Sad Face Cake

Don’t let the name fool you. This cake makes people happy. The “sad face” comes from the way it sinks slightly in the center as it cools, creating a characteristic dip that’s part of its charm. It’s a dump cake in the best sense: mix everything together, pour into the pan, and bake.

Bisquick stands in for flour, leavener, and salt all in one cup. A full box of light brown sugar gives this cake its deep, molasses-rich sweetness and chewy, almost candy-like texture. The crumb is dense and moist, closer to a blondie or brownie than a fluffy layer cake.

Coconut and chopped nuts are baked right in, adding texture throughout every slice. Four eggs and ¾ cup of corn oil keep the cake incredibly moist. No frosting needed. A dollop of whipped topping on each slice is all it asks for.

Kitchen Tips

• Mix the batter just until everything is combined. Overmixing makes the cake tough instead of chewy.
• The cake will rise during baking then sink as it cools. That’s normal and expected. Don’t panic.
• Test with a toothpick at 45 minutes. The center should be set but still slightly moist.
• This cake tastes even better the next day once the brown sugar has fully saturated the crumb.

Variations

• Add a cup of chocolate chips to the batter for a chocolate-coconut version.
• Swap coconut for an extra cup of nuts if coconut isn’t your thing.
• Serve warm with a scoop of vanilla ice cream instead of whipped topping.