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.
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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
Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
RECIPE:
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Layered Cherry Angel Food Cake Recipe
This Layered Cherry Angel Food Cake recipe requires 3 ingredients and about 15 minutes of your time. It's easy, delicious and a crowd pleaser. If you’re on the hunt for easy dessert recipes, this is for you. You can’t go wrong with cherry pie filling, whipped topping and angel food cake!
Music credit: Cutter
Angel Food Cherry Cake | No-Bake
Angel Food Cherry Cake is so easy and so delicious! Make Angel food cherry cake using a premade angel food cake for an easy option or make one using a boxed mix like we did. We used our favorite cherry pie filling made with Door County Cherries. The absolute best cherry pie filling is made in Door County using Door County Cherries, Hands Down!
#turnips2tangerines #youtubefood #easy #myyoutuberecipe #easyrecipe #baking #cake #angelfoodcake #cherry #cherries #doorcounty #pudding
Turnips 2 Tangerines shares recipes and ramblings from my everyday life.
Lemon Whip | Jell-o Side Dish
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email: lynn@turnips2tangerines.com
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Things mentioned in video:
Betty Crocker Angel Food Cake Mix
Door County Cherry Pie Filling (Wienke's Market)
Vanilla Pudding and Pie Mix Sugar Free (Jell-o)
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Angel Food Cherry Cake
1 (10-inch) prepared angel food cake OR
1 package angel food cake mix plus water
1 cup milk (skim, fat-free, or 2 %)
1 cup sour cream (light)
1 package (4-serving size) fat-free, sugar free vanilla instant pudding mix
1 can or jar (21 oz) cherry pie filling (light) or
1 jar Door County Cherry Pie Filling
Prepare angel food cake according to package directions, cool completely. Proceed with recipe.
Tear angel food cake into bite-size pieces; press into 9 x 13- inch baking dish.
Combine milk, sour cream and pudding mix in medium bowl; beat 2 minutes or until thick.
Carefully spread over cake.
Spoon cherry pie filling evenly over top of cake. Chill until ready to serve.
Easy No Bake Cherry Delight
Whip up a super easy no bake cherry delight with Dream Whip, cream cheese, and a pecan crust. This old-fashioned dessert recipe hails from my mom's kitchen and was one of my dad's absolute favorite desserts.
↓↓↓↓↓ CHERRY DELIGHT RECIPE BELOW ↓↓↓↓↓
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
1 pecan crust (video here:
16 ounces cream cheese
2 envelopes Dream Whip
1 cup whole milk
1 teaspoon vanilla extract
2 cups powdered sugar
42 ounces cherry pie filling
INSTRUCTIONS:
1. Have the pecan crust baked, cooled, and ready to go. (Or you can also use a graham cracker crust, pre-made pie crust, etc.)
2. Using an electric mixer, beat the cream cheese well.
3. In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.
4. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy.
5. Spread the Dream Whip cream cheese filling onto the prepared pie crust.
6. Then top it all off with cherry pie filling.
7. Cover your no bake cherry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.
8. When it’s ready to serve, you can top it off with a dollop of whipped cream or serve it as is. It’s so delicious!
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EASY NO BAKE Cherry Delight Dessert - Vintage Recipe
Welcome to Greg's Kitchen / Greg Kantner
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No Bake Cherry Delight
This is an old recipe that mom got from a lady who she's known for years. She recently celebrated her 91st birthday I believe, so this recipe goes way back. It is a very easy dessert to throw together and your family will love it. Best of all, you can change the topping up to whatever kind of fruit you'd like. It is another simple and delicious recipe from mom. Let me know what you think about this version and y'all enjoy.
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Ingredients:
Crust:
1 1/2 cup crushed graham cracker crumbs
1 1/4 stick of butter melted
Combine these and push into the bottom of a prepared 9x13 baking dish
Bake for 10 minutes at 350°F
Remove from oven and let cool before placing filling.
Filling:
8 ounces Cream Cheese room temperature
1/2 cup sugar
8 ounces Cool Whip 1 container (mom made whipped cream*)
1 teaspoon vanilla extract
2 cans cherry pie filling
Mix ingredients together (minus pie filling) with a hand mixer till well incorporated.
Spread evenly over the graham cracker crumbs.
Now spread the cherry pie filling over the cream cheese filling.
Refrigerate 2-3 hours (or overnight) before serving.
*Whipped Cream:
16 ounces heavy whipping cream
Blend with hand mixer or stand mixer till heavy peaks appear
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Mama Vera's Contact info:
P.O. Box 1026
Marysville, Ohio 43040-9998
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Greg Kantner / Greg's Kitchen
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