It was not until 1983 when I moved to Kansas City and began teaching for Platte County RIII Schools that I became acquainted with this ‘dump cake’. When the teachers at the East Platte School would have a carry-in meal this dessert was frequently present.
As many of you know there are tons and I means ‘tons’ of different types of dump cakes. If you don’t believe me just do a search and you’ll find an overwhelming response. The recipe I’m sharing today is the dump cake I am the most familiar with. First, it was hard to believe that something this good was just ‘dumped’ together in a pan and baked for an hour. It was one of those recipes that a teacher could put together late at night while they were busy grading papers.
This week I’m making (3) 9 x 13 pans of this cake/cobbler to serve for an outdoor back porch event at the city. A yummy way to wrap up this dessert is vanilla ice cream or whipped cream. For those of us who grew up on the farm it was always fresh cream over our cobblers.
Everyone always wants to know what I’ve been up to. This week has been a type of recovery week for me as I regrouped from about two weeks of very long hours and Southern Gospel at the park. On the downside today we found out that our precious corgi, Jilly, had ingested ‘something’ that virtually shut down her kidney and liver. Tonight just before I started to write the column the vet called with an update. She is holding her own and on Monday we are praying to see vast changes. Tonight I took our son, Phillip, (who didn’t know Jilly was this sick) down to see his girl. The family decided that I needed to put one of my pillowcases in with her so she would have my scent nearby. It’s been a tough day, I hope when I write all of you next week that she is back home and on her way to a full recovery.
Let’s see what else happened this week? The air conditioner went out! Yes, it was a very warm day when it decided to belly up. The good news is it was a simple repair of about $180.00. We are cool again and so very thankful for this wonderful invention called air conditioning. (Today was 98!)
We start into all new recipes at the park tomorrow and I’m looking forward to the change. I’m also anxious to resume more regular work hours, whoopee.
I played around with a Reuben breakfast casserole, but wasn’t tickled pink with the outcome just yet. Ervin, my husband, enjoyed it, but I thought it was lacking.
I was planning on working in the downstairs ‘pantry’, but I haven’t gotten that far. I’ve been too busy catching up on basic items on the home-front. I found out last weekend what it means to be too busy. My mom called to see if everything was going well down our way. I told her everything was fine. That’s when she told me I had missed my dad’s 83rd birthday! I feel like a toad, an absolute toad. I cannot remember EVER forgetting one of my parent’s birthdays. Next week I have a package headed their way, but I still am beating myself up over this mistake. To make matters worse my own mom didn’t buy dad a card! He felt totally forgotten, what a lousy deal.
After a few hours away I’m back to conclude my column with a Jilly update. She ate food today and went outdoors. I’m trying not to get to excited, but she is improving. When I realize how close we came to losing her, well let’s not talk about it!
As the temperatures cool I’m hoping more folks will consider joining me on my Caribbean culinary cruise next March. I hear lots of comments from folks who are ‘thinking about it’. Go to my website and check it out. www.thecovereddish.com. Two years ago when we cruised we were amazed that the cruise cost covered EVERYTHING except our excursions, drinks and shopping. So when you look at the cost keep in mind all tipping is included along with transfers and a one night hotel stay. Not to mention we have lots and I mean lots of extras for our guests like bon voyage parties, culinary classes, wine tasting etc.
Its 68 degrees here in Branson West tonight, wow what a change. Simply yours, The Covered Dish.
Cherry-Pineapple Dump Cake
1 standard yellow cake mix
1 (20 ounce) can crushed pineapple, juice included
1 (20 ounce) can cherry pie filling
1/2 cup chopped English Walnuts or Pecans
1/2 cup coconut, (optional)
1/2 cup (one stick) butter cut into pieces
1 greased 9 x 13 baking pan
Spray the baking dish with vegetable spray. Pour the crushed pineapple in the bottom and spread evenly in the pan. Place dollops of the cherry pie filling over the pineapple. ‘Try’ to spread it evenly so there are cherries in every serving.
Sprinkle the cake mix across the top of the pineapple and cherries, distributing evenly. Now scatter the chopped nuts and coconut. Cut the stick of butter into small pieces and evenly distribute over the dish. Place in a pre-heated 350 degree oven for approximately one hour. The mixture is usually bubbly when done and the coconut takes on a golden hue. Serve warm with ice cream, cream or whipped cream.
