Easy-to-make Dump Cakes
You know those days when you want something sweet, warm, and ridiculously simple—like, “dump everything in a pan and call it dinner” simple? Yeah, that’s where dump cakes come to the rescue. I remember my very first dump cake like it was yesterday: all those layers of fruit, cake mix, and butter just melding together in the oven, and that heavenly aroma filling up the kitchen in minutes. It’s basically magic, and honestly, the easiest dessert you can make when you want that homemade touch without spending hours measuring and mixing. I can’t wait to show you how effortless and delicious these can be—your oven is about to turn into the coziest spot in your whole house!
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Ingredients
For the Main Dish:
- 2 cans (21 oz each) of fruit pie filling (cherry, peach, or apple work great!)
- 1 box (15.25 oz) yellow or white cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Optional: 1 tsp cinnamon or nutmeg for extra warmth
How I Make It
Step 1:
Preheat your oven to 350°F. Grab a 9×13-inch baking dish and lightly grease it so nothing sticks later on.
Step 2:
Dump both cans of your chosen fruit pie filling evenly into the bottom of the dish. Don’t worry about spreading it perfectly—part of the charm is the rustic mix!
Step 3:
Next, sprinkle the entire dry cake mix evenly over the fruit. It might look like a lot, but trust me, this will create the perfect cakey crust.
Step 4:
If you want to add a bit of warm spice, sprinkle 1 tsp cinnamon or nutmeg over the cake mix now.
Step 5:
Pour the melted butter slowly and evenly on top of the cake mix — this is what makes the topping golden and crispy.
Step 6:
Bake uncovered for about 45 minutes, or until the top is golden brown and bubbly around the edges. Let it cool for 10 minutes before digging in!
Variations & Tips
- Swap out fruit fillings—blueberry, mixed berry, or pineapple all work beautifully.
- Try adding chopped nuts or shredded coconut on top before baking for extra texture.
- If you prefer a lower-sugar option, go for a sugar-free cake mix and fruit filling.
- Use cold butter (cut into slices) if you don’t want to melt it—place evenly on top for a slightly chunkier crust.
- For a richer flavor, mix a teaspoon of vanilla or almond extract into the melted butter.
How I Like to Serve It
I love serving dump cake warm, right out of the oven, with a big scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for cozy fall nights or casual get-togethers where everyone wants something sweet but fuss-free. Sometimes I even bring it to backyard barbecues because it travels well and impresses with zero stress!
Notes
- Store leftovers covered in the fridge for up to 4 days; reheat gently in the microwave for the freshest flavor.
- You can prepare the “dump” part ahead of time and keep it covered in the fridge for a few hours before baking.
Closing: Once you’ve made an easy dump cake, you’ll always have a trusty, almost foolproof recipe to pull out when the craving hits or guests drop by unexpectedly.
