Cast Iron Skillet Dump Cakes
I like to make “cookie dump cakes” whenever I get a craving for something cake-y and chocolate-y and want something fast. All it takes is the cake mix, ingredients called for on the box, and a bunch of crushed cookies. Oreos are a good choice because they are intensely chocolate and hold up well through the baking.
TIME: 1 hour
Preheat the oven to 350°F.
Melt the butter in a 12- or 12½-inch cast iron skillet over low heat while preparing the batter. Don’t let the butter burn. If your burner has a very low setting, that’s best. If the butter starts to brown, remove the skillet from the burner.
Combine the cake mix, eggs, oil, and applesauce in a large bowl and beat with an electric mixer or stir until smooth.
Pour the cake batter over the butter in the skillet. Sprinkle the cookie pieces evenly over the batter, then gently push the pieces into the batter.
Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the skillet for 10 minutes. The skillet will still be hot. Cover a baking sheet with foil and invert it on top of the skillet. Wearing oven mitts, hold the edge of the sheet and the large handle of the skillet with one hand and use the other hand as a guide to keep the sheet and skillet together as you turn them over as a unit. Remove the skillet from the inverted cake, then use an offset spatula to slide the cake from the sheet to a large plate.
Let the cake cool, then serve warm with ice cream.