Recipe Review

My 3-ingredient frybread recipe turned out great. It was crispy on the outside but chewy on the inside, just like what you’d get at a Native American pow-wow. The flavor was very nice as well, the bit of salt in the self-rising flour helping to elevate the taste. The thickness was perfect, and the size was just right, too—everything about this was exactly how I wanted it to be.

And best of all, it was super easy to make—all you have to do is mix together 3 ingredients, let the dough rest, heat up some oil, shape the dough, and then fry! Although some tongs, a timer, and a thermometer would be helpful, they aren’t necessary—almost everyone should be able to make fry bread without any special tools or ingredients.

Although this fry bread is great plain, you can serve it a number of ways: sprinkled with salt, drizzled with honey, or dusted with powdered sugar. It would also serve it as a side with Navajo chili beans or thick beef stew, as well as the base for Indian tacos. I know it sounds weird, but I even think it’s good with some vanilla ice cream!

Overall, this 3-ingredient fry bread without yeast recipe turned out fantastic. It was delicious, easy to make, and super versatile. It doesn’t require a lot of time or special tools, either, so as long as you follow my instructions, it’s also good for beginner cooks. If you make this, I know you’ll love it!

3-Ingredient Fry Bread FAQs

Other Bread Recipes to Try:

If you liked this dish, here are some other recipes you might like:

Jiffy Cornbread with Creamed Corn – Cream-style corn and sour cream make this super soft and moist.

Southern Skillet Cornbread – This old-fashioned southern classic is made in a cast iron skillet, giving it an incredibly crispy crust.

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Recipe Review

This 2-ingredient white chocolate fudge with sweetened condensed milk was incredible. The flavor was sweet and milky, the vanilla extract really taking the dessert to the next level. Although you might think it would be overly sweet, it actually wasn’t—in fact, it was just right. The texture was firm when touched yet soft when chewed, exactly what you’d want with fudge. I know it sounds weird, but the taste and texture reminded me of vanilla ice cream, so if you like the classic frozen treat, you’ll love this fudge.

Honestly, my only complaint of the recipe is that adding the vanilla extract turned the bright white color to more of a creamy beige—that’s not necessarily a bad thing, but if presentation is important to you, leave the vanilla out or use a clear version—just be aware that clear vanilla is synesthetic, so it’ll taste slightly artificial. Honestly, I think sacrificing the pure white color to enhance the flavor is worth it, so I still recommend going with real vanilla extract for an truly old-fashioned taste.

White Chocolate Fudge with Sweetened Condensed Milk FAQs

More Fudge Recipes

If you liked this white chocolate version, take a look at some of my other fudge recipes:

Sweetened Condensed Milk Fudge – Made with dark chocolate, this is a super simple classic fudge.

Peanut Butter Fudge with Sweetened Condensed Milk – If you like peanut butter, you’ll love this.

Strawberry Fudge with Sweetened Condensed Milk – Both freeze-dried fruit and Jell-O are used to make a “strawberries and cream” flavor that’s absolutely irresistible.

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Recipe Review

I really liked how this pie turned out. As expected, it was light and fluffy–exactly how the filling of a custard should be. I thought the level of sweetness was just right, as was the amount of cinnamon and other spices–I like my pumpkin pie to be moderately spiced, so for me it was perfect. And of course, since there was no crust, there were a lot fewer calories, so I didn’t feel as weighed down after having a slice. Although I wouldn’t call this “healthy” or “low-calorie,” there’s no doubt that it’s lighter than the traditional version, so making pumpkin pie without crust is a great option for people who want to cut down on the fat and calories without sacrificing the classic Thanksgiving flavor and texture.

Crustless Pumpkin Pie with Condensed Milk FAQs

More Pumpkin Recipes

If you liked this dessert, be sure to take a look at some of my other fall holiday recipes featuring pumpkin:

Pumpkin Dump Cake with 3 Ingredients – Pumpkin pie filling, cake mix, and butter form the base of this easy Thanksgiving dessert.

The post Crustless Pumpkin Pie with Condensed Milk appeared first on ParnellTheChef.

Recipe Review

I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.

Jiffy Cornbread with Creamed Corn FAQs

More Great Recipes

If you like old-fashioned southern flavor, check out these other great dishes:

Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.

3-Ingredient Fry Bread – Crispy on the outside and chew on the inside, it’s just like what you get at Native American pow-wows.

The post Jiffy Cornbread with Creamed Corn appeared first on ParnellTheChef.

Peach Dump Cake with Cake Mix and Canned Peaches FAQs

More Easy Dessert Recipes

If you liked this dessert, here are a few more you might want to take a look at:

Pineapple Dump Cake with 3 Ingredients – Canned crushed pineapple is the star of this dessert with a buttery, golden-brown crumble topping that pairs perfectly with the sweet and tangy filling.

Peach Cobbler with Pie Crust and Canned Peaches – Peaches in syrup are the basis for this old-fashioned southern favorite as well–but with a crispier crust and juicier filling.

Peach Cobbler with Canned Peaches – This batter-style cobbler uses self-rising flour and peaches canned in heavy syrup to make a 9×13 pan dessert that’s just as delicious as it is easy.

The post Peach Dump Cake with Cake Mix and Canned Peaches appeared first on ParnellTheChef.

Cornflake Marshmallow Treats Ingredients

My cornflake marshmallow treats recipe is easy because it has just a few, simple ingredients:

Cornflakes – 6 cups. If you buy a box that’s at least 9 oz, you should have enough.

Marshmallows – 14 oz. I started off with just 10 oz, but as expected, I ended up adding more. I used miniature marshmallows since they tend to melt better.

Butter – 1 stick, unsalted

Optionally, you can also add:

Salt – 1/8 teaspoon. If using unsalted butter, I recommend adding a pinch of salt.

Extra Salt – 1/8 to 1/4 teaspoon. An extra sprinkling of salt once the treats are cut into squares will help bring out the flavor.

Vanilla – 1 teaspoon. I didn’t add any vanilla since marshmallow usually have vanilla flavoring.

