History Of The Dump Cake - 1924 Dump Cake Recipe - Not Your Mom's Dump Cake...
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- 1924 Dump Cake Recipe - Not Your Mom's Dump Cake...
Dump cake recipes - not sure why this no-fuss idea sparks so much anger with some people. The box mix with canned fruit dump cake first appears in 1964, (1:20 in the video) pre-dated by the dump cake that's a box cake with jell-o pudding mix which first appears in 1959 (1:20 in the video).
DUMP CAKE
1-4 cup melted butter. Break into it 2 eggs (in 1 cup measuring cup), fill cup with milk.
Dump into mixing bowl without beating until you get all in, the following: 1 and
1-8 cups flour, 1 cup sugar, 2 tsps baking powder, the contents of measuring cup as above. Then beat thoroughly and bake.
The recipe above is copied directly as it appears in the cookbook - but apparently some people are confused by a common way of recipe printing in earlier cookbooks. So here it is for those folks:
¼ cup melted butter in a 1 cup measuring cup. Break into it 2 eggs. fill cup with milk to the 1 cup measure mark.
Dump into mixing bowl without beating until you get all in, the following: 1 cup + 2Tbsp flour, 1 cup sugar, 2 tsp baking powder, the contents of measuring cup as above. Then beat thoroughly and bake.
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Break out the chopsticks and poke a bunch of holes in the cake and cover with some "in season" fruit in a simple syrup and you're golden.
Or pour over a soda and let sit for a little while.
@@TheMimiSard 🤢
Poke cakes are amazing and simple! Fresh fruit macerated in sugar is fantastic. But you can pour over condensed milk, or coconut cream, or pie filling from a can if you have it, or jam/marmalade/preserves loosened with cream, milk, evaporated milk, even a bit of water (best way to use the last of a jar). So many ways!
That’s a poke cake.
Place pineapple rings in bottom of pan, sprinkle with brown sugar, dump batter over it. Upside down pineapple dump cake! Serve with whipped cream. Thank you so much, Glen, for a super doable multi-purpose FAST scratch cake!
Peaches too😊
@Loosey goosey whaaaat? OMG I've gotta try that
THAT’S MY HOMETOWN. I never expected to see it on the Sunday morning cookbook show. Made me happy 😊
I’m amazed at Julie’s timing. She always manages to show up after the cooking is finished and just in time for tasting. 😂
"This one is really plain." Well, it IS from a Quaker cook book. If you want fancy, check in with the Episcopalians.
Being a Quaker myself, and having attended MANY meetings for worship with attention to potluck, my guess is that this would have served as a base for something else, like fruit (fresh or preserves) or even a drizzle of molasses or syrup to provide the flavor.
Thinking we need sarcasm font, or at least a 😉. In MY experiences, Quakers were excellent cooks and the Episcapalians were cooking like we were still on food rations! No offense to Episcapalians that have discovered seasoning and bread 😆.
When I was young my Mother would bake bread on Fridays. For desert we would have fresh hot bread with molasses or brown sugar. I bet both would be great on the dump cake!
@@joantrotter3005 - The joke was on the tradition of "plain dress" :)
I had a dear lady I used to help out. She was almost 100 years old and shared that her older brother used to make a simple cake when she was little without vanilla and little to no sugar. They poured maple syrup overtop once baked, and ate it. If any was leftover, it was eaten with milk poured overtop as it dried out fast. She called it plain and simple cake. Pretty much like you have it here!
Interesting side note on the box cake mix. American housewives complained that the original didn't "feel" home made because originally all you had to do was add water. Everything was powdered at that point. The companies addressed the people's complaints and scaled back to the point where most recipes today say that you have to add water and oil and eggs. That gave the housewife the illusion that she was actually making something homemade.
@bina nocht I didn't. Never had the interest to Google the history of boxed cake mix. Still a fun factoid. Grow up.
I really like your videos. I like hearing the history part of cooking and I equally enjoy the videos like what was on sale today. Love the interaction between the two of you at the end.
One of the things I love is seeing the newspaper print with ads, stories and recipes. Old signs of the time.
OMG! My mom used to make the post-60's Dump Cake for us as kids! (born in the 80's). She used canned cherries, on the bottom and then dumped the box mix batter on top. It was a 'special treat', because it was the only time she used a box mix cake which was 'fancy' to us.
