Could I use maple syrup instead of sugar? If you do give it another try, you could definitely use a smaller skillet to make it thicker and some self rising flour or ap flour with baking power/soda. There is no leavening in this recipe, it’s not a typical ‘fluffy’ cake type recipe, but you could definitely add some baking powder if you’re used to those types of cakes. Thank you so much for liking my 5-ingredient recipes . This recipe is definitely super simple and delicious. Can hardly wait for it to cool. I think that the person who asked if she could use self-rising flour may have had better results than me. Could I use a small baking pan (such as a brownie pan) instead? 5 ingredient dump cake. Can I leave it in the cast iron to cool or will that burn it? I’m afraid mine was an absolute failure! After I already have ..can be toxic it said idk but it’s looking good, Hi sorry – just seeing this now. The dump cakes are more like upside down pies to me than cakes, despite being made with boxed cake … Thanks Jessica Reyes! We had to really search for them! Change ), You are commenting using your Facebook account. I’m a sucker for a really strong lemon flavor, so I would suggest 1 tablespoon , I’m so glad i found this! My non celiac family members couldn’t tell it was gluten free and I got to enjoy an amazing dessert! However, I needed to give my husband and I knives to cut through the leathery crust on the bottom. the sides were pretty fine but the rest was under cooked and kinda chewy. Not a fan of blueberries, … Change ), You are commenting using your Twitter account. Here’s why I dont Keto-exchange many recipes! I used a 10 1/4 inch skillet for this recipe. Remove from oven and allow to cool for 10 minutes. I love the crunchiness of the crust, yet the soft cake texture under all those delicious fresh blueberries. , […] only 5 ingredients, you can literally make this 5 Ingredient Blueberry Skillet Dump Cake in no time at all. Now I’ll be thinking the same thing every time I’m “dumping” ingredients into a bowl. i also added some strawberries, due to needing to use them and my dad ate some of the blueberries earlier and actually, they worked well too. Your email address will not be published. Cook Time: 45 minutes. Great question! or any advice for me about it? Blueberry Dump Cake Recipe - a quick and easy dessert recipe But farm fresh blueberries are a little different than berries bought at the grocery store, I feel like one has to use them the SAME DAY they are picked up from the farmers market, or else they kind of go bad (it may just be me lol). The blueberries and goo kind of tasted good, because how could baked fresh blueberries with a ton of sugar, butter, milk and flour not taste good? ( Log Out / This Blueberry Dump Cake Recipe is one of the simplest blueberry desserts you will ever make. Pouring sounds a lot more graceful than dumping, does’t it? I love that combination. Heat oven to 350 degrees. Oh that might work, I’ve never tried but I think it could work. I’m so glad to hear that you enjoyed the cake – love the modification you made, I bet the hint of lemon would work so good! Cover berries with dry cake … Sprinkle the blueberries evenly around the top of the batter. Thank you so much Cheri, I love making this simple cake with summer berries . But it was so worth it! Bake for 45 minutes to 1 hour (until cake … we ate it all, So glad you enjoyed this recipe! I am so happy to hear that – I love this cake in the summertime because it’s so easy and delicious. My kids loved it very much, So I make it again and again for my kids. You could substitute the butter for margarine and milk for almond milk, or the blueberries for other berries. This very sweet elderly man called in and said that he had purchased his first cookbook and I got all excited thinking mine was his first cookbook he had purchased, but then he went on to say that it was a ‘dump’ cookbook but that is was a lot more complicated than he thought it was going to be, and what did I have to say about that? Total Time: 1 hour. I don’t think that would work in this particular recipe – the mix would be too liquidy…maybe you could try it and add more flour? Once slightly cooled, whisk in the flour, sugar and milk and combine until no big clumps remain. I am so amazed at how good this is, especially since so quick and easy to make. Thanks for the comment!! This recipe is meant to stay in the skillet I’ll add that to the recipe notes, definitely no need to turn it out So glad you liked it!! This cake is probably one of the most tried and true old-timey recipes I know and have known for years. I substituted a gluten free all purpose flour blend and the results were tasty. This cake is super customizable and delicious (you could even top it with a scoop of vanilla ice cream! If it’s jiggly in the middle, i’d say to leave it in the oven for a few extra . It was 2 cups of fruit total, and it was wonderful! Get the exclusive content you crave straight to your inbox. I just pulled it out of the oven and it’s looking good. Love simple recipes for my busy family! When I attempted to slice it (it did kind of slice) and put it on the plates, there was no cakiness about it. Not quite sure what you mean here…if you’re reducing the recipe by, say, 1/2 or something then yes the cooking time would be different…haven’t tested it for other sizes, but I’d say a safe bet would be to check the bake time at 1/2 of the normal time. (You […], Your email address will not be published. With only 5-minutes to spare, I quickly prepared this with the fresh blueberries from the farmers market, popped it in the oven and voilà! Ever have one of those days where you just NEED to eat a cake? I’m so glad to hear how much you and your family enjoyed this cake . Well, I tried. I have made it several times and also have had the problem of undercooked crust and middle. I made this tonight in a cake pan and it was so delicious! Is it suppose to be soft and gooey or firm? I’ll let you know what I think once I’ve devoured a piece with some vanilla ice cream. Sometimes due to the atmosphere and who knows what lol sometimes it needs a few extra minutes cooking. Thank you so much for the feedback, love that it worked with a mixture of berries! Be sure to follow/tag, I use skim, you could use almond milk or other dairy free milk in place of regular milk. Sure! Now, I have to share a funny story with you that makes me giggle every time I think of it: I was once doing a radio interview about my cookbook and they invited the live audience to call in. Thanks! It did not look like yours at all, especially it had no “cakey” look about it. So sorry to hear how yours turned out. The only other thing I can think of is that perhaps too much milk was added? My plan is to heat it up and scoop the blueberry buttery goo (without the leathery crust) and put it on some ice cream with whipped cream.