Tools:

Before starting this recipe, make sure you have:

Large Pot – You’re going to need enough room to stir all the ingredients together, so make sure your pot is big enough.

Wooden Spoon – A large wooden spoon or spatula to stir the cornflakes and marshmallows.

8×8 Casserole Dish – Pour the hot corn flakes and marshmallows into a casserole dish to harden.

Cooking Spray – These treats can be sticky, so spraying your hand with non-stick spray makes it much easier to handle these cornflake treats when they’re still warm.

How to Make Cornflake Marshmallow Treats

Learning how to make cornflake marshmallow treats is easy. You just have to follow a few, simple steps:

Gather the Ingredients

It’s important to gather the ingredients before starting cornflakes marshmallow treats recipe. This recipe moves very quickly, so you want to make sure you have everything you need ready to go.

Butter the 8×8 Dish

Rub butter in the 8×8 casserole dish in which you’re going to let the treats harden. You could also use non-stick spray to coat the dish. Like I said, this recipe moves quickly, so I would grease the dish before starting.

Melt the Butter

The first step in the recipe is melting the butter. Put the butter into a large pot on the stove and melt the butter on medium heat, stirring constantly.

Add the Marshmallows

Once the butter is melted, add the marshmallows. At first I only added 10 oz of marshmallows because I wasn’t sure how many ounces I was going to need, but I ended up adding 4 more oz later for a total of 14 oz. However, I recommend adding all 14 oz at the beginning.

Add the Cornflakes in Stages

When you see that the marshmallows are fully melted, start adding the cornflakes in stages. I think I added about 1/3 of the cereal at a time, but looking back, I think that adding 1/4 of the cornflakes at a time would have made it easier to mix in the cereal..

Turn Off The Heat and Add the Vanilla (If Using)

Once all the cornflakes are completely coated in the melted marshmallows and butter, turn off the heat. If you want to add vanilla extract, now is the time to add it. I don’t recommend adding the vanilla extract at the beginning because the heat might burn off the vanilla.

Pour the Cornflakes Treats into the 8×8 Dish

Now it’s time to pour the hot cornflakes, marshmallows, and butter into an 8×8 dish to harden. Although the mixture will be hot at this point, it will start to set quickly: that’s why you should gather the ingredients and prepare the mold before you turn on the heat.

Spray Your Hand with Non-Stick Spray

These soon-to-be treats are extremely sticky while they’re still hot, so spraying your hand with non-stick spray or coating it in butter will help tremendously when you pat them down flat into the 8×8 dish.

Pat Down the Warm Treats Into the 8×8 Dish

Although the corn flakes treats will still be hot, using your hand to pat them down flat is easier than using a wooden spoon or large spatula. So, use caution to them down into the 8×8 dish so you can later cut them into squares or bars.

Let the Cornflake Marshmallow Treats Harden

Corn flakes marshmallow treats hold their shape better if you wait until they’re fully cooled to cut, but I think they taste better warm, so I only waited about 15 minutes.

However, if you want your treats to hold their shape perfectly, I would wait at least 30 minutes, if not a full hour to cut them. If you make ball-like cookies, I think they’d be almost totally cooled after 30 minutes.

Cut The Treats

Once the cornflake treats have set enough for you, it’s time to cut them into pieces.

Sprinkle With Extra Salt (Optional)

Even though an extra sprinkle of 1/8 to 1/4 salt on these treats is optional, I highly recommend it: I thought it really helped to bring out the flavor.

Serve

Enjoy these easy, no-bake cornflake marshmallow treats!

Cornflake Marshmallow Treats FAQ’s

How Many Treats Does This Recipe Make?

Although it depends on how large you want the portions to be, I would say that this recipe makes 9 large servings, 12-16 servings that are just a few bites.

Should Cornflake Marshmallow Treats Be Served Warm, Cold, or Room Temperature?

This is personal preference. In my opinion, these cornflake treats, rice krispie treats, and other marshmallow treats taste better and are crisper while still warm.

How To Store Cornflake Treats

Store your treats in the refrigerator in a closed container. If you want to eat them warm, take the treats out of the refrigerator 30-60 minutes before you want to eat them.

How Long Do Cornflake Marshmallow Treats Last?

2-3 days. Although some websites say that marshmallow treats will last up to a week, I think that as with many homemade desserts, cornflake treats will be past their peak after the 3-day mark. They should still be acceptable up to a week–just dried out and past their prime.

Can You Freeze Cornflake Marshmallow Treats?

Yes! To freeze corn flakes treats, simply cut them into individual portions, wrap them in plastic wrap, put them in a plastic bag, and then freeze. Your treats should stay good frozen for up to 3 months.

To thaw, simply take them out of the freezer and let them come to room temperature either in the refrigerator or on the counter. They will still be as crispy and crunchy as ever!

Do I Have To Use Miniature Marshmallows?

No, you don’t. As in other treats recipes, I used miniature marshmallows because they tend to melt easier and faster than large marshmallows. However, if you have large marshmallows, feel free to use them.

Cornflake Marshmallow Treats Recipe Variations

If you want to put a twist on this recipe, good ideas include:

Chocolate Treats – Although you could use chocolate corn flakes, adding cocoa powder and chocolate chips while melting the marshmallows would make these extra chocolatey.

Peanut Butter Treats – Adding some creamy peanut butter would make these extra delicious.

Cornflake Marshmallow Wreaths – Forming the treats into wreaths and adding green food coloring would make them perfect for Christmas and the holidays.

More Cornflake Recipes

-coming soon-

More No-Bake Cookie and Marshmallow Treat Recipes

If you like no-bake cookies and treats, take a look at these other recipes on my website:

No Bake Peanut Butter and Oatmeal Cookies – These are some of the best cookies I’ve ever had.

Cornflake Marshmallow Treats Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial:

The post Cornflake Marshmallow Treats Recipe appeared first on ParnellTheChef.

Can You Make Strawberry Fudge?

Yes, you can! When most people think of fudge, they think of regular chocolate, or perhaps white chocolate–not strawberry. In fact, many people would think it isn’t possible to make fruit-flavored fudge.

