Easy Dump Cake from Scratch Recipe

Step 1

No more sugary fruit filling! First of all, you get to use whatever fruit you want and you can control the amount of sugar you use. Use whatever fresh fruit is in season, use frozen fruit, or go for a mix. For today's recipe, I used frozen berries with a few ripe peaches. (I use frozen or fresh fruit interchangeably!)Easy DIY "cake mix!" Instead of boxed cake mix, I use a simple mix of flour, baking powder, and salt. Sprinkle this over the fruit, add some generous puddles of melted butter, and put it in the oven to bake.

Step 2

Preheat the oven to 375°F Prepare the fruit: Combine the fruit, sugar, cornstarch, and salt in a 9x13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn't not need to be thawed before baking.) Spread the mixture into an even layer. Cindy Rahe Add the cake topping: Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top. Cindy Rahe Bake the cake: Bake for 35 to 45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook. Serve warm with vanilla ice cream. Leftover cake can be covered and refrigerated for a few days.