Most recipes can be traced back, at least somewhat, to a particular era but not Dump Cake. The classic presentation(never thought I would use the word classic with dump)uses cherries and pineapple as the bottom layer and a type of vanilla cake mix poured, or dumped, on top and then baked. When it comes out of the oven, it resembles a cobbler in some ways and a grunt in other ways.
Some "authorities" ascribe this cake as being made during WWII while others say it stemmed from the late 1980s, when both parents began working, leaving little time to properly prepare dishes for their family once at home.
Regardless, I don't think it matters all that much because this is one of those recipes that is easy to make and the kids can have a go at it as well. And one more thing. Don't bother with premade cake mixes when you have everything you need right up in the cupboard.
This is one of those simple cakes that will be the most moist you can possibly make. When served straight from the oven, you will notice a puddle of deliciously fragrant cider pooling in the bottom of the pan. But when chilled completely, this cake explodes with flavor, with all this spiced liquid being absorbed into the cake, which is my way of enjoying it!
Nonstick cooking spray
1 1/2 cups flour
1/2 cup brown sugar
1 teaspoon each baking powder and cinnamon
1/2 teaspoon nutmeg
2 eggs, beaten
1 cup canned, pure pumpkin(NOT pumpkin pie-flavored)
4 tablespoons butter or margarine, melted
2 teaspoons vanilla
Topping:
1 cup crushed gingersnaps
1/4 cup small, diced papaya, frozen, fresh or canned *
1 1/2 cups boiling apple cider or juice
Preheat oven to 350-degrees F. Grease a 9-inch square pan with nonstick cooking spray; set aside. Dump flour, brown sugar, baking powder, cinnamon and nutmeg in a large bowl and mix well. Dump eggs, pumpkin, butter and vanilla in flour mixture and stir until just combined. Dump batter into prepared pan.
In a small bowl, mix ginger snaps with papaya and dump on top of cake batter, evening out. Dump boiling apple cider evenly over the top and bake 50 minutes, or until it bounces back in the center when touched.
Remove from oven to cool slightly before serving hot with ice cream if desired, or wait until it is thoroughly chilled before serving.
* Or use whatever fruit you have on hand, or none at all.
Some "authorities" ascribe this cake as being made during WWII while others say it stemmed from the late 1980s, when both parents began working, leaving little time to properly prepare dishes for their family once at home.
Regardless, I don't think it matters all that much because this is one of those recipes that is easy to make and the kids can have a go at it as well. And one more thing. Don't bother with premade cake mixes when you have everything you need right up in the cupboard.
Yankee Pumpkin Pie Dump Cake
This is one of those simple cakes that will be the most moist you can possibly make. When served straight from the oven, you will notice a puddle of deliciously fragrant cider pooling in the bottom of the pan. But when chilled completely, this cake explodes with flavor, with all this spiced liquid being absorbed into the cake, which is my way of enjoying it!
Nonstick cooking spray
1 1/2 cups flour
1/2 cup brown sugar
1 teaspoon each baking powder and cinnamon
1/2 teaspoon nutmeg
2 eggs, beaten
1 cup canned, pure pumpkin(NOT pumpkin pie-flavored)
4 tablespoons butter or margarine, melted
2 teaspoons vanilla
Topping:
1 cup crushed gingersnaps
1/4 cup small, diced papaya, frozen, fresh or canned *
1 1/2 cups boiling apple cider or juice
Preheat oven to 350-degrees F. Grease a 9-inch square pan with nonstick cooking spray; set aside. Dump flour, brown sugar, baking powder, cinnamon and nutmeg in a large bowl and mix well. Dump eggs, pumpkin, butter and vanilla in flour mixture and stir until just combined. Dump batter into prepared pan.
In a small bowl, mix ginger snaps with papaya and dump on top of cake batter, evening out. Dump boiling apple cider evenly over the top and bake 50 minutes, or until it bounces back in the center when touched.
Remove from oven to cool slightly before serving hot with ice cream if desired, or wait until it is thoroughly chilled before serving.
* Or use whatever fruit you have on hand, or none at all.
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