Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Watch how to make this recipe.
Gingerbread Crumb Dump Cake
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- Level: Easy
- Total: 1 hr 25 min
- Active: 15 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 573
- Total Fat
- 35 g
- Saturated Fat
- 18 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 71 mg
- Sodium
- 379 mg
Presenting the easiest ever holiday dump cake: All you do is dump your ingredients into a pan and put it in the oven. What emerges is a layer of spiced apples blanketed in moist spice cake and a crown of golden, buttery crumb topping.
- Level: Easy
- Total: 1 hr 25 min
- Active: 15 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 573
- Total Fat
- 35 g
- Saturated Fat
- 18 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 71 mg
- Sodium
- 379 mg
Ingredients
Crumb Topping:
Dump Cake:
Directions
- For the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until it is no longer floury and crumbs form; clump them about the size of large peas. Freeze until firm, at least 10 minutes before using.
- For the dump cake: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch cake pan with cooking spray.
- Fill the prepared pan with the apples and evenly top with the cake mix. Drizzle the melted butter over the top, trying to cover as much of the mix as possible. Evenly sprinkle with the crumb topping. Bake until set and the top is golden brown, about 1 hour 10 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
