I know, I know. Not the prettiest name. But it sure does taste wonderful!
And no, not the healthiest recipe, but quick and easy. Which sometimes is key!
This recipe came about this weekend because we had our monthly support group potluck and I decided at the last minute that I was going to attend. Thus I needed to make something quick, and preferably from pantry staples. I rummaged around in the cabinet and found a Betty Crocker GF yellow cake mix hiding, so I put the call out on Facebook to get some ideas of what I could make with it. An old high school friend of mine suggested a dump cake. I had heard of them, but had never actually made one. So I rummaged around again in the cupboards and found a random can of peach pie filling. (Not something I usually keep around. Why I bought it in the first place, I don’t know, but it sure came in handy this weekend!)
I did end up running to the little corner store near my house for a second can of pie filling in order to make a full pan. (Always make plenty for a potluck!) My friend said I could also use fresh or frozen fruit too, and later I realized that I have a bunch of berries in the freezer and should have just used those. Oh well.
Use whatever combination of pie filling sounds good to you. I had the peaches on hand and I love berries with peaches, as you’ve seen before in my Peach Cobbler, so this is what I ended up with. Apparently a classic combo is cherry pie filling with a can of crushed pineapple, neither of which I had on hand. So use whatever your heart desires!
I thought it turned out great. The ‘crisp’ topping was crispy and wonderfully buttery. I even had one of the long-time celiac bakers in the group come up to me and comment on how much she enjoyed it, that she loved how easy it was and how the topping stayed so crispy. We commiserated over how when we make Apple Crisp, the topping never gets (stays?) very crunchy. We may have found our solution!
Peach-Blackberry Dump Cake
1-21 oz. can peach pie filling, or whatever combination of flavors you desire
1-21 oz. can blackberry pie filling, or whatever combination of flavors you desire
1/2 – 1 tsp cinnamon, optional
1 box Betty Crocker GF yellow cake mix
1/2 – 3/4 cup butter
1/2 – 3/4 cup chopped pecans, optional
Dump pie filling into 9×13 baking dish. Sprinkle with cinnamon and mix into fruit until evenly combined. Sprinkle cake mix evenly over the top of the filling. Spread nuts over top. Cut butter into thin pats and lay evenly over top of cake mix and nuts. Bake at 350 degrees for 45 minutes or until top is golden. Serve warm with ice cream or whipped cream.
Beyond Rice and Tofu 