Types of Strawberry Fudge Recipes

In reality, there are a lot of strawberry fudge recipes on the Internet. Although the recipes vary, they normally fall into two groups:

Canned Frosting – This 2-ingredient strawberry fudge recipe from MidgetMomma.com is a great example of how you can make homemade fudge with storebought frosting and white chocolate chips.

Marshmallow Fluff – With strawberry marshmallow fluff as a main ingredient, this version from WhereIsMySpoon.com also calls for white chocolate chips.

My Strawberry Fudge with Sweetened Condensed Milk Recipe

I’m sure the other versions are delicious, but I wanted to try something different. Storebought frosting usually has trans fat-containing hydrogenated oils, and marshmallow fluff can be a bit hard to find. That’s why I decided to invent my own recipe for strawberry fudge with sweetened condensed milk.

Why Make Strawberry Fudge with Sweetened Condensed Milk?

Making strawberry fudge with sweetened condensed milk is great because it’s so quick and easy. While researching this recipe, I realized that many of the other recipes, including both the canned frosting and marshmallow fluff versions mentioned above, called for white chocolate chips.

As I learned from my very popular sweetened condensed milk fudge recipe, using a can of condensed milk and a bag of chocolate chips to make homemade fudge in the microwave is super simple and incredibly delicious. Given the success of my other chocolate recipe and what I saw in existing strawberry versions, I decided to create a new strawberry fudge recipe using the same concept from the past recipe.

Why Use White Chocolate Chips to Make Strawberry Fudge?

Although it might sound odd to use white chocolate chips in a strawberry fudge recipe, it makes perfect sense:

More Neutral Flavor – Compared to normal chocolate, white chocolate’s flavor is definitely more subtle, making it easier to add other flavors on top of it.

Holds Its Shape – Like other types of chocolate, you can melt white chocolate and then cool it down again, and it will harden into a solid that you can cut into pieces.

Readily Available – White chocolate is available in almost every grocery store, so it’s easy to find.

Given these characteristics, it’s no wonder that white chocolate is a main ingredient in this recipe.

Why Use Freeze Dried Strawberries to Make Fudge?

Freeze dried strawberries are strawberries that have been processed to remove almost all of the moisture but not the flavor or nutrients. When ground into a powder, freeze dried strawberries allow you to add flavor from real strawberries without adding moisture–this is super important in some recipes, such as my strawberry cookies with cake mix, since moisture would make the cookies fluffy like a cake, not crisp.

Since moisture, whether from water or juice, can ruin melted chocolate, I knew that adding real strawberries wasn’t an option. That’s why I opted for freeze dried strawberry powder. It worked absolutely fantastic in this recipe, so don’t leave it out–it added a lot of good, old-fashioned flavor.

Strawberry Fudge Recipe Ingredients

My strawberry fudge recipe with sweetened condensed milk has just a few, simple ingredients:

Sweetened Condensed Milk – 14 oz can

White Chocolate Chips – 11 oz bag. If your bag is 10 or 12 oz, that’s OK.

Freeze Dried Strawberries – 1.2 ounces. You can also just buy freeze dried strawberry powder.

Strawberry Jello – 3 oz box. In the US, this is the standard size for small boxes of gelatin.

Unsalted Butter – 1 Tablespoon. If using salted butter, leave out the 1/8 teaspoon of salt.

Salt – 1/8 teaspoon

Recipe Tools

When you make this recipe, make sure you have:

Microwave-Safe Bowl – I recommend a large, glass bowl.

Spatula or Large Spoon – Something to stir the fudge.

Plastic Wrap – To line the dish in which you’re going to pour the fudge mixture.

Casserole Dish – I poured the fudge into an 8×8 dish to harden. For thicker fudge, use a loaf pan.

Rolling Pin and Plastic Bag -or- Food Processor – To pulverize the freeze dried strawberries into powder.

How to Make Strawberry Fudge

Learning how to make strawberry fudge is easy. You just have to follow a few, easy steps:

Dry the Bowl and Utensils

If there’s any water in the bowl or on your utensils, it has the potential to seize your chocolate, ruining the fudge. So, make sure your microwave-safe bowl, spatula, and spoons are 100% dry before you begin.

Prep the Mold Before You Start

It’s important make sure the dish in which you’re going to harden the fudge is lined with plastic wrap. Once everything is mixed together, the fudge will start to set quickly. If you forget to line the dish, taking just an extra minute or two to prep the dish will make the fudge much harder to pour and spread.

Pulverize the Freeze Dried Strawberries

After gathering the ingredients and prepping the dish, the first step in my strawberry fudge recipe is pulverizing the freeze dried strawberries. I did it the old-fashioned way: I put the freeze dried strawberries in a plastic bag and hit them with a rolling pin until they turned into dust.

I think you could also use a small food processor, too. You could even buy freeze dried strawberry powder and skip this step. However, if you don’t want to buy special tools or pay more for the powder, a rolling pin, a plastic bag, and some built-up anger will work just fine, hahaha

Combine the Sweetened Condensed Milk, White Chocolate Chips, and Butter

The next step is pouring the sweetened condensed milk, white chocolate chips, and butter into a microwave-safe bowl. Since just a few drops of water can make chocolate seize and ruin the recipe, it’s very important to make sure the bowl is clean and 100% dry.

Melt the Sweetened Condensed Milk, White Chocolate Chips, and Butter in the Microwave

Once these ingredients are in the bowl, melt them together in the microwave. Microwave them on high, uncovered, for a total of 2 minutes using 30-second increments, stirring after each increment.

Stir Every 30 Seconds, And at the End

It’s very important to stir every 30 seconds to make sure everything melts evenly, so don’t forget!

At the end of the 2 minutes, the white chocolate chips may appear to not be fully melted. Simply keep mixing the soon-to-be fudge together a few times, and the chips will melt totally.

Add the Freeze Dried Strawberries and Strawberry Jello

After the sweetened condensed milk, white chocolate chips, and butter are melted and mixed together, it’s time to add the freeze dried strawberries and strawberry gelatin to give the fudge flavor. The order in which you add them doesn’t matter.

