Ingredients and Weight:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (21-ounce) can apple pie filling or fresh apples diced with cinnamon and sugar
- 1 cup chopped pecans or walnuts (optional)
Preparation Time: 45 minutes (including prep and cooking time)
Cooking Time: 30-40 minutes at 350°F (177°C)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (177°C).
- In a large bowl, combine flour, both sugars, baking soda, and salt. Set aside.
- In a separate bowl, mix the vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix well.
- Add the apple pie filling or diced apples and optional nuts. Stir until combined.
- Pour the mixture into a greased baking dish.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: 450-500kcal, Fat: 20-25g, Carbohydrates: 65-75g, Protein: 5-7g (Based on ingredients used)
Dish Characteristics:
- A classic American dessert with a spicy and fruity flavor.
- The dump cake is easy to make and requires minimal effort for preparation.
- The combination of apple and spices creates a warm and comforting taste.
User Comments:
- "This is a great dessert! The apple flavor is so refreshing, and the dump cake makes it easy to prepare."
- "I love how simple this recipe is. It's perfect for a family gathering or a weekend treat."
- "The addition of nuts gives this cake a nice crunchy texture. Definitely a keeper!"
Special Precautions and Tips:
- Use a can of apple pie filling for convenience or dice fresh apples with cinnamon and sugar for a more authentic flavor.
- If desired, add chopped pecans or walnuts for additional texture and flavor. These are optional but recommended.
- Ensure the baking dish is greased well to prevent sticking and ensure even baking.
