Honey-Fig Bourbon Dump Cake
Published by St. Martin's Griffin
Editor's Note: You may have heard of dump cake recipes with apples or peaches, but what about honey and fig? This recipe for Honey-Fig Bourbon Dump Cake is just what you need to make something truly special and unique! You'll love the combination of dried figs and bourbon in this super easy cake recipe. Top the cake with almond slivers and you're ready to serve this dump cake to family and friends! If you want to make this dump cake recipe even more decadent, then consider serving a scoop of ice cream on the side. You'll love serving up this cake to your guests.
Are you a fan of figs? Suddenly they are a culinary trend, and it is fun to capture their great flavor in all kinds of dishes. From appetizers to desserts, you must discover that figs are the secret ingredient that gives a recipe a fantastic flavor. Taste this dessert and we bet you will fall in love with the flavor of figs.
Cooking Vessel Size9 x 13-inch cake
Total TimeUnder 2 Hours
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together
Taste and TextureFruity
Type of DishDessert
- Nonstick cooking spray
- 1 (8-ounce) package dried Mission figs, stems removed, chopped into 1/4-inch pieces
- 2 cups fig preserves
- 3 cups boiling water
- 2 (15.25-to 18-ounce) box yellow cake mix
- 1 cup packed brown sugar
- 1 cup bourbon
- 1 cup sliced almonds
- 1 cup (1 stick) unsalted butter, sliced into slivers
Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray.
Sprinkle the chopped figs evenly in the prepared pan. Spoon the fig preserves over the figs and stir to blend and distribute evenly in the pan. Pour the boiling water evenly over the figs. Let stand for 5 minutes.
Sprinkle the cake mix evenly over the figs. Sprinkle the brown sugar evenly over the cake mix. Pour the bourbon evenly over all. Sprinkle the sliced almonds evenly over all. Distribute the butter slivers evenly over the top.
Bake for 40 to 45 minutes or until the cake is set and golden brown.
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Copyright 2016 Kathy Moore and Roxanne Wyss