I think Ska T must have neglected to use the 6 ounce package of Jello--that's the BIG one! 3 cups of liquid for that size is fine, but not if you're trying to use a 3 oz. package of gelatin. This is a yummy recipe and goes over really well at our potlucks! I always use Diet Pepsi =-)

Reviewed On: Sep. 10, 2011

Just made this again for the who-knows-how-manyeth time.... we love it! Often add some dry garlic & parsley mix and some italian seasoning to the yeast mixture after it foams up to let the dry herbs reconstitute. Tonight we made 3 1/4-sheet pans and used 4X the recipe--it comes out thick enough to hold sauce and toppings but not so much that it gives you a heavy feeling after a few pieces. Everyone who's ever eaten this with us has really enjoyed it and there have been MANY pizza connoisseurs (aka teenagers) in that mix. Much more economincal to feed a hungry group at home than the pizza parlor and everyone gets what they want on their part of the pizza!!

Reviewed On: Aug. 10, 2011

If you've never had a dump cake before, you just may not understand how this is supposed to be....it is not a 'cake' persay.... think more like a cobbler and maybe you'll be happier. In my opinion the butter must be melted and drizzled over the dry cake mix---it's part of the charm. I don't even like ice cream on it, just the plain dump cake is YUMMY! Thanks for this recipe using fresh fruit--lots less sugar than my standard using pie filling! Try mixing a little almond into it if you want a bit of crunch

Reviewed On: Jul. 26, 2011