Fall dump cakes

[SAR01]

I have made this with apple filling and also cherry filling, both were outstanding!!!

commandcooking.com/recipe/fall-dump-cake?msg_id=2yf8s8qcnng8xe1i1bsd79jxsyaqfgke&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595

Ingredients

2 (20-ounce) cans apple pie filling
1 (15.25-ounce) package yellow cake mix
1/2 cup unsalted butter, cut into cubes
1/4 teaspoon ground cinnamon
whipped topping, to taste, for topping

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Directions

Step 1 -In a slow cooker, add the apple pie filling.

Step 2 -Evenly sprinkle the cake mix over the filling, then dot it all over with the butter cubes.

Step 3 -Sprinkle the cinnamon over the apple mixture.

Step 4 -Cover the slow cooker and cook on high heat until the filling is bubbly and the top is golden-brown, about 2 hours.

Step 5 -Serve the dump cake with the whipped topping.

[SAR01]

Peach dump cake

cookingprofessionally.com/recipe/peach-dump-cake?msg_id=ple8htqwhvfrgjldr6oymmd5r1yegfll&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595



Ingredients

2 (16-ounce) cans peaches in heavy syrup
1 (15.25-ounce) package yellow cake mix
1/2 cup butter, cut into small pieces
1/2 teaspoon ground cinnamon
vanilla ice cream, optional, to taste, for serving

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Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Pour the peaches and their syrup in a 9x13-inch baking dish.

Step 3 -Cover the peaches with the dry cake mix and press down on it firmly.

Step 4 -Scatter the butter pieces on top of the cake mix.

Step 5 -Sprinkle the butter with the cinnamon.

Step 6 -Bake the cake until it is golden-brown, about 45 minutes.

Step 7 -Serve with the vanilla ice cream.

[SAR01]

Flourless cake bites

commandcooking.com/recipe/flourless-chocolate-cake-bites?msg_id=2u2x840sa7gdsc5ekq2mgtjc7kuujtn3&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton

cocoa powder, to taste, for dusting the cups
5 eggs
1 cup sugar
1 cup unsalted butter, softened and cut into pieces
1/3 cup coffee liqueur, such as Kahlúa®
6 ounces 70% cacao bittersweet chocolate, melted
1 teaspoon vanilla
unsweetened whipped cream, optional, to taste, for serving
fresh raspberries, to taste, for garnish
For the ganache:
1/3 cup whipping cream
3 ounces 70% cacao bittersweet chocolate, chopped

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Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease nine 6-ounce, oven-safe custard cups. Line the bottoms with waxed paper then grease them. Dust the insides with the cocoa powder.

Step 3 -In a large bowl, add the eggs and the sugar and use an electric mixer on high speed to beat until it thickens, about 5-7 minutes.

Step 4 -Reduce the mixer speed to medium, then beat the butter and the coffee liqueur into the butter mixture until blended. It is okay for the batter to look curdled.

Step 5 -Add 6 ounces of the melted chocolate and the vanilla to the batter and beat until well-combined.

Step 6 -Pour 1/2 cup of the batter into each of the prepared custard cups.

Step 7 -Bake the cakes until they are just set, about 20-25 minutes.

Step 8 -Let the cakes cool on a wire rack for 30 minutes.

Step 9 -While the cakes are cooling, in a small saucepan, bring the whipping cream just to a boil, then transfer from the heat.

Step 10 -Add the remaining chopped chocolate to the whipping cream and let it stand, do not stir, for 5 minutes.

Step 11 -Stir the ganache mixture until it is smooth.

Step 12 -Let the ganache cool for 10 minutes.

Step 13 -Serve the cakes warm, topped with the ganache, the whipped cream, and the raspberries.

[SAR01]

Lemon dump cat

Ingredients

1 (22-ounce) can lemon pie filling
1 (15.25-ounce) package lemon cake mix
1 (8-ounce) package cream cheese, cubed
1/2 cup butter, cut into small pieces
1 (8-ounce) container frozen whipped topping, such as Cool Whip®, thawed

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Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -Use a spatula to evenly spread the lemon pie filling into the bottom of the prepared baking dish.

Step 4 -Evenly sprinkle 1/2 of the cake mix over the lemon pie filling.

Step 5 -Add the cream cheese cubes over the cake mix and top with a layer of the remaining cake mix.

Step 6 -Top the cake mix with the butter pieces.

Step 7 -Bake the cake until the topping is browned and the cake mix is set, about 35-45 minutes.

