Dublin Drop Cake Recipes

DUMP CAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

DUBLIN DROP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
• Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
• Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
• Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
• Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
• While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
• Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

DUBLIN'S FINEST CARAMEL APPLE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine, in small saucepan over low heat: brown sugar, butter and 2 tablespoons of whipping cream.
• Cook and stir just until butter is melted.
• Remove from heat; stir in pecans.
• Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan: set aside.
• Combine, in large bowl, all cake ingredients.
• Stir 50-75 strokes by hand until mix is moistened.
• Spoon batter over caramel mixture, making sure caramel is completely covered.
• Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean.
• Cool 1 minute, then invert onto serving plate.
• Beat, in small bowl, remaining whipping cream until soft peaks form.
• Add powdered sugar and whiskey.
• Beat until stiff peaks form.
• Spread whipped cream mixture on top of cake.
• Sprinkle lightly with cinnamon.
• Store in refrigerator.

GIANT RAINDROP CAKE RECIPE BY TASTY

Steps:

• To a large pot, add the 8 cups (2 L) of cold water and sprinkle in the agar agar powder. Whisk to combine. Let the agar dissolve in the water for about 5 minutes, whisking occasionally.
• Add the sugar and whisk again to combine.
• Place the pot over medium heat and bring to a simmer. Simmer for 3 minutes, until all of the agar and sugar have dissolved, then remove from the heat. Do not keep over the heat for too long or the agar will denature!
• Pour the agar mixture into a large glass or ceramic bowl with a smooth bottom.
• Refrigerate overnight, or until set.
• Make the brown sugar syrup: In a medium saucepan over medium-high heat, combine the brown sugar and water. Stir to dissolve the sugar. Bring the syrup to a boil and remove the syrup from the heat, transfer to a liquid measuring cup, and refrigerate until cool and thickened, about 1 hour.
• Invert the raindrop cake onto a large plate or cutting board.
• Top with the roasted soybean flour and brown sugar syrup.
• Serve immediately.
• Enjoy!