Fruitcake Dump Cake
This Fruitcake Dump Cake is the answer to the eternal question: "What do I do with this fruitcake?" It's a holiday miracle that turns that doorstop of a dessert into something even the pickiest eaters will love—no re-gifting required!
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box yellow cake mix
- 2 cups fruitcake crumbled (store-bought or homemade)
- 1 20-ounce can crushed pineapple undrained
- 1 cup mixed dried fruits like cherries, apricots, raisins
- 1/2 cup chopped nuts pecans or walnuts
- 1 cup unsweetened shredded coconut
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
- 1/4 cup rum or brandy for an extra holiday kick optional
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish, unless you enjoy a post-cake scrub workout.
- Spread the crumbled fruitcake evenly across the bottom of the baking dish. Pour the crushed pineapple (juice and all) over the top, making sure to distribute it evenly. Sprinkle the mixed dried fruits on top of the pineapple layer.
- Evenly sprinkle the dry cake mix over the fruit layers. Pat it down gently with a spoon or your impeccably clean hands.
- Sprinkle the chopped nuts, shredded coconut, and brown sugar over the cake mix layer. Think of it as decking the halls—only this time, it's delicious.
- Drizzle the melted butter (and rum or brandy, if you're feeling festive) evenly over the entire dish. Bake for 45-50 minutes, or until the top is golden brown and bubbly. The aroma will make your kitchen smell like holiday cheer.
- Allow the cake to cool slightly before serving, unless you enjoy the challenge of eating molten fruitcake lava. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
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Nutrition
Calories: 410kcalCarbohydrates: 58gProtein: 3gFat: 18gSaturated Fat: 9gCholesterol: 40mgSodium: 380mgFiber: 3gSugar: 36g
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