Dump (Dollop, Disperse & Sprinkle) Cake

“You won’t believe this recipe I have!”

It was the excited voice of Aunt Joyce, or as she was originally known, “Auntie Joyce,” at least until we were “too old” to call her that…in public anyway.  Aunt Joyce Hahn, my dad's sister, was a favorite aunt.  She was always on the move, always having fun, and always taking us along for the ride.  Five nephews, but she “got” what boys are all about, and as a result we were the beneficiaries.

It was not uncommon for “A.J.,” as she was also known, (now that was cool), to call us at 6:00 on a summer morning, sounding as bright and chipper as the sunrise.  “I’m thinking about going to Ocean City for the day.  Anyone want to come?”

We’d be ready in 10 minutes, load into her bright yellow '64 Dodge Coronet, and off we’d go, stopping to pick up fresh fruit for the beach at a farm stand along the way.  Hot cinnamon buns at Simm's upon arrival were part of the routine.  A.J. would jokingly caution us, "Don't tell your father," (the baker).  And then always a box of Steel's Fudge or Shriver's salt water taffy to take home for the poor unfortunate souls who couldn't go along.

On this particular day, she had come across a recipe for Dump Cake.  “Can you believe it?” she asked.  “You just dump everything together and put it in the oven.  C’mon, let’s go to the store and get what we need.” 

And off we’d go.

Making this recipe brought back a flood of happy memories.  A.J. was bigger than life.  Her love of life when added to her love of her five nephews, made for good times.  She not only understood boys, she also took the time to figure out what made each of us tick.  And supportive?  She and Uncle Bink supported us in everything we did.  It was something different for each of us; from Little League to music to backyard projects like gardening or interests in "critters" and nature.  When I became licensed into the ministry and started to preach at area churches, A.J. & U.B. were always there, sometimes bringing along other members of “David’s Fan Club,” as Aunt Joyce called it.

Their caring and generosity carried over to their great nephews and nieces.  One December, Aunt Joyce and Uncle Bink took everyone on the North Pole Express, a steam locomotive ride with Santa, complete with hot chocolate and candy canes.  Almost everyone loved it (see below), but no one more than Aunt Joyce.

My daughter, Lauren, greets Santa with apprehension.  Aunt Joyce is in the foreground.

This recipe became one of her favorites, but not because it was so easy to make.  Joyce was an incredible cook, and had a variety of more complicated recipes that were signature dishes for her.  I think she liked this one solely because you got to just dump everything together, although, in reality, this cake is more accurately named "Dump, Dollop, Disperse, and Sprinkle."  It’s incredibly easy, and quite good.  And this week, all you have to do is follow the pictures....

You’ll need these five ingredients and a 9”x13” baking dish.
Glass works well, but I know that a metal baking pan will also do fine.

Pre-heat oven to 350°

Ingredients:

1 (20 oz.) can of crushed pineapple, undrained

1 (21 oz.) can cherry pie filling

1 Deluxe yellow cake mix (any kind will do)

1 cup chopped pecans or pecan pieces

1 stick (1/4 lb.) butter (keep refrigerated until you’re ready to use)

DUMP the undrained can of crushed pineapple into the baking dish

Spread the pineapple evenly on the bottom of the dish

Spoon out DOLLOPS of the cherry pie filling.  Try to cover as much of the pineapple
as possible.  The pie filling really can’t be spread easily once it’s sitting on the pineapple.

DISPERSE the cake mix evenly on top of the pineapple and cherry pie filling.
Make it as even a layer as possible, and not thicker in the middle.

SPRINKLE the chopped pecans, (or other nuts of your choice),
evenly across the top of the cake mix.

Cut the cold stick of butter into thin slices and place them evenly
on top of everything.  Put the baking dish in the center of the oven
and bake at 350° for 45-55 minutes.

Check after 45 minutes.  Make certain that it’s golden brown
and that the top is not too soft or “gushy.”  (Mine took the full 55 minutes.)

Side view of how it all comes together!

Let it sit for at least 15-20 minutes before serving.  Use a sturdy spatula to serve, as the cake will be fairly loose in consistency and a little “sloppy.”  It’s great with ice cream.  This recipe serves 8-10.  This cake is always better served warm, and is easily re-heated in the oven or microwave.

There you have it:  As easy as pie…(well, you know what I mean).  This is a great recipe to make with your kids.  After all, how could you possible damage a “Dump Cake?"

I have more recipes to share from A.J.  Many are in her own handwriting, given as part of a wedding gift.  I especially like her tomato juice recipe.  It has a distinctive taste all its own.  She also encouraged other cooks in the family to write down their favorite recipes and I've always appreciated that she took the initiative to do that.  Aunt Joyce is one of those special people, who, even though she is gone, continues to live on in a very real way.  Thanks, A.J.  You were the best!