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Discussion Boards > Recipes & Cooking

Dump and Poke Cakes

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A dump cake is dumping all ingredients into a pan and baking. Personal experience says, donít just dumpÖsome mixing is best.

A poke cake you put the batter into the pan, poke holes and pour something on top that then goes down into the holes. (Pudding is one thing often used.)

Pumpkin Dump Cake.


1 small can pumpkin (not pumpkin pie filling)
12 oz can evaporated milk or coconut milk
2 eggs
1 cup sugar
3 tsps pumpkin pie spice
1 box yellow cake mix (or 2 boxes GF Yellow cake mix)
1 cup whole pecans
3/4 cup melted butter (dairy free or regular)

Preheat oven to 350F and spray a 9◊13 baking dish with non stick cooking spray. Set aside.
In a large bowl, combine pumpkin, evaporated (or canned coconut) milk, eggs, sugar, and pumpkin pie spice. Mix until well blended. Pour pumpkin mixture into prepared baking dish. Evenly sprinkle cake mix over the top of the batter. Sprinkle pecans over the cake mix then pour melted butter over the top.
Bake for 50 minutes at 350F. Check for doneness by inserting a knife or toothpick, when removed it should come out fairly clean. Allow cake to cool before cutting. Serve warm, room temperature, or cold. Garnish with whipped topping. Keep any leftovers refrigerated.
Notes: This recipe is delicious with 2 gluten free mixes and dairy free swaps!


I used canned coconut milk and skipped the pecans.

After I poured on the melted butter, I should have swirled it a bit more to cover all the cake mix, but the few spots not wet were still really tasty.

Iíve made several versions of this cake.

1 Can, 16 ounces lemon pie filling
1 Package, 15 ounces yellow cake mix
4 Ounces cream cheese, cut into small pieces
1/2 Cup butter, cut into thin slices

Preheat oven to 350 degrees. Spray 9" x 9" pan with nonstick cooking spray.
Spread lemon pie filling in the pan.
Top with half of the cake mix.
Dot with cream cheese and cover with the remaining cake mix.
Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed.
Bake 35-40 minutes or until a toothpick inserted comes out clean.
Cool at least 15 minutes before serving.

I like the butter slices over melted butter because you can get total coverage if you slice really thin.

Iíve made this with blueberry pie filling instead of lemon and also with spice cake and apple pie filling.  I really like the little bites of cream cheese.

I'm not a pumpkin pie person but I'd consider eating pumpkin cake at Thanksgiving.  Will have to see how many people are coming and what everyone wants.

This is called a dump cake, but it does require mixing and then putting in baking pan. But, itís pretty simple.


--- Quote ---Ingredients

1 (21 ounce) can cherry pie filling

1 (15.25 ounce) package dark chocolate cake mix

2 eggs

1 teaspoon almond extract (Optional)

1 (15.75 ounce) can prepared chocolate frosting

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Preheat the oven to 350 degrees F (175 degrees C).

Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.

Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.
--- End quote ---

I used Betty Crocker Devilís Food cake mix, and it fell. Iím skipping frosting, but we have some dairy free ice cream.


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