OK, here’s the deal: Canning season is getting close and we still have some of last year’s crop sitting on our storage shelves. I’d like to use these jars of fruit up fairly quickly so there’s room for the new batches (peaches, etc.) I’ll be putting up soon. If you’re dealing with this challenge as well, then you might be interested in a few ways to get clever with last year’s canned fruit.

We’ve been using it throughout the year in cobblers and fruit crisps, but it’s time for something a bit different. So first of all, I’m going to do what my Aunt Annie used to do when she had the same dilemma—she would make DUMP CAKES.

Just to clarify, "dump" in the case of this dump cake recipe is used as a verb, as in "dump the ingredients into the pan." Sound messy? Not really. Sound simple? That's because it is simple, simple but oh, so tasty!

While there are some variations to the dump cake recipe theme, this version, our family's favorite, uses peaches and crushed pineapple. Sometimes we top it with nuts, sometimes we don't. Some folks use an oat and nut combination topping as seen in the photo above. Sometimes I make a smaller version and that variation is described below. It’s a versatile dessert, that’s for sure.

I say “versatile” because it’s a great cake to take to a potluck or serve for a special occasion. And it also makes a good Dutch oven dessert. Top warm dump cake with a scoop of good vanilla ice cream for an extra-special treat. Oh, my, I'm making my mouth water! Let's get on with the dump cake recipe:

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Next, I intend to puree several jars of fruit and pour the contents into ice cube trays. I’ll be making “fruit blocks.” Once frozen solid, I’ll pop them into zippered plastic freezer bags and return them to the freezer. We’ll use these throughout the year to flavor our mineral waters. I call this “legal soda pop.”

Along these same lines, I’ll also pour pureed fruit into our popsicle molds for a healthier version of the store-bought type. No food colorings, extra sugar, or mystery ingredients in this treat!

Then I’ll pour the syrup off of a few more jars of fruit and puree what’s left. I’ll pour the contents onto my dehydrator sheets for making fruit leather. It takes about 18 hours on low heat for it all to get leathery. Peach leather, plum leather, apricot leather…they make a great take- along snack, especially for road trips and hikes.

I’ll also pour the syrup off a jar and dice the contents to fold into cold tapioca pudding. And finally, I’ll use a jar here and there (also with the syrup poured off) as the liquid base to my morning smoothies.

And going forward into next year with new batches of canned fruit, you can bet I’ve learned my lesson and will plan my meals to more consistently include jars of this homemade deliciousness! If you have more clever ways to use fruit from past seasons, please pass your tips on. I’m just sure I’m not the only canner with this challenge, and we’d all love your help!