The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Dump Cake Recipe: Cozy, and Perfect for Last-Minute Cravings
There’s something undeniably comforting about a dump cake. With its simple steps and nostalgic charm, it’s the kind of dessert that doesn’t require perfection to be delicious.
Whether you have unexpected guests, kids asking for something sweet, or just want to satisfy your own craving without too much fuss, this recipe has your back.
I remember the first time I made a dump cake—I was skeptical. How could something so easy turn out so good?
But as it baked, the aroma filled the kitchen, and the golden, buttery crust sealed the deal. It quickly became a go-to dessert for every occasion from potlucks to cozy nights in.
If you’re looking for a crowd-pleaser that doesn’t require baking experience or fancy ingredients, this is the one. It’s forgiving, fast, and so satisfying.
Recipe Snapshot
| Category | Details |
| Yield | 1 9×13-inch cake |
| Serving Size | 1 slice (1/8 of cake) |
| Prep Time | 10 minutes |
| Bake Time | 45 minutes |
| Total Time | 55 minutes |
| Calories per Serving | ~350 |
| Primary Cooking Method | Baking |
| Occasion | Weeknight dessert, potlucks, casual entertaining |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Dump Cake Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
1
slicePrep time
10
minutesBake Time
45
minutesCalories
350
kcalA dump cake is a quick and no-fuss dessert made by layering canned fruit, cake mix, and butter in a pan and baking it until golden. There’s no mixing involved, and the result is somewhere between a cobbler and a cake.
With gooey fruit on the bottom and a crisp topping on top, it’s the perfect solution for when you want something sweet without spending too much time in the kitchen.
It’s one of those recipes that became popular in the 1950s when boxed cake mixes first hit American pantries. And it’s still loved today for its simplicity and nostalgic charm.
Whether you’re making it for a weeknight dessert or serving it warm with ice cream at a party, dump cake always hits the mark.
Ingredients
- Classic Dump Cake
1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple, undrained
1 box (15.25 oz) yellow cake mix (dry, do not prepare)
3/4 cup (1 1/2 sticks) unsalted butter, sliced into 24 thin pats
Optional toppings: 1/2 cup chopped pecans or walnuts, 1/3 cup shredded coconut
- Optional Variations
Chocolate cherry version: Use chocolate cake mix and add 1/2 cup chocolate chips.
Apple cinnamon: Use apple pie filling and sprinkle 1 tsp cinnamon over the top before baking.
Peach cobbler-style: Substitute peach pie filling for cherry and add 1/4 tsp nutmeg.
Directions
- Preheat the Oven to the Right Temperature
Start by preheating your oven to 350°F (175°C). This temperature ensures the cake topping crisps up properly while the fruit bubbles underneath. Grease a 9×13-inch baking dish with butter or nonstick spray. - Spread the Fruit Filling Evenly
Dump the crushed pineapple (with juice) into the baking dish. Spread it into an even layer using a spatula. Next, spoon the cherry pie filling on top.
Again, do not mix the two together. Keeping them layered gives a distinct fruity base when baked. - Cover with Cake Mix (Dry)
Open the yellow cake mix and sprinkle it evenly over the fruit. Shake the pan gently if needed, so the mix settles smoothly.
Do not stir. This dry layer will turn golden and crumbly once the butter melts into it during baking. - Arrange Butter Slices Over the Cake Mix
Slice the butter into 24 thin pats and arrange them across the surface of the cake mix. Try to space them out evenly, covering as much of the dry mix as possible to ensure a crispy, buttery top.
Each slice should be about 1 tablespoon in size—you can use a ruler or measuring spoon for consistency. - Optional Add-Ons for Extra Crunch
If desired, sprinkle chopped pecans, walnuts, or shredded coconut on top. This adds a nice texture and flavor contrast to the soft fruit and tender cake topping. - Bake to Perfection
Place the dish in the center rack of the oven. Bake uncovered for 45 minutes, or until the top is golden and crisp and the fruit is bubbling along the edges.
Depending on your oven, you may want to rotate the pan halfway through to ensure even browning.
If your oven runs hot, start checking at 40 minutes. If it runs cooler, you might need up to 50 minutes. Look for a golden crust with bubbling juices underneath. - Rest and Serve Warm
Remove the cake from the oven and let it cool for 10 minutes before serving. This allows the juices to settle and the cake to firm up slightly.
It’s perfect served warm with a scoop of vanilla ice cream, whipped cream, or even plain for a simpler dessert.
Extra Tips for the Best Dump Cake Ever
- Distribute butter well: Thin pats evenly placed create a perfect topping. Any dry areas may stay powdery.
- Add cinnamon or nutmeg: A sprinkle of ground cinnamon or nutmeg over the fruit can elevate the flavor.
- Let it rest: Cooling for 10–15 minutes allows the fruit juices to thicken.
- Try mixing cake flavors: Combine half yellow cake mix and half spice cake mix for a cozy fall flavor.
Equipment You’ll Need for This Recipe
- 9×13-inch baking dish
- Oven mitts
- Can opener
- Knife for slicing butter
- Spatula for spreading
- Measuring spoons (for optional toppings)
Make-Ahead Tips
- You can assemble the dump cake up to 4 hours ahead. Cover it and refrigerate.
- Do not add butter slices until just before baking.
- Once baked, it reheats well in a 300°F oven for 10 minutes.
Storage Instructions for Leftovers
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze in individual airtight containers for up to 2 months. Reheat in microwave or oven until warm.
Nutrition Facts (Estimated Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~350 kcal |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 380mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 1g |
| Sugars | 25g |
| Protein | 2g |
These values are approximate and may vary depending on brands and optional ingredients used.
Common Questions About Dump Cake
Q: Can I use fresh or frozen fruit instead of canned?
Yes, but adjust moisture. Use about 1/4 cup added sugar and 1/3 cup water or juice with fresh or thawed fruit.
Q: What if some dry cake mix remains on top?
It’s normal for small patches to stay dry. However, if it’s excessive, you can drizzle a bit of melted butter mid-bake next time or press gently with a spatula.
Q: Can I bake this in a glass dish?
Yes. For glass dishes, reduce oven temperature by 25°F and extend baking time by 5–10 minutes.
Q: How can I make it less sweet?
Use fruit filling labeled “no sugar added” and a reduced-sugar cake mix.
Ingredient Tips: Get the Best Flavor
- Pineapple: Use crushed pineapple in juice (not syrup) for the best texture and sweetness.
- Cake mix: Stick with a trusted brand. Generic versions may yield drier results.
- Butter: Unsalted is best to control flavor. If using salted, reduce added salt in toppings.
- Cherries: Cherry pie filling gives that tart-sweet balance. Don’t substitute with plain cherries unless adding sugar.
Serving Ideas to Elevate the Experience
- With ice cream: Vanilla is classic, but caramel swirl or cherry chip pairs well too.
- With whipped cream and cinnamon: A quick and festive topping.
- For breakfast: It sounds indulgent, but with yogurt, it can be a sweet start to the day.
- As a parfait: Layer warm dump cake with whipped cream and crushed graham crackers in a mason jar.
Final Thoughts: Why You Need Dump Cake in Your Life
Dump cake is more than just a quick dessert—it’s a memory-maker. It’s the kind of thing that makes a last-minute dinner feel like a celebration. You don’t need to be a baker, you just need a pan, a few pantry staples, and 10 minutes of prep.
Once you try it, you’ll understand why this retro recipe has never gone out of style. Customize it, make it ahead, serve it warm with your favorite topping—and enjoy every buttery, fruity bite.
