Red White & Blue Dump Cake Recipe
This Red White & Blue Dump Cake Recipe is a ridiculously easy, festive Fourth of July dessert loaded with cherries, blueberries, and a buttery cake topping that practically makes itself.
If you need a quick patriotic dump cake recipe for a cookout, block party, or just a lazy summer evening on the porch, this one’s for you. It’s a red white blue dump cake layered with cherry and blueberry pie filling, a simple white cake mix, and melted butter—no mixer, no stress, and very little cleanup. It’s the kind of summer holiday dessert I wish I’d had when my kids were little and I was trying to bake something cute in between sunscreen applications and lost flip-flops.
I love this cherry blueberry dump cake because it’s festive without feeling fussy. It’s a classic layered fruit dump cake: red cherries, “white” cake, and deep blue berries all bubbling together under a golden, buttery topping. I usually serve it warm with vanilla ice cream or whipped cream, and if you’re feeling extra, a handful of red, white, and blue sprinkles on top makes it a truly Instagram-ready red white blue dessert.
Why You’ll Love This Red White & Blue Dump Cake Recipe
- So easy it’s almost silly – No mixer, no eggs, no fancy steps; you basically layer and bake.
- Perfect Fourth of July dessert – The red, white, and blue colors make this a natural for Memorial Day, Labor Day, or any patriotic party.
- Crowd-pleaser for all ages – Kids love the gooey fruit; adults love that it tastes like a cobbler and a cake had a very tasty baby.
- Minimal ingredients – Just a few pantry staples: cake mix, canned fruit, and butter; that’s it.
- Flexible and forgiving – Swap fruits, use gluten-free cake mix, or tweak sweetness to your taste.
- No decorating skills needed – The fruit layers and golden crumble top do all the work; you just add ice cream or whipped cream.
- Make-ahead friendly – You can bake it earlier in the day and rewarm it before serving.
- Scales up for a crowd – Perfect as a festive party dessert for potlucks, picnics, and cookouts.
Ingredients
Here’s everything you need for this easy dump cake recipe. I’m using a 9×13-inch baking dish, which is standard for most boxed cake mixes and feeds a good-size group.
- 1 can (21 oz) cherry pie filling
- Look for a good-quality brand with whole cherries and not too much gel.
- 1 can (21 oz) blueberry pie filling
- This gives you the “blue” layer; you can also use mixed berry if you like more variety.
- 1 box (15.25 oz) white cake mix
- Any brand is fine (Duncan Hines, Betty Crocker, or Pillsbury all work well). White cake mix keeps the “white” layer nice and light.
- ¾ cup (1½ sticks) unsalted butter, melted
- Melted butter helps every bit of cake mix get moistened and turn crisp and golden. Salted butter works too—just skip extra salt.
- 1 teaspoon vanilla extract (optional but lovely)
- Adds a little warmth and bakery-style flavor.
- ¼ teaspoon almond extract (optional)
- Almond and cherry are best friends; use sparingly, it’s strong.
- ½ cup white chocolate chips (optional)
- For extra “white” plus a sweet little surprise in the topping.
- Whipped cream or vanilla ice cream, for serving
- I usually keep a can of Reddi-wip and a carton of vanilla ice cream on standby for summer holiday desserts.
- Red, white, and blue sprinkles (optional but festive)
- For an easy patriotic finish before serving.
Ingredient Tips:
- If you like a slightly less sweet dessert, you can mix the pie filling with 1–2 cups of fresh berries to freshen up the flavor.
- Gluten-free? Use a gluten-free white or yellow cake mix; the method stays exactly the same.
- Want a bit more texture? Sprinkle ½ cup chopped pecans or walnuts over the cake mix along with the white chocolate chips.
