Dump cake using jiffy cake mix9/22/2023 ![]() ![]() It’s also an easy one to make with the kiddos since it’s just a bit of sprinkling and some butter. I almost always keep a few cans of pie filling and a box of cake mix on hand in case I need a dessert to take somewhere. This is a fabulous last-minute dessert because it barely requires any prep work and can bake in the oven while your guests are eating dinner. The edges around the hearts in these photos missed the butter, but nobody complained. Then you just put it in the oven for 45 minutes or so and out pops your gooey, buttery, cherry dessert. Carefully brush the mix off of the parchment and remove it leaving little cherry hearts peeking through.Ĭut up your half stick of butter into little chunks and carefully spread them around on top of the cake mix. I also sprinkled over some chopped pecans because we love nuts in our house. I used about 1/2 a box, but you can use more or less as you prefer. You won’t be able to get sharp edges, but you can get things like squares, hearts, and circles to show up.Īfter you add the parchment shapes, sprinkle enough cake mix over the top to fully cover the pie filling and give it a good crust. Simply cut out some parchment shapes and lay them over the pie filling before you add the cake mix. I wanted some hearts to be on the finished dessert to make it a Valentine’s Day dessert, but they’re completely optional. (I used cherry here, but you can use apple, blueberry, strawberry, peach, or even pumpkin pie filling.) Grab your favorite can of pie filling and dump it in a greased 9×9 pan. ![]() (You know that a recipe has to be good if it was ever taken to a church potluck.) This was one of the popular quick desserts because it only takes a few ingredients and hardly any prep at all. Anyways, she had this group of Methodist church lady friends that often swapped recipes. I wish she was still around because I think she would enjoy collaborating with me on these recipes. My grandma was an incredible baker and I definitely attribute a lot of my love for cooking to her. This recipe originally came from my grandma’s friend Dode. Preheat the oven to 350 degrees F (175 degrees C). I finally got this put together and raced against daylight to squeeze in a few quick photographs on Friday night before it was gobbled up. Unfortunately, all the training and -11 degree snowy weather here in Denver left me without enough time or daylight to get in my photographs. I’m so excited for this job because I get to work with university students as an advisor! I love these students and this program so much. I usually cook and photograph on Wednesdays, but on Tuesday afternoon last week, I got the call that they wanted me to start a new job at 8am Wednesday morning. So I know I promised you guys a recipe every Friday, but this past week has been a bit crazy.
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