Knowing how to make dump cake from scratch is a valuable skill to have. Forgive the name but dump cake literally just requires dumping ingredients in a pan and baking them. This blueberry dump cake from scratch is a delicious, perfect summer recipe, and you probably have all the ingredients you need!
First of all, let me apologize to you for the name of this recipe. I hate the term “dump cake”. I mean, I get that it is called that because you literally dump the ingredients into a pan and bake them, but GAH. It just sounds very unappetizing. Ditto for “dump dinners” (I have seen a cookbook in my favorite local used book store with this name and I. Just. Can’t.).
But alas, when you write a blog you have to give the people what they are looking for, and according to Pinterest and Google, people are looking for dump cakes. Or, if they are like me, they are looking for “dump cake from scratch”.
The dump cakes from my previous experience are absolutely delicious and are made with a few basic ingredients:
- Canned pie fillings
- Cake mix
- Maybe some other ingredients like canned pineapple, brown sugar, etc., but these are not necessary.
Dump Cake from Scratch!
And you guys know me…I have an insatiable need to make everything from scratch (i.e. without a mix or a can). Mostly because I know that I am always going to have some sort of fresh or frozen fruit, butter, and dry ingredients for a cake in the house. But also because I really do, at least in theory, try to avoid processed food as much as possible (though I have not been as good at this lately. Stress, am I right?).
I did a little poking around the interwebs trying to figure out how to make a dump cake from scratch. I found a recipe on Simply Recipes and riffed on that a bit. My filling follows their formula but my dry cake is actually a divided recipe for yellow cake from the book The Perfect Cake from America’s Test Kitchen, which I somehow miraculously managed to score the Kindle edition of last week for $3.99. A miracle indeed, because ATK books never go on sale!
I used frozen blueberries for mine, but you could definitely use a variety of fruits instead. And while this may not be a literal “dump and go” recipe like the original dump cake, dump cake from scratch is still dead simple and you probably have the ingredients in your house:
- baking powder
- baking soda
Easy, right? And because when I use a bowl for dry ingredients I just wipe it out with a towel and put it back, the only dishes that I dirtied were the pan and the bowl I used to melt the butter. 100% worth it for this delicious dessert that is perfect for summer and that, by the way, I baked in my Breville Smart Oven so I didn’t even have to heat up my kitchen.
Oh yeah – vanilla ice cream is non-negotiable. Don’t even try.
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Products used for this recipe:
Yield: 1 9x13 inch cake
This recipe is adapted from Simply Recipes and from the book A Perfect Cake from America's Test Kitchen.
10 minPrep Time:
45 minCook Time:
55 minTotal Time:
- 3 pounds fresh or frozen fruit (there is no need to thaw frozen fruit)
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- pinch salt
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, melted
- Vanilla ice cream, for serving
- Preheat the oven to 375? Fahrenheit.
- In a 9x13 inch pan, combine the fruit with the sugar, cornstarch, and salt.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Sprinkle the dry cake ingredients evenly over the fruit mixture.
- Use a spoon to drizzle the melted butter evenly over the dry cake mixture.
- Bake the cake for 35-45 minutes, until the cake is light golden on top and the fruit is bubbling. Frozen fruit may need to bake slightly longer (my fruit was frozen and I baked my cake for 55 minutes). There may be a few small patches of dry ingredients on top. I just smoothed these with a spoon.
- Cool the cake for at least an hour before serving. I know that this is a difficult step but eating the cake too soon will result in unpleasant mouth burns! Vanilla ice cream is non-optional!
- Calories 3433
- Total Fat: 149 g 229.23%
- Saturated Fat: g 0%
- Cholesterol: 366 mg 122%
- Sodium: 2842 mg 118.42%
- Potassium: 214 mg 6.11%
- Total Carbohydrate: 556 g %
- Sugar: 359 g
- Protein: 27 g
- Vitamin A: 85.16%
- Calcium: 336 mg 33.6%
- Iron: 11 mg 61.11%
Pimento cheese biscuits are just about as southern as you can get. They’re soft and fluffy and take approximately 2% more effort than a regular biscuit to make. They’re a great way to use up leftover pimento cheese (is that a thing?!?!?)!
Can you think of two foods that are more Southern than pimento cheese and biscuits?
I really can’t. Funny thing is that of course neither were invented here in the southeast part of the U.S. but certainly no one reveres these foods nowadays like we do around these parts.
Pimento cheese is one of those foods that I cannot keep in the house if I don’t want to be constantly dipping a cracker or a pretzel or a tortilla chip or just a spoon into it every. single. time. that I open the refrigerator. And biscuits…well, they’re my typical Sunday morning breakfast. Nothing better than biscuits with some Kerrygold.
I mean, unless it’s pimento cheese biscuits with Kerrygold.
Pimento cheese biscuits are a great way to use up leftover pimento cheese, but if you, like me, do not know the meaning of the term “leftover pimento cheese”, then by all means make some (here’s my recipe) or buy it especially for this purpose. I promise, pimento cheese biscuits take only about 2% more effort than regular old buttermilk biscuits.
The tricks to making perfect pimento cheese biscuits:
- Good ol’ Southern flour made with soft white winter wheat. White Lily is always in my pantry and Martha White will work as well. If you are not fortunate enough to have grocery store access to this, this thread from Chowhound recommends using half all-purpose flour and half cake flour.
- Make sure that the butter and the pimento cheese are cold. I take them out of the fridge right before I make the biscuit dough.
- I always use full-fat buttermilk to make my biscuits, but if you don’t have it you can use heavy cream, half and half, or milk (preferably whole milk).
- Fold your biscuit dough to get flaky layers better than any remade biscuit ever thought about having!
- I used a biscuit cutter to make pretty biscuits for pictures, but I usually just use a knife so I don’t have scraps that have to be reformed. This makes the most tender biscuits!
- If you like crispy bottoms on your biscuits (I do) preheat the pan while you preheat the oven. Even better, use a cast iron skillet or a stoneware pan to bake the biscuits!
So – next time you have leftover pimento cheese (I’ll take your word that this is a thing) or just want to combine these two ultra Southern foods, pimento cheese biscuits are the ticket!
Click here to save this recipe for later on Pinterest!
Yield: 6 biscuits (can easily be doubled)
15 minPrep Time:
15 minCook Time:
30 minTotal Time:
- 1 cup/5 ounces/ 150 grams all-purpose soft white winter wheat flour (such as White Lily/Martha White) OR 1/2 cup/ 2.5 ounces / 75 grams EACH regular all-purpose flour and cake flour
- ¼ teaspoon/1 gram baking soda
- 2 teaspoons/10 grams baking powder
- 1/2 teaspoon/4 grams salt (kosher salt weighs less than table salt so if you are measuring in teaspoons you will need ¾-1 teaspoon)
- 3 tablespoons/1 ½ ounces/ 40 grams cold unsalted butter, cut into pieces
- ½ cup/2 ounces/60 grams cold pimento cheese
- 1/2 cup buttermilk (I use full-fat) OR same amount heavy cream, half-and-half, or milk
- Preheat the oven to 450 degrees. I highly recommend using a small cast-iron skillet or a stoneware pan to get crispy bottoms. If you are using one, place it in the oven to preheat as well
- Stir the flour, baking soda, baking powder, and salt together in a large mixing bowl.
- Use a pastry blender or your fingertips to cut the butter and pimento cheese into the flour mixture until the mixture resembles coarse crumbs. You don’t want the largest pieces to be bigger than peas.
- Add the buttermilk a little at a time (the measurement is approximate because I don’t ever measure…I just pour a little bit, stir, and pour more until I get all the dough to stick together). Stir after each addition until everything just comes together into a cohesive dough.
- Turn the biscuit dough onto a lightly floured surface. Pat it out into a rectangle then fold into thirds like you are folding a letter. Repeat that twice, then pat it out and cut into 6 pieces or use a biscuit cutter (I used a biscuit cutter to make these look nice for the picture, but usually I just cut them so that I don’t have to handle the dough too much).