However, it’s important to note that once you add the strawberry gelatin, the fudge mixture will become a lot harder to stir. Like I said earlier, it’s important to have everything ready at the beginning because this recipe moves quickly, especially at the end.

Don’t Forget the Salt!

Although you can add the salt to the sweetened condensed milk, white chocolate chips, and butter and melt the 4 ingredients together, I waited until the end of the recipe because, honestly–I forgot, LOL.

Pour the Strawberry Fudge into the Prepared Dish and Smooth It Out

With all of the ingredients now mixed in, pour the soon-to-be fudge into the prepared dish. Use a spoon or spatula to smooth it out as much as possible.

Chill in the Refrigerator to Set the Fudge

Once the strawberry fudge is distributed evenly and smoothed out, let it cool down for 15-30 minutes before placing it in the fridge. Then, place the fudge in the refrigerator for 3-4 hours to set. There’s no need to cover it while chilling–I didn’t.

Cut and Serve the Fudge

3-4 hours later, your strawberry fudge should be firm enough to cut and serve–enjoy!

How Long Does Strawberry Fudge Take to Set?

My old-fashioned strawberry fudge recipe takes 3-4 hours to set. To be on the safe side, I would give it 4 hours in the refrigerator.

How Many Servings Does This Recipe Make?

Honestly, it depends on how big you cut the pieces. If using an 8×8 casserole dish, cutting the strawberry fudge into 32 pieces will give you portions that will require multiple bites to finish but still aren’t too big. To make 32 evenly-sized pieces, make 8 horizontal cuts, then 4 vertical cuts.

How to Store Strawberry Fudge with Sweetened Condensed Milk?

To store your strawberry fudge, place it in a sealed container in the refrigerator. Although you could wrap each piece individually, I don’t think that’s necessary–besides, it would be very time-consuming.

How Long Does Strawberry Fudge Last?

If stored in a sealed container in the refrigerator, your strawberry fudge should keep for 3-4 weeks. After that, it will start to dry out and lose flavor.

Can Strawberry Fudge Be Frozen?

Yes! In fact, if you want your strawberry fudge to last more than a few weeks, I recommend freezing it.

If you don’t want the pieces of fudge to freeze together, spread them out on a baking sheet so that they aren’t touching, then place them in the freezer. Once fully frozen, put them into a plastic bag. By freezing them spaced-out first, they won’t stick together when you go to take them out of the bag.

However, if you don’t mind having to pull the pieces of fudge apart, you can just put all the pieces of strawberry fudge into a bag and then put the bag in the freezer. This recipe is forgiving.

Can I Make Strawberry Fudge with Regular Chocolate Chips?

Although you technically could make this recipe with milk or semi-sweet chocolate chips, it would no longer be “strawberry fudge.” Instead, it would become “strawberry chocolate fudge.” I’m sure it would be delicious, so if you give it a try, let me know!

Can I Use Fresh Strawberries in this Recipe?

Probably not. Although strawberry puree is a main ingredient in my strawberry cake with jello recipe, it won’t work in fudge. As stated above, water can make melted chocolate seize, so the moisture in strawberry puree would likely ruin this recipe.

Although you could potential cook down the puree until most of the moisture boils away, I’m still not sure if it would work. If you give this a try, let me know how the recipe turns out!

Can You Make Strawberry Fudge on the Stovetop?

Yes! This strawberry fudge recipe is super versatile, so if you prefer to do things the old-fashioned way, you can melt the condensed milk and white chocolate chips on the stovetop with the water bath method.

Why Is My Strawberry Fudge Gritty?

If you try the fudge before it’s firmed up fully, you may find that it has a gritty texture. That’s from the strawberry gelatin and freeze dried strawberries. Once the two dry ingredients have had time to fully hydrate and chill, the texture will be a lot smoother.

Why Is My Fudge Soft?

If your fudge is soft, it’s probably because it hasn’t chilled long enough to set firmly. Like I said above, I would give it 3-4 hours–preferably 4–before serving.

Another possibility is that the fudge has been out of refrigeration for a long time. Although the fudge won’t melt at room temperature, it won’t be as firm. My advice is to leave it out of the refrigerator for 30 minutes, and then serve–that should make the strawberry fudge a bit softer, but not too soft.

A Chef’s Review

Honestly, I was really pleased with how my strawberry fudge recipe with sweetened condensed milk turned out. The strawberry flavor was surprisingly strong for such a quick and easy recipe: everyone who tried it really liked it. Although there was a bit of “and cream” flavor in the background due to the white chocolate, everyone who tried this was absolutely amazed by how good and fruity it was.

In addition to the old-fashioned flavor, this recipe is super easy. As I said above, all you have to do is melt 3 ingredients together in the microwave, add a few other things, then chill the fudge in the refrigerator. The hardest parts are pulverizing the freeze dried strawberries and making sure everything is dry.

And to top it all off, this fudge had a bright pink color that represented the flavor perfectly. Like I said, this strawberry fudge was a bit hit with my friends and I. Since fruit-flavored fudge isn’t very common, you and your family are sure to live this.

Possible Changes to the Recipe

Although I was very pleased with how this strawberry fudge recipe turned out, possible changes include:

Lactose-Free Sweetened Condensed Milk – For those who are lactose-intolerant, this might be a good option.

Vegan Fudge – Although I haven’t tried it, I imagine that sweetened condensed coconut milk, vegan white chocolate, vegan butter, and vegan strawberry gelatin could be used in this recipe, too.

Strawberry Fudge Recipe Variations

If you’re looking to add a twist to this strawberry fudge recipe, try:

Red Sprinkles – Shake red sprinkles on top of the fudge before putting it into the refrigerator. This will add not only more color but also nice crunch.

Chocolate Drizzle – A touch of melted semi-sweet chocolate added once the fudge is in the mold, or even once cut into pieces, would be nice.

Easy Fudge Recipes

If you like homemade candy, be sure to check out these other easy fudge recipes on my site:

Sweetened Condensed Milk Fudge Recipe – Make a chocolate treat with just 2 ingredients!

