AUTUMN DUMP CAKE

 

Yesterday was my turn at hosting our canasta group which meant I needed to find a delicious dessert to serve. I didn't really have any idea what I would make so I had to flip through a few cookbooks looking for something that looked/and/or sounded fantastic. 

The first recipe I decided to make used a cake mix, pudding mix, sour cream, apple butter, 4 eggs, and apple juice plus a few more ingredients. (It was an expensive dessert to make.) Anyway the batter looked good even with all those wet ingredients and it looked fine baking; it rose to the top of the Bundt pan. The problem was the toothpick didn't come out clean. I baked it 5 more minutes and tested again - nope - not clean. So I added another 5 minutes. This time the toothpick was mostly clean. I took the cake out and let it cool for 20 minutes as the recipe said before removing the cake from the pan. Imagine my surprise when I walked back in the kitchen to do so and the cake had fallen to about half of the pan. I decided I needed to fine something else to serve but I would bake it the next morning.

The next morning I cut a slice and saw the reason it had fallen so much was that half of the slice/cake was not baked. Crazy. I don't know what the problem was. I decided to try my second choice feeling I couldn't be that unlucky that I would bake a second recipe from the cookbook that flopped.

I was correct. This Autumn Dump Cake was fabulous and helped Friend Ellen and me forget Friends Janice and Fran were beating us so badly. The pears, apples, and dried cranberries along with the caramel topping was the perfect combination. I'm glad it made so much because that means Wayne and I will be able to enjoy it for several days. I haven't made a fruity dessert in quite a while and I am so glad I finally did.

PRINT RECIPE.

AUTUMN DUMP CAKE

1      can (29 ounces) pear slices in light syrup OR 2 cans (15 ounces)

1      can (21 ounces) apple pie filling (Can use a No-Sugar-Added apple pie filling)

1/2   cup dried cranberries

1      package (about 15 ounces) yellow cake mix (I used a zero sugar yellow cake mix)

1/2   cup (1 stick) butter, cut into thin slices

1/4   cup caramel topping, warmed (I used a sugar-free caramel topping)

Preheat the oven to 350 degrees F. Spray a 13 x 9 - inch baking pan with nonstick cooking spray. Set aside.

Drain the pear slices, reserving the syrup. 

Spread the pear slices in the bottom of the pan. Spoon the apple pie filling evenly over the pear slices.

Cut the slices into pieces with a knife.

Sprinkle the dried cranberries over all. (I actually didn't measure the dried cranberries. I just almost placed them around the pan for even coverage.) 

Pour 1/2 cup of the reserved syrup over the top.

Sprinkle the dry cake mix evenly over the top. Then lightly press down the cake mix to make the top fairly flat.

Thinly slice the cold butter and place the slices over the entire top. (You want to cover the entire cake mix so if it takes a little more than 1 stick of butter, use what is needed.)

Drizzle the warmed caramel topping over the top.

Bake for 40 to 45 minutes until golden.

Cool at least 15 minutes before serving.

Delicious served with a scoop of vanilla ice cream.