Xanga Archives 03/01/2006

I love dump cake. Haven't made one in months - maybe years, but decided to throw together some leftover canned fruit and make a new one. I thought I would share my successes as well as my experiment that is now in the oven. These taste very much like fruit crisps.


1 1/3 cup all purpose flour
2/3 cup wheat bran (raw) {flour may be substituted for wheat bran, but wheat bran adds flakiness as well as fiber}
1 1/4 cup sugar
1 tsp baking powder (optional)
1/2 tsp baking soda (optional)
pinch salt (optional)
2 sticks REAL butter (margarine may be substituted, but butter really makes the recipe)

Mix sugar and softened butter in bowl with mixer until creamed. Add wheat bran and mix well. Add flour(and baking soda, powder and salt) and mix until mixture resembles course crumbs. Set aside.

If you're feeling absolutely lazy (I do occasionally), you may use a boxed yellow or white cake designed for a large rectangle pan and 2 sticks of butter instead of the above recipe. It will still be delicious, but I prefer scratch for flavor, less preservatives and the added fiber.


Rhubarb Cherry (huge hit)
6 cups rhubarb chopped (fresh or frozen)
1 cup sugar
1/3 cup flour
2 cans cherry pie filling

Mix rhubarb, flour and sugar and set until juice becomes thick (5-10 minutes), add cherries and mix well.

Apple Cherry Sweet (huge hit)
2 cans cherry pie filling
2 cans apple pie filling


2 cans cherry pie filling
6 cups fresh peeled, cored and thinly sliced pie apples
1 tsp cinnamon
1/2 tsp nutmeg
4 Tbs flour
2 Tbs lemon juice (optional)

Stir apples and other ingredients in bowl. Add cherry pie filling and mix well.

Apple Cherry Tart (huge hit)
2 cans sour(bing) cherries drained (frozen or fresh pitted cherries work well too)
2 cans apple pie filling (or use above recipe for fresh apples)

Apple Pineapple (huge hit and super healthy)
2 cans apple pie filling (or use above recipe for fresh apples)
2 cans chopped or crushed pineapple drained
(if using fresh apples, may substitute pineapple juice for lemon juice)
2 carrots peeled and shredded

Apple Pineapple Blackberry (experimental) - updated hit!
2 cans apple pie filling (or use above recipe for fresh apples)
1 can chopped or crushed pineapple drained
1 can blackberry pie filling

Pour fruit mixture of choice into 9 X 13 glass baking pan (metal may be substituted, but I prefer glass). Take crumb mixture and spread evenly across top of fruit. (If using prepared cake mix, sprinkle cake mix evenly across fruit mixture and cut sticks of butter into thin slices. Spread the butter slices evenly across surface of dessert or you can cream cake mix and butter as with scratch ingredients.) Bake at 350 degrees for 45-50 minutes or until golden brown on top. Serve alone or with ice cream.

Bon Apetit!

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