Box cake mixes eliminate the need to measure dry ingredients. I'm amazed at how many people I know who don't own a set of measuring cups or spoons. They might own a liquid measuring cup, but mainly use it to heat things in the microwave.
This was the perfect birthday cake for my grandchildren to make for their Mom's birthday! I baked at 350 for 25 minutes. I did add a bit of vanilla and everyone loved it!
Would you be so kind to share with me how much flour you used? Would love to try this but wasn’t sure what the flour measurement is. Thank you
1 ⅛ cups (135 g) flour.
@@kirsten07734 thank you
This looks easy and a good canvas for anything to go on it. Regarding mistakes in the kitchen, I make them and I hear Glen’s voice “it’s going to be fine” 😂 thanks for all the great content.
Glen as I understand it, the fist boxed cake mixes were "just add water" but consumers preferred to have to add an egg or two because it felt more like they were doing something.
Yeah. That's what I heard as well.
Now I am wondering if that is a myth.
I attended a presentation at the Pillsbury Baking Museum in Minneapolis and they agree with you. The addition of eggs was a ploy to entice women to believe they were more actively involved in dessert prep for their families (so they wouldn’t be made to feel lazy)
I kind of wish I could find some of those these days - they'd actually make sense to keep in the pantry. I'm more likely to be out of eggs or milk than any of the dry ingredients!
I came here to say just that. Cooks felt like they weren't "cooking" with the just-add-water mixes -- they needed to add something. Consequently, cake mixes didn't sell all that well. After the add-the-eggs mixes were developed, cake mix sales took off, and Lo! the Corporations were happy. :-)
When I was a kid (here is Georgia) a Dump Cake was something that we never made at home. It was meant to be an easy dessert that we made while camping in a dutch oven. Our recipe always consisted of a boxed cake mix, and canned pie filling. My favorite was always the Black Forest which was simply chocolate cake mix, cherry pie filling, and butter dumped into a dutch oven and then we used charcoal to bake it.
Right, a camp cake.
I still do this regularly.
@@robjames7845 Yes! We did this in Girl Scouts back in the Paleolithic. It was delicious after a day of hiking.
@@VeretenoVids Alot of great memories in the boy scouts and the camp cake certainly is one of those memories, for the both of us.
Sounds right. And might I add, YUMM!
Wow it's so easy. I would add just a little bit of salt and vanilla 😊
But now i've to put everything in grams 😁
Wow!!! That baked perfectly!!! I totally agree, a simple cake is sooo easy to make.
Probably would make a great trifle base. Thanks.
We recently made lemon/lime curd and I think it would work perfectly with this cake, although if it doesn’t we also have strawberries. Love the simplicity of this recipe! And I’m always impressed by Glen’s research digging through newspaper archives etc too
This is what my grandmother called "plain scratch cake". She served it with homemade chocolate syrup poured over it or with sweetened strawberries and whipped cream. It was so good.
Top with Hershey's chocolate syrup. 1/15/23 Thank you. God Bless and stay safe.
I can remember in the 80’s you could buy a boxed pudding cake. You mixed the batter put it in the pan and then sprinkled the pudding mix on top. When you baked it the cake came to the top and there was about an inch of pudding on the bottom. Haven’t seen them in year but used to love them. I thought they were the original dump cake before the term dump cake became cool.
I remember my Grandma making that but she called it bread pudding, my Grandma was Not a baker but she tried 😂
I absolutely love a simple sponge cake for sponge and custard. Reminds me of School dinners in Scotland 😁
Thanks for the mention of how it's OK to mess up in the kitchen. I have been trying to explain this fact to my cooking avoidant friends for ages.
A clean kitchen is a sad kitchen for me. Unless it's vermin infested, nothing wrong with a small splat of food on the wall, floor or table.
I've been cooking all my life, and I've only really ruined a baked good or meal a handful of times. It's ok not to be perfect, but that happens to us all... if we don't make mistakes, then we're not trying is my motto.
Just realized why I keep coming to your channel time and time again. No paid sponsorships! Literally can't stand another paid read..
Most of the boxed cake mix recipes for dump cake don’t require the eggs, oil, and other ingredients needed to make a cake from the mix. The ones that I remember are pretty simple-pour two cans of fruit pie filling into a 13 x 9” pan and smooth it out to evenly coat the bottom of the pan. Sprinkle the cake mix over the pie filling, and try to make it even. Cut a stick of butter into thin slices and then place them on top of the cake mix. Bake at 350F for 30-45 minutes, or until the top is browned and the pie filling is bubbly. Serve warm over ice cream.
