Pin It My neighbor showed up one Saturday afternoon with a warm pan of something golden and bubbling, and when I asked what it was, she just grinned and said dump cake. I thought she was joking until she explained the whole method: open cans, pour, sprinkle, dot with butter, bake. No mixing, no fuss. I tried it the next week for a potluck and watched it disappear in minutes.
I made this for my daughters birthday when the bakery order fell through at the last minute. She watched me layer everything into the pan, confused at first, then delighted when it came out of the oven looking like a real dessert. We served it warm with vanilla ice cream, and she still asks for dump cake instead of regular cake sometimes.
Ingredients
- Fruit pie filling: Cherry is classic, but apple or blueberry work just as well, and the canned versions save you from peeling or pitting anything.
- Yellow or white cake mix: The dry mix creates a tender, crumbly topping once the butter melts into it, so do not add the eggs or oil listed on the box.
- Unsalted butter: Cold butter sliced thin distributes more evenly across the surface, which helps the cake mix bake up golden instead of patchy.
Instructions
- Preheat and prep:
- Set your oven to 350°F and lightly grease a 9x13 inch baking dish so the edges do not stick.
- Layer the fruit:
- Spread both cans of pie filling across the bottom in an even layer. The fruit will bubble up around the edges as it bakes.
- Add the cake mix:
- Sprinkle the entire box of dry cake mix over the fruit without stirring or mixing it in. It will look like a dusty blanket at first.
- Dot with butter:
- Arrange the cold butter slices evenly over the top, covering as much of the dry mix as you can. The butter melts down and creates the golden crust.
- Bake until golden:
- Slide the pan into the oven and bake for 40 to 45 minutes, until the top turns golden brown and you see fruit bubbling at the edges.
- Cool and serve:
- Let it cool for a few minutes before scooping. Serve it warm with whipped cream or vanilla ice cream.
Pin It The first time I brought this to a church potluck, someone asked for the recipe and I felt almost embarrassed to explain how simple it was. But she just laughed and said that was the whole point of a good dump cake, and now we swap flavor combinations every few months.
Flavor Variations to Try
Swap cherry filling for peach and use spice cake mix for a cobbler vibe, or try chocolate cake mix over cherry filling for a Black Forest twist. Blueberry filling with lemon cake mix tastes bright and summery, and apple filling with cinnamon sprinkled over the top feels like fall in a pan.
Make It Your Own
Sprinkle chopped pecans or walnuts over the butter before baking for extra crunch, or add a handful of shredded coconut if you like a tropical hint. Some people drizzle a little almond extract over the fruit layer, and others toss in fresh berries alongside the canned filling for more texture.
Storing and Reheating
This is best eaten warm the day you make it, but leftovers keep covered in the fridge for up to three days. Reheat individual servings in the microwave for about 30 seconds, or warm the whole pan in a low oven until the fruit softens again.
- Let it cool completely before covering to avoid soggy topping.
- Freeze individual portions wrapped in foil for up to a month.
- Thaw frozen slices in the fridge overnight and reheat gently.
Pin It Dump cake taught me that some of the best recipes are the ones you do not overthink. Just layer, bake, and enjoy the moment when everyone goes quiet because their mouths are full.
Recipe FAQs
- → Can I use different fruit fillings?
Yes, cherry, apple, blueberry, or any canned pie filling works well to customize the flavors.
- → What type of cake mix is best?
Yellow or white cake mixes are recommended, but spice or chocolate varieties can add unique twists.
- → Should the cake mix be stirred into the fruit layer?
No, the dry cake mix is sprinkled evenly over the fruit filling without stirring to maintain distinct layers.
- → How long should it bake?
Bake for 40-45 minutes at 350°F until the top is golden and fruit bubbling at the edges.
- → Can I add toppings for extra crunch?
Yes, chopped nuts or shredded coconut can be sprinkled on top before baking to enhance texture.