🎨 COLOR CODE
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Dominant: 🔴 Dark Red (plum–cranberry)
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Accent: 🟤 Light Brown • ⚪ Soft White (finish only)
THE F.L.A.V.R. (ROLE DISCIPLINE)
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Heart Beet® Seasonings
→ deepens berry tone, locks red color, adds subtle smoke -
Cinnfully® Seasonings
→ warm cinnamon shadow and sweetness without turning dessert brown
🧾 INGREDIENTS (COLOR-FIRST)
🔴 FRUIT BASE (LEAD)
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2 cups cherries (fresh or frozen, pitted)
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2 cups cranberries (fresh or frozen)
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¾ cup sugar (adjust to tartness)
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1 tbsp lemon juice
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½ tsp Heart Beet® Seasonings
🟤 TOPPING
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1 box vanilla or yellow cake mix
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¾ cup unsalted butter, melted
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¾ tsp Cinnfully® Seasonings
⚪ FINISH (OPTIONAL)
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Powdered sugar (light dust)
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Vanilla ice cream or whipped cream (serve-side only)
👩🏽🍳 STEP 1: BUILD THE DUMP CAKE
(PLUM-FIRST METHOD)
Set the fruit
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Heat oven to 350°F (175°C).
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In a baking dish, combine cherries, cranberries, sugar, lemon juice, and Heart Beet® Seasonings.
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Spread evenly.
Color check: base should already read deep red, not pink.
👩🏽🍳 STEP 2: ADD THE TOP
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Sprinkle dry cake mix evenly over the fruit.
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Drizzle melted butter across the surface.
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Sprinkle Cinnfully® Seasonings evenly on top.
Do not stir.
This is a dump, not a mix.
👩🏽🍳 STEP 3: BAKE
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Bake 45–50 minutes until:
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Fruit bubbles up the sides
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Top is golden to light brown
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Rest 10 minutes before serving to set the layers.
🍽️ STEP 4: FINISH & SERVE (COLOR CHECK)
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Dust lightly with powdered sugar (⚪).
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Serve warm with vanilla ice cream on the side, not on top.
🎨 STEP 5: FINAL COLOR READ
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Bottom: glossy plum-red fruit
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Top: toasted light-brown crumble
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Finish: soft white contrast
If the top goes dark brown, tent loosely next time.
If the fruit looks muddy, heat was too high or sugar too heavy.
🔐 CBC DUMP CAKE RULE
Fruit sets the color.
Spice sets the mood.
Butter does the talking.