Directions
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Preheat your oven and prep your pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. I like glass or ceramic dishes for this patriotic dump cake recipe because you can really see the red and blue layers on the sides. -
Layer the cherry filling (the “red”)
Spoon the cherry pie filling into the bottom of the dish and spread it into an even layer. Try to get the cherries spread out so every scoop gets a bit of fruit. -
Add the blueberry layer (the “blue”)
Spread the blueberry pie filling gently over the cherries. Don’t stress if it swirls a bit with the cherries; it’ll still bake up beautifully. You’re going for a loose, marbled effect, not perfection. -
Add extracts for flavor
If you’re using vanilla or almond extract, drizzle them over the fruit layers now. You can lightly stir them into the fruit with a spoon if you want more even flavor. -
Sprinkle the dry cake mix (the “white”)
Open the box of white cake mix and sprinkle it evenly over the fruit. This is important: don’t stir. You want that dry mix to sit on top of the fruit so it forms a crumbly, buttery topping in the oven. -
Top with melted butter
Slowly pour the melted butter over the cake mix, trying to moisten as much of the dry mix as possible. A few dry spots are okay—they’ll still crisp up. If you see big dry patches, you can use a spoon to gently nudge some butter over them. -
Add white chocolate chips or nuts (optional)
Sprinkle the white chocolate chips (and nuts, if using) over the top. They’ll sink slightly into the cake mix and give extra texture and “white” pops of color. -
Bake until golden and bubbly
Bake on the center rack for 35–45 minutes, until the top is golden brown and you can see the fruit bubbling around the edges. If the top looks pale at 30 minutes, give it another 5–10 minutes; every oven is a little different. -
Cool slightly, then serve
Let the red white blue dump cake rest for at least 10–15 minutes before serving. This helps the juices thicken a bit. Serve warm with whipped cream or vanilla ice cream and a sprinkle of red, white, and blue sprinkles for that full festive party dessert moment.
Servings & Timing
- Yield: About 10–12 servings (depending on how big you scoop)
- Prep Time: 10 minutes
- Bake Time: 35–45 minutes
- Rest Time: 10–15 minutes
- Total Time: About 1 hour
I usually throw this together while burgers are on the grill. By the time everyone’s finished eating, this Fourth of July dessert is warm and ready, and the house smells like a bakery.
Fun Variations on This Patriotic Dump Cake Recipe
You know what? Once you make this once, you’ll start thinking of a dozen twists. Here are a few to get your wheels turning:
- Mixed Berry Fireworks Cake – Use mixed berry pie filling instead of blueberry, or mix blueberries, raspberries, and strawberries with a little sugar.
- Gluten-Free Version – Use your favorite gluten-free vanilla or white cake mix and follow the same method.
- Slow Cooker Red White & Blue Dump Cake – Layer everything in a slow cooker and cook on LOW for about 3–4 hours until the top is set and the edges are bubbly.
- Lighter Sugar Version – Use no-sugar-added pie fillings and a sugar-free white cake mix; serve with fresh berries and a dollop of light whipped topping.
- Almond-Crunch Topping – Add sliced almonds and a tablespoon of sugar over the cake mix for more crunch and a hint of almond flavor.
- Individual Mason Jar Servings – Layer the fillings and cake mix in 8-ounce mason jars on a sheet pan and bake (they may cook a bit faster, so start checking around 25 minutes).
Storage & Reheating
This red white blue dessert keeps surprisingly well, which makes it handy for weekend-long celebrations.
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Room Temperature:
- If your kitchen is cool and you’re serving it the same day, you can leave it covered at room temperature for up to 6 hours.
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Refrigerator:
- Store leftovers covered in the fridge for 3–4 days. The fruit will thicken more as it sits, and the topping will soften a bit but still tastes great.
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Freezer:
- You can freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheating:
- For the best texture, reheat in a 325°F oven for about 10–15 minutes, covered with foil, then uncovered for the last few minutes if you want to re-crisp the top.
- Individual servings can be reheated in the microwave for 30–45 seconds; it won’t be as crisp, but it’ll still be delicious with ice cream.
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Make-Ahead Tip:
- Bake the cake earlier in the day, let it cool, and then rewarm it in the oven before serving. Add whipped cream or sprinkles just before it hits the table.
Notes From My Kitchen
- Don’t stir the cake mix into the fruit. I know it’s tempting, but the magic of a dump cake is that the dry mix plus butter turns into a craggy, crumbly topping. If you stir, it gets gummy.
- Butter coverage matters. If too much dry cake mix is left untouched by butter or fruit juices, you’ll have powdery spots. It’s okay to gently pat or tilt the pan a bit to help the butter soak in.
- Watch your oven. Some ovens run hot or cool, and this dessert can go from perfect to too-brown quickly. Start checking around 30–35 minutes.
- Use good pie filling. Since there are so few ingredients, the pie filling really shows. If you have time, stir in a handful of fresh berries to brighten it up.
- Play with toppings. My family loves vanilla ice cream, but I’ve also served this with lemon whipped cream (a little lemon zest mixed in) and it was a huge hit.
- Serve slightly warm, not lava-hot. Letting it sit a bit keeps the fruit from running all over the plate and burning tongues—ask me how I know.
FAQs
Can I use fresh berries instead of canned pie filling?
Yes, but you’ll need to toss about 4–5 cups of berries with sugar and a bit of cornstarch so they release enough juices, or the cake mix may stay too dry in places.
