Special Cookie Cake (Or Dump Cake)
A delightful cookie cake combining the richness of cookie batter with fruity filling, perfect for dessert gatherings or casual treats with family and friends.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix all ingredients until batter forms.
- Place three-quarters of the batter in an ungreased 13 x 9-inch pan.
- Spread your choice of fruit pie filling over the batter.
- Dollop remaining batter over the pie filling.
- Bake for 45 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If you're out of Crisco, you can use an equal amount of unsalted butter. To enhance the texture, try adding a teaspoon of vanilla extract or almond extract. Make sure to use room temperature eggs for better incorporation into the batter. This recipe can easily be modified by using different pie fillings, such as cherry or blueberry, to make it your own.
Serving Suggestions
Serve the cookie cake warm with a scoop of vanilla ice cream on top for an indulgent dessert. A dollop of whipped cream can also complement it beautifully. This dish pairs well with coffee or a glass of milk, making it perfect for an afternoon snack. For a colorful presentation, consider garnishing with fresh fruit or a drizzle of chocolate sauce.
Storage & Reheating
Allow the cookie cake to cool completely before storing. Wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. It can be kept at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Special Cookie Cake (Or Dump Cake) contains roughly 335 calories, with 5g protein, 61g carbohydrates, and 8g fat. It is an excellent source of calcium (32% of the Daily Value) and iron (24% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may make the cake denser. You might want to use a mix of both to maintain a lighter texture. Adjust the liquid slightly if needed, as whole wheat flour absorbs more moisture.
What can I use if I don't have pie filling?
If you don't have pie filling, you can use fresh or frozen fruit mixed with a bit of sugar and cornstarch to create your own filling. Alternatively, a homemade jam or preserves can be used, making this recipe versatile and adaptable to what you have on hand.
How do I know when the cookie cake is done baking?
The cookie cake is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to prevent overcooking, as ovens can vary. A slight jiggle in the center is fine, as it will set as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).