Cherry cinnamon dump cake
This dump cake is exactly what it says on the tin: all the ingredients get dumped together and baked. The cherries, the dry cake mix and then the melted butter all go in care-free, and what comes out has cakey bits, crunchy bits, oozy bits and gooey bits.
Ingredients
For the fruit
- 500g/1lb 2oz cherries, pitted and halved
- 70²µ/2½´Ç³ú caster sugar
- 1 tsp ground cinnamon
- 2 tbsp cornflour
- pinch salt
For the cake
- 200g/7oz caster sugar
- 150²µ/5½´Ç³ú plain flour
- 25g/1oz cocoa powder
- 1 tsp ground cinnamon
- 1 tsp baking powder
- pinch salt
- 200g/7oz unsalted butter, melted
To serve (optional)
Method
Preheat the oven to 180C/160C Fan/Gas 4 and have a small oven dish ready (about 25x20cm/10x8in or 2.6 litre/4½ pint).
Put the cherries into the base of the dish with the sugar, cinnamon, cornflour and salt. Mix well.
Now mix the cake ingredients. Put the sugar, flour, cocoa, cinnamon, baking powder and salt in a bowl and combine.
Sprinkle the dry ingredients all over the fruit mix. Now drizzle over the melted butter and bake for 40–45 minutes.
I like to serve this piping hot, with dollops of chocolate ice cream and a drizzle of melted chocolate.
Recipe Tips
You can use frozen cherries for this recipe, just ensure they're defrosted ahead of time.