The Ultimate Guide to Making Six-in-a-Pan Cake

Introduction

Welcome to our comprehensive guide on creating the perfect Six-in-a-Pan cake, a delightful dessert that’s not only easy to prepare but also deliciously satisfying. Whether you’re an experienced baker or a novice in the kitchen, this step-by-step guide will help you master this versatile and crowd-pleasing treat.

What is Six-in-a-Pan Cake?

Six-in-a-Pan cake, also known as “dump cake,” is a unique dessert that combines simplicity with flavor. It gets its name from the method of “dumping” six main ingredients into a single pan, resulting in a moist and flavorful cake that requires minimal effort.

Ingredients

To create this delightful dessert, you’ll need the following ingredients:

• 1 box of cake mix (preferably yellow or white)
• 1 can of crushed pineapple (undrained)
• 1 can of cherry pie filling
• 1 cup of shredded coconut
• 1 cup of chopped nuts (pecans or walnuts work best)
• 1 stick of unsalted butter (melted)

Step-by-Step Instructions

Preparing the Pan

1. Preheat Your Oven: Set your oven to 350°F (175°C) to ensure it’s ready when you are.
2. Grease the Pan: Lightly grease a 9×13 inch baking pan with butter or non-stick spray to prevent sticking.

Layering the Ingredients

1. First Layer – Pineapple: Pour the entire can of crushed pineapple (with juice) into the greased baking pan, spreading it evenly.
2. Second Layer – Cherry Pie Filling: Add the can of cherry pie filling over the pineapple layer, ensuring even distribution.
3. Third Layer – Cake Mix: Sprinkle the dry cake mix evenly over the top of the fruit layers.
4. Fourth Layer – Coconut: Distribute the shredded coconut evenly over the cake mix.
5. Fifth Layer – Nuts: Sprinkle the chopped nuts evenly over the coconut layer.
6. Sixth Layer – Butter: Drizzle the melted butter over the entire mixture, ensuring it covers as much of the surface as possible.

Baking the Cake

1. Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
2. Cool: Allow the cake to cool for at least 10 minutes before serving to let the flavors meld together.

Serving Suggestions

Six-in-a-Pan cake is versatile and can be served warm or cold. Here are a few serving ideas:

• Warm with Ice Cream: Serve a warm slice with a scoop of vanilla ice cream for a classic combination.
• Cold with Whipped Cream: Top a chilled slice with whipped cream for a light and refreshing treat.
• With a Drizzle of Caramel: Enhance the flavor by drizzling caramel sauce over each slice before serving.

Tips for the Perfect Six-in-a-Pan Cake

Choose High-Quality Ingredients

Using high-quality ingredients, especially the fruit fillings and cake mix, will significantly enhance the flavor of your cake.

Customize Your Cake

Feel free to customize the ingredients to suit your taste. You can substitute the cherry pie filling with blueberry or apple pie filling, or use a different type of nuts for a unique twist.

Storage and Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat individual slices in the microwave for about 20-30 seconds, or enjoy them cold straight from the fridge.

Troubleshooting Common Issues

Dry Cake

If your cake turns out dry, try these tips:

• Ensure the butter is evenly distributed over the top before baking.
• Check your oven temperature with an oven thermometer to ensure it’s accurate.

Soggy Bottom

To avoid a soggy bottom:

• Make sure not to add extra liquid from the fruit fillings.
• Allow the cake to cool before cutting into it, giving the layers time to set.

SIX IN A PAN

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• +Crust
• 1 cup chopped pecans
• 3 tablespoons white sugar
• Half a cup of melted butter
• 1 cup flour
• +cream cheese layer
• 1 8-ounce package of cream cheese
• 1 cup icing sugar (use ½ cup to reduce sweetness)
• 1 cup whipped cream or cold whipped cream
• vanilla pudding
• 1 pack vanilla pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a stronger pudding)
• +Chocolate pudding
• 1 pack instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a stronger pudding)
• +last layer
• 2 cups whipped cream or cold whipped cream
• shaved chocolate

Instructions

Preheat oven 350 degrees F .

Spraying 9" * 13" baking dish with cook spray.

Mix all crust ingredients together in a blender and press mixture into prepared baking dish.

Bake for 20 minutes.

Prepare the vanilla pudding according to the instructions on the package.

Prepare the chocolate pudding according to the instructions on the package.

In the mixer add cream cheese, powdered sugar and a cup of whipped cream. Mix until light and fluffy.

Let the crust cool. Spreading cream cheese mix on crust evenly. Spreading chocolate pudding on cream cheese, then vanilla pudding. Cover with whipped cream and sprinkle with chocolate.

Put it in the fridge for a few hours to firm up

Enjoy !