Trying Cobbler and Pudding Cakes in the Deep Covered Baker

Click For Summary

Discussion Overview

This thread explores various experiences and opinions regarding making cobbler and pudding cakes in the Deep Covered Baker (DCB). Participants share their personal recipes and outcomes, discussing the ease of preparation and taste of the cakes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions receiving a recipe for a cobbler cake and a pudding cake, expressing curiosity about others' experiences with these recipes.
  • Another participant shares that they have made the cobbler cake, referring to it as a "dump cake," and finds it enjoyable but not exceptional enough for a show.
  • One consultant reports a positive experience with the pudding cake, having made it in a different pan, and describes it as quite yummy.
  • Another participant shares their experience of making the cobbler cake with chocolate cake mix and cherry filling, noting it was tasty despite sticking to the pan.
  • One user mentions that they often make the dump cake and find that one stick of butter works well, encouraging experimentation with different flavor combinations.
  • Several participants discuss alternative ingredients, such as using a can of Sprite instead of butter, with one noting it can lower fat content.
  • One participant describes making a "Molten Lava Oreo Cake" in the DCB, highlighting the moistness and flavor, though noting it lacks visual appeal.
  • Another participant emphasizes the importance of using a specific baking spray for better cake release from the DCB.

Areas of Agreement / Disagreement

Views differ regarding the effectiveness of the DCB for these cakes, with some participants reporting sticking issues while others find the results satisfactory. No clear consensus emerges on the best methods or ingredients.

Contextual Notes

Participants share personal experiences and variations of recipes, indicating a range of outcomes based on individual techniques and preferences.

Who May Find This Useful

Consultants interested in exploring new dessert recipes for personal use or potential demonstration at shows may find the shared experiences and variations helpful.

L
lovenpc
Messages
95
Another consultant sent me a recipe that you can make a cake in the DCB and I had not heard this before...has anyone tried it? She sent me 2 different versions (recipes below)... a cobbler cake and a chocolate pudding cake. If anyone has any feedback on how these turn out I would love to hear it. Tried doing a search but didn't seem to come up with much.

Cobbler Cake
1 cake mix any flavor
1 can pie filling (to complement the cake mix)
1 ½ sticks butter
Layer in Deep Covered Baker - cake mix, pie filling, pats of butter. Cover, microwave for 10 minutes. Take out and stir mixture. Microwave an additional 2-3 minutes until set.

Pudding Cake
1 box devil's food cake mix, plus ingredients for batter
Mix batter, pour into DCB. Drop scoopfulls of chocolate fudge frosting all over top of batter. Cover with lid and microwave 10 minutes.

Thanks
Danielle
 
I've made the Cobbler cake or Dump cake as we call it on here (try a search for dump cake and you should find it). It was alright. Quite yummy actually but nothing to write home about and I don't think I'd ever make it at a show.

As for the Pudding Cake, I've only made that in the micro in the fluted pan, not the DCB, so I can't help you there. Again, it's quite yummy.
 
lovenpc said:
Another consultant sent me a recipe that you can make a cake in the DCB and I had not heard this before...has anyone tried it? She sent me 2 different versions (recipes below)... a cobbler cake and a chocolate pudding cake. If anyone has any feedback on how these turn out I would love to hear it. Tried doing a search but didn't seem to come up with much.

Cobbler Cake
1 cake mix any flavor
1 can pie filling (to complement the cake mix)
1 ½ sticks butter
Layer in Deep Covered Baker - cake mix, pie filling, pats of butter. Cover, microwave for 10 minutes. Take out and stir mixture. Microwave an additional 2-3 minutes until set.

Pudding Cake
1 box devil's food cake mix, plus ingredients for batter
Mix batter, pour into DCB. Drop scoopfulls of chocolate fudge frosting all over top of batter. Cover with lid and microwave 10 minutes.

Thanks
Danielle
Click to expand...

one of my upline sent this to me last night & I tried it. All I had was a box of Chocolate Devils Food Cake & a Can of Cherry Filling. It was quite tasty & DH put a bunch of Cool Whip on top. Only problem was it stuck & by the time I practically shoveled it out it was not a pretty site.....:o
 
I make the dump cake quite often and found 1 stick of butter works just fine! Experiment with different cake and pie filling combos and of course our sweet sprinkles when they go with the flavor!
 
I was just going to ask this question. I thought of surprising my host on Saturday with a microwave cake in the DCB.
 
  • Thread starter
  • #6
Thanks for the comments. I saw a old thread and someone mentioned that they used a can of sprite instead of the butter. Any thoughts....would you use whole can?
 