- Place the biscuits on the preheated pan or a baking sheet so that they just touch. Bake for 13-15 minutes. Serve immediately.
- Calories 887
- Total Fat: 35 g 53.85%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 107 g %
- Sugar: g
- Protein: 32 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%
This post has been sponsored by The Chef and His Wife as part of a direct partnership with Chattavore. As always, all opinions are my own! Scroll down for video!
Southern street corn is loaded up with all kinds of good stuff – The Chef and His Wife pimento cheese, mayo, and bacon – for a delicious side dish!
Click here to save this recipe on Pinterest!
Pimento Cheese + Grilling
I’ve had two obsessions this summer: pimento cheese and grilling. I hope that you guys aren’t sick of either, because I’m sure not and this is probably not going to be the last post you see on here this summer featuring one or the other (or both).
One of the things that I have been grilling incessantly this summer is corn. Honestly, corn on the cob is not something that I typically cook often. I’m more of an “open a bag of frozen corn” type of chick. However, when you put some fresh summer corn on the grill, well, magic happens.
Everything is Better with Bacon and Cheese!
Of course, if you want to amp up the magic in just about any dish, all you have to do is add some cheese and some bacon. Am I right or am I right? Yeah, that’s what I thought. The idea for Southern street corn came to me one day while I was driving, and after a little brainstorming with Philip and then later my brother I arrived at exactly what I wanted it to be.
Mexican street corn is mayonnaise, Cotija cheese, paprika, cilantro, and a little lime…maybe a couple of other things. Naturally, Southern street corn would have to have pimento cheese (because what cheese is more Southern than that) and bacon. Duh.
The Chef and His Wife
Not only have I been obsessed with pimento cheese lately, specifically I have been obsessed with the pimento cheese from The Chef and His Wife. Basically just down the street from my house, The Chef and His Wife offers lots of ready-made meals (entrees, soups, pizzas) and desserts as well as five varieties of pimento cheese (regular, smoked Gouda, jalapeño, chipotle, and blue cheese). You can order ahead online or by calling, or just come in the shop and check out their selection (they also offer space for banquets and parties). They even deliver – when you place your order you can see several options for having your order delivered to your home or for pickup at a local farmers market.
I got obsessed with The Chef and His Wife’s pimento cheese after some work friends told me to pick some up at Food City – the regular, smoked Gouda, and jalapeño are available in all Chattanooga-area Food City stores (including in the Cleveland area). I love that I can support a local business when I am packing my lunch for work, and I love Chef Tim Mulderink’s story – he started The Chef and His Wife while working full-time at another job, making meals for friends on the weekends so that they wouldn’t have to cook when they got home from work at night. Six years later, he and his staff have built a great business that is thriving with the help of Chattanooga-area patrons, and they are hoping to open a second location in the not-too-far-away future. I got in touch with Chef Tim to see if he would be interested in working together, and here we are.
Southern Street Corn Tips
Of course, if you don’t live around these parts, you can make your Southern street corn with whatever your favorite pimento cheese is – store-bought or homemade. I’m not going to lie, this Southern street corn is a messy prospect to make and to eat, but it’s totally worth it. A few tips to keep the mess to a minimum:
1) Use corn cob holders to hold the corn while you’re adding the toppings as well as when you are eating it.
2) Let the corn cool to room temperature before adding the toppings.
3) Allow the pimento cheese to warm up a little bit before attempting to spread it.
4) Lay the corn on a plate, tray, or cutting board to add the toppings, turning to get to the opposite side
5) Keep napkins handy!
I hope that you will make this Southern street corn, and if you live in the Chattanooga area, stop by to see Chef Tim in the shop or at a local farmers market (Memorial Hospital or Volkswagen on Wednesdays, Erlanger on Fridays, and The Chattanooga Market on Sundays), or pick up some The Chef and His Wife pimento cheese in the refrigerated section of your nearest Food City. The Chef and His Wife is located at 6849 Prestige Lane, Hixson, Tennessee 37343. They are open Monday – Thursday, 10 a.m. to 6 p.m., Friday, 10 a.m. to 7 p.m., and Saturday, 10 a.m. to 2 p.m. You can call them at 423.508.5823. For more information, you can check out The Chef and His Wife website or find them on Facebook, Twitter, and Instagram.
