New Book: Dump Cakes From Scratch

These easy, foolproof desserts in Dump Cakes From Scratch by Jennifer Lee can be made in minutes and are ideal for people who love the taste of homemade, but don't want to spend hours in the kitchen. You simply "dump" in the ingredients, spread in the pan, and bake!
Unfortunately, most dump cake recipes use packaged cake mix and canned fruit instead of clean, fresh ingredients. That is...until now.
In Dump Cakes from Scratch, Jennifer Lee, author of the bestselling 5-Minute Mug Cakes, takes the speed and ease of dump cakes and shows you how to make them fresher and delicious. You'll find gluten-free cakes, single-portion cakes, low calorie cakes, and savory cakes. The best part? You use very few tools so clean up is super easy!

Check out this Recipe from th Book: Autumn Apple Crisp Recipe using the Spice Cake Mix formula.

Spice Cake Mix

2 cups (250 g) all-purpose flour
1 tablespoon (15 ml) baking powder
1½ cups (300 g) granulated white sugar
½ cup (60 g) nonfat dry milk powder
¼ cup (32 g) cornstarch
4 teaspoons (20 ml) cinnamon
Yields approximately 4 cups (640 g) of cake mix
Combine all ingredients in a large mixing bowl. Stir with a whisk until well mixed (about 20–30 strokes), making sure to occasionally lift and run the whisk along the sides of the bowl so that all ingredients are fully incorporated. Store in an airtight container in your pantry (or other cool, dark space) for up to three months, assuming all of the individual ingredients used have a shelf life longer than three months. If anything has a shorter shelf life, use your mix by the shortest shelf-life date.

---

Autumn Apple Crisp

Prep time: 15–20 minutes Cook time: 30–35 minutes Serves 12–15
Ingredients

• 1 cup (150 g) peeled fresh apple cubes, approximately ½-inch (13 mm) cubes
• 1 cup (245 g) unsweetened applesauce
• 2 cups (320 g) Spice Cake Mix
  
• ½ cup or 1 stick (4 ounces/ 113 g) unsalted butter,  sliced into ¼-inch-thick  (6 mm) squares

1. Preheat oven to 350°F (175°C). Grease a 9 × 13-inch (23 × 33 cm) baking pan or line with parchment paper.
2. Dump and evenly spread apples across bottom of pan. Evenly spread applesauce across the pan.
3. Sprinkle dry cake mix evenly across pan. Spread butter slices evenly across top.
4. Bake for 30–35 minutes. About 20 minutes in, quickly check the cake. Use a spatula or large spoon to push down any uncooked cake mix into the bubbling mixture. Do not worry if this breaks the surface of the cake. Let the cake continue to bake for an additional 10–15 minutes, until the surface is completely golden brown.
5. Let cake cool for about 20 minutes before serving as the fruit layer will be extremely hot.

---