While I find the name to be a little off-putting, dump cake is widely popular and beloved. It gets it’s name from the simplicity in preparation: dump the ingredients into a baking dish and bake. The perfect dessert to throw *I mean dump* together on a busy weeknight or when a guest stops by unexpectedly for the afternoon. It’d also be a great option to make with kids. Easy and quick.
I know most of the country has shifted over to apple and pumpkin this time of year, but it’s still hot in Austin. In fact, it’s been the hottest September in Austin on record and they’ve been recording temperatures since the 1800s. People keep telling me it should start cooling down in October…or November. *sigh* One group that hasn’t minded the extended summer: strawberries. I think they’re enjoying their extra long season — they’re still really sweet and juicy. So, as a final “au dieu” to the summer season, I present my last berry bake of the year. And don’t feel excluded if it’s already cold where you are and if strawberries are a distant memory to you now. This cake works fabulously with frozen strawberries (or any berries/fruit for that matter).
I like this best straight from the oven, served in a bowl. Because honestly, who has the patience to wait for something like this to cool and set into sliceable pieces? Not a single person. 😀 And since it’s still piping hot (especially the pieces of strawberry), vanilla ice cream and/or whipped cream (with or without some fresh strawberry slices on top) is pretty mandatory. You’ve gotta prevent burning your tongue somehow, right?