#Hank’s Mama’s Dump Cake and #Giveaway by @Julie Anne Lindsey

Today I'm welcoming Julie Anne Lindsey as my guest. 

I grew up in Ohio with one foot firmly planted across the river in small-town West Virginia, a place where my daddy was born and raised. For thirteen years, I spent my weekdays attending school in the city and my weekends playing horse shoes and going fishing. By high school I was as at home in traffic and high heels as I was racing ATVs down an old dirt road, and I can thank my daddy for that. Fast forward a couple decades and my folks have since retired to that former coal-mining town. I visit as often as I can, but life is different now. Times are different. And some days it feels as if the world my kids are growing up in is barely recognizable when compared to the one where I spent my youth.

When I got the opportunity to begin a new cozy mystery series set in northern West Virginia, I knew I was halfway home. Writing the Cider Shop Mysteries has already put a little skip back in my step and a bit of lost twang back in my speech. I’m living a beautiful and nostalgic life, recreating the meals and dishes of my childhood and serving them to my family with a smile. Come six o’clock most nights these days you can find me frying up everything from green tomatoes, to chicken and bologna, serving it all with sweet tea and a salad straight from the garden. And don’t even get me started on the desserts!

Of all the magnificent (apple dumplin’s a la mode) and sometimes strange (strawberry pretzel Jell-O salad) desserts I’ve tried over the years, the one that made my eyes light up as a child was Dump Cake. I loved ALL dump cakes, especially chocolate cherry dump cake and sometimes strawberry peach, but today I’m bringing you the original, down-home, easy-peasy lemon-squeezy, in-a-hurry, 4-ingredient recipe that I hope you will enjoy.

Presenting: Hank’s Mama’s Dump Cake

4 Simple Ingredients:

·         1 – 21 oz. Cherry Pie Filling

·         1 – 15 oz. Crushed Pineapple

** These first two ingredients can be replaced by any two cans of fruit or pie filling for a custom dump cake of your choosing!

·         1 - Box Yellow Cake Mix

·         ½ cup butter in pats

Instructions:

1         Preheat oven to 350 degrees

2         Spray a 9x13 pan with cooking spray

3         

Mix pie filling and pineapples in a bowl, then transfer to pan

4        

 Dump the cake mix over the top evenly

5         Stir until just combined

6         Top with pats of butter

7         Bake 40 minutes – or until golden brown

I wish I could have gotten a picture of the final golden-brown beauty, but while I was writing this post and waiting for the dessert to cool, my family discovered it! When I returned to the kitchen for a photo and a sample, I found a large serving spoon in my cake. There were three gaping holes in the dessert and my children were lined up at the kitchen island enjoying dump cake a la mode! They’d added vanilla iced cream and whipped cream to the still-steaming product and were making short work of the whole thing.

In hindsight, I should’ve taken a photo of their mischievous grins and nearly empty bowls!

   

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Bio:

Julie Anne Lindsey is a multi-genre author who writes the stories that keep her up at night. APPLE CIDER SLAYING kicks off her newest cozy mystery series, The Cider Shop Mysteries, debuting this fall. She’s elated to be writing about northern West Virginia, a location near and dear to her heart, and she hopes you’ll fall as deeply in love with the region as she did. Julie currently lives in Northeastern Ohio with her husband and three busy children. Today, she hopes to make someone smile. One day she plans to change the world. 

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Website: http://julieannelindsey.com/