Notwithstanding my food allergies, I have a horribly incorrigible sweet tooth. I am constantly trying out a new dessert recipe that I have discovered on one of the hundreds of excellent gluten-free blogs online.
As the only gluten, dairy, and egg-free resident in my household, I generally cannot eat a whole cake or batch of cookies before they go bad. Because of the alternative flour sources, gluten-free baked goods don’t always taste the same a day or two later.
I was recently craving something sweet, and it hit me that an old-fashioned dump cake would be just the thing for a Friday night treat. Fortunately, I remembered that a dump cake is simple to make gluten-free as the three main ingredients are butter, pie filling, and a cake mix.
Finding a gluten-free cake mix in the pantry was no problem, but I ran into a minor road block while looking for pie filling. So, as neccessity is the mother of invention, I made my own.
1/2 cup strawberry pie filling (Gluten-free or make your own*)
1/4 cup gluten-free cake mix (I used Kinnikinnick Farms’ White Cake Mix)
1 1/2 tablespoons softened butter
Preheat oven to 350 degrees. Pour 1/4 cup pie filling each into two greased miniature pie tins. Sprinkle 1/8 cup of cake mix over each one to cover berries. Thinly slice the butter and dot on top the cake mix. Bake for 25 minutes or until the tops turn light brown.
*Homemade Strawberry Pie Filling
4 large strawberries, sliced
1/4 cup water
1 teaspoon vanilla
1/8 cup sugar
1/2 teaspoon corn starch
2 teaspoons water
Mix strawberries, 1/4 cup water, vanilla, and sugar in small saucepan. Bring to a boil. While the strawberries are boiling, mix corn starch with 2 teaspoons of water in a small bowl. After strawberries start boiling stir in cornstarch mixture. Gently stir to keep from burning. Once the sauce begins to thicken, remove from heat.
