The Mixes

      Most dump cakes start with some kind of cake mix, whether it’s tore bought or created from scratch. Here, you’ll find options for both. Keep a box of your favorite mix on hand so it’s ready whenever you start craving a sweet treat.

      Prepared Mixes

      Most recipes in this book use boxed cake mixes to prepare the dump cake:

      For a 9” x 13” (23 x 33cm) or 2-layer cake: Use a 15.25 oz. to 18.25 oz. (432 to 517g) pkg. (3⅓ to 4 cups dry cake mix).

      For an 8” or 9” (20 or 23cm) square cake: Use a 9 oz. (255g) pkg. or half of a 9” x 13” (23 x 33cm) pkg. (scant 2 cups dry cake mix).

      2-in-1 Cake Mix

      Makes enough for 2 cakes. For a slightly different taste and texture, try this easy prep-ahead recipe. Simply use a portion of it in place of the regular cake mix listed in your recipe. Then store the remaining mixture in an airtight container for another cake.

      In a large bowl, stir together 1 (16 oz. [453g]) pkg. angel food cake mix and 1 (15.25 oz. [432g]) pkg. golden vanilla cake mix (or another flavor) until well combined. Use about 2½ cups of this dry mixture in place of 1 (9” x 13” [23 x 33cm]) boxed cake mix.

      Homemade Mixes

      Prepare homemade cake mixes to use in place of packaged cake mixes listed in the recipes, if desired. For convenience, make a large batch ahead of time and store in an airtight container until needed.

      White Cake Mix (large batch)

      Makes enough for 3 (9” x 13” [23 x 33cm]) cakes or 6 (8” or 9” [20 or 23cm]) square cakes.

      What You’ll Need:

      • 7½ cups sifted all-purpose flour

      • 4½ cups granulated sugar

      • 1 Tbsp. salt

      • 2 Tbsp. baking powder

      • ¾ cup cold butter, cut into small pieces

      In a large bowl, whisk flour, sugar, salt, and baking powder until well blended. Place butter in a food processor and add 2 cups flour mixture. Cover and process until mixture is very fine and butter is evenly distributed. Return to bowl and whisk with remaining flour mixture.

      Divide cake mix into three equal portions (about 4 cups each) by lightly scooping mixture into 1-quart (1L) jars or zip-top plastic bags. Refrigerate for up to one month or freeze for up to three months. Use 1 portion in place of 1 (9” x 13” [23 x 33cm]) packaged white or yellow cake mix or use 2 cups dry mix in place of 1 (8” or 9” [20 or 23cm]) packaged square cake mix as directed in recipe.

      To make a single batch, use 2½ cups sifted flour, 1 ½ cups sugar, 1 teaspoon salt, 2 teaspoons baking powder, and ¼ cup butter. Follow directions above, using just 1 cup flour with butter in food processor. Use in place of 1 (9” x 13” [23 x 33cm]) packaged white or yellow cake mix as directed in recipes.

      Yellow Cake Mix (single batch)

      Makes enough for 1 (9” x 13” [23 x 33cm]) cake or 2 (8” or 9” [20 or 23cm]) square cakes:

      What You’ll Need:

      • 2 cups all-purpose flour

      • 1½ cups granulated sugar

      • 1 Tbsp. baking powder

      • ½ cup nonfat dry milk

      • 2 tsp. vanilla extract

      In a large bowl, whisk flour, sugar, baking powder, and milk until blended. Store in an airtight container at room temperature. Use in place of 1 (9” x 13” [23 x 33cm]) packaged yellow cake mix as directed in recipe, adding vanilla with the liquid ingredients.

      Chocolate Cake Mix (single batch)

      What You’ll Need:

      • 4 cups homemade white cake mix

      • 3 to 4 Tbsp. unsweetened cocoa powder

      In a large bowl, whisk dry white cake mix and cocoa powder until blended. Use in place of 1 (9” x 13” [23 x 33cm]) packaged chocolate cake mix as directed in recipe.

      Spice Cake Mix (single batch)

      What You’ll Need:

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