Here’s an easy Apple Dump Cake recipe that’s quick to assemble with minimal ingredients, delivering a warm, spiced dessert perfect for fall. It’s a no-fuss, crowd-pleasing treat.

Ingredients:

• • 21 oz canned apple pie filling
  • 15.2 oz yellow cake mix
  • 1 tsp ground cinnamon
  • 1 tbsp sugar
  • 1 cup butter, melted

Directions:

• • Spread apple pie filling evenly over the bottom.
  • Sprinkle the cinnamon and sugar over that.
  • Pour dry cake mix over the top of that.
  • Then pour melted butter over it all.
  • Cook on low 2.5 hours

Tips:

• • Apple Options: Use canned apple pie filling for convenience or fresh apples (4-5 medium apples, peeled and sliced, tossed with 1/2 cup sugar and 1 tsp cinnamon) for a homemade touch.
  • Butter Distribution: For even coverage, cut butter into thin pats and place over the cake mix instead of drizzling, or grate cold butter for better spread.
  • Variations: Swap apple filling for cherry, peach, or blueberry pie filling. Add a sprinkle of oats or brown sugar for a crispier topping.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
  • Gluten-Free: Use a gluten-free cake mix for dietary needs.

Why It’s Easy:

No mixing required—just dump, spread, and bake. It’s forgiving and adaptable, perfect for beginners or quick desserts.

Enjoy your Apple Dump Cake! If you’d like a smaller batch, specific brand recommendations, or a variation (e.g., caramel drizzle), let me know in the comments below.

Here’s a classic Old Fashioned Banana Pudding recipe that’s rich, creamy, and layered with vanilla wafers, fresh bananas, and homemade custard. This Southern-style dessert is perfect for gatherings and evokes nostalgia with its comforting flavors.

Ingredients:

• • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 2 cups milk (NOT skim)
  • 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
  • 1 box vanilla wafers
  • 1 tsp Vanilla extract
  • 1 tbsp Butter (not margarine)
  • 4 Egg yolks (Large eggs or better)

Meringue:

• • 4 egg whites, room temperature
  • 5 tbsp sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Directions:

• • Preheat oven to 375°F.
  • Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
  • Combine sugar, flour and salt in a bowl, and mix well.
  • Set aside.
  • In a heavy saucepan, beat the egg yolks well.
  • Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
  • Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
  • Keep boiling and stirring until mixture reaches a nice pudding consistency.
  • Make sure you don’t scorch the pudding.
  • Remove from heat.
  • Place a layer of banana slices on top of the vanilla wafers.
  • Pour half of the pudding over the banana layer.
  • Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
  • Beat the egg whites at high speed until they form soft peaks.
  • Add the cream of tartar.
  • At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
  • Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
  • Bake until meringue browns, 12 to 15 minutes.

Tips:

• • Bananas: Use ripe but firm bananas to avoid mushiness. Toss slices in a little lemon juice to prevent browning if assembling ahead.
  • Wafers: Nilla Wafers are traditional, but generic brands work fine. Crush a few wafers for a crumb topping if desired.
  • Custard Texture: Stir constantly to avoid lumps. If custard curdles, strain through a fine mesh sieve.
  • Make Ahead: Assemble up to 24 hours in advance; add whipped cream just before serving to keep it fresh.
  • Storage: Store covered in the fridge for up to 3 days. Freezing is not recommended as bananas and custard may become watery.
  • Variations: Add a layer of crushed pineapple or a drizzle of caramel for a twist. For a lighter version, use instant vanilla pudding mix (2 small boxes, prepared per package instructions).

Why It’s Classic:

This recipe skips shortcuts like instant pudding for a rich, homemade custard that pairs perfectly with the soft wafers and fresh bananas, delivering authentic Southern comfort.

Enjoy your Old Fashioned Banana Pudding! If you want a quicker version using instant pudding, a gluten-free option, or tips for perfect meringue, let me know in the comments below.