British Sticky Toffee Pudding Dump Cake
This British Sticky Toffee Pudding Dump Cake combines the gooey, caramelized goodness of traditional toffee pudding with the simplicity of a dump cake. It's rich, indulgent, and so easy, you’ll feel like a royal baking genius without breaking a sweat.
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
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Nutrition
Calories: 420kcalCarbohydrates: 55gProtein: 4gFat: 22gSugar: 35g
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