Have you ever made a dump cake only to realize you went overboard with the butter? As much as I love the richness and decadence butter provides, too much of a good thing can ruin an otherwise perfect dessert. Through trial and error, I’ve found a few fixes to salvage a dump cake with too much butter. Try one of these tricks before you throw in the towel and order in. Let’s see how to fix too much butter in dump cake!
Lower the baking temperature and bake your cake a bit longer, or poke holes in the dough and drain off some of the excess butter. To improve the taste along with its consistency, you can also add numerous toppings.
Did you go a little overboard with the butter in your dump cake? Don’t worry, all is not lost. You are not doomed; you can still have your dessert and eat it, too, even after making a butter blunder. Stick with me; there’s hope for your dessert yet. In the next few minutes, I’ll share how to solve this problem and get you back on the road to dump cake redemption!
What Happens if You Put Too Much Butter in Dump Cake?
Add too much butter, and it won’t be able to soak into the cake. Instead, it’ll pool at the bottom, making your cake soggy. The excess butter can also prevent the cake from browning properly, leaving you with a pale, greasy top.
When I first started baking dump cakes, I didn’t realize how sensitive the recipe was to the amount of butter. With dump cakes, the butter acts as a barrier between the fruit filling and the dry cake mix, allowing the two to melt together as it bakes. Even a couple of tablespoons too much can lead to a soggy, greasy mess.
How to Fix Too Buttery Dump Cake?
Don’t despair and chuck that cake in the trash just yet. You can still make a delicious dessert with a few simple tweaks, even after a butter blunder. A little flour, sugar, extract, or topping can go a long way in balancing out the richness.
And if all else fails, just embrace the decadence — your sweet tooth can handle it… at least for one slice! Here are my top five tips for fixing a dump cake that’s swimming in butter.
Bake at a Lower Temperature for Longer
Lower the suggested baking temperature by about 25 °F. So if the recipe calls for baking at 350 °F (175 °C), set your oven to 325 °F (160 °C) instead. The lower temperature will allow the excess butter to soak into the cake more slowly as it bakes. You’ll also need to increase the baking time, usually by 10 to 15 minutes. Check for doneness by inserting a toothpick into the center of the cake.
Baking at a lower temp does two things. First, it prevents the outside of the cake from browning too quickly before the center has a chance to cook through. Second, the slower cooking time allows more extra butter and juices to be absorbed, resulting in a lighter, fluffier crumb. Be very careful not to overbake the cake, or it may become dry.
While the cake is baking, place a foil-lined baking sheet on the rack below to catch any drips. You can also tent the cake lightly with foil during the last part of baking to prevent over-browning. Let the cake cool completely, at least 2 to 3 hours, before serving. The extra cooling time allows the cake to firm up and makes it easier to cut and serve.
Poke Holes and Drain Excess Butter
Another trick is to poke holes in the cake with a fork before adding extra topping. This allows it to soak in even more and really helps in fixing a cake with too much butter.
As a last resort, you can drain off some excess butter that pools on top after baking. Gently poke holes in the top of the cake with a fork to create channels for the butter to drain down.
Place folded paper towels or napkins over the top to soak up the butter, replacing them every few minutes until the cake seems less soggy. Your cake may not win any beauty pageants, but it will still taste delicious!
Add More Topping to Soak Up Excess Butter
An easy solution is to add more of your favorite topping. For me, that usually means an extra can or two of fruit pie filling, sweetened condensed milk, or melted caramels. Dump the additional topping over the cake and spread it out evenly with a spatula. The topping will soak into the cake layers, absorbing the extra butter. Your cake may end up a bit sweeter, but that’s rarely a complaint!
You can also add chopped nuts, chocolate or butterscotch chips, crushed cookies, or candies to the topping. They add flavor crunch and soak up butter. Fresh or frozen fruit like cherries, blueberries, or peaches also work great if using a fruit filling.
Can You Still Bake the Dump Cake with Too Much Butter?
A dump cake with too much butter may require some special handling, but with a few simple tweaks, you can still end up with a delicious dessert.
You can bake your cake no matter what happens, but be prepared not to reach the same consistency and taste as you wish in the first place unless you use some of the prompt solutions I cited above.
While these methods have always worked for me in salvaging an overly buttered dump cake, you may still find the cake a bit greasy. In that case, you can try chilling the cake for at least 2 hours before serving. The butter will firm up, and the cake can then be served in slices with a scoop of ice cream on top.
Since the fall season is here, now’s the perfect time for a nice pumpkin dump cake! Which is your favorite dump cake kind? I would love to read more about it in the comments below!