White Chocolate Fudge – Made with a base of 2 ingredients, this treat is perfect for the holidays!

Recipes with Strawberries

Strawberry Pie with Frozen Strawberries – If you can’t get high-quality fresh berries, this is a great option.

Strawberry Dump Cake – This 3-ingredient strawberry dessert is perfect for beginner cooks.

Strawberry Cake with Jello – Adding strawberry gelatin and puree to cake mix makes this cake amazing.

Strawberry Fudge Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial:

The post Strawberry Fudge with Sweetened Condensed Milk Recipe appeared first on ParnellTheChef.

Dump Cake: Easy Pumpkin Recipe with Few Ingredients

What Is a Dump Cake?

Originally created in the mid 20th century, dump cakes are a retro recipe that’s making a comeback. The first recipes called for pouring, or literally “dumping” canned cherry pie filling or crushed pineapple into a baking dish, sprinkling raw cake mix on top, laying pads of butter on top, and then baking. As the cobbler baked in the oven, the butter would melt into the cake mix, turning it into a sweet, crunchy crumble.

Can You Make a Pumpkin Dump Cake?

Although the original dump cake recipe had canned cherry and pineapple, since then professional chefs and home cooks have experimented with other types of canned pie filling, creating new versions. Given the availability of canned pumpkin, I was curious if a pumpkin dump cake would be possible.

Easy Pumpkin Dessert with Few Ingredients

I’m really glad I decided to be a bit adventurous because this pumpkin dump cake was a big success because it was delicious to eat and easy to make. Instead of rolling our pie crust or making pumpkin filling, all I had to do was open a few cans and boxes, pour them into a 9×13 dish, top with butter, and bake. If you’re looking for an easy fall dessert with just a few ingredients, this is it.

Pumpkin Dump Cake Ingredients

Like I said, this recipe is really easy because there are so few ingredients:

Spice Cake Mix – In my opinion, spice cake mix is what really makes this dump cake delicious. The flavors are very similar to the spices in a traditional pumpkin pie, so it works perfectly with the pie filling.

Pumpkin Pie Filling – Just like other kinds of canned pie filling, pumpkin pie filling already has spices and sugar, so you don’t have to add anything else.

Butter – Butter makes everything better, lol

Can You Use Canned Pumpkin?

Yes! Although I used pumpkin pie filling in this recipe, I think you could use 100% pure canned pumpkin as well, provided that you make some changes to the recipe. First, empty the pure pumpkin cans into a bowl, and then add:

1 Tablespoon pumpkin pie spice – Or, 1 Tablespoon of a combination of spices such as cinnamon and nutmeg.

1 cup light brown sugar – I think 1 cup of sugar would be enough for a 9×13 pan, especially since the spice cake mix already has sugar.

Can You Use A Different Type of Cake Mix?

Yes! As previously stated, I think that using spice cake mix is best since it’s so flavorful. However, if all you have is white or yellow cake mix, you can still make this recipe. Just add:

1 Tablespoon pumpkin pie spice – You could also had 1 Tablespoon of a mix of cinnamon, nutmeg, and other pumpkin pie spices.

How to Make Pumpkin Dump Cake with 3 Ingredients

Although learning how to make pumpkin dump cake with 3 ingredients is easy, it’s still good to go through the steps in detail. This recipe is for a 9×13 dish:

Dump in the Pumpkin Pie Filling

After greasing the 9×13 pan with butter, the first step in the recipe is very straightforward. Hence the name, all you have to do is “dump” the 2 cans of pumpkin pie filling into the baking dish. If using 100% pure pumpkin, pour the contents into a bowl and add the spices and sugar before pouring the soon-to-be cobbler filling into a bowl.

Once the filling is in the baking dish, use a spatula or spoon to smooth it out. You don’t have to be perfect: this is supposed to be an easy, homemade dessert.

Add Extra Cinnamon?

Although both the cake mix and pie filling already have spices, I thought back to similar recipes I had done in the past such as apple dump cake. In those recipes an extra ingredient or two helped make them good, so I decided to add an extra 1/2 teaspoon of cinnamon by simply sprinkling it on top of the filling.

Looking back, I don’t think the extra cinnamon made a huge difference, but if you want to add some more spice(s), go ahead. I just wouldn’t add more than an extra teaspoon.

Sprinkle on the Spice Cake Mix

After pouring in the filling, smoothing it out, and adding any extra spices, it’s time for the cake mix. Once again, this recipe lives up to its name: all you have to do is “dump” the cake mix into the baking dish by sprinkling it on top of the filling. You do not have to mix: just make sure the raw cake mix is sitting on top of the filling.

Smooth Out the Cake Mix

Without mixing it in or packing it down, take a fork or spoon and smooth out the cake mix, breaking up any lumps as you go. Just like with the pumpkin pie filling underneath, try to spread out the cake mix as evenly as possible–but don’t worry about being perfect.

Add the Butter

The hardest, most time-consuming step in making a dump cake cobbler is the last one: adding the butter. Although this steps takes a bit of time, it’s worth it. To make this as easy as possible:

Make sure your butter is cold – Be sure to keep it in the refrigerator until you’re ready for the last step; in fact, you might want to put it in the freezer for 5 to 10 minutes to make sure it’s cold.

Slice the butter into thin pads – Use a sharp knife to cut the butter into thin slices. In each tablespoon of butter, you should be able to make 4-6 pads of butter.

Lay the pads of butter on top of the cake mix – Place them at most 1/4 inch apart, if not closer. That way, there won’t be any dry spots in the cake mix.

By placing pads of butter on top of the cake mix, the butter will melt down into the raw cake mix as the dump cake bakes, creating a crunchy crumble. Like I said–this step is time-consuming, but worth it.

Can You Pour Melted Butter on Top Instead?

I have seen some dump cake recipes online in which people pour melted butter on top of the cobbler and then bake. Although this is easier and faster, I think it would be hard to make sure some of the melted butter touched all of the cake mix: you would be guaranteed to have many dry spots.