Made this recipe just the other day. It turned out really good. I love the simplicity of this recipe. It makes for a great base layer to making different flavored dump cakes.
I baked mine in a 8x8 glass pan with parchment. But, instead of getting that more crispy bottom. It was more softer. Also, baked at 350F for 25 minutes. I think I would prefer how Glen’s version came out. Perhaps using metal pan and maybe a little longer 🤔. Other than that, the cake settled in nicely. Once it cooled down.
I've commited this to memory! Since the video came out I've probably made this twice a month and have pulled it off a couple of times while visiting friends, always kind of impressive when you can just go in someones kitchen and 45 minutes later put this on the table! I tend to add vanilla, Orange, and or Lemon zest serve with whipped cream, also sometimes changing out the milk for either yogurt or sour cream. and I'm not precious with the measurements just get close a little over is always better! Thank you for this!
The dump cake my family makes is cherry pie filling and crushed pineapple, sprinkled with the entire dry cake mix, topped with butter and baked until golden brown then served hot with vanilla ice cream.
I love the journey that Julie’s face went on when you called it a dump cake.
I made this cake a few hours after watching the video. I added lemon zest and the juice from half a lemon. Turned out great with a nice lemon taste. Will make again. Thanks. 🫶
How much flour did you use? The recipe in tbe description box appears to say 1/8 . Is that right?
Another person who made this cake said in another comment that they used 1 & 1/8 cups (135 grams) of flour. Hope this helps.
1/8 cups = 2 Tbsp
If you don’t have that measuring cup.
Good morning! Love starting my day with the Old Cookbook Show!
My grandmother, born in 1881, would be flummoxed at some of the viewer comments. She had no schooling and couldn't have read a recipe if she had one. She measured and cooked everything by her senses -- she learned HOW to cook. She would often whip up something quick like this cake for us grandchildren to get us out of her way so she could feed the middle generation in crop season. She used a wood cookstove with nary a thermometer. She paid attention.
Nearly a hundred years old. I can't help but imagine the family sitting around the table enjoying it back in the day.
Only in my 80s, but I recall when eggs and sugar were scarce. This was a cake my mother baked for special celebrations. Funny how we carry with us the previous generation's entertainment, music, and food. Be well, Joan. Ever onward.
Hiya Joan, so can I
I love this! Very simple, quick, easy. Perfect for a time crunch. You're right Glen, endless possibilities with this one! ❤️
You're so right about the cake mix! It's full of weird stuff. This is simple and more wholesome.
I love Depression Era cooking and cooking from the "old days". I will try this cake. I wonder about a cherry flavoring. I little cherry juice for color and cherries diced up. Thank you!
That looks so doable. And it is a nice size, too, for a cake in the end.
What a nice little cake! I added a pinch of salt, vanilla, orange zest and some freshly grated nutmeg. Mmm... it turned out nicely. With a little vanilla ice cream, it's going to be a great little dessert.
Box cake mixes make it easy for people who don't have room to store flour & sugar in their kitchen or people who don't cook a lot or people who are too busy to look for recipes & don't want to measure stuff.
Or are new to baking, and want to produce a successful result even if they don't have all of the necessary tools such as dry measure cups or a scale.
Also, as he points out, nearly all non-vegans have eggs in the fridge. However, they don't necessarily have flour, sugar, or leavening handy in the kitchen.
I am sending this over to my daughter who happens to go to Highpoint University in High Point NC.
Great cake
I almost always ask for a cake covered in whipped cream and berries for my birthday. I will try to remember this one next time.
I tried this one last night and YEOW! the sugar. Way too much for us and we have pretty big sweet teeth. I followed the recipe--only change was adding some vanilla. Since it's such a simple recipe I'd like to try again but drop the sugar to 2/3-3/4 cup.
New game that my wife and I play. Every time Jules says "hey friends", we say "hi Jules" in response. See if you can do it and make it seem organic.
Yum. Thanks.
I had a 1930s Clabber Girl Baking Powder cookbook that my Grandmother had and that recipe was in it. We always had with fruit or iced and served with tea after school. There was also a quick cobbler recipe in there that we had a lot as a dessert.
Mine sunk in the middle, so I think I will use less baking powder next time. Use 1 to 1 1/2 tsp baking powder to each cup of flour.
