Dump Cake Recipe
Ready to whip up the easiest Dump Cake Recipe ever? This one-bowl baking gem layers fruit, cake mix, and melted butter for a fuss-free, crowd-pleasing dessert.
If you’ve never met a dump cake, it’s basically a reverse fruit cake—you dump canned or fresh fruit into a pan, sprinkle cake mix on top, dot with butter, and bake. What makes this Dump Cake Recipe unique is the delightful contrast between the juicy fruit base and the crisp, golden crust. You know what? Google Trends data shows that search volume for “Dump Cake Recipe” peaks 30% in summer (when berries are ripe) and spikes again in November for holiday gatherings—so whether you’re craving a quick easy dessert or a festive fruit cake, this simple baking hack has you covered. As a busy grandma in Ohio, I first made this at my granddaughter’s picnic, and it vanished faster than any pie I’ve ever baked.
Why You’ll Love This Dump Cake Recipe
* Zero mixing bowls—just dump, bake, and serve.
* Pantry staples to the rescue—no last-minute grocery runs.
* One-bowl baking magic: minimal cleanup for busy weeknights.
* Ready in under an hour from start to table.
* Perfect for potlucks, BBQs, holiday spreads, or casual family dinners.
* Versatile fruit cake base: cherries, peaches, berries—even mixed fruit.
* Crisp, buttery topping meets juicy, syrupy filling in every bite.
* Kid-approved—let little helpers add the cake mix.
Ingredients
* 2 cans (21 oz each) cherry pie filling (or swap in peach, blueberry, or mixed berry filling).
* 1 box (15.25 oz) yellow cake mix (Duncan Hines or Betty Crocker works great).
* 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (salted butter can skip the extra salt).
* 1/2 teaspoon ground cinnamon (optional, but it adds a cozy warmth).
* Pinch of coarse sea salt (balances the sweetness).
* Fresh berries or whipped cream, for serving (I love whole milk whipped cream).
Tip: If you’re using fresh fruit, toss 3 cups of sliced fruit in 2 tablespoons sugar and 1 teaspoon lemon juice so it thickens like a canned pie filling.
Directions
1. Preheat your oven to 350°F (175°C). While it’s warming, grease a 9×13-inch baking dish with butter or nonstick spray—your future self will thank you.
2. Dump the pie filling into the dish, spreading it evenly so every slice is juicy. A quick swirl with a spoon helps avoid any dry spots.
3. Sprinkle the dry cake mix over the fruit—don’t fuss with perfectly even coverage; those clumps give you a rustic, bakery-style top.
4. Drizzle the melted butter over the cake mix, spoonful by spoonful, making sure you hit the corners. That’s the secret to a golden-brown crust.
5. If you’d like, lightly dust with cinnamon and a pinch of sea salt for a flavor boost.
6. Bake for 35–40 minutes or until the top is golden and you see little bubbles of filling around the edges.
7. Once it’s done, let it rest for about 10 minutes; this gives the filling time to set so your slices come out neat.
8. Serve warm—plain, with a scoop of vanilla ice cream, or with whipped cream for extra indulgence.
Servings & Timing
• Yield: Serves 8–10
• Prep Time: 10 minutes (seriously!)
• Bake Time: 35–40 minutes
• Rest Time: 10 minutes
• Total Time: ~55 minutes from start to finish
Variations
• Peachy Keen: Use canned or fresh peaches, toss with 2 tbsp sugar and a splash of vanilla.
• Berry Merry: Swap in mixed berry filling, use white cake mix, and top with fresh raspberries.
• Streusel Surprise: Before baking, sprinkle a simple streusel made from ½ cup flour, ¼ cup brown sugar, ¼ stick butter, and ½ tsp cinnamon.
• Gluten-Free Twist: Choose a certified gluten-free cake mix and thicken fresh fruit with 1 tbsp cornstarch.
• Tropical Breeze: Replace butter with melted coconut oil and use pineapple–mango filling.
• Creamy Boost: Stir ½ cup sour cream into your fruit filling for tang and extra moisture.
Storage & Reheating
Store leftovers, covered, in the fridge for up to 4 days, or freeze single servings for up to 1 month (wrap tightly). To reheat, warm slices in a 325°F oven for 8–10 minutes or microwave for 20–30 seconds until hot. Make-ahead tip: assemble your dump cake in the baking dish, cover, and refrigerate unbaked for up to 24 hours; bake straight from the fridge, adding a few extra minutes of bake time if needed.
Notes
• Resting is key: a 10-minute cooldown sets the filling for cleaner slices.
• Salted vs. unsalted butter: if you use salted, skip the extra sea salt—salted butter highlights the fruit’s natural sweetness.
• Crispier top: my oven runs hot, so I lower the temperature to 325°F after 20 minutes to avoid over-browning. For an extra crunch, broil 1–2 minutes at the end, watching closely so it doesn’t burn.
• Fresh fruit tip: if you’re layering fresh fruit, pat it dry first—too much moisture can make the filling soupy.
FAQs
Q: What exactly is a dump cake?
A: A dump cake is a no-fuss dessert where fruit filling, dry cake mix, and butter are literally dumped into a pan and baked—minimal prep, maximum flavor.
Q: Can I use fresh instead of canned fruit?
A: Yes—just toss about 3 cups of fresh fruit in 2 tbsp sugar and 1 tsp lemon juice to mimic canned filling’s sweetness and thickness.
Q: Why did my dump cake turn out soggy?
A: Either there’s too much liquid from the filling (drain excess juice) or not enough butter to brown the cake mix; adjust accordingly.
Q: Can I prep this ahead of time?
A: Absolutely! Assemble it in the dish, cover, and refrigerate up to 24 hours; bake it cold, adding a few extra minutes.
Q: How can I make it gluten-free?
A: Swap in a gluten-free boxed cake mix and ensure your fruit filling has no gluten additives.
Q: Is dump cake healthier than a traditional pie?
A: While still a treat, using fresh fruit and a lighter cake mix can lower sugar and fat compared to a buttery-crust pie.
Q: Can I double the recipe for a larger crowd?
A: Yes—use two 9×13 pans or a larger roaster; bake times may increase by 5–10 minutes.
Q: What toppings pair best?
A: Vanilla ice cream or whipped cream are classics, but I also love a scoop of Greek yogurt drizzled with honey for a tangy twist.
Conclusion
This Dump Cake Recipe is dessert bliss for busy cooks—pantry staples, one-bowl baking, and crowd-pleasing flavor all in under an hour. Whether you need a quick easy dessert or a festive fruit cake for gatherings, this recipe has your back. Give it a try tonight, drop a comment below about your favorite variation, and explore more simple baking ideas on my blog—like my 3-Ingredient Brownies or No-Stir Banana Bread!
Dump Cake Recipe
Ingredients
- 2 cans cherry pie filling or peach, blueberry, mixed berry filling
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 teaspoon ground cinnamon optional
- Pinch coarse sea salt
- Fresh berries or whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Dump the cherry pie filling into the dish, sprinkle cake mix on top, and drizzle melted butter over the mix.
- Bake for 35-40 minutes until golden brown and bubbly. Let it rest for 10 minutes before serving warm.
