Home » Desserts » Pineapple Cherry Dump Cake

Pineapple Cherry Dump Cake

20130526-214659.jpgThis Memorial Day weekend, my sister and I had some friends over for lunch: Mexican stack and sweet tea 🙂
And dessert? Well, it’s summer…so I was definitely craving dump cake.

And, just in time for this month’s Gluten Free Ratio Rally challenge: fruit cobblers. According to this article, there are lots of different kinds of cobblers…the dump cake is just one variation.gluten-free-ratio-rally1I ended up using 3 parts flour, and had to add another stick of butter so that it wasn’t just a mound of flour on top of the fruit…so the “cobbler” part ended up being a cookie ratio (3 parts flour: 2 parts fat: 1 part sugar)…no wonder it was so yummy! 😉 Next time I’m going to go with 2 parts (8oz) flour blend, so I can use less butter (4oz), and be able to taste more of the fruit. I’m not complaining, though! I actually like the dump cake better cold from the fridge the next day. My sister likes it with ice cream.

Thanks to TR from No One Likes Crumbley Cookies for hosting this month! Here are all the other bloggers who rose to this challenge:
T.R. from No One Likes Crumbley Cookies made Cherry Lime Cobbler
Adina from Gluten Free Travelette made Date Night Berry Cobbler
Morri from Meals with Morri made Cast Iron Fruit Cobbler on the Grill
Brooke from B & the boy! made Apple-Cranberry Cobbler

20130526-214647.jpgPineapple Cherry Dump Cake

12 oz (roughly 2 2/3 c) gf flour blend
(this time the blend I partly used was 250 g. brown rice flour, 100g. sweet rice flour, 150 g. cornstarch)
1 T. (12 g.) psyllium husk powder
1 t. baking powder
1/4 t. salt
4 oz. (3/4 c.) coconut palm sugar
20 oz. can crushed pineapple
20 oz. can all-natural sweet dark cherries
(or 2 1/2 c. pitted cherry halves
+ 1 oz or 1/4 c. palm sugar
+ 1 T cornstarch
+ 1 t lemon juice, stir & sit for 30 min)
2 sticks (8 oz.) unsalted butter

Dump pineapple in bottom of greased 9×13″ pan. Spread evenly.
Dump cherries; spread evenly.
Mix dry ingredients in a medium-sized bowl, and sprinkle over fruit.
Drop butter by tablespoon-fuls evenly distributed over the cake mix.
Bake at 350 degrees F for 45-60 minutes, or till golden and bubbly.
That’s it!…Enjoy! 😉

(Also shared on Slightly Indulgent Tuesdays and Allergy Free Wednesdays.)

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4 thoughts on “Pineapple Cherry Dump Cake

  1. I was so excited to see a dump cake on the roster! Who knew of the many kinds of cobbleresque dishes people have created over the years. I just may make one for July 4th.

    Looks yummy as always, Heather. Way to go!

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