However, a YouTube subscriber suggested freezing the butter, grating it on a cheese grater or in a food processor, and then sprinkling the grated butter on top of the cake mix. I haven’t tried that, but I think it would work, so if you give that a try, let me know!

Time to Bake!

After adding the butter, it’s time to bake. Get ready for something good!

What Can You Serve with 3 Ingredient Pumpkin Dump Cake?

Honestly, I think this pumpkin dump cake is flavorful enough to eat plain. However, whipped cream or Cool Whip and pumpkin pie is a classic combination, and I think either would be good with this cobbler, too–especially with a sprinkle of cinnamon as in my YouTube thumbnail. I’m sure some vanilla ice cream would be good, too.

Should Dump Cake Be Refrigerated?

Yes, it is recommended to store your dump cake cobblers in the refrigerator. I don’t cover them because the trapped moisture might make the crumble soggy.

How Long Does Pumpkin Dump Cake Last?

Your 3 ingredient pumpkin dump cake, like most other cake mix cobblers, should last 2-3 days in the refrigerator. Beyond 3 days, the moisture in the refrigerator will likely start making the crumble topping less crunchy, taking away from one of the things that makes this dessert so good.

Can You Freeze Dump Cake?

Yes, you can freeze dump cake. Simply place individual portions on disposable plates, wrap them tightly, and place them in the freezer. They should maintain their quality for a few months.

A Chef’s Review

Although I wasn’t sure how this was going to turn out, I really liked this easy pumpkin dump cake with 3 ingredients. Honestly, I don’t really care for pumpkin pie (I think my butternut squash pie recipe is a much better “pumpkin” pie), but I liked this a lot more than I thought I would because the spice cake mix crumble was so flavorful.

If you really like pumpkin pie, I think you’ll love this. For something with so ingredients, this is very full of flavor. It was definitely one of the best dump cakes I’ve ever made. If you’re looking for a fall dessert, this would be perfect for Thanksgiving.

Possible Changes to the Recipe

Although I think this recipe turned out perfectly, some ways in which you could switch up the recipe include:

A Different Cake Mix – I have heard of people adding pumpkin puree to chocolate cake, so I wonder how this would be with chocolate cake mix.

Chocolate Chips – Along those same lines, sprinkling chocolate chips on top of the pumpkin pie filling before adding the cake mix might be good, too.

Other Dump Cake Recipes

If this 3 ingredient pumpkin dump cake sounds like something you would like, be sure to check out my some of my other cake mix cobbler recipes.

Cherry Dump Cake

Blueberry Dump Cake

Strawberry Dump Cake

These dump cakes are not only easy to make but also good for crowds, so be sure to give them a try.

Other Pumpkin Recipes

If you can’t get enough of this classic Thanksgiving ingredients, be sure to take a look at:

Crustless Pumpkin Pie – This light, airy soufflé-like dessert has all the great flavor of the traditional recipe but with a lot fewer calories.

Pumpkin Dump Cake with 3 Ingredients Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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My 3-ingredient blueberry dump cake recipe is amazing! This easy cobbler with cake mix and pie filling is a great way to enjoy one of summer’s most popular fruits with minimal effort and / or at any time of the year. Although the base recipe of three ingredients is enough for a great cobbler, the addition of one extra ingredient really takes this dessert to the next level. If you want to learn how to make blueberry dump cake, keep reading!

Why Make a Dump Cake?

When people think of cobbler, they normally think of a fruit-based dessert with crispy pie crust or fluffy cake on top. If the cobbler has a cake-like top, it comes from a batter either based on self-rising flour or Bisquik.

Although desserts like old fashioned apple cobbler are delicious, they do take a bit of time–and a bit of skill–to make, especially if you have to feed a crowd. If guests pop over unexpectedly or a craving hits, rolling out pie crust is the last thing you want to do.

That’s where dump cakes come in. With these recipes, all you literally have to do is “dump” 3 ingredients into a pan, bake, and then enjoy. I’ve made strawberry dump cake and many others in the past, so I wanted to give the blueberry version a try. As you are about to find out, I’m glad I decided to try it.

3 Ingredients Blueberry Dump Cake Recipe

As I just said, the basic dump cake recipe calls for just 3 ingredients. All of these are either shelf-stable or something you probably already have on hand, so these cobblers are great when you need a quick and easy dessert for unexpected company or to satisfy a sudden craving:

Pie Filling – Instead of making the filling from fresh or frozen fruit, this dump cake cobbler uses canned blueberry pie filling from the grocery store. The canned filling already has sugar and thickener, so you don’t have to add anything else.

Cake Mix – Instead of making a homemade crust, this cobbler uses a box of cake mix for the “crust.” Once again, you don’t have to add any other ingredients.

Butter – Butter is what brings turns the cake mix into a crumble crust. Although two sticks sounds like a lot of butter, it’s what really makes dump cakes delicious.

How to Make a Blueberry Dump Cake

Learning how to make a blueberry dump cake with cake mix and pie filling is really easy. However, it’s still a good idea to go over the steps in a bit of detail. Although you can definitely make this recipe with just 3 ingredients, I’m going to suggest an additional ingredient that is optional but will take the flavor to the next level:

Add the Pie Filling

As the name suggests, the first step is in the recipe is opening the cans and “dumping” the pie filling into a buttered 9×13 casserole dish. Then, use a spoon or spatula to spread out the filling evenly.

Add Lemon Juice

Although you can definitely make this blueberry dump cake with just 3 ingredients, I recommend added a fourth: lemon juice. A bit of lemon juice is going to bring out the berry flavor and make the filling taste more homemade.

Once the pie filling is spread out in the baking dish, sprinkle the lemon juice on top and then mix it in slightly with a fork or small spoon.

Sprinkle on the Cake Mix

After finishing with the pie filling, it’s time for the cake mix. Once again, all you have to do is open the box of cake and “dump” it on the cake mix. I suggest moving the bag over the cobbler as you gently sprinkle out the raw cake mix, trying to distribute it as evenly as possible.

Then, take a fork or spoon and smooth out the cake mix. DO NOT mix it with the pie filling or pack it down: just make sure it’s spread out evenly.

