Dump Cake Magic. Anne Schaeffer
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⅛ tsp. ground allspice
In a large bowl, whisk dry white cake mix, cinnamon, nutmeg, cloves, and allspice until blended. Use in place of 1 (9” x 13” [23 x 33cm]) packaged spice cake mix as directed in recipe.
Helpful Hints
• Glass or nonstick metal baking pans work well for these recipes.
• Use purchased cake mixes or prepare these homemade recipes here.
• To reduce calories, replace some of the butter with juice, water, or diet soda, or use fresh fruit instead of pie filling. (Note: Angel food cakes work best with regular soda.)
• Use a fork to break up any lumps in dry ingredients (such as cake mixes) before mixing.
• Spread layers or batters evenly in the pan for uniform baking.
• Pour liquid ingredients into the pan slowly and stir gently (if desired) to avoid dry spots and messes.
• Butter may be added in three different ways: sliced, grated, or melted. Choose the method you like best, but be sure butter is well chilled if slicing or grating.
• When a recipe calls for melted butter, simply microwave it in a glass measuring cup.
• Use a rubber spatula to get dry ingredients out of pan corners and mix thoroughly.
• Before baking, scrape batter off the sides of pan and wipe off edges.
• Drizzle additional melted butter or other liquid over any dry areas during baking, or spritz with butter spray during the last 15 minutes of baking time.
• To remove desserts easily from the pan, run a sharp knife around the edges to loosen while still warm, and then finish cooling as directed.
• Let cakes cool at least 30 minutes before serving. Most can be successfully refrigerated overnight.
• After baking, serve warm or cold, topped with ice cream, whipped cream, powdered sugar, or frosting as desired. Whether scooped or cut, these easy cakes are company-worthy every time!
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