Yield: 4 ears of corn
10 minPrep Time:
10 minCook Time:
20 minTotal Time:
- 4 ears corn
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/2 cup pimento cheese (I used The Chef and His Wife smoked Gouda pimento cheese)
- 4 strips bacon, cooked and finely chopped
- Preheat a grill to high.
- While the grill is heating, take the pimento cheese out of the refrigerator and allow it to come to room temperature.
- Shuck the corn and brush lightly with olive oil.
- Grill the corn for 10 minutes, turning every 2-3 minutes.
- Allow the corn to cool slightly. Spread each ear of corn with mayonnaise then with pimento cheese. Sprinkle the chopped bacon all over the corn. Serve immediately.
Prep/cook time does not include time to cook bacon or allow the corn to cool.
This oven-fried chicken biscuit with peach-honey butter is sure to satisfy your deepest Southern breakfast sandwich cravings!
Chicken Biscuit Love
For as long as I can remember, I have been completely obsessed with fried chicken biscuits. A chicken biscuit has been my standard fast food breakfast order at every fast food establishment that serves them since I was a youngster, and these days they are popping up on more and more local restaurant menus. Chicken biscuit? Yes, that’s what I’ll have. I just can’t NOT order it.
Chicken Biscuit with Honey Butter
Biscuits are just my thing. I am sure that you guys have figured that out about me by now. I’ve made quite a few biscuits on here. Why I haven’t made a chicken biscuit before now is beyond me. I’ll eat them for breakfast, lunch, dinner, or a snack. Anytime of day. I make them almost every Sunday for breakfast, from the recipe that has been firmly engrained in my head for probably 13 years.
I’m going to tell you a story that is, honestly, a little bit embarrassing. Philip and I love YouTube. Like, obsessively love it. We were watching a YouTube video from BuzzFeed a couple of summers ago where they were eating foods from Whataburger. One of the foods was a chicken biscuit that was dripping with honey butter (well, something called butter, but I am not certain that there is any actual butter in it). The BuzzFeed staffers were absolutely going nuts for this chicken biscuit and I decided that one way or another I was going to try it. SO…I found the closes Whataburger and Philip and I went there. Yes we did. We drove to Birmingham so I could try a fast food chicken biscuit.
Chicken Biscuit with Peach Honey Butter
The biscuit was okay. Yes, we drove all that way for an “okay” biscuit (but there’s a great outlet center and a huge craft beer store in Birmingham, so we were pretty happy with how our day turned out). I couldn’t stop thinking of what that biscuit could be, and I was determined to make a chicken biscuit with (1) a buttery, flaky biscuit; (2) crunchy but juicy chicken (a thigh, yes, you guys know that chicken breasts are not something I purchase often); and (3) honey butter made with real butter and honey and nothing else, except maybe a little salt. Well, and peaches, which was an idea that I just added to the mix last week (and my friend Becky from A Calculated Whisk agreed that it was indeed a good idea).
As per usual, I oven-fried my chicken rather than pan-frying it and served it up on a giant buttermilk biscuit. Yes, dripping with real butter (Kerrygold, which I buy in big boxes from Costco to eat on toast and biscuits) flavored with honey and fresh summer peaches. I mean, really…what could be better than this?
Save this recipe to your Pinterest breakfast, brunch, and chicken boards!
Shared on Meal Plan Monday on A Southern Soul!
Yield: 4 biscuit sandwiches
25 minPrep Time:
32 minCook Time:
57 minTotal Time:
- 1 peach, peeled and halved
- 1/2 cup salted butter (I used Kerrygold), at room temperature
- 2 tablespoons honey
- 4 boneless, skinless chicken thighs, trimmed
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup panko crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- olive oil spray
- 4 large biscuits (I used my recipe , but only cut the dough into 4 portions)
- Preheat the oven to 400 degrees. Roast the peach for 10-15 minutes. Allow to cool. Mash in a medium bowl and stir in the butter and the honey until well combined (it will not be homogenous). Pour into a small bowl, cover, and refrigerate.
