Fruit plays a starring role in desserts such as pie, cobblers, tarts and upside-down cakes. Perhaps the easiest way to incorporate fruit with dessert is to add a can of fruit to cake batter so the fruit bakes inside the cake. This confection is frequently called "dump cake." This type of cake has gained status in recent years as a staple of potluck parties. Fruit cocktail is most commonly used, but you can use any type of canned fruit, including canned peaches, pears or even canned pie filling.
Things You'll Need
- Liquid measuring cup
- Food processor (optional)
- Cake pan
Use fruit canned in heavy syrup to increase the sweetness in the cake, or stick with fruit canned in real fruit juice to limit the sweetness. Drain the liquid from the can into a liquid measuring cup and reserve for later use.
Pour the can of fruit into a food processor and pulse it a few times to break the fruit into smaller pieces. Skip this step if you prefer larger chunks of fruit in your cake.
Prepare your cake batter according to the recipe, but substitute the fruit juice or syrup for some of the water in the recipe. For example, if the can yielded 1/2 cup of syrup and the recipe calls for 3/4 cup of water, use the 1/2 cup of syrup plus 1/4 cup of water. The fruit and juices lend moisture to the cake, so you can reduce the oil in your recipe by half without losing any moisture.
Pour the cake batter into a cake pan. Spoon the canned fruit evenly over the cake batter. Stir the batter gently to combine while keeping the fruit distributed evenly throughout the cake.
Bake the cake according to recipe instructions.
Tips & Warnings
- Decorate the cake with simple buttercream icing, or make a glaze by cooking evaporated milk with butter, sugar, pecans and sweetened coconut flakes. Pour the glaze over the cake when the cake is fresh out of the oven, and the liquid will absorb into the cake.
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