OH MY GOSH!!! I made this TO DIE FOR Chocolate Molten Pudding Cake!
Here's the recipe:
1 box devil's food cake mix, prepared according to the box directions (add eggs, oil, water)
1 can prepared chocolate/fudge icing.
pour batter into Deep Covered Baker
using small scoop (or a spoon), drop scoopfulls of icing on top of cake batter. Use all the icing... and it'll almost completely cover the batter.
COVER WITH LID, and cook 10 minutes in rotating microwave (High)
DONE! The icing melts to the bottom and the cake cooks on top. Serve directly from Baker with a Bamboo Spoon with Cool Whip or vanilla ice cream
WARNING: addicting!
 
lovenpc said:
Thanks for the comments. I saw a old thread and someone mentioned that they used a can of sprite instead of the butter. Any thoughts....would you use whole can?
Click to expand...

1 whole can of diet sprite in place of eggs or oil and it makes it lower in fat is all I know! I've done that before and if you make cupcakes with just any diet soda and cake mix, each cupcake is only 1 point for weight watchers. That is w/o icing if course!
 
lovenpc said:
Another consultant sent me a recipe that you can make a cake in the DCB and I had not heard this before...has anyone tried it? She sent me 2 different versions (recipes below)... a cobbler cake and a chocolate pudding cake. If anyone has any feedback on how these turn out I would love to hear it. Tried doing a search but didn't seem to come up with much.

Cobbler Cake
1 cake mix any flavor
1 can pie filling (to complement the cake mix)
1 ½ sticks butter
Layer in Deep Covered Baker - cake mix, pie filling, pats of butter. Cover, microwave for 10 minutes. Take out and stir mixture. Microwave an additional 2-3 minutes until set.

Pudding Cake
1 box devil's food cake mix, plus ingredients for batter
Mix batter, pour into DCB. Drop scoopfulls of chocolate fudge frosting all over top of batter. Cover with lid and microwave 10 minutes.

Thanks
Danielle
Click to expand...

Sorry, didn't realize you posted this recipe too!
 
We made the Pudding Cake, it was GREAT!
 
I use 2 cans of pie filling and 1 stick of butter and it is great!!
 
I made the "Molten Lava Oreo Cake" Which is a chocolate cake mix mixed up in the DCB and then scoop one can of vanilla (I used the cream cheese flavored frosting) frosting on the top, cover and microwave 12 minutes. When the cake was done 'baking' I took the cover off the DCB and it appeared done but was so moist. Then I saw the liquid at the bottom and thought, 'oh no, i shouldn't have left the lid on, because there was too much moisture.' But I knew it was mostly melted frosting and I thought the cake needed to be inverted on to a plate -- not easy to do. Because this was a test cake for my family I cut it in thirds, placed it on my cake platter and then poured the liquid from the DCB on top of the cake. Ladies, and Gentlemen, this was the best cake I had made in ages! The 'liquid frosting' soaked into the cake and it added such a wonderful moist sweetness - but not overbearing like frosting can be. We ate some that night while it was still warm and it was good, but the next day it was even better! It is a very good tasting cake, but it doesn't have any eye appeal. I don't know if I'll be demonstrating this at shows, but I'll share the recipe and tell them it may not be pretty, but it sure is good.
 
StacieB said:
I use 2 cans of pie filling and 1 stick of butter and it is great!!
Click to expand...

I made this version at a show tonight. Everybody loved it!
 
Using Baker's Joy NOT Pam (evil stuff in my opinion) works fabulously for any and all types of cakes - so perhaps that would help in the release of a cake in the DCB. I've used it in the fluted pan for the micro cakes (and don't have to anymore because my stone is so seasoned) and it worked great.
 
c00p said:
Using Baker's Joy NOT Pam (evil stuff in my opinion) works fabulously for any and all types of cakes - so perhaps that would help in the release of a cake in the DCB. I've used it in the fluted pan for the micro cakes (and don't have to anymore because my stone is so seasoned) and it worked great.
Click to expand...

The cake I made in the DCB wasn't meant to come out! We just scoop it right out of the pan.
 
Yeah wadesgirl, I did see that in your post - but I think Ginger (?) mentioned something about it splitting when they tried to get it out and that it wasn't pretty!
 
c00p said:
Yeah wadesgirl, I did see that in your post - but I think Ginger (?) mentioned something about it splitting when they tried to get it out and that it wasn't pretty!
Click to expand...

Mine stuck really bad.....BUT it was still tasty!!! ;)
 
yeah, don't dump it out to serve it. Just use a serving spoon and spoon it out into bowls served with vanilla ice cream. This is a GREAT recipe. Made the Molten Chocolate Cake yesterday at my show and sold THREE DCBs!!!! AT FULL PRICE!!!

You will show a lot of tools JUST making this cake!!! All the utensils needed to mix it up, kitchen spritzer or silicone brush if you want to oil the baker first, small scoop for icing. Also can use flour /sugar shaker if you want to sprinkle a bit of powdered sugar and then sprinkle nuts on top too. Use can grate them with either grater and/or chop with chopper. Don't forget also you can use ice cream dipper and easy accent decorator.
 