I am so glad i saw this recipe. I hate using box cake. The texture is too bouncy and it sends my sugar way up. Thanks for doing this!
I made this and frosted it with cream cheese frosting. It was surprisingly good.
There is so much fun (and talent) between the two of you!' Gratitude.
So I'm originally from North Carolina. I appreciated this video and wanted to try to help add something. When I saw this was titled dump cake, I was curious what you were going to be doing -- in some other parts of the country they make a disc called dump cake which in North Carolina we would call cobbler.
This was a super simple quick recipe where you would put some fruit in the bottom of a casserole dish, sprinkle an entire cake mix on top, and top off with some pats of butter.
If you go back to the first video he did on dump cake, you'll see a lot of people in the US chiming in about what the "real" dump cake is. 😂
Dump cake - great name!
On the same page. The brandy Snaps look interesting.
Glen, when you showed the photo of the cookbook, the Queen Cakes (top left page) caught my eye.
Nothing special, but just what is "patent flour"? I suspect it's self-rising (-raising, to some) flour.
When did that become available?
There is a recipe for Patent Flour within the cookbook: PATENT FLOUR
10 lbs. flour, 5 oz. cream of tartar, 83 oz. carbonate of soda. Sieve well and use as required. Can be kept on hand and is very much better to use for cakes than self rising
flour. Also makes delicious tarts. ---Mrs. Norman Fidler.
"How is a box mix easier?" Well, you measured out 3 things off-camera and had to clean that measuring equipment too. That's at least 6 less steps!
I remember several years ago a TV commercial acting like dump cakes were a new idea. Hehe. Now I know they’ve been around for ages.
that looks like it would have been great with some cherries in that
I've never gone for the cake mix dump cakes. There's a flavor in cake mixes that's off-putting for me. A cocoa dump cake, called a 'Wacky Cake" was a favorite of my late Mother-in-law, and often requested at our house. The recipe was very much like this but was leavened with vinegar and baking soda.
I always wonder how Jules always shows up at the perfect time. Does Glen push a secret button to summon her? Does she lurk outside waiting for her cue?
I made it tonight and eating it now! A very nice moist cake. I did add some chocolate chips which ended up on the bottom sort like an upside down frosting. I’m sure I’ll try more variations. Thanks for another great recipe!
Next time, toss the chocolate chips in a sprinkle of flour before folding then into the batter. That works for berries and nuts, so it may help distribute them more evenly.
Hi Glen, I figure the Box cake being “easier” to make because the Box cake sold everyone on the “convenience” of easy assembling rather than anyone taking the time to gather and mix the dry ingredients.
The measuring . . . it's the measuring that can seem like a hassle.
Basic family recipe - with a cooked cocoa frosting (works out to a thin layer on the top)
Note self! Watch Glen and Friends Cooking, at the crack of dawn to start your day off on the positive side, despite the fact that it's still dark outside in Athabasca county.
I agree re box cakes. Make from scratch and save money. Teach your kids how to bake and cook. Kind regards from London UK
Whenever i try to switch cake tins mid-mistake, i end up in an unholy mess. I’m giving you extra points for switching that across without needing to water blast your kitchen!
Do you use a 1 cup measuring cup?
Southern cooks would use self-rising flour. Makes it even easier!😄
The first box cakes included powdered eggs but companies discovered that consumers were more likely to buy boxed cake mix if they added their own egg(s). Some people hypothesise that it was because it let the cook feel like they were doing more of the actual cooking. A different hypothesis was that, after extensive experience with powdered eggs during WWII, people had very negative associations with powdered eggs and adding fresh eggs made a box cake feel like a higher quality product.
As to why buy a box cake? No measuring.
Can't resist chiming in with the version my family took to potlucks: can of crushed pineapple in a pan, cherry pie filling on top, yellow cake mix on top, dot with butter. Shredded coconut on top optional. No mixing, no eggs. (My sister is allergic to eggs anyway.) Sure, maybe it isn't that much easier than this recipe, but it was popular at church and I'm fond of it myself. (Caveat that I am not arguing with you about what a dump cake is. This is just my own lived experience.)
Almond extract and top with sliced almonds
And peaches!
The word "dump" has too many negative connotations in British English to ever sound appealing in a food context. I think our version is called an all-in-one cake.
I love this, complex baking is fun but it’s nice to have something that you can bring together in a few minutes and just put in the oven when you’re having unexpected guests or just craving cake.
