Prep 15 mins
Cook 45 mins
I'm a dump cake fan due to the quickness of the recipes, but lots of them are too sweet for my taste. Put this one together and like Goldy Locks said, " This is just right!".
- 1 (15 ounce) can bartlett pears, diced (I buy them already diced)
- 1 (20 ounce) can apple pie filling (love Comstock brand)
- 1 (18 1/2 ounce) boxcarrot cake
- 1⁄2 cup butter, melted
- chopped nuts (optional)
- flaked coconut (optional)
- Pre-heat oven to 350 degrees.
- In a 9x13 baking pan, put in the pears, leaving about two tbls of juice in can.
- Spoon the apples over the pears. You can mix together if you wish.
- Sprinkle the cake mix over the fruits so that all is amply covered.
- Add any optional ingredients at this time (I did not use any).
- Pour melted butter slowly over most of the area.
- Place in oven and turn heat down to 325 degrees.
- Bake 30 minutes, turn pan, bake another 15 minutes.
- Allow to cool off some before serving.
- Wonderful as is -- even better with vanilla ice cream sprinkled with some cinnamon.
This was very good. I read the instructions wrong and put the nuts between the fruit and cake layer, which made the nuts soft and not very tasty, but that was my fault. Other than that it was good. I bought a Duncan Hines Carrot Cake mix, which comes with the carrots and raisins dehydrated in a separate pack. Not knowing how to handle that, I decided to cover them with 1 cup hot water and re-hydrate them as I was afraid they would pull too much moisture from the fruit and make the whole thing dry. When I added them to the cake mix, they made the cake mix moist so I did my best to spread it evenly on the fruit mixture. It turned out fine and I agree that it is not nearly as sweet as a traditional dump cake. Next time I make it (which I definitely will), I am going to come up with a cream cheese topping of some sort (that's the best part of a carrot cake to me!). Thanks for the recipe!