Thursday, February 4, 2010

Well, hello there...

In case it somehow managed to escape your attention, I {love} blogs. I find it so interesting that so many people, myself included, put their thoughts, ideas, talents and feelings out there for all the world to see. I peruse often, and I have a {growing} list of blogs that I love and check daily. Or hourly. You know....whatever.

One of the blogs I like a lot is {Bakerella}. Not because I fancy myself a fantastic baker, or because I have the ridiculous amounts of {time} and {money} required to make all of the wonderfully adorable little concoctions she describes, but because I think it's fun to look at the things she comes up with. Some of the things she's done with {cakepops} just amaze and astound me - and if you look at her most-recent post you'll freak. Where does one locate an Oscar (as in Academy Award) shaped cookie cutter? REALLY!!! Anyway, last week I noticed that Bakerella was slacking....and she made something so ridiculously easy, even I could pull it off. See? Right?

Now, I don't mind peaches, but when I saw this recipe I thought to myself...hmmm....I have 2 cans of {cherry pie filling} that have been just sitting in my cupboard taking up space. I wonder... So I googled. I googled Cherry Dump Cake. Most of what I found called for mixing one can of cherry pie filling and one can of crushed pineapple. I couldnt' quite get behind that. And none of them called for the use of brown sugar. I couldn't get behind that, either.

So here's what I did. I {dumped} a can of cherry pie filling into the bottom of a 9X13 baking dish. I swooshed it around a bit, but wasn't convinced that there was enough to ensure that you'd get a good amount of fruit in every I went right on ahead and {dumped} the second can of pie filling into the pan, too....because that's how I roll. Next, I busted out a box of yellow cake mix and {dumped} that on top of the pie filling. Then I sprinkled just a bit of brown sugar and some chopped pecans on top of the cake mix. Next step - butter - or, as Paula Deen would say {budder}. :) Except for the fact that the Hubband has some cholesterol-related issues, resulting in the use of {Smart Balance} instead of the real deal...which I'm okay with. So, I scooped off spoonfuls of {budder} and placed them on top of the cake/brown sugar/nut mixture at even intervals a' la Bakerella. Then I popped that puppy in the oven at 350° for about 40 min. It took {work} not to eat it straight outta the pan. But I was swayed by the revelation that I could make use of the ramekins I picked up last week, so {YAY!} And here you have it.... Cherry Dump Cake....

Word on the street is that it's a bit on the sweet side. {Oh, darn.} Looks like we'll have to eat it with a healthy side of vanilla ice cream.


  1. So I have a box of pineapple cake mix in the pantry....wonder if I could swing that with my cherry filling...or with the peach filling...hmmm

  2. Fantastic site. There goes my waistline! I am sooooo making the cake pops for a work and school treat on Tuesday! Wish me luck!

  3. CHeck out . Used to haunt that site all the time when I was baking.... everything from chocolate covered oreos to high end designer cakes. Don't let any of the pix intimidate you.... everyone is there to help no matter one's skill levle. Tons of baking recipes & the folks on the various forums are SUPER helpful.One of my favs is Melvira-Queen of the Dark Chocolate.. she's a riot! Just check it out & enjoy!



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