But wait, there’s more — dump cake

Cathy Mitchell’s delightful “ Quick & Easy Dump Cakes and More” (TeleBrands), featured in today’s Food & Wine section, includes lots of combinations, almost all starting with a package of mix and a can of fruit. The varieties of cake mix and fruit often are interchangeable.

This novel “Island Delight” cake uses fresh fruit — or canned. Chopped fresh mangoes make up the bottom layer, but fresh (or canned) peaches can be substituted. The recipe uses lemon-lime or orange soda for leavening and to moisten the cake mix, but no eggs or oil.

“You can use any kind of soda — orange, lemon-lime, whatever you like,” Mitchell said. “The carbonation helps it rise.”

Experiment for yourself. You may come up with your own delightful dump cake combination. For more on dump cakes and Mitchell’s cookbook, go to

Island Delight cake

Use fresh mangoes or substitute fresh or canned peaches in this Dump Cake variation. Add a little coconut on top, too.

Makes 12 to 16 servings.


3 ripe mangoes, peeled and cubed (about 4-1/2 cups)

1 package (about 18 ounces) pineapple cake mix

1 can (12 ounces) lemon-lime or orange soda

1/2 cup chopped macadamia nuts (optional)


Preheat oven to 350 degrees F. Spray a 13- by 9-inch baking pan with nonstick cooking spray.

Spread mangoes in bottom of prepared pan. Top with dry cake mix, spreading evenly over fruit. Pour soda over top, covering cake mix as much as possible. Sprinkle with macadamia nuts if desired.

Bake 35 to 40 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.

From “Quick & Easy Dump Cakes and More” by Cathy Mitchell (TeleBrands)