Delicious Dump Cakes by Roxanne Wyss & Kathy Moore

Author:Roxanne Wyss & Kathy Moore
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2016-03-22T16:00:00+00:00

Nonstick cooking spray

2 (15.25-ounce) cans apricot halves in syrup

1 (15.25- to 18-ounce) box yellow cake mix

¾ cup chopped walnuts

½ cup (1 stick) unsalted butter, sliced into slivers

Vanilla ice cream for serving, optional

Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.

Pour both cans of the apricots with the syrup into the prepared pan and distribute the apricot halves evenly, cut-side down. Sprinkle the cake mix evenly over the apricots. Sprinkle the walnuts evenly over all. Distribute the butter slivers evenly over the top.

Bake for 40 to 45 minutes or until the cake is set and golden brown.

Serve with a scoop of vanilla ice cream on top if you like.

tip: Substitute sliced almonds for the walnuts.

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