Happy Mardi Gras! I am making our traditional King Cake today, but I thought that this dessert could also be an appropriate celebratory option. It reminded me of a New Orleans bread pudding with some of the flavors of Bananas Foster, another famous New Orleans dessert.
The recipe was part of a Food and Wine magazine article, contributed by Laura Rege, titled “Ugly Delicious!” The author makes the point that a lot of delicious food isn’t Instagram drool-worthy. I didn’t really think that this dessert was that ugly, but it was delicious! 🙂
Yield: Serves 9
- 1/2 cup unsalted butter, at room temperature, divided, plus more for greasing
(I used cooking oil spray for greasing)
- 3/4 cup boiling water
- 6 ounces pitted dates, chopped (1 cup)
(I used Medjool dates)
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups light brown sugar
- 2 large eggs
- 3 medium-size overripe bananas, mashed (1 cup)
- 1/2 cup heavy cream
- unsweetened whipped cream, for serving
- Preheat oven to 350°, preferably on convection. Grease a 9-inch square metal cake pan with butter or cooking oil spray.
- In a small heatproof bowl, pour the boiling water over the dates; stir in the baking soda.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle, beat 1/4 cup of the butter with 3/4 cup of the brown sugar at medium speed until light and fluffy, about 4 minutes.
- Beat in the eggs, one at a time.
- At low-speed, beat in the flour mixture until just combined.
- Add the date mixture and bananas, and beat at low-speed until just combined.
- Scrape the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 30 minutes.
- Meanwhile, in a small saucepan, combine the heavy cream, the remaining 1/4 cup of butter, and the remaining 1 cup of brown sugar. Bring to a gentle boil over moderate heat, and cook until slightly thickened and deep golden, about 3 minutes. Keep warm.
- Transfer the pan to a wire rack. Using a skewer or toothpick, poke holes all over the cake.
- Pour half of the warm sauce over the cake, and let stand until absorbed, about 10 minutes.
- Serve warm with the remaining sauce and the whipped cream.
One Year Ago: Pear & Cranberry Pie
Two Years Ago: My Mother-in-Law’s Napoleon Torte
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Baking, Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: banana bread, bananas, bread pudding, cake, dates, dessert, mardi gras, Medjool dates, pudding, sticky toffee pudding, toffee
I may have overdone it… I made Pumpkin-Chocolate Chip Bread for breakfast and Pumpkin Pie Dump Cake for dessert on the SAME DAY…. BUT, I have never made a “dump cake” (or heard of a “dump cake”) and I really wanted to try this one! 🙂 A “dump” cake is named for its simple preparation- dumping ingredients into a bowl, stirring, pouring into a pan and then coating with toppings prior to baking. The bottom layer of the cake is custardy and the top crunchy- great.
I knew that this “pumpkin-overload” in my menu planning was okay when my son called this cake “heaven on a plate.” My husband said that it was the best pumpkin dessert he had ever had! What rave reviews!! 🙂 This recipe was adapted from AllRecipes, via Nancy Creative. It is a wonderful autumn dessert and would be a great part of a Thanksgiving menu as well. We ate it with a dollop of whipped cream.
Yield: Makes one 9 x 13-inch cake
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (16.5 oz.) package yellow cake mix (or use spice cake mix) (I used Dunkin Hines Classic Yellow Cake Mix)
- 1 cup coarsely chopped pecans
- 1/3 cup toffee bits
- 3/4 cup (1 1/2 sticks) butter, melted
- whipped cream, for serving, optional
- salted caramel sauce, for serving, optional
- Preheat oven to 350 degrees (on convection). Grease and flour a 9 x 13-inch pan.
- In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.
- Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.
- Bake for 45 minutes (on convection) or up to 60 minutes in a standard oven, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a dollop of whipped cream. (maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent!) Refrigerate any leftovers.
One Year Ago:
Two Years Ago:
Posted in Baking, Cake, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: cake, cake mix, dessert, dump cake, evaporated milk, halloween, pecans, pumpkin, pumpkin puree, Thanksgiving, toffee, toffee bits, yellow cake mix