Help!!! I just tried the DCB cakes for the first time....question - is it supposed to still be soupy???? I baked it for 12 min. and the middle looked REALLY gross - real watery and all, so I stuck it back in for 3 more minutes and still when I go to scoop it out, it's soupy at the bottom. Didn't know if this was normal or not!
Jen
 
when you first pull it out the cake appears done. It's when you cut into it is when you see the yummy liquid pouring out of it. That is the melted icing that melted through the cake that you are now seeing at the bottom. Scoop it out with a spoon per serving and serve with vanilla ice cream
 
I have made a chocolate cake in the micro in the DCB w/o the frosting and it was really good but it was a little soupy on the bottom. I guess that is one benefit of the frosting - it is supposed to look a little soupy :)
 
I make the Molten Lava Cake in the Rice Cooker Plus. How do you do it in the DCB again. I have a show tonight and will be using it for the Beef Enchilada Casserole but want to sell it for dessert as well. Thanks.
 
KrisGio said:
I make the Molten Lava Cake in the Rice Cooker Plus. How do you do it in the DCB again. I have a show tonight and will be using it for the Beef Enchilada Casserole but want to sell it for dessert as well. Thanks.
Click to expand...

Follow the "pudding cake" recipe at the beginning of this thread.
 
I was curious on the dump cake (cobbler cake) with the pie fillings - my original recipe for a dump cake in the oven calls to put the pie filling on the bottom then top with the cake mix, then the butter....I noticed on here is was opposite - cake mix on the bottom, then pie filling, then butter.... Is that the correct layering method for the microwave, the cake mix on the bottom first??? Has anyone tried it the original oven way with the pie filling on the bottom? I wasnt sure why you would put the butter on top of the pie filling instead of the cake mix as you would want the butter to melt into the cake mix...????
 

Frequently Asked Questions

What is the Deep Covered Baker and how is it used for cobbler and pudding cakes?

The Deep Covered Baker is a versatile stoneware piece from Pampered Chef designed for oven and microwave use. It retains heat and moisture, making it ideal for baking cobblers and pudding cakes. You can mix your ingredients directly in the baker, layer your fruits, and bake them to perfection, resulting in a deliciously moist dessert.

Can I use frozen fruits in my cobbler or pudding cake recipe?

Yes, you can use frozen fruits in your cobbler or pudding cake recipes. Just make sure to adjust the baking time slightly, as frozen fruits may release more moisture. You might also want to increase the baking time by a few minutes to ensure everything is cooked through.

What are some tips for achieving the best results when baking in the Deep Covered Baker?

To achieve the best results, preheat your oven and ensure the Deep Covered Baker is at room temperature before adding your ingredients. Avoid overfilling the baker, as the batter needs room to rise. Additionally, cover the baker with its lid during the first part of baking to trap moisture, then remove it for the last few minutes to allow for browning.

How do I clean the Deep Covered Baker after making cobbler or pudding cakes?

Cleaning the Deep Covered Baker is easy. Allow it to cool completely before washing. You can soak it in warm, soapy water for a few minutes, then use a non-abrasive sponge to gently scrub away any residue. Avoid using harsh chemicals or abrasive cleaners, as they can damage the stoneware.

Can I make gluten-free cobbler or pudding cakes in the Deep Covered Baker?

Absolutely! You can use gluten-free flour or alternative ingredients to create delicious gluten-free cobblers and pudding cakes. Just ensure that all your other ingredients are also gluten-free, and follow a recipe specifically designed for gluten-free baking for the best results.

You must log in or register to reply here.

Similar Pampered Chef Threads

Microwaving Apple Cobbler: Success or Fail?
  • DebinCincy
    • Recipes and Tips
Replies
4
Views
4K
meganmcg
Delicious Microwave Cobbler Recipe: Easy and Moist in Just 15 Minutes!
  • taterbug
    • Recipes and Tips
2
Replies
47
Views
13K
Nanisu
Pineapple Upside-Down Cake for the Deep Covered Baker
  • ChefPaulaB
    • Recipes and Tips
Replies
13
Views
28K
ChefPaulaB
Can Soda Replace Butter in Oven-Baked DCB Cobbler?
  • kam
    • Recipes and Tips
Replies
2
Views
1K
Admin Greg
Delectable Chocolate Lava Cakes - Easy and Delicious!
  • DebPC
    • Recipes and Tips
Replies
5
Views
3K
DebPC
Have you tried making a Deep Covered Baker Omelette?!
  • DebPC
    • Recipes and Tips
Replies
2
Views
11K
DebPC
Why Was My Microwave Cobbler So Gummy?
  • RMDave
    • Recipes and Tips
Replies
12
Views
6K
pamperedlinda
Speedy Upside Down Pineapple Cake
  • SPAMSTIME
    • Recipes and Tips
Replies
2
Views
2K
SPAMSTIME
Cookies’n Cream Cake in Stoneware Fluted Pan
  • DebPC
    • Recipes and Tips
Replies
2
Views
2K
sharalam
Vegetarian and the Deep Covered Baker
  • cookingwithlove
    • Recipes and Tips
Replies
16
Views
9K
ChefBeckyD
Back
Top