Can I make this Red White & Blue Dump Cake Recipe the night before?
You can bake it the night before, chill it, and then reheat it gently in the oven before serving; just add toppings like whipped cream and sprinkles right before you bring it out.
Why is some of my cake mix still powdery on top?
That usually means those spots didn’t get quite enough butter or fruit juice; next time try to pour the melted butter more evenly and gently press any very dry patches down a bit.
Can I use yellow cake mix instead of white?
Absolutely—the flavor will be a little richer and more buttery, but it still works great as a quick patriotic cake; you’ll just lose a bit of the “bright white” layer.
How do I know when the dump cake is done?
The top should be mostly golden brown, and you should see the fruit bubbling around the edges; the middle may look slightly softer, but it will firm up a bit as it cools.
Can I cut this recipe in half?
Yes, use an 8×8 or 9×9-inch dish, halve all the ingredients, and start checking for doneness around 25–30 minutes.
Is this dessert very sweet?
It is on the sweeter side, like most dump cakes, but you can tone it down by using no-sugar-added pie filling or serving smaller portions with extra fresh berries.
Can I make this in a foil pan for easier transport?
Yes, a sturdy 9×13 disposable foil pan works well for potlucks and parties—just place it on a baking sheet for support before putting it in the oven.
Conclusion
This Red White & Blue Dump Cake Recipe is one of those easy, no-fuss desserts that still feels special enough for a holiday table. It’s colorful, cozy, and just the right mix of gooey fruit and buttery cake—perfect for a Fourth of July dessert, a summer holiday dessert spread, or any time you need a quick patriotic dump cake that will feed a crowd.
Give it a try for your next cookout or backyard gathering, then come back and let me know how it went—Did you add nuts? Did you go heavy on the sprinkles? I’d love to hear your twist, and if you enjoyed this, you might also like exploring more easy dump cake recipes and summer desserts on the blog.
Red White & Blue Dump Cake
Ingredients
- 1 can (21 oz) cherry pie filling look for a good-quality brand with whole cherries
- 1 can (21 oz) blueberry pie filling or mixed berry pie filling
- 1 box (15.25 oz) white cake mix any brand; white keeps the “white” layer light
- 3/4 cup unsalted butter melted; about 1 1/2 sticks; salted butter also works
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon almond extract optional; almond pairs well with cherry
- 1/2 cup white chocolate chips optional; for extra “white” and sweetness
- chopped pecans or walnuts optional; about 1/2 cup for extra crunch
- whipped cream or vanilla ice cream for serving
- red, white, and blue sprinkles optional; for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Glass or ceramic dishes work well so you can see the red and blue layers on the sides.
- Spoon the cherry pie filling into the bottom of the prepared baking dish and spread it into an even layer so the cherries are distributed throughout.1 can (21 oz) cherry pie filling
- Spread the blueberry pie filling gently over the cherry layer. It’s fine if the fillings swirl together slightly; a loose marbled effect is perfect.1 can (21 oz) blueberry pie filling
- If using vanilla and/or almond extract, drizzle them evenly over the fruit layers. You can lightly stir them into the fruit if you want more even flavor.1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- Sprinkle the dry white cake mix evenly over the fruit layer. Do not stir; the dry mix should sit on top of the fruit so it forms a crumbly, buttery topping as it bakes.1 box (15.25 oz) white cake mix
- Slowly pour the melted butter evenly over the surface of the dry cake mix, trying to moisten as much of the mix as possible. A few small dry spots are fine; they will still crisp up.3/4 cup unsalted butter
- If using, sprinkle white chocolate chips and chopped nuts evenly over the top. They will nestle into the cake mix and add extra texture and sweetness.1/2 cup white chocolate chips, chopped pecans or walnuts
- Bake on the center rack for 35–45 minutes, or until the top is golden brown and the fruit is bubbling around the edges. Check around 30–35 minutes and continue baking if the top still looks pale.
- Let the dump cake rest for 10–15 minutes to allow the juices to thicken slightly. Serve warm with whipped cream or vanilla ice cream and a sprinkle of red, white, and blue sprinkles, if desired.whipped cream or vanilla ice cream, red, white, and blue sprinkles
Notes
Reheating: Reheat in a 325°F oven for 10–15 minutes, covered with foil, then uncover for a few minutes to re-crisp the top. Individual servings can be microwaved for 30–45 seconds.
Tips: Don’t stir the dry cake mix into the fruit or the topping may become gummy. Make sure most of the cake mix is moistened by butter or fruit juices to avoid powdery spots. Use good-quality pie filling, and feel free to mix in a handful of fresh berries for brightness.
