A dump cake is a cobbler that uses cake instead of biscuit or crumble topping. You can make your own cake mix or use box mix.
1 box of cake mix
1 stick of butter
Preheat the oven to 350F.
You can use any fruit you want. I use canned fruit in combination with frozen because then I don’t have to stew the fruit myself. Of course you can if you want to or even leave the fruit be, just cut it up in pieces. The cooking time will be lower with fresh, un-stewed fruit. Today I used a 21oz can of pie cherries, 15oz can of pears drained and cut into chunks, and 21oz of frozen blueberries. I dumped the cherries and blueberries into a 9×13 stoneware dish sprayed with Pam. You can use glass or a baking pan if you like. I spread the fruit until it covered the bottom. I drained and chopped up the pears then sprinkled them on top of the rest of the fruit.
In a bowl prepare the cake mix but not according to the directions! On the back of the box, cake mix usually gives you how many eggs, water and oil to add. Add the number of eggs required (usually 2 to 3). Instead of water, use equal amounts milk. Skip the oil all together. I used moist yellow cake from Duncan Heines. This called for 3 eggs, 1 and third of water and oil. I mixed the eggs, 1 and a third of milk and the cake mix together.
Dump the cake batter over the fruit and spread it until it covers the fruit. Cut the butter up into pats and lay them on top of the cake batter. Stick it in the oven for 30 minutes to an hour. After 30 minutes check it by inserting a knife into the middle. If it comes out clean, it’s done. If not, just check it ever ten minutes until it’s done.
This is sweeter than biscuit cobblers but not as sweet as crisp or crumble cobblers.