- When you are ready to make the chicken biscuits, preheat the oven to 450 degrees. Spray a baking sheet with olive oil spray.
- Set up a breading station with 3 bowls: flour, beaten eggs, and panko combined with salt, pepper, and cayenne. Dip each chicken thigh into flour, then egg, then panko until completely coated. Place on the prepared baking sheet. Spray the top of the chicken with more olive oil spray.
- Place the biscuits on the baking sheet with the chicken. Bake for 8-9 minutes, then flip the chicken and bake for another 8-9 minutes, until the chicken is cooked through and the biscuits are light golden brown and no longer doughy.
- Split the biscuits and spread with peach-honey butter. Place the chicken on the biscuits and put more peach-honey butter on top, if desired. Serve immediately.
The cook time includes time to roast the peach.
Fried pickles are a classic appetizer served at many restaurants. Oven fried pickles give you the delicious crunch without the mess of frying!
Anyone who has read my blog for any length of time knows of my love for fried pickles. I hadn’t even heard of fried pickles until some sorority sisters took me to a restaurant called Durty Nelly’s when I was in college and ordered some fried pickles. Life. Changed. It took me years to find fried pickles as good as that again (aside from visiting Durty Nelly’s, which closed more than ten years ago) but the food scene in Chattanooga has (obviously) changed a lot and there are lots of delicious fried pickles around town.
Sometimes, though, you just need some fried pickles at home. You can now buy them in the frozen section at the grocery store, but let’s be real here: frozen food is fine but it’s almost never as good as what you can make yourself. It took me a while to make fried pickles that I was truly happy with but once I had figured it out there was no looking back. To be honest, I haven’t even tried the frozen ones, because the ones that I make at home are so easy…and I always have the ingredients in my pantry.
My original fried pickles were batter-dipped, and while they are delicious, they are a bit of work. Raise your hand if frying really isn’t your cup of tea.🙋🏻The mess is always epic, and fried green tomato batter everywhere can be a bit of a pain. Battered, fried food always has its place, of course, but on an average Saturday night when I want to whip up a snack I don’t want to mess with hot oil!
So now we come to these oven fried pickles. Anyone who has read my blog for a while knows of my love for oven-frying too! A little crispy breading and a spritz of oil before going into a screaming hot oven makes for food that is just as good as fried – and, if you don’t love grease, maybe even better? Oven fried pickles are just as good as anything that you might deep fry without all the oil and the mess. They only take about ten minutes to get on the pan and fifteen to cook.
I love to serve my oven fried pickles with ranch dressing. If you’d like my homemade recipe, subscribe to my newsletter using the form below to get my from-scratch recipe! They’re also great with comeback sauce or white barbecue sauce…but really, I’m sure they’d be fantastic with whatever sauce you want to serve them with!
Yield: 2-4 servings fried pickles
10 minPrep Time:
15 minCook Time:
25 minTotal Time:
- olive oil spray or cooking spray
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 -3/4 cup panko crumbs
- 1 teaspoon salt, divided
- 1/4 teaspoon cayenne pepper, divided
- 1/2 teaspoon ground black pepper, divided
- 1 cup dill pickle chips, well-drained
- dipping sauce, for serving
- Preheat the oven to 450?. Spray a sheet pan (I use a quarter sheet pan) with cooking spray or olive oil spray (I use olive oil in my Misto).
- Place the flour, eggs, and panko crumbs in separate bowls. Divide the salt among the bowls then divide the cayenne pepper and the black pepper among the flour and the panko crumbs. Stir each bowl to combine.
- Dredge the pickle chips in the flour, then the eggs, then the panko. Place the breaded pickles on the prepared sheet pan and spray with olive oil spray or cooking spray.
- Bake the pickles for 8 minutes, then flip each pickle and bake for another 7-8 minutes, until crisp and brown. Serve while hot with desired dipping sauce.