Monday, April 16, 2007

It is Monday and that means it is time for some recipes.  Today's focus is on making delicious and easy desserts.
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When it comes time to make a dessert on short notice I always make what is called a dump cake.  It is quick and easy and something similar to a fruit cobbler.  It is really good served warm with vanilla ice cream on top.  I started making it when I was at a friends house, sheesh almost 20 years ago and saw her make it.
Dump Cake
1 can fruit pie filling (I prefer using 2 cans for more fruit)
1 can chopped pineapple
1 box yellow cake mix
1 stick margarine or butter (firm)
Dump the fruit on the bottom of a 9x13 cake pan and spread out.  Dump the pineapple (undrained) on top of the fruit and spread out.  Dump the DRY cake mix on top of the pineapple and spread to the sides of the pan.  Now just slice the margarine into little pats across the top of the cake mix.  Put into a 350 degree oven and bake until golden brown, usually about 45 to 60 minutes.
I keep leftovers, if there are any in the fridge.
Usually I make my dump cake with Cherry pie filling, it was a favorite with all the kids.  However, recently I had only peach filling and no pineapple, so I made it a little differently and everyone really loved it.
I used 2 cans of peach filling.  I had no pineapple which meant no juice would bubble up and cook with the dry cake mix, so I melted the 1/2 cup of butter and mixed it with the cake mix and 1/3 cup chopped walnuts for an added crunch and flavor.  Then I put the crumbly mixture over top of the of peach pie filling.  I cooked it in a 350 degree oven until golden brown.  It was delicious, and is now one of Ray's favorites.
So recently I began searching for some desserts using cake mixes.  These are just a few of the recipes I found.  They sound absolutely delicious and I hope you find one you like.
Candy Bars
This simple six ingredient recipe makes the most decadent, delicious bar cookies.
1/2 cup butter, melted
1 pkg. two layer chocolate cake mix
1 cup semisweet chocolate chips
1 cup white chocolate chips
2 cups chopped pecans OR coconut
1/2 cup milk chocolate chips
14 oz. can sweetened condensed milk
PREPARATION:Heat oven to 350 degrees. Place butter and cake mix in large bowl. Mix with fork until crumbly. Sprinkle evenly over bottom of 15x10" jelly roll pan and press to form crust. Sprinkle with semisweet chocolate chips and white chocolate chips and pecans or coconut.
In microwave on medium power, melt milk chocolate chips for 1-2 minutes or until melted. Stir sweetened condensed milk into the melted chips. Spread milk mixture evenly over nuts in jelly roll pan. Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool completely and cut into bars. 48 bars

Chocolate Cherry Cake
This delicious recipe for a moist and sweet chocolate sheet cake starts with cake mix and adds cherry pie filling and a smooth frosting.
1 pkg. two layer devil's food cake mix
21-oz. can cherry pie filling
1 tsp. almond extract
2 eggs
1 cup sugar
6 Tbsp. butter
1/3 cup milk
1-1/2 cups semisweet chocolate chips
PREPARATION:Preheat oven to 350 degrees F. Generously grease and flour 13x9" pan and set aside. In large bowl, combine cake mix, cherry pie filling, extract, and eggs. Beat until well mixed. Pour into prepared pan.
Bake at 350 degrees F. for 25-30 minutes until set. While cake is in the oven, combine sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips. Stir until chips are melted and frosting is smooth. Pour over warm cake and spread to cover. 16 servings

Chocolate Chip Cheesecake
This cheesecake recipe is made very easily using a cake mix as the base. A streusel topping full of brown sugar and pecans tops the rich and creamy cheesecake.
1 pkg. two layer cake mix
1/2 cup butter, softened
3 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
3 Tbsp. flour
1 tsp. vanilla
3 eggs
1 cup chocolate chips
1/2 cup brown sugar
1 cup chopped pecans
PREPARATION:Preheat oven to 325 degrees F. Combine cake mix and butter in large bowl and beat until crumbly. Reserve one cup of this crumbly mixture. Press remaining crumbs into bottom and 1/2" up sides of 10" springform pan.
Combine cream cheese, sugar, flour, and vanilla in large bowl and mix until blended. Add eggs and beat for 1 minute. Stir in chocolate chips by hand. Pour this filling over crust in pan.
Combine reserved 1 cup crumbs with brown sugar and pecans. Sprinkle over cream cheese filling.
Bake at 325 degrees F. for 65-80 minutes until center of cheesecake is set and topping is golden brown. Cool 30 minutes, then loosen sides of pan with knife. Cool cake completely, then remove pan sides and chill in refrigerator at least four hours before serving. Store in refrigerator.

Cupcakes in an Instant
Use any flavor cake mix to make these special and delicious cupcakes using just four more ingredients.
1 pkg. any flavor two layer cake mix
2 cups sour cream
2 eggs
1/3 cup any flavor fruit preserves
1/2 cup nuts, coconut, or chocolate chips
PREPARATION:Preheat oven to 350 degrees F. Line muffin cups with paper liners and set aside. In large bowl, mix all ingredients except preserves and nuts or chocolate chips. Mix well by hand until batter forms. Fill lined muffins cups 1/2 full with batter.
Place 1/2 tsp. preserves in center of batter, then cover with remaining batter. Sprinkle with nuts, coconut, or chocolatechips. Bake at 350 degrees F. for 20-30 minutes until cupcakes spring back when touched in center. Cool for 1 minute, then remove from pan and cool on wire racks. Store cupcakes in refrigerator. 24 cupcakes

Shortbread Bars
You can make a tender and crunchy shortbread bar cookie starting with cake mix and adding a few more ingredients.
1 egg white
1/4 tsp. vanilla
2 Tbsp. powdered sugar
1 pkg, two layer white cake mix
1/2 cup butter, softened
3 oz. pkg. cream cheese, softened
1 cup chopped walnuts or pecans
PREPARATION:Preheat oven to 375 degrees F. In small bowl, beat egg white with vanilla and powdered sugar until stiff peaks form. In large bowl, with same beaters, mix cake mix, butter and cream cheese until a crumbly dough forms.
Press dough into jelly roll pan. Spread with egg white mixture and sprinkle with walnuts. Bake at 375 degrees F. for 15-20 minutes until golden brown. Cool completely before cutting into squares. 48 cookies

Dr. Pepper Cherry Marshmallow Cake
This is a self-icing cake. 
2 cans dark sweet cherries, pitted
and drained, syrup reserved
3/4 C. reserved cherry syrup
1/4 C. Dr. Pepper® (not diet)
1 (3 oz.) box cherry gelatin
1/8 tsp. almond extract
1 (18.25 oz.) box yellow cake mix
1 (3 oz.) box cherry gelatin
1/2 C. vegetable oil
3/4 C. Dr. Pepper® (not diet)
4 eggs
2 C. miniature marshmallows

Arrange cherries evenly on bottom of a greased 9 x 13-inch pan. Preheat oven to 350ºF.
In a small saucepan, combine the cherry syrup, 1 box cherry gelatin and 1/4 cup Dr. Pepper; gently heat until gelatin is dissolved. Add almond extract and cool slightly.
In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high speed of an electric mixer for 3-4 minutes. Pour cooled gelatin mixture over cherries in pan.
Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill for 3 to 4 hours.
Yields 16 servings

I hope today was worth your visit and you saw something that looked good to you.  If you give one of these recipes a try, please come back and leave a comment about which one you tried and how you liked it, or if you would do something differently.  

Thank you for stopping by and if you have an easy dessert idea you'd like to share, please leave a comment or email it to me.  I'd really appreciate it and am sure everyone else would too. 

Have a beautiful day.
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