Dump cakes are a popular easy dessert that only require a few ingredients dumped into a pan and baked. Their simple preparation makes them a convenient dessert to bring to potlucks or other gatherings. A common question that comes up is whether you can leave a dump cake out overnight before baking it. There are a few factors to consider when deciding if a dump cake can sit overnight before baking.
What happens when you leave a dump cake out overnight
When you mix together a dump cake but don’t bake it right away, the ingredients interact overnight in ways that affect the final baked product. Here are some of the changes that occur:
- The dry ingredients like flour, sugars, spices, etc. will absorb more moisture from the wet ingredients.
- The chemical leaveners like baking powder or soda will start to react and lose potency.
- The fruit filling may release more juices resulting in a runnier cake.
- If dairy ingredients like butter or cream cheese are used, they may start to soften, melt, and pool at the bottom.
These effects can result in changes to the texture and rise of the baked dump cake. The cake may end up more dense or fallen, have an uneven shape, and change in flavor. While dump cakes are designed to be forgiving, leaving one out too long can impact the final outcome.
How long can you leave a dump cake out before baking?
Most sources recommend baking a prepared dump cake within 24 hours if leaving it to sit before baking. Here are some general guidelines on timing:
- 0-2 hours: Best results, no need to alter method
- 2-12 hours: Still safe to bake, check for consistency and bake time
- 12-24 hours: Bake carefully, watch closely, may have issues
- Over 24 hours: Not recommended, discard and make fresh
The shorter amount of time a dump cake sits before baking, the less the ingredients will interact and result in changes. Baking within 12 hours should still provide decent results. Past 24 hours, it’s best to discard the cake and make a fresh one.
Tips for leaving a dump cake out overnight
If you need to assemble a dump cake in advance, here are some tips to help it hold up better overnight:
- Use moisture-resistant sugars like brown sugar or coconut sugar.
- Reduce any liquid ingredients slightly like milk or juice.
- Sprinkle a layer of flour over the fruit filling to absorb excess moisture.
- Cover tightly and refrigerate if possible to slow ingredient interaction.
- Let sit at room temperature no more than 12 hours before baking.
- Check consistency and adjust bake time before baking.
How to tell if a dump cake is safe to eat after sitting out
If a dump cake has sat out overnight before baking, here are some signs that it may not be safe to eat:
- Has a foul odor or smells of fermentation
- Appears extra wet or shows pooling liquid
- Has mold spots or looks dried out
- Tastes unpleasantly sour after baking
Use common sense – if anything seems off with the look, smell or texture, it’s best to discard the cake. When in doubt, throw it out. Food safety always comes first.
Can you fix a dump cake left out too long?
Unfortunately, there is no way to reverse the ingredient interactions and effects that occur when a dump cake sits out too long before baking. Some things you may try include:
- Add a bit more leavener like baking powder
- Include extra binder such as egg or flour
- Adjust consistency with dry ingredients
- Compensate flavor with extra spices or extracts
However, the best solution is to start over with fresh ingredients and bake the cake right away the next time. Don’t risk eating a dump cake that’s overly compromised from sitting out.
Conclusion
You can leave a dump cake to sit out at room temperature for up to 24 hours before baking, though shorter times are ideal. Leaving a dump cake out overnight allows the ingredients to intermingle more, which can result in changes to the texture and rise of the final cake. Use moisture-resistant ingredients, reduce liquids, and refrigerate when possible to give a dump cake the best shot at holding up overnight. Discard any dump cake left out over 24 hours before baking for food safety.
Frequently Asked Questions
Why do you have to bake dump cakes right away?
It’s best to bake dump cakes right after assembling because the ingredients are reactive. The flour will continue absorbing moisture, leaveners will start activating, and fruit fillings may get runnier. This can lead to issues with the texture and rise of the baked cake if left to sit too long.
Is it ok to prepare a dump cake the night before?
You can prepare a dump cake the night before and refrigerate it. The cold temperature will help slow down the ingredient interactions. Then take it out 30-60 minutes before baking to allow it to come to room temperature. This helps prevent drastic temperature changes from affecting the rise and texture.
Do dump cakes last after baking?
Properly stored, baked dump cakes will last 3-5 days refrigerated and 6-8 months frozen. Make sure to let the cake cool completely before storing. Cover tightly in plastic wrap or aluminum foil. Fruit dump cakes also freeze well for long-term storage.
Which fruits work best in an overnight dump cake?
The best fruits for dump cakes that will sit out overnight are those that hold their structure and don’t release a lot of juice like apples, peaches, pineapple, and berries. Avoid softer, juicier fruits like strawberries, mangos, pears, melons which will make the cake mushy.
Can you eat baking soda or baking powder straight?
No, you should not eat baking soda or baking powder straight by the spoonful. While small amounts are safe in baked goods, these chemical leaveners can irritate the stomach and digestive tract if consumed directly. They have a very salty and unpleasant taste that can cause gagging as well.
Dump Cake Recipes Suitable for Leaving Out Overnight
Here are some tested dump cake recipes that hold up well when left to sit overnight before baking:
Apple Dump Cake
- 4 cups chopped apples
- 1 box yellow or white cake mix
- 1 stick butter, melted
- 1 tsp cinnamon
- 1/4 cup brown sugar
Instructions: Spread apples in greased 9×13 pan. Top with dry cake mix, then melted butter. Sprinkle with cinnamon and brown sugar. Bake at 350°F for 45-60 minutes until golden brown. Rest at least 15 minutes before serving.
Blueberry Lemon Dump Cake
- 21 oz blueberry pie filling
- 1 box lemon cake mix
- 1/2 cup butter, melted
- 1/4 cup sliced almonds
Instructions: Spread pie filling in greased 9×13 pan. Top with dry cake mix, then melted butter. Sprinkle with almonds. Bake at 350°F for 40-50 minutes until light golden brown. Let cool 30 minutes before cutting.
Pineapple Coconut Dump Cake
- 20 oz can pineapple tidbits, drained
- 1 box coconut cream cake mix
- 1/2 cup butter, melted
- 1/2 cup shredded coconut
Instructions: Arrange pineapple in greased 9×13 pan. Top with dry cake mix, then melted butter. Sprinkle with shredded coconut. Bake at 350°F for 35-45 minutes until top is golden brown. Allow to cool completely before serving.
Expert Tips for Making Dump Cakes
Take your dump cakes from good to great with these pro tips:
- Grease the pan well to prevent sticking, especially if sitting overnight.
- Arrange fruit in an even layer for even baking.
- Use cooled melted butter so it doesn’t soak into the cake mix.
- Sprinkle a layer of flour over the fruit before adding cake mix to absorb moisture.
- Cover the pan tightly if refrigerating overnight.
- Allow baked cake to cool completely before cutting for clean slices.
- Dust with powdered sugar or top with whipped cream for extra flair.
With proper handling, dump cakes can be made ahead without sacrificing their simple, fruity deliciousness. Now that you know whether or not you can leave one out overnight, you can plan accordingly and whip up this easy dessert anytime.