1 box white or vanilla cake mix
2 cans canned fruit or fruit filling
(We use light cherry pie filling and crushed pineapple. Do not drain!)
2 sticks butter
Layer in a 9x13 in this order-
Fruit, dry cake mix, then butter slices.
Bake at 350 for an hour.
As you can see, this is the perfect recipe to try with little people. Charlotte and I split it, so we each used a square pan (8x8 or 9x9). She then took hers home to bake for her daddy. Peter was very impressed with her skills.
It's less of a recipe than instructions on keeping a toddler riveted for a good chunk of time! The fact that it yields a delicious dessert is secondary. FYI, it also makes a great breakfast.
ReplyDeleteAnd the end result is very cobbler-y in texture. It's delicious! I love the fact that you can use whatever pie filling you like. Endless possibilities...
ReplyDeleteHoly moly-- this looks fantastic!!! I am totally trying it this weekend. Where did you hear about this recipe?
ReplyDeleteOh, and Alicia and FC are so brave to cook with Charlotte!
ReplyDeleteMy sister-in-law makes it, then I made it for my step-mom who was allergic to eggs.
ReplyDeleteCharlotte was a very good chef, except for when she got some cherry on her hand. She's not big on messy fingers. Peter didn't help at all:)
This is GENIUS!!!!!! Must have some!!!
ReplyDeleteI'm craving Dump Cake and Charlotte's on a plane. Not fair. Piggle, when you get home....WE BAKE!
ReplyDelete