful treat that can serve a crowd without requiring extensive baking skills.
With a prep time of just 15 minutes and a bake time of about 35-40 minutes, this cake is not only quick to prepare but also yields a comforting dessert that everyone will love.
Ingredients:
- 1 box carrot cake mix
- 1 can (15 oz) crushed pineapple in juice, undrained
- 1 cup shredded carrots
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup raisins (optional)
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup cream cheese frosting (store-bought or homemade)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In the prepared baking dish, spread the undrained crushed pineapple evenly over the bottom.
- Sprinkle the carrot cake mix evenly over the pineapple layer.
- Distribute the shredded carrots, chopped nuts, and raisins (if using) evenly on top of the cake mix.
- Drizzle the melted butter over the entire mixture, ensuring it covers as much of the cake mix as possible.
- Use a spatula to lightly press down on the ingredients, ensuring everything is slightly mixed but not thoroughly combined.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
- Allow to cool for a few minutes before serving. Top with cream cheese frosting, either dolloped on top or served on the side.
Variations and Tips:
- For added flavor and texture, consider mixing in shredded coconut or adding spices such as cinnamon or nutmeg to the cake mix.
- If you’re looking for a lighter version, substitute the butter with applesauce for a healthier alternative.
- Don’t hesitate to adjust the nuts and raisins to suit your taste; you can even omit them entirely if desired.
- Serve with a scoop of vanilla ice cream or whipped cream for a delightful twist.
- Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 3 days, making it a great make-ahead option for busy days.
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Lemon Poppy Seed Dump Cake
Lemon Poppy Seed Dump Cake is a delightful and easy-to-make dessert that bursts with zesty lemon flavor, complemented by the unique texture of poppy seeds. This cake is perfect for spring celebrations, including Easter gatherings, and is suited for those who enjoy a fresh and tangy twist in their desserts.
With a preparation time of just 15 minutes and a baking time of 45 minutes, you can have this bright and cheerful dessert ready without much hassle.
Ingredients:
- 1 can (15 oz) lemon pie filling
- 1 box (15.25 oz) lemon cake mix
- 1/2 cup poppy seeds
- 1 cup butter, melted
- 1 cup powdered sugar (optional for frosting)
- 1/4 cup milk (optional for frosting)
- Zest of 1 lemon (optional for frosting)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the baking dish.
- In a mixing bowl, combine the lemon cake mix and poppy seeds, then sprinkle this mixture on top of the lemon pie filling. Do not stir.
- Drizzle the melted butter evenly over the cake mix layer, covering it as best as possible.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes before serving for the best texture.
Variations and Tips:
- For a richer flavor, consider adding a teaspoon of vanilla extract to the cake mix.
- Add fresh lemon zest to the cake mix for an extra punch of citrus.
- You can serve this cake warm with a scoop of vanilla ice cream or top it with a lemon glaze made from powdered sugar, milk, and lemon zest.
- For added texture, sprinkle some chopped nuts on top before baking.
- If you’re short on time, this cake can also be made with a ready-made frosting or served plain for a more rustic presentation.
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Vanilla Bean Dump Cake
Vanilla Bean Dump Cake is a delightful and easy dessert that combines the rich flavors of vanilla with the sweetness of a cake, all in one convenient dish. Perfect for family gatherings, potlucks, or an indulgent Easter dessert, this cake can be prepared in just 15 minutes, making it ideal for those who want something delicious with minimal effort.
The result is a warm, comforting treat that is sure to impress both kids and adults alike.
Ingredients:
- 2 cups of fresh or frozen fruit (such as cherries, blueberries, or peaches)
- 1 box of vanilla cake mix
- 1/2 cup of unsalted butter, melted
- 1 tablespoon of pure vanilla extract
- 1-2 vanilla beans, scraped
- 1 cup of vanilla pudding mix (optional, for a creamier texture)
- 1/2 cup of milk
- Whipped cream or ice cream for serving (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a 9×13 inch baking dish, evenly spread the fresh or frozen fruit across the bottom.
- In a separate bowl, mix the box of vanilla cake mix, melted butter, vanilla extract, vanilla bean scrapings, and milk until smooth.
- Pour the cake mixture evenly over the fruit in the baking dish, spreading it gently to cover completely.
- If using, sprinkle the vanilla pudding mix over the top for added richness and flavor.
- Bake in the preheated oven for 35-45 minutes or until the top is golden and a toothpick inserted comes out clean.
- Allow to cool slightly before serving warm with whipped cream or ice cream.
Variations & Tips:
- You can easily swap out the fruit for your preferences—try apples, raspberries, or mixed berries for a different twist.
- For a toasted flavor, add chopped nuts, such as pecans or almonds, to the top of the cake mixture before baking.