Lay on the Butter

The final step in making a dump cake is the most time-consuming: cutting the butter into small pads and then laying them on top of the cake mix. To do this, I recommend:

• Use a sharp knife – It makes cutting easier.
• Keep the butter cold – Keep it in the refrigerator until you’re ready to use it. In fact, you may want to put it in the freezer for 5-10 minutes before this step to make sure it’s cold–just make sure it doesn’t freeze.

The pads of butter should be very thing, about 4-6 per tablespoon. Place the pads of butter on top of the cobbler, about 1/4 inch apart, if not less. The butter will melt down into the cake mix as the cobbler bakes, turning the raw cake mix into a delicious crumble.

Can I Melt the Butter Instead?

Although some people on YouTube do melt the butter and pour it on top, I don’t recommend doing that since it’ll be hard to distribute the melted butter across the top evenly. By putting small pads of butter on top that will melt down and out, you help ensure that the butter will be distributed evenly.

How Long Do You Bake Blueberry Dump Cake?

I baked my dump cake at 350F, uncovered, for 1 hour and 5 minutes. I added an extra 5 minutes to crisp and brown up a few places on top, but it was definitely after 60 minutes. At that point, the butter had melted, the cake mix had browned, and the pie filling has started bubbling through.

How to Serve Blueberry Dump Cake

I usually wait until my pies and cobblers cool down to room temperature, but you could eat this dump cake while it’s still warm–I think most of you reading this article will probably do that, haha.

Although this cobbler is delicious enough to eat plain, but you might also want to try:

Whipped Cream – A bit of homemade whipped cream is a great way to cut the sweetness.

Ice Cream – Ice cream and cobbler is a match made in heaven.

Fresh Berries – Fresh berries are a great way to dress up a plate and make it look special.

Does Blueberry Dump Cake Need To Be Refrigerated?

Although I don’t usually keep pies or cobblers in the refrigerator, I did keep this in the refrigerator since I wanted to keep it for a few days. However, I didn’t cover it because I didn’t want to trap in moisture that would make the cake mix soggy.

Blueberry Dump Cake FAQ’s

Can You Use Fresh or Frozen Blueberries?

Yes, you can use fresh or frozen blueberries to make a dump cake! However, you will have to adjust the recipe by adding just and probably a thickener. You might want to try using a combination of pie filling and fresh blueberries, like Christi at LoveFromTheOven.com explains in her version.

How Long Does It Keep?

Stored in the refrigerator, your blueberry dump cake should keep 2-3 days. Although it will probably be safe to eat longer than that, the moisture inside the refrigerator will likely start to soften the crumble, making this cobbler as less delicious experience.

Can You Freeze Dump Cake?

Yes, you can freeze blueberry dump cake! Simply cut the cobbler into pieces, place them onto individual plates, wrap each plastic with plastic wrap individually, then freeze. By freezing individual slices, you can take one out, thaw, and enjoy whenever you want!

A Chef’s Review

Overall, I liked this blueberry dump cake with cake mix and pie filling. This is a super easy cobbler that’s perfect for beginner cooks–or not so beginners–if you need to feed a lot of people. Since the ingredients are either shelf-stable or what you normally have on hand, this is perfect for whipping up when guests drop by unexpectedly.

In terms of flavor, it had a great buttery flavor, and I really liked the texture of the cake mix crumble. However, it was still a bit on the sweet side, and the butter flavor was a lot stronger than the blueberry flavor.

For something quick and easy with a nice bit of crunch, this recipe is a keeper. However, if you want something with that southern-style, old fashioned flavor, you need to make something from scratch.

If you liked this blueberry dump cake recipe, here are some variations you might want to try:

Lemon Blueberry Dump Cake – Instead of white or yellow cake mix, try lemon. You might also want to try adding a bit of lemon zest on top of the pie filling for extra lemon flavor.

Chocolate Blueberry Dump Cake – Some people say that chocolate and blueberries go together well, so try making this cobbler with a chocolate cake mix.

Strawberry Blueberry Dump Cake – Try using a box of strawberry cake mix. You might also want to replace 1 can of the blueberry pie filling with strawberry.

Pineapple Blueberry Dump Cake – Swap out one can of pie filling for a can of crushed pineapple. I think the acidity in the pineapple would help to bring out the berry flavor.

Other Easy Dump Cake Recipes:

If you liked this recipe, be sure to take a look at some of my other cake mix and pie filling cobblers:

Pumpkin Dump Cake (3 Ingredients)

Strawberry Dump Cake (3 Ingredients)

Lemon Dump Cake (3 Ingredients)

Cherry Dump Cake (3 Ingredients)

Blueberry Dump Cake Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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Blackberry cobbler with dumplings is an old fashioned southern dessert that’s a classic for a reason. With a thick, juicy filling made of sweet and tart berries and crispy, buttery pie crust, this delicious dessert is the definition of summer. Although this cobbler would be great with just a top and bottom crust, the addition of pie crust dumplings to the filling is surprisingly good. If you want to learn more about this version of blackberry cobbler, keep reading!

What Are Cobbler Dumplings?

Like pies, most cobblers have a top and bottom crust, the juicy fruit filling and crispy pie crust creating a delicious combination of textures.

In addition to crust on top and / or bottom, some old fashioned southern cobbler recipes call for adding small pieces of pie crust to the fruit filling. Although putting pie crust inside the cobbler may sound odd, it’s common in southern recipes like my easy apple cobbler with pie crust.

In fact, some recipes like southern blackberry dumplings call for cooking fruit on the stove, adding pie crust dumplings, and then eating it like that–without making a cobbler. If you’re looking for a quick and easy dessert similar to pie or cobbler, it’s perfect.

Why Add Dumplings to Blackberry Cobbler?

Although it might seem odd, there are many reasons why you might add dumplings to blackberry cobber:

• Thicken the filling – A little bit of flour comes off the dumplings as they cook, thickening the filling.
• Cut the bitterness – Blackberry seeds are slightly bitter, so adding pie crust to the filling helps to cut the bitterness, as well as some of the tartness.
• Add more texture – The combination of crispy pie crust on top and soft, pillowy dumplings inside is fantastic.

