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The origins of the dump cake are somewhat unclear. [1] It has been suggested that the name originated with a recipe published by Duncan Hines in 1980, [2] [3] [4] though the name is attested in a number of American community cookbooks and periodicals from the 1970s and 60s.
Duncan Hines (March 26, 1880 – March 15, 1959) was an American author and food critic known for his restaurant ratings for travelers. He is best known today for the brand of food products that bears his name.
The resulting company, Hines-Park Foods, was a stunning success in the American food market, especially with its flagship product, Duncan Hines Cake Mix. Only five years after releasing its first products, Hines-Park was acquired by Procter & Gamble in 1956 for 360,000 shares of Procter & Gamble stock and an undisclosed amount of cash. Park ...
This Duncan Hines Double-Layer Pineapple Upside-Down Cake takes a retro dessert to the next level. It's made with a whipped cream-buttercream frosting! The post We Made the Iconic Duncan Hines ...
Black Walnut Layer Cake. My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio ...
Cherry Dump Cake. Unlike many dump cake recipes, this one incorporates the cherry pie filling and the angel food cake mix, so you end up with a more homogeneous, bright pink cake at the end that ...
Directions Step 1: Sift the dry ingredients. Preheat the oven to 350°F. Spray the bottom and sides of your cake pan with nonstick spray. Pour the cake flour, cinnamon, baking soda, nutmeg, cloves ...
Recipes for cake using Betty Crocker-brand cake mixes were a staple of early editions of the book. [6] The recipes in the first edition are "basic" according to a modern review, and many are "grossly outdated"; there are several recipes for hamloaf and an "international" recipe for "Spaghetti Oriental". [12]
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