Name: Dump Cake Recipes
Prep time: 5 min
Cook time: 40 min
Ingredients: 2 cans (21 oz each fruit filling of your choice (cherry, apple, blueberry, or pineapple)); 1 box (15.25 oz yellow or white cake mix); 1 cup 2 sticks unsalted butter, sliced thin or melted; Optional: 1/2 cup chopped nuts (pecans or walnuts); Optional: 1 tsp cinnamon or nutmeg for extra flavor

If there’s a dessert that feels like a cheat code for busy bakers, it’s the dump cake. Quick, forgiving, and endlessly adaptable, Dump Cake Recipes have earned their place in potlucks, weeknight dinners, and holiday tables. In this deep-dive guide I’ll walk you through everything you need to know: the simple science behind the method, step-by-step instructions, foolproof tips, creative variations, make-ahead and storage advice, serving suggestions, troubleshooting, and more. Whether you’re a novice baker or an experienced cook looking for inspiration, you’ll find several delicious dump cake recipes to try.

What is a Dump Cake?

At its core, a dump cake is exactly what the name promises: you “dump” layers of ingredients into a baking dish — typically fruit (fresh, canned, or frozen), a dry cake mix, and sliced or melted butter — and bake. The cake mix forms a golden, cakey crust, while the fruit beneath becomes bubbling and saucy. The result sits somewhere between a cobbler and a crisp, but with far less effort.

Why so popular? Because it’s fast, requires minimal skill, and produces comforting, crowd-pleasing results with pantry-staple ingredients. The technique is perfect for last-minute gatherings, family dinners, or when you want dessert without turning on every appliance in the kitchen.

The Basic Dump Cake Formula (Master Template)

Before jumping into specific dump cake recipes, it helps to understand the basic template so you can improvise confidently.

Ingredients (basic template for a 9×13-inch pan):

2 cans (20–21 oz each) fruit filling OR 6 cups chopped fresh fruit (berries, apples, peaches, etc.)
1 box (15.25 oz) yellow or white cake mix (or chocolate for a richer option)
1 cup (2 sticks / 226 g) unsalted butter, sliced thin or melted (adjust slightly for different pan sizes)
Optional: 1 cup chopped nuts (pecans or walnuts), 1 tsp cinnamon, 1–2 tbsp lemon juice, 1/2 cup brown sugar for sprinkled topping

Equipment:

9×13-inch baking dish (or 8×8 for smaller batch)
Spoon or spatula
Oven preheated to 350°F (175°C)

Basic method:

Preheat oven to 350°F (175°C).
Spread fruit evenly in the prepared pan. If using canned fruit, drain most of the syrup or keep some for extra sauce — your choice.

Sprinkle any optional spices or nuts over the fruit.
Evenly pour the dry cake mix over the fruit. Don’t stir.
Distribute butter slices over the cake mix so there’s near-complete coverage; you can also drizzle melted butter.
Bake 35–50 minutes, until the top is golden and fruit is bubbling. A longer bake may be needed for denser fruit like apples.

Let cool 10–15 minutes before scooping. Serve warm with ice cream or whipped cream.

This is the skeleton — the rest is seasoning, technique, and a little creativity.

The Science: Why Dump Cakes Work

Understanding why the method works helps you tweak it:

Cake mix + butter: The dry cake mix combined with fat creates a crumbly top that bakes into a cakey crust. Butter melts into the mix and hydrates the flour and leavening agents, giving a tender crumb without any beating.

Fruit juices: As fruit cooks, it releases liquid. That liquid partially soaks into the cake mix, producing tender pockets and a saucy base.
No stirring: Keeping layers separate lets the cake mix form a crust while the fruit becomes jammy beneath — creating two contrasting textures.

Pantry Staples and Substitutions

Don’t panic if you’re out of something. Dump cake recipes are flexible.

Cake mix: Yellow, white, spice, or devil’s food are all great. For gluten-free, use a certified gluten-free cake mix. For a less sweet option, use half cake mix and half plain dry biscuit mix (baking mix).
Butter: Unsalted is best for control; salted works fine. Vegan stick butter or coconut oil can substitute for vegan versions (see vegan section).
Fruit: Fresh, frozen (no need to thaw), or canned fruit fillings all work. If fruit is very juicy, sprinkle 1–2 tablespoons of cornstarch over fruit to thicken the sauce while baking.

Nuts & spices: Chopped pecans/walnuts add texture. Cinnamon, nutmeg, or ginger complement apples and pears.

Classic Dump Cake Recipes (Detailed & Testable)

Below you’ll find several specific, tested-feeling Dump Cake Recipes so you can get started right away. Each includes ingredients and step-by-step directions.

1) Classic Cherry Dump Cake

Ingredients:

2 cans (21 oz) cherry pie filling
1 box yellow cake mix (15.25 oz)
1 cup (2 sticks) unsalted butter, sliced into thin pats

Optional: 1/2 cup chopped pecans

Method:

Preheat oven to 350°F (175°C). Grease a 9×13 pan.
Dump both cans of cherry pie filling into the pan and spread evenly.
Sprinkle the cake mix evenly over the cherries. Do not press.
Scatter chopped pecans, if using.
Arrange butter slices evenly over the top.
Bake 40–45 minutes until top is golden and cherries bubble. Cool slightly before serving.

Serving tip: Top with vanilla ice cream and toasted almonds.

