Del Monte “Dump-Cake” Trifle

May 13, 2011

A healthier version of the dump cake—trifle-style! Melissa Akoni, a middle school student, from our Exemplary Award winning school created this recipe contest standout!

Del Monte “Dump-Cake” Trifle
Servings: 20-24

1 (15-oz.) can Del Monte Sliced Yellow Cling Peaches in 100% Juice (not drained)
1 (15.25-oz.) can Del Monte Crushed Pineapple in Juice (not drained)
1 standard box yellow cake mix (used 18.25-oz Betty Crocker Super Moist cake mix)
1 Tbsp. cornstarch
1 tsp. cinnamon
1½ c. walnuts, chopped
6 Tbsp. margarine
6 c. fat-free vanilla yogurt
2 (15-oz.) cans Del Monte Tropical Fruit Salad in 100% Juice, drained (reserve a few pieces for garnish)
Optional garnish: maraschino cherries


  1. Preheat oven to 350°F.
  2. Lightly grease bottom of 13” x 9” cake pan.
  3. “Dump” peaches and pineapple into cake pan. Peaches can be cut into smaller pieces directly in the pan.
  4. Using a sifter (or wire strainer), sprinkle dry cake mix, cornstarch and cinnamon over fruit.
  5. Sprinkle nuts over pan.
  6. Drop small spoonfuls of yogurt (roughly ½ c. amount) and dot very small chunks of margarine evenly over the pan.
  7. Bake for 45 min. to 1 hour. Cool completely.
  8. Create individual trifles by alternating spoonfuls of yogurt, tropical canned fruits and cake in small trifle dishes.
  9. Garnish with reserved canned fruits and (optional) maraschino cherries.

“I had never tasted canned papaya before until I got to try it in Del Monte’s Tropical Fruit Salad.”
 – Melissa

This healthy kids recipe is a 2010-11 Stirring Up Health National Middle School Recipe Contest Winner. Family and Consumer Sciences (FACS) teacher, Suzanne Nozaki, and her class at Pahoa High and Intermediate School, Pahoa, Hawaii, received an Exemplary School Award for exceptional teaching skills using the Stirring Up Health National Middle School Recipe Contest.

%d bloggers like this: