While mindlessly late-night scrolling, I got caught down a rabbit hole of quick cake videos, and found something called a “dump cake”. This cake is suited to social media, because it can be made with one hand – which dumps ingredients into a baking dish – while the other one films. In other words, it’s very easy to construct: tinned fruit, dry cake mix and butter on the top. The result is a cross between a crumble and a cobbler.
Tinned peach and pineapple dump cake
I was initially convinced that this would be one of those things that looks great online but doesn’t taste very good. But I made a dry mix of my own, rather than using a shop-bought version, and actually came to really enjoy this pudding. So much so that I now store the dry mix in a container ready to go if I find myself with friends in need of a quick dessert, which I very often do.
Prep 5 min
Cook 50 min
Serves 6-8
1 x 432g tin pineapple chunks in juice
1 x 415g tin peaches in juice
210g plain flour
1 tsp baking powder
75g caster sugar
1 tbsp cornflour
A pinch of salt
100g unsalted butter, cold and thinly sliced (you’ll be laying it over the dry ingredients)
You will need a baking dish or tin that measures about 18cm x 28cm x 5cm. Heat the oven to 180C (160C fan)/350F/gas 4.
Tip the tinned pineapple and peaches into the baking dish and mix. In a bowl, mix the dry ingredients thoroughly , then sprinkle this evenly over the tinned fruit; if need be, use a fork to spread it out.
Lay the sliced butter all over the top, so it will melt all over the cake in the oven – it helps to make sure the butter is close to the edges, so it melts over the sides – then bake for 45-50 minutes, until golden brown on top. Serve warm with cold cream, ice-cream or custard.
UK readers: click to buy these ingredients from Ocado
