Chocolate Cherry Crisp Dump Cake
Easy summer dessert. No need for a mixer, whisk, etc. Just add the ingredients and bake. Full recipe:
Cherry Dump Cake | Cherry Crisp with Michael's Home Cooking
This is a three ingredient dessert made with Cherry Pie Filling, a cake mix and melted butter. Easy to put together at the last minute.
Ingredients:
2 cans Cherry Pie Filling (21 ounces each)
1 Cake Mix (around 15 ounces)
1 stick of butter melted (4 ounces)
Bake @ 350F for 30 to 33 minutes.
This is nice to put into your oven just before serving your dinner.
Allow to bake while eating, then serve for dessert with ice cream for a hot/cold dessert.
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How to Make a Delicious Cherry Crumble - Recipe
Cherry Crumble/Crumble Recipe
Today I made a delicious cherry crumble. I will show you how to make this cherry crumble from scratch. You can use fresh cherries, canned cherries or frozen cherries with this recipe. I used fresh cherries!
Recipe for cherry sauce:
2 cups fresh cherries
1/2 cup sugar
juice of half lemon
3/4 cup water
2 tsp corn starch
Crumble recipe:
1/2 cup butter
3/4 cup all purpose flour
1/2 cup sugar
Batter recipe:
1/2 cup melted butter
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
100g yogurt (optional)
Link For My Delicious Rum and Raisin Ice Cream:
Rum Cake Ice Cream Sandwich with Rum and Raisin Ice Cream Recipe:
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Buttery Cherry Cobbler - Cherry Dump Cake - Church Cookbook Recipes
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Easy, Mindful & Delicious Baked Blackberry Crumble Bars | Cupcake Jemma Channel
Welcome back to another Mindful Bake with Sally, where we go back to basics and remember all the reasons we began baking in the first place. This week we're making Blackberry Crumble Bars - because Blackberries are in season, and what's more mindful than picking berries in the great outdoors?? But don't worry you can bake this all year round by picking up some (any) berries from the store, or using your favourite flavour of Jam.
We would love to hear where your baking journeys began and the recipes that take you back to that time.
We hope you enjoy this mindful bake.
x
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The dish that Sally used is 27cm x 20cm x 4cm
You can pick one up from cupcakejemma.com:
Preheat Oven 170C
300g Blackberries
50g Caster Sugar
Squeeze of Lemon Juice
100g Oats
100g Caster Sugar
100g Light Brown Sugar
230g Plain Flour
1/2tsp Salt
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
1 Small Egg
130g Unsalted Butter Melted
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For a larger 10 x 10 dish:
Preheat Oven 170C
450g Blackberries
75g Caster Sugar
Squeeze of Lemon Juice
150g Oats
150g Caster Sugar
150g Light Brown Sugar
350g Plain Flour
3/4tsp Salt
3/4 tsp Cinnamon
3/4 tsp Vanilla Extract
1 Large Egg
200g Unsalted Butter Melted
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