Step 8 -Serve the cake topped with the whipped topping.


commandcooking.com/recipe/lemon-dump-cake?msg_id=nlreanswmltdpau3f3bayrmf4gbt0b6b&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595

[SAR01]

commandcooking.com/recipe/lazy-peach-cobbler?msg_id=1cubbh4rssj7umsgo1opwygulefln17o&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595

Lazy peach cobbler

Ingredients

4 tablespoons butter, melted
1 (28-ounce) can peaches, undrained
3 cups sugar, divided
1 1/4 cups water, divided
1 heaping tablespoon cornstarch
1 1/2 cups self-rising flour
2 teaspoons vanilla
1 cup milk
1/2 teaspoon cinnamon
vanilla ice cream, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Pour the melted butter in a 9x13-inch baking dish, evenly coating the bottom and the sides.

Step 3 -In a medium saucepan over medium heat, add the peaches and their juices.

Step 4 -Add 1 cup of the sugar and 1/2 cup of the water to the peaches and bring to a simmer.

Step 5 -In a small bowl, stir the cornstarch into the remaining water.

Step 6 -Stir the cornstarch mixture into the peach mixture and simmer until the sauce thickens, about 3 minutes.

Step 7 -Transfer the peach mixture from the heat and let it cool slightly.

Step 8 -While the peach mixture cools, in a medium bowl, whisk the flour, the vanilla, 1 1/2 cups of the sugar, and the milk together.

Step 9 -Pour the peach mixture into the prepared baking dish.

Step 10 -Spoon the flour mixture over the peach mixture.

Step 11 -In a small bowl, combine the cinnamon and the remaining sugar.

Step 12 -Sprinkle the cinnamon-sugar over the cobbler.

Step 13 -Bake the cobbler until the top is golden-brown, about 30 minutes.

Step 14 -Serve topped with the vanilla ice cream.

[SAR01]

personally, I;d get a yellow box cake mix, peach pie filling and butter in a crock pot.. one and done!! (but that's just me)

[SAR01]

Sunday Dump cake, can also be made in a crockpot

Ingredients

1 (15.25-ounce) box spice cake mix or yellow cake mix
2 teaspoons apple pie spice
2 (21-ounce) cans apple pie filling
1/4 cup caramel sauce
1/2 cup butter, melted
powdered sugar, to taste, for serving
vanilla ice cream, to taste, for serving

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 9x13-inch baking dish.

Step 3 -In a large bowl, whisk the spice cake mix and the apple pie spice together until well-combined. Set the mixture aside.

Step 4 -Pour the apple pie filling into the prepared baking dish and drizzle with the caramel sauce. Stir to combine.

Step 5 -Evenly sprinkle the cake mix over the pie filling so that it is covered completely.

Step 6 -Pour the melted butter over the cake.

Step 7 -Bake the cake until the topping turns crispy golden-brown and some of the apple filling is bubbling against the sides, about 1 hour.

Step 8 -Top the cake with the powdered sugar and serve with the ice cream.

lazycooking.com/recipe/sunday-dump-cake?msg_id=geduwtipu1m7pwb3r91fcbi70aqn03mn&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595

[SAR01]

Fall Apple Crisps

recipesaver.com/recipe/fall-apple-crisp?msg_id=g1by7fbgcf9qwa7l6q0je3cxsudia5k9&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton

Ingredients

1/2 cup butter, softened, plus more, to taste, for greasing the pan
1 cup all-purpose flour
3/4 cup rolled oats
1 cup brown sugar, packed
1 teaspoon ground cinnamon
4 cups apples, peeled and chopped
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9-inch square baking pan with the extra butter.

Step 3 -In a large bowl, add the flour, the oats, the brown sugar, and the cinnamon and whisk to combine.

Step 4 -Gradually add 1/2 cup of the butter to the flour mixture and mix, until the mixture forms a crumbly consistency.

Step 5 -Press 1/2 of the flour and oat crumble mixture evenly into the bottom of the prepared pan to form a crust.

Step 6 -Cover the crust evenly with the apples.

Step 7 -In a small saucepan over medium-high heat, add the sugar, the cornstarch, the water, and the vanilla and stir to combine.

Step 8 -Bring the sugar mixture to a boil and cook, while stirring, until thick and clear, about 2 minutes.

Step 9 -Pour the sugar mixture over the apples evenly.

Step 10 -Spread the remaining flour and oat crumble mixture evenly on top of the sugar mixture, forming the top layer.

Step 11 -Bake in the oven until the apples are tender, about 1 hour-1 hour 5 minutes.

Step 12 -Transfer the crisp from the oven and allow it to cool, about 10-15 minutes.

Step 13 -Serve.