Meeting Street Cake

Meeting Street Cake Here’s another favorite recipe that I found in one my Aunt’s cookbook. There’s a bunch of good stuff in those cookbooks y’all. It’s called Meeting Street Cake in her cookbook, but you may know it by another name. It’s similar to a cobbler, a buckle or even a Dump Cake.

This cake is simple to assemble and versatile too. Use any berry or berry combination, peaches, nectarines, plum, pluots or other stone fruit. This summer I’ve made it with nectarines, peaches and blueberries, separately of course. But now that I think about it, peaches and blueberries would go together fabulously in this cake.

A few simple ingredients are needed for this Meeting Street Cake: butter, sugar, flour, baking powder, salt, fruit filling of choice (homemade or can of pie filling).

Meeting Street Cake And oh, almost forgot, milk. Don’t forget the milk.

Meeting Street Cake Let me mention here that for the fruit filling I use this recipe for Fried Nectarines and just substitute whatever fruit I choose. Of course you can use canned pie filling too instead.

Begin by preparing the fruit, or opening a can. Again, here’s a step by step photo tutorial on making the fruit filling.

While the fruit is cooking (if you’re preparing from fresh fruit), preheat oven to 350°F, and melt 1/2 cup of butter in the bottom of your baking dish in microwave or oven.

Next, in a mixing bowl, add the flour and baking powder.

Then the salt.

Granulated sugar is next.

Mix all dry ingredients together well.

Finally the milk.

Combine well but don’t over mix. A few bumps and lumps are okay.

Pour the mixture over the butter. Don’t mix. Just leave it alone.

When the fruit filling is ready, top the batter mixture with the fruit. Don’t mix that either. No mixing! None. Nada.

You’re done now, except for the baking, and the eating, and the “ooohing and ahhing.” Bake in a 350°F oven 40-45 minutes until top is slightly browned.

Can you smell it?

Meeting Street Cake It’s mighty good all by itself but with a little vanilla ice cream or whipped cream?

Meeting Street Cake Oh dear…

Meeting Street Cake or dump cake Enjoy!

Meeting Street Cake
Prep time
Cook time
Total time
Adapted from Carole Radford’s Hospitality Southern Style.
Serves: Makes about 8 servings.
  • 1¾–2 cups of fruit filling (see recipe) or 1 can of pie filling
  • ½ cup butter
  • 1 cup all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup milk
  1. Preheat oven to 350°F.
  2. Melt ½ cup of butter in the bottom of your baking dish in microwave or oven.
  3. Next, mix together the flour, baking powder, salt, granulated and sugar. Add the milk a combine. Don’t over mix.
  4. Pour the mixture over the butter. Don’t mix.
  5. Top the mixture with the fruit pie filling. Don’t mix that either. No more mixing. You’re done with the mixing. The mixing part is over.
  6. Bake in a 350°F oven for 40-45 minutes, until top is slightly browned.


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  1. 1

    Amber says

    Amy, this looks delicious! I’ve got peaches and blackberries in my fridge right now, and I think I just found the perfect use for them.

  2. 2

    Tickled Red says

    {Clank} That sound would be my mouth hitting the floor. Why is this a big deal you ask…because I don’t much care for nectarines or peaches and yet my mouth is watering. OMW you may have reformed me! That looks amazing Amy.

  3. 7

    Sharlene says

    Looks so delicious and I love how simple it is to make! (Secretly, I also love the entire stick of butter melted at the bottom of the dish too but I feel guilty for saying that.)

  4. 12

    Seth Waite says

    Wow I wouldn’t mind meeting street cake! It looks fantastic. Your pictures of it are as always, delicious!

  5. 13

    Betty says

    Your pictures make my mouth water. I just bought some fresh peaches and now I know why?

  6. 14

    Emily says

    This looks fantastic! A little different than my usual “dump cake” – I’m going to have to give this one a try!

  7. 15


    Oh my yum! I can’t wait to try this one, Amy. It looks delicious and perfect timing on what to do with all these in season peaches.


  8. 16

    SMITH BITES says

    m’k – i’m gonna tweak your argyles here cuz’ i’ve made this cake before with . . . wait for it . . . PUMPKIN – just in time for fall and it is sooo-ooo-ooo good! The berries and stone fruit are scrumptious too, but don’t put that recipe away – try it with pumpkin! you can thank me now . . . or you can thank me later after you make this again with pumpkin . . . luv yuh!

  9. 18


    Oh my gosh! Dump cake sounds so so soooo good now. I always thought it was literally an offensive term! But yeah. I think I’m making this 😉

  10. 20

    spinachtiger says

    I know this as dump cake, but i like your name better. Even though I just had dinner, I am seriously craving this and could eat it through the screen. The ice cream makes it.

  11. 21


    this looks simply amazing. Looks like I’ll be picking up some peaches at the farmers market and making this on Saturday. I’ve never heard of buckle cake before and now I’m going to have to look it up! :) Thanks for sharing (great pictures too)

  12. 22

    The Bitch Stopped Cooking says

    Wow, this looks amazing! Thank you for sharing. I can’t wait to try it and I love the photos!

  13. 27


    My mother-in-law has this recipe from a long ago cookbook and it calls it “Don’t Stir Pudding” . Love it. Great photos!

  14. 28


    I made this as soon as I could after I saw it on Tasty Kitchen. It was so dang delish!! I have to admit I didn’t think it would be that wonderful since it was soooo easy, but my entire family scarfed it up. I used plums and pears, but I’m going to use some blackberries and add a little cornmeal to the batter tonight for family night. Thanks so much for the recipe. It’s perfect!

  15. 29

    Georgia Pellegrini says

    I love finding recipe from relatives. It’s like cooking time… : )

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