As for box cake I think it’s for people who don’t want to bother with scales or anything, you just pour the powder in the bowl crack some eggs and throw a melted butter or some oil in it.
4:07 - this right here 🙌🏽 best cooking advice
Hiya Glen, I've never heard of dump cake in my life, its maybe got a different name in United Kingdom, could you do a vlog on Roast Potatoes, if You and Julie have the time, could you watch Embrace The Suck 21(TH-cam Channel) make a British Sunday Roast, You and Julie (and whoever else is reading this) won't believe what they do, this is Choppy in Whitehaven, Cumberland, England
I'm wondering if you couldn't turn this into a pineapple upside down cake very easily. I'm thinking yes!
Glen, could you do the next recipe, "Queen of Chocolate," please. I don't understand the instructions. Hoping you can give some insight. Thanks!
Gosh, I love watching your videos. I always learn something.
Correct me if I'm wrong, but this is exactly the same method as making any cake. Add ingredients to a bowl, mix, pour and bake. What step does this "dump" cake skip?
Even up to the '60s addresses were included along with the contributors name.
Did I miss what he chose for an oven temp?
Oven is on at 350
@@doveandolive1153 thanks!
what's not to like?! eat it simple as is or dress it up any way ya want...serve up individual pieces and let each one choose toppings as they wish...perfect! thanks, y'all!
Amused at looking at my screenshot of the cookbook, and noticing the text at the top of the page being printed upside down.
Not that this type of cake doesn't have it's place, but choosing a box cake instead has nothing to do with ease, and everything to do with the flavor and texture of the finished product. A boxed cake gives a lighter fluffier more delicate crumb than this type of cake will ever give.
I apologise if this is crass, but from where I come from, “dump cake” calls to mind and entirely different mental
Image.
Most likely people would automatically know that you serve it with anything that you have on hand. Fruit and cream or jam or jelly, honey or just sugar.
I would add some fresh raspberries, almond extract and top with flaked almonds
Every time I hear or raed the word dump cake all I can think of is the Jaboody Dubs parody videos.
I read that box mixes had more ingredients but the manufacturers reduced the number of ingredients so the home cook felt like they were cooking.
Box mix dump cakes just has fewer steps when it comes to the dry ingredients. You don't have to measure them out.
Can I get guidelines on how much flavoring to add to get a lemon cake and a chocolate cake, respectively?
And what was the oven temp you baked the cake at? I'd guess 325/350?
Try substituting cocoa powder for 1/4 of the flour. Or try adding zest of one lemon, or 1/2 tsp. of lemon extract. In either case, adjust to taste the second time you make it. Bake cakes at 350F unless a different temperature is specified.
how long did you bake it? I'm assuming you put in 350 F oven, but you didn't mention how long
Until it is done.
The top should be brown and a toothpick inserted in the center comes out clean, instead of having wet batter clinging to it. Approximately half an hour. Toothpicks test at 25 minutes. If still moist, give it another 10 minutes.
I made a chocolate cake from scratch and was so disappointed with how it turned out that I immediately made one from a cake mix. The cake mix cake was so much better than the one I made that I haven't made a "homemade" cake again. Cake mix cakes are more foolproof than homemade cakes. Perhaps that is why later dump cake recipes start with a cake mix, just to be sure it turns out delicious?
I'm the opposite. I have only made a boxed cake once or twice as a kid, but quickly learned how easy cakes are to make from scratch and prefered the flavors and range, so that's all I've made for the last 30 years. (same for brownies, pancakes, etc)
If you’re not a baker, then you just may not have vanilla, cake flour, cocoa powder, or baking powder or baking soda that’s less than 5 years old. Box mix is easier for us.
This was 23 years before betty crocker cake mixes came out so this was probably the best way.
Can I check what temp and for how long this was baked? I can't seem to find that in the description or in the video
Seriously the best channel to watch anytime of day... thank you for all that you guys do and explore with these recipes!!
(Been watching your channel from about age 27-31) I’ve lost all fears of “messing up” a dish because of your clear instructions and explanations of alternatives or adding variations (etc.)
You guys are awesome 🙏🏽 hahah end rant
What temperature & for how long did you bake the cake?
ooh i spied brandy snaps in the cookbook at the end, havent had those in probably over 20 years now
Just a small sliver, please. As a guest it’s rude to take a large dump. 😮
We call that Sweet Bread. I’ve eaten it many times. It is an easy plain dessert.