20 oz Crushed pineapple; undrain 1 cn Cherry pie filling 1 pk Deluxe Swiss Chocolate Cake 1 c Pecans; chopped 1/2 c Butter or margarine Preheat oven to 350~ F. Dump pineapple with juice into ungreased 13x9x2" pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter. Bake at 350~ F for 50-55 minutes or until set. serve warm or at room temperature TIP: To make the traditional Dump Cake recipe, substitute Duncan Hines Moist Deluxe Yellow Cake Mix for the Swiss Chocolate Cake Mix.
How To make Swiss Chocolate Dump Cake's Videos
Angel Food Cake / 2 Ingredient
Use approximately 13 by 11 pan
1 boxed Angel Food cake mix 2 21 oz canned apple pie filling or filling of your choice
Mix ingredients and place into greased baking dish. Place in 350 degree oven for 38-45 minutes and bake until golden brown. #angelfoodcake #2ingredientsrecipe
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a chocolate meringue cake. This Chocolate Meringue Cake, also known as a Blitz Torte, is a unique and delicious cake. Each layer of this two layer cake consists of a chocolate flavored butter cake topped with a billowy sweet yet crisp meringue. What's so unique about this cake is that the butter cake and the meringue actually become fused together during baking.
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Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos: Meringue Kisses: Fruit Goo: Tuesday Tips on how to do ALL the techniques:
------------------- Raspberry Ripple Sponge (4 x 9 tins) Preheat Oven to 170C (fan assisted)
500g softened Unsalted Butter 730g Icing Sugar Whole Milk to loosen 320g White Chocolate
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Caramelised White Chocolate Swiss Meringue Buttercream Recipe | Cupcake Jemma
There's nothing we love more than Caramelised White Chocolate, and this Swiss Meringue Buttercream is the MOST delicious icing you will ever try! You can use it to decorate all sorts of cakes and cupcakes; we love it with our chocolate sponge recipe (which you can find below, along with a recipe for Caramelised White Chocolate Chunk Cookies too!). Enjoy! And remember to tag us online with #cupcakejemma and follow us for more delicious treats!
Don't forget to check out the website for the piping bag and nozzles used in this video
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250g White Chocolate Chips - (28% cocoa solids or above for maximum deliciousness) 3 Large Egg Whites (save the yolks for Lemon Curd, recipe below!) 225g Caster Sugar 200g Soft Unsalted Butter
If you'd like to Caramelise your white chocolate in the microwave watch the Tuesday Tips recipe video for that here: