Classic dump cake from scratch-Birdy

[wilderness]

Classic dump cake from scratch-Birdy

No canned pie filling, no cake mix. Real ingredients, but just as easy!

3 servings (6” square or 8”x4” pan or ?)
FOR THE FRUIT:
3/4 lb, 12 oz. (.34 kilograms) fresh or frozen fruit (like berries, sliced peaches, sliced apples, sliced plums, etc.)
1/8 cup (25 grams) sugar, plus more to taste
2 tsp cornstarch
Pinch kosher salt
FOR THE CAKE:
1/4 cup (50 grams) sugar
5 tbsp. (43 3/4 grams) all-purpose flour
1/4 tsp baking powder
Pinch kosher salt
3 tbsp (42 1/2 grams) melted unsalted butter
Vanilla ice cream, to serve

1. PREHEAT the oven to 375°F.

2. PREPARE THE FRUIT: Combine the fruit, sugar, cornstarch, and salt in baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar (1 tbsp. for 1/4 recipe), as needed, if using very tart fruits. (Frozen fruit is fine; it doesn't not need to be thawed before baking.)

3. Spread the mixture into an even layer.

4. 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.

5. BAKE THE CAKE: Bake for 35 to 45 minutes (less for 1/4 recipe--check early). 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.

6. Serve warm with vanilla ice cream. Leftover cake can be covered and refrigerated for a few days.


FROM COMMENTS:
Use regular table salt instead of Kosher salt, but half measurement, because the texture of the large grains of salt could be felt in topping.

I made this a couple days ago, and I think it is an excellent recipe. I especially wanted the white cake mix recipe because is hard to find where I live, and quite expensive. I had one can of strawberry pie filling for the base. I added some fresh frozen crushed pineapple, and some frozen mixed berries. I zapped the pineapple and mixed berries in the microwave for a few seconds. I mixed about half of the butter (run through a cheese grinder) into the cake mix. The rest of the butter was thinly sliced to cover the top. I cooked mine about 55 minutes, and it turned out perfect.

Great recipe. I grated frozen butter on top for even distribution instead of melted.

Made mine safer for pre-diabetics (like myself). Used 50% wheat flour 50% white, lower sugar "lite" cherry pie filling, unsweetened shredded pineapple, sucralose (50% less) instead of sugar, etc. Turned out pretty dern good with some lower sugar whipped cream on top.