The Dump Cake. Yes, it can sound slightly off putting, but the delish dish has been around for ages. The dessert is said to have been created in the 1940’s and a recipe published in 1980. Don’t confuse this dish for the very similar upside down pie: cobbler. The difference is Dump Cake has a cake-like/actual cake topping. It is sometimes called “Wacky Cake” or “Crazy Cake” because the creation seems a little backwards.

Pies have the “crust” on the bottom, but Dump Cake tops the “crust” on the top. The ingredients can be made from scratch or use the easy option of cake mix; some prefer fresh fruit or use the easy option of canned fruit. Get cozy as Spring sets in and fruits become in-season!

While the recipe we have, Peach, Berry, and Rhubarb Dump Cake, outlines a certain mix of fruits, you can add in your favorites and mix it up every time you make the dessert! The recipe drops in the ingredient of walnuts for a tasty crunch texture to the sweet mix, a sweet alternative: coconut. You can use the easy made-from-scratch breading/cake–as outlined in our recipe–or you can use a boxed cake mix. Some prefer angel food cake, but any will do. Add some accessories to this spotlight, comfort dessert–ice cream, coffee, whipped cream, or chocolate.

Peach, Berry, and Rhubarb Dump Cake

• Prep: 20 mins
• Cook: 45 mins
• Total: 70 mins
• Servings: 12

Ingredients:

• 1 cup all-purpose flour
• 2 cups white sugar, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 cup blackberries
• 1 cup blueberries
• 1 cup sliced peaches
• 1 cup chopped rhubarb
• 1 tablespoon lemon juice
• 1 cup unsalted butter, melted
• ½ cup chopped walnuts
• 2 tablespoons ground cinnamon

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
3. Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.
4. Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
5. Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.

Nutrition Facts (per serving)

• 365 Calories
• 3.1g Protein
• 48.2g Carbohydrates
• 19.2g Fat
• 42.3mg Cholesterol
• 289.6mg Sodium