Dump Cakes are very American. I have several recipes for the Iconic Dump Cake on my Blog.
Make sure all of the ingredients are at room temperature before making the cake. And then...... dump all of the ingredients in the bowl of a Stand Mixer with a paddle attachment. It's easy.
Here's what you'll need:
Preheat the oven to 325 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each, mix well and refrigerate in a jar.
I always have it available for all of my baking needs.
It's the only mix I use for cake release. It works with all intricate Bundt Pan designs.
4 C Flour
3 C Granulated Sugar
1 Pound (4 sticks) Butter, room temperature
3/4 C Whole Milk, room temperature
6 Large Eggs, room temperature
3 tsp Vanilla
In a Stand Mixer with a Paddle Attachment, on low speed:
Beat on low speed for 1 minute.
Increase speed for an additional 2 minutes.
Pour the batter into the pan.
Bake for 1 hour 30 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a Parchment Paper lined rack and cool completely.
Serve with these garnish options:
Dust with Confectioner's Sugar
Lemon or Vanilla Glaze
Rum or Bourbon Sauce
Vanilla Ice Cream
Peace in the Kitchen!