This is a crazy easy, crowd pleasing recipe that I learned at Depression Camp (story for another time) a few years ago when I came home from China. Apparently, some people may call it Dump Cake (for reasons that will soon be obvious). It's cheap, easy, and people love it which makes it exactly my kind of recipe. I actually made it for a Bake-Off at work a couple of weeks and took home first (only) prize! Although since there were like 10 desserts and 10 judges really only 2 people had to vote for mine in order to win, so you can take the whole "award winning recipe" thing with a grain of salt.
Here are the ingredients. All of them. That's it. (Notice how I placed the ingredients so you can't see the dirty dishes in the sink).
This is for a 9x13 pan. To halve it, you know, use half the stuff pictured here (Jiffy sells yellow cake mix in smaller boxes, so one of those works great for an 8x8 pan, but they're not sold everywhere).
Preheat oven to 350-ish. Sometimes, if I'm feeling impatient, I'll bump it to 365. It's pie filling, butter, and cake mix. There's not a lot of places to go wrong here.
First, dump the pie filling in the pan.
Next, sprinkle the full box of cake mix on top.
Then, slice the butter in little tabs all over like this. You can absolutely use less butter (you might need to change the name to South Beach Cobbler, though). I find the topping forms the best with this much butter, but you can also tell you used this much butter when eating it. I'm hoping to experiment with using less butter at some point for the sake of my arteries. If you do, let me know how it turns out.
Stick in the over for about 45 minutes, until the butter is all melted and the topping turns golden. Like this -
It tastes great served warm with a scoop of ice cream on top. But it also tastes amazing as is (and is a carton of ice cream less expensive and less caloric that way, too).
You can substitute lots of other kinds of pie filling. Add pineapple. I even heard about a version that's pumpkin and pineapple filling layered together. I haven't quite wrapped my head around that one yet, but maybe I'll brave it sometime this fall.
Enjoy!!
Here are the ingredients. All of them. That's it. (Notice how I placed the ingredients so you can't see the dirty dishes in the sink).
This is for a 9x13 pan. To halve it, you know, use half the stuff pictured here (Jiffy sells yellow cake mix in smaller boxes, so one of those works great for an 8x8 pan, but they're not sold everywhere).
Preheat oven to 350-ish. Sometimes, if I'm feeling impatient, I'll bump it to 365. It's pie filling, butter, and cake mix. There's not a lot of places to go wrong here.
First, dump the pie filling in the pan.
Next, sprinkle the full box of cake mix on top.
Then, slice the butter in little tabs all over like this. You can absolutely use less butter (you might need to change the name to South Beach Cobbler, though). I find the topping forms the best with this much butter, but you can also tell you used this much butter when eating it. I'm hoping to experiment with using less butter at some point for the sake of my arteries. If you do, let me know how it turns out.
Stick in the over for about 45 minutes, until the butter is all melted and the topping turns golden. Like this -
It tastes great served warm with a scoop of ice cream on top. But it also tastes amazing as is (and is a carton of ice cream less expensive and less caloric that way, too).
You can substitute lots of other kinds of pie filling. Add pineapple. I even heard about a version that's pumpkin and pineapple filling layered together. I haven't quite wrapped my head around that one yet, but maybe I'll brave it sometime this fall.
Enjoy!!
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