If you’ve never added pie crust dumplings to blackberry cobbler, you’re probably afraid the dumplings would turn out leathery or rubbery. Actually, the exact opposite happens: they turn out soft and pillowy, absorbing some of the sweet juice as they cook.

It’s definitely possible to have too much of a good thing–as I will share later in this recipe article–but a good balance between crust on top and dumplings inside blackberry cobbler can take your dessert to the next level.

How to Make Blackberry Cobbler with Dumplings

Although my blackberry cobbler with pie crust recipe had dumplings, it had both a top and bottom crust as well. It was good, but I thought it had too much pie crust–there is definitely such a thing as “too much of a good thing.”

I wanted to make another cobbler that would have less pie crust, causing the dumplings to stand out a bit more. The recipe has a number of steps, but as long as you follow my instructions, it’s easy to make.

Making the Blackberry Filling

The first step in making blackberry cobbler with dumplings is making the filling. As usual, I used frozen blackberries, but if you have access to good-quality fresh berries, feel free to use those. Since you’re going to cook the berries on the stove, it doesn’t matter if they are fresh or frozen.

To make the filling, combine 3 cups of blackberries (fresh or frozen–and if frozen, no need to thaw since you’re going to cook them), sugar, lemon juice, a pinch of salt, and some water in a pot on the stove. Although adding water may seem odd, you need some extra liquid so that the berries don’t burn.

Once the blackberry filling comes to a boil, continue boiling on medium heat for 10 minutes, stirring fairly constantly. At the end of the 10 minutes, add a cornstarch slurry, stir to combine, and then turn off the heat–the cobbler filling is now done.

Adding the Dumplings

How to Add Dumplings to Blackberry Cobbler

Once the filling is done, it’s time to add the dumplings. Although it may look intimidating, it’s easy:

• Cut a pie crust into strips – As if you were making a lattice top…maybe about 1/2 inch thick.
• Cut the strips into smaller pieces – Maybe about an inch long. Making some dumplings bigger and thicker, some smaller and thinner, will make your cobbler look more homemade and rustic.
• Drop the pie crust dumplings into the blackberry filling, and then stir to combine – Some of the dumplings will fall apart, but that’s exactly what you want. This will help to distribute the dumplings evenly throughout the filling.

How Many Dumplings Should I Add?

When I made this blackberry cobbler with dumplings in the summer of 2021, I added a lot of dumplings–an entire 9-inch pie crust. It was definitely a lot of dumplings, but it worked because:

• I used a lattice top, not a solid crust.
• There was no bottom crust

Since there was less pie crust than in other recipes, cutting up an entire 9-inch pie crust into dumplings worked out. However, looking back, if you want a blackberry cobbler with a top crust, bottom crust, and dumplings, I would recommend only adding leftover dough from the top crust–no more than 1/2 cup of dough.

Assembling the Blackberry Cobbler

No Bottom Crust?

I learned that you can have too much pie crust when I made blackberry cobbler in 2020. That cobbler had a double crust, along with strips of pie dough in the filling that became dumplings as the cobbler cooked. That was definitely way too much dough.

So, when I made blackberry cobbler again in the summer of 2021, I learned my lesson and used less pie crust. Although you might be afraid that the cobbler won’t hold its shape when cut without a bottom crust, the slices held their shape surprisingly well.

Putting on the Lattice Top Crust

Instead of using a solid top crust, I decided to add a lattice top. Lattice tops help more of the liquid in the filling to evaporate, helping to thicken it with less cornstarch, flour, or other thickening agent.

I also like the old fashioned look of southern cobblers with lattice tops. If you want a solid top, I would add a bit more cornstarch, but honestly, I think this blackberry cobbler looked great with a lattice top.

Once the cobbler was fully assembled, I sprinkled it with some extra sugar and put it in the oven to bake.

A Chef’s Review

This old fashioned southern blackberry cobbler with dumplings was a success. After learning from the cobbler I made in the summer of 2020, I used less pie crust by leaving out the bottom crust, leaving the dumplings and the lattice top as the stars of the show.

Although I thought this cobbler had a good amount of dumplings, some people might think it had too many. You could use just half of a pie crust to make the dumplings, and I think it would still be good.

I would like to continue tweaking this recipe in the future, but I was definitely happy with how it turned out. It was a good example of how learning from past issues and changing recipes as time goes on can lead to great things.

Possible Changes

Even though this blackberry cobbler was great, I’d like to experiment with a few things in the future:

• Brown Sugar – Although I see almost no blackberry cobbler recipes on the Internet that call for brown sugar, I think a bit of molasses would combine well with the berries.
• Lemon Zest – I added lemon juice to this cobbler, so I’m curious how increasing the lemon flavor would turn out.
• Pineapple Juice – Pineapple is sweet and tart, as are blackberries, so I think the two flavors would go together well. Cooking the berries in pineapple juice instead of water would be an interesting thing to try.
• Evaporated milk or other dairy – As previously stated, blackberry seeds are bitter. In a video on her YouTube channel, Ms. Tammy of Collard Valley Cooks suggests that adding evaporated milk to blackberry cobbler can help cut the bitterness. I noticed I really liked the cobbler with a bit of ice cream, so evaporated milk, milk, or even cream might be good additions. In the video she mentions that cream can’t be brought to a boil without curdling, so maybe the dairy would have to be added at serving time…
• Double crust, fewer dumplings – There’s just something about a double crust fruit pie or cobbler. Cutting down on the number of dumplings and adding a bottom crust would be a good way to switch up this recipe.

Other Blackberry Cobbler Recipes

If you love southern blackberry cobbler as much as I do, take a look at these other recipes:

Blackberry Cobbler with Pie Crust – This triple-crust cobbler has plenty of delicious crust.

Seedless Blackberry Cobbler – If you’re tired of seeds getting stuck in your teeth, this recipe is for you.

3-Ingredient Blackberry Dump Cake – This easy recipe is perfect for beginner cooks.

Blackberry Cobbler with Dumplings Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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