5-Ingredient Snickerdoodle Dump Cake Recipe With Fruit Is Fantastic Cakes/Cupcakes Desserts Fruit
Dump cakes are all the rage these days. But this dump cake recipe is a variation of one I first learned how to make decades ago (we won’t talk about how many decades) as a teenager working at an outdoor camp. We had an oven made from a metal trashcan set up and cooked it there. I’ve since cooked it many times in a real indoor oven!
You can pick what fruit to use – the only criteria is that it needs to be juicy. Canned peaches work great, for example. The juice blends with the cake mix, and the butter just adds a little creaminess. For this one, instead of using a dry cake mix, I opted for a snickerdoodle cookie mix and used it, with canned pineapple and fresh blueberries and strawberries. Yum! Serve this easy dump cake recipe with a dollop of ice cream or whipped cream.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 package (17.9 ounces) snickerdoodle cookie mix (I used Betty Crocker that includes a packet of cinnamon sugar)
- 1 can (20 ounces) pineapple tidbits (do not drain)
- 1 cup fresh blueberries
- 1 cup fresh sliced strawberries
- 1/4 cup butter, cut in small pieces
Here’s how to make it:
- Dump canned pineapple into 8x8-inch baking pan. I put blueberries on one third, and strawberries on a second third and left the final third pineapple only. Use whatever fruit and whatever combination that sounds good to you!
- Sprinkle dry cookie mix over fruit.
- Dot top with small chunks of butter. Sprinkle cinnamon sugar over top.
- Bake in a preheated 350-degree F oven for 30 minutes or so or until lightly browned. If there are pocket of dry mix, take a spoon and stir slightly to mix with the juices.
Note: Experiment with other fruits or combinations of fruits. Try using a cake mix instead of the cookie mix.
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