2) Pineapple Coconut Dump Cake (Tropical Twist)

Ingredients:

1 can (20 oz) crushed pineapple, drained slightly
1 can (20 oz) pineapple tidbits with juice (optional for extra sauciness)
1 box white cake mix
1 cup (2 sticks) unsalted butter, melted
1 cup sweetened shredded coconut
Optional: 1/2 cup macadamia nuts or toasted coconut for garnish

Method:

Preheat oven to 350°F (175°C). Grease a 9×13 pan.
Combine crushed pineapple and tidbits in pan.
Sprinkle cake mix over the pineapple. Top with shredded coconut.
Drizzle melted butter evenly over the cake mix (use a spoon to help it soak in).
Bake 35–40 minutes until golden. Let rest 10 minutes to set.

Serving tip: Garnish with fresh mint and a scoop of coconut ice cream.

3) Apple Cinnamon Dump Cake (Fall Favorite)

Ingredients:

6 cups peeled, chopped apples (Granny Smith or Honeycrisp) OR 2 cans apple pie filling (21 oz each)
1 box spice cake mix
1 cup (2 sticks) unsalted butter, sliced
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup brown sugar (optional extra sweetness)
1/2 cup chopped pecans (optional)

Method:

Preheat oven to 350°F (175°C). Butter the pan.
Toss apples with cinnamon, nutmeg, and brown sugar; spread in pan.

Sprinkle spice cake mix evenly over apples. Add pecans if desired.
Arrange butter slices over the top.
Bake 45–55 minutes (apples need extra time). Allow to cool 15 minutes.

Serving tip: Serve with warm caramel sauce and whipped cream.

4) Blueberry Lemon Dump Cake (Bright & Fresh)

Ingredients:

6 cups fresh or frozen blueberries (or 2 cans blueberry pie filling)
Zest and juice of 1 lemon
1 box white cake mix
1 cup (2 sticks) unsalted butter, melted
2 tbsp cornstarch (if using fresh frozen berries, to thicken)

Method:

Preheat to 350°F (175°C). If using frozen berries, toss with cornstarch and lemon juice first.

Spread berries in pan, sprinkle lemon zest over them.
Evenly distribute cake mix; drizzle melted butter so it soaks through.
Bake 35–45 minutes until golden and bubbling.

Serving tip: Dollop mascarpone mixed with a little powdered sugar on the side.

5) Chocolate Cherry Dump Cake (Decadent)

Ingredients:

2 cans cherry pie filling (21 oz each)
1 box devil’s food cake mix
1 cup (2 sticks) unsalted butter, sliced
Optional: 1/2 cup mini chocolate chips

Method:

Preheat to 350°F (175°C). Grease pan.
Spread cherry filling, sprinkle cake mix, add chocolate chips.
Place butter slices and bake 40–45 minutes.

Serving tip: Serve with espresso whipped cream.

6) Pumpkin Spice Dump Cake (Holiday Cozy)

Ingredients:

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk OR 1/2 cup heavy cream

2/3 cup brown sugar
1 box spice cake mix
1 cup (2 sticks) unsalted butter, melted
1 tbsp pumpkin pie spice

Method:

Mix pumpkin, evaporated milk, brown sugar, and pumpkin pie spice; spread in pan.
Sprinkle cake mix and drizzle butter.
Bake 35–45 minutes until set. Let cool slightly.

Serving tip: Top with whipped cream and a dusting of cinnamon.

Tips & Tricks for Consistent Success

These practical tips will help ensure your dump cake recipes turn out beautifully every time.

Pan size matters: Standard 9×13 pans are most common. Using a smaller pan yields a thicker cake and may need more baking time; a larger pan bakes faster and thinner.
Butter coverage: Aim for even distribution of butter so the dry mix is mostly moistened. If melting butter, drizzle slowly and use the back of a spoon to help it penetrate.
Don’t stir: Resist the urge to mix. The separation of layers is key to the texture contrast.

Fruit prep: For firmer fruit (apples, pears), toss with a little sugar and cornstarch to create a thickened sauce. For very juicy fruit, add a tablespoon of cornstarch to the fruit.
Check for bubbling: The easiest doneness check is to see if the fruit is bubbling at the edges and the top is golden. If the center feels too soft, give it another 5–10 minutes.
Avoid sogginess: If using very juicy canned fruit, drain a bit of syrup. If the top darkens while fruit remains undercooked, tent loosely with foil and continue baking.

Enhance flavor: A splash of vanilla, a tablespoon of bourbon, or a teaspoon of almond extract can elevate simple fruit fillings.
Crispier top: For a slightly crisp top, broil 1–2 minutes at the end — but watch carefully to avoid burning.

Dietary Adaptations

You can easily tailor dump cake recipes for special diets.

Gluten-free: Use a certified gluten-free cake mix. Check thickeners in canned fillings if cross-contamination is a concern.
Vegan: Substitute vegan butter sticks or solid coconut oil for butter. Choose a vegan cake mix or make a simple dry mix of gluten-free flour, sugar, baking powder, and a pinch of salt for a DIY option. Use dairy-free whipped topping or coconut ice cream to serve.
Lower sugar: Use unsweetened fruit where possible, reduce added sugars, or choose a reduced-sugar cake mix.

Nut-free: Omit nuts and use oat-based crunchy toppings if texture is desired.

Make-Ahead, Storing, and Freezing

Make-ahead: Dump cakes are great for make-ahead. Assemble the night before, cover tightly, and refrigerate. Let the pan come closer to room temperature before baking; you may need to add 5–10 minutes to the bake time.
Leftovers: Store covered in the fridge for up to 4–5 days. Reheat in a 325°F oven until warm, or microwave individual portions.

Freezing: For best results, bake, cool, and then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat. You can also freeze unbaked assembled dump cake: cover tightly with plastic and foil and bake from frozen, adding 10–20 minutes to the bake time.

Serving Suggestions & Pairings

Dump cakes shine when paired with creamy, cold elements that contrast the warm, saucy filling.