- If you want to make it a healthier option, you can use a sugar-free or gluten-free cake mix.
- For extra flavor, consider adding a teaspoon of almond extract along with the vanilla.
- Store any leftovers covered in the refrigerator for up to 3 days, and reheat before serving.
Chocolate Mint Dump Cake
Chocolate Mint Dump Cake is a delectable dessert that combines layers of chocolate and mint flavors into a simple and satisfying cake.
Perfect for Easter gatherings or any special occasion, this cake is ideal for chocolate lovers and those who enjoy a hint of minty freshness.
With a preparation time of just 15 minutes and an overall cooking time of about 45 minutes, you can whip up this delightful treat with minimal effort.
Ingredients:
- 1 box chocolate cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup mint chocolate chips
- 1/2 cup unsweetened cocoa powder
- 4 cups water
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 teaspoon peppermint extract
- Whipped cream (for serving, optional)
- Chocolate shavings or mint leaves (for garnish, optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In the prepared baking dish, evenly distribute the dry chocolate cake mix across the bottom.
- Pour the sweetened condensed milk over the cake mix, making sure to spread it out evenly.
- Sprinkle the semi-sweet chocolate chips and mint chocolate chips over the condensed milk layer.
- In a separate bowl, mix together the cocoa powder, melted butter, peppermint extract, and water until well combined.
- Pour the cocoa mixture over the layered ingredients in the baking dish, ensuring an even coverage.
- Bake in the preheated oven for about 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.
- Once cooled slightly, serve warm and consider topping with whipped cream and garnishing with chocolate shavings or fresh mint leaves for an extra festive touch.
Variations and Tips:
- For added texture, consider layering crushed mint Oreos or crushed nuts between the chocolate chips.
- You can substitute the mint chocolate chips with regular chocolate chips if you prefer a more traditional chocolate dump cake.
- If serving to guests, prepare the cake ahead of time and reheat individual portions in the microwave for a warm, gooey treat.
- Feel free to experiment with different cakes mixes, such as vanilla or red velvet, for a unique twist.
Adjust the flavoring paired with them accordingly to enhance the overall cake experience.
S’mores Dump Cake
S’mores Dump Cake is a decadent dessert that captures the nostalgic flavors of the classic campfire treat in an easy-to-make cake form. This delightful dish is perfect for gatherings, family celebrations, or simply to indulge in a sweet treat at home.
With a prep time of just 15 minutes and baking time of 40-45 minutes, you can have this scrumptious dessert ready in under an hour, making it a fantastic option for Easter festivities or any get-together.
Ingredients:
- 1 box chocolate cake mix
- 1 can (14 oz) sweetened condensed milk
- 1 cup graham cracker crumbs
- 1 cup mini marshmallows
- 1 cup chocolate chips (semisweet or milk chocolate)
- 1/2 cup unsalted butter, melted
- 1 cup water
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with butter or non-stick spray.
- Layer the Ingredients: Start by evenly sprinkling the graham cracker crumbs across the bottom of the prepared baking dish.
- Add the Cake Mix: Pour the dry chocolate cake mix evenly over the graham cracker crumbs.
- Layer the Chocolates: Sprinkle the mini marshmallows and chocolate chips on top of the cake mix.
- Pour Conditions: Drizzle the sweetened condensed milk over the entire surface, followed by pouring the melted butter.
- Pour the water: Finally, pour the water evenly over the top, without stirring.
- Bake: Bake the cake in the preheated oven for 40-45 minutes until the top is set and a bit gooey.
- Cool and Serve: Allow it to cool for a few minutes, then serve warm, optionally topping with extra marshmallows, chocolate, or whipped cream.
Variations and Tips:
- For a richer flavor, substitute part of the water for brewed coffee.
- Experiment with alternative toppings, such as crushed Oreos or different types of chocolate (like white or caramel).
- To make it garish for Easter, add colorful sprinkles or mini chocolate eggs on top before serving.
- Serve with vanilla ice cream for an extra indulgent treat. If you prefer a gooier texture, reduce the baking time slightly or add a few more marshmallows to the top before baking.
Honey Bun Dump Cake
Honey Bun Dump Cake is a delightful and easy-to-make dessert perfect for Easter gatherings or any festive occasion. This cake combines the comforting flavors of a honey bun with the effortless technique of a dump cake, making it ideal for busy bakers or those new to the kitchen.
With minimal preparation time, usually around 10 minutes, and just a few ingredients, you’ll have a decadent dessert ready for your family and friends in no time.
Ingredients:
- 1 box of yellow cake mix
- 1 cup of butter, melted
- 1 cup of sour cream
- 1 cup of brown sugar
- 1 tablespoon of ground cinnamon
- 1 cup of chopped walnuts or pecans (optional)
- 1 cup of powdered sugar
- 2 tablespoons of milk (for glaze)
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly with non-stick spray or butter.
- In a mixing bowl, combine the melted butter, sour cream, and brown sugar. Mix until well blended.
- Sprinkle the yellow cake mix evenly over the mixture in the baking dish.
- Using a knife, gently swirl the mixture to create a marbled effect. Be careful not to overmix.
- Sprinkle the ground cinnamon and chopped nuts (if using) evenly over the top.
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth.
- Once the cake is done, let it cool for about 10 minutes before drizzling the glaze over the top.
- Serve warm or at room temperature, and enjoy!
Variations and Tips:
- For an added twist, consider adding chocolate chips or shredded coconut to the batter before baking.
- You can also substitute the yellow cake mix with a spice cake mix for a more complex flavor profile.
- Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
- Store leftovers in an airtight container at room temperature for up to 3 days. Reheat individual servings in the microwave for a few seconds before serving.
Orange Creamsicle Dump Cake
The Orange Creamsicle Dump Cake is a delightful dessert reminiscent of warm spring and summer days, perfectly suited for holiday gatherings or family get-togethers. This easy-to-make dish combines the flavors of tangy orange and sweet vanilla, making it a perfect treat for both kids and adults. With a prep time of only 10 minutes and a bake time of 45 minutes, you can whip up this delightful dessert in no time, leaving you free to enjoy the festivities.
Ingredients:
- 1 box (15.25 oz) orange cake mix
- 1 can (15 oz) mandarin oranges, drained
- 1 cup orange juice
- 1 cup (8 oz) cream cheese, softened
- ½ cup butter, melted
- 1½ cups whipped topping (such as Cool Whip)
- 1/2 cup shredded coconut (optional)
- 1 teaspoon vanilla extract
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the drained mandarin oranges, orange juice, and softened cream cheese. Mix until smooth and well combined.
- Pour the orange mixture evenly into the prepared baking dish.
- Sprinkle the orange cake mix evenly over the top of the orange mixture.
- Drizzle the melted butter over the entire cake mix layer, making sure to cover as much as possible.
- Optional: Sprinkle shredded coconut on top for an added tropical flavor.
- Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and the cake is set.
- Allow the cake to cool for a few minutes before serving. Top with whipped topping and a sprinkle of orange zest for garnish if desired.
Variations & Tips:
- For a creamier texture, try adding a layer of additional whipped topping between the mandarin oranges and cake mix before baking.
- Substitute the orange juice with pineapple juice for a tropical twist.
- Incorporate a splash of almond extract for an enhanced flavor profile.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving if desired.
Cookies and Cream Dump Cake
Cookies and Cream Dump Cake is a delightful dessert that combines the rich flavors of chocolate cookies and creamy vanilla for a fantastic, no-fuss treat.
Perfect for Easter gatherings or any special occasion, this cake is ideal for both kids and adults alike. With a preparation time of only 15 minutes and about 45 minutes of baking, you can whip it up quickly and still have time to enjoy the festivities!
Ingredients:
- 1 box chocolate cake mix
- 1 package (15 oz) Oreo cookies, crushed
- 1 can (15 oz) sweetened condensed milk
- 1 cup butter, melted
- 1 cup cream cheese, softened
- 1 cup whipped cream (optional, for serving)
- Additional crushed Oreo cookies (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the crushed Oreo cookies and the melted butter, mixing well until the cookies are evenly coated.
- Spread the Oreo mixture evenly across the bottom of the greased baking dish to form the base layer.
- In a separate bowl, mix together the chocolate cake mix and sweetened condensed milk until just combined. Pour this mixture over the Oreo base in the baking dish.
- Place dollops of softened cream cheese over the cake mix layer, and do not mix. This will create a delicious creamy layer as it bakes.
- Bake in the preheated oven for 40-45 minutes, or until the cake is set and slightly golden on top.
- Remove from the oven and let cool for a few minutes. Serve warm with whipped cream and a sprinkle of additional crushed Oreo cookies on top if desired.
Variations & Tips:
- For a more intense cookies and cream flavor, add extra crushed Oreos into the cake mix before baking.
- You can swap the chocolate cake mix for a vanilla or red velvet mix for a unique twist.
- If you prefer more texture, consider folding in mini chocolate chips or chopped nuts into the cake batter.
- If you don’t have sweetened condensed milk, mix together 1 cup of heavy cream with 1 cup of granulated sugar as a substitute.
- This dessert can be prepared ahead of time and baked just before serving for a warm treat.
Enjoy with a scoop of ice cream for an extra special touch!
