Shoo Fly Cake

In this Shoofly Cake Recipe from The Dutch Kitchen, some locals would call it "dry bottom shoofly pie," a gloss on the Pennsylvania Dutch tradition with the same utterly basic ingredients but without the gooey, moist ribbon in the center. This is a good recipe to have on hand when you are in a hurry: no crust required. A fine coffee companion.

  • Prep Time: 10 minutes minutes
  • Yield: 16 Servings
  • 1 cup solid vegetable shortening
  • 4 cups all purpose flour
  • 2 cups sugar
  • 1 cup mild molasses
  • 2 cups hot water
  • 2 tsp baking soda
  • Preheat oven to 375 degrees.
  • In a large bowl, mix the shortening, flour, and sugar with your hands until the mixture forms coarse crumbs. Reserve 1 cup of this mixture to be used later.
  • Mix together the molasses, hot water and baking soda. Add the wet mixture to the dry mixture.
  • Pour the filling into a greased and floured 9x13-inch baking pan. Sprinkle the reserved cup of crumb mixture on top.
  • Bake 10 minutes. Reduce heat to 350 degrees and bake 40 minutes more.


What do you think of Shoo Fly Cake?

One Response to “Shoo Fly Cake”

Gloria Pastula

June 4th, 2023

Sounds like a tasty treat very simplified.


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