British Sticky Toffee Pudding Dump Cake
Alright, loves, grab your apron and your best British accent because we’re about to dive into a sticky, toffee wonderland!
This British Sticky Toffee Pudding Dump Cake is like if Mary Poppins and a dessert cart had a baby—practically perfect in every way.
It’s got all the ooey-gooey, caramelized goodness you’d expect from a fancy British dessert, but none of the fuss.
That’s right, darling, no whisking, no kneading, and certainly no royal kitchen staff required.
Just grab your boxed cake mix and let the dates do the hard work (yes, dates—don’t look at me like that).
The best part? You get all the rich, indulgent flavors of sticky toffee pudding, but with the effort level of making a cup of tea. If that’s not a win, I don’t know what is.
Serve it warm with extra toffee sauce and a scoop of ice cream, and suddenly your humble abode feels like a posh London cafe.
So go ahead, bake this beauty up and prepare for applause, or at least a few “oohs” and “aahs.” It’s the dessert equivalent of a standing ovation!
British Sticky Toffee Pudding Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
- 1 saucepan
Ingredients
- 1 box spice cake mix because we’re not making it from scratch, darling
- 1 cup dates chopped (fancy, right?)
- 1 cup boiling water careful with that kettle!
- 1/2 cup brown sugar the stickier, the better
- 1/2 cup butter oh yes, we’re indulging
- 1/2 cup heavy cream not the time to think about calories
- 1 teaspoon vanilla extract or something boozy if you’re feeling cheeky
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish like a pro.
- Dump (see what I did there?) the cake mix into the dish. You don’t need to mix it; just let it hang out.
- In a bowl, combine your chopped dates and boiling water. Let them soften up for 10 minutes, like they’re having a little spa day.
- In a saucepan, stir together brown sugar, butter, and heavy cream over medium heat. Watch it transform into a delicious toffee sauce while you try not to drink it straight from the pan. Stir in the vanilla (or rum if you’re feeling spicy).
- Pour the date mixture and toffee sauce evenly over the cake mix. No need to be neat about it—this cake doesn’t judge.
- Bake for 35-40 minutes, or until the cake is golden and set. Your kitchen will smell like a British bakery, and you’ll feel like Mary Berry herself.
Notes
Nutrition
Diva's Little Extras
Toss in some chopped walnuts for a surprise crunch (and to feel fancy).
Swap out the vanilla for dark rum if you want to add a little “adult beverage” flair.
Sprinkle in a pinch of ground ginger to bring some extra warmth (because this cake doesn’t need a sweater).
Presentation Suggestions:
When it’s ready, give it a generous drizzle of extra warm toffee sauce (because too much is never enough).
Add a big ol’ scoop of vanilla ice cream, and maybe a sprig of mint if you’re feeling posh.
A dusting of powdered sugar never hurt anyone—and let’s be honest, it looks fabulous!
Serve it up, sit back, and enjoy as your guests swoon over this sweet, sticky masterpiece!
Ready to whip up a sticky-sweet sensation?
Try this British Sticky Toffee Pudding Dump Cake today, and bring a little taste of the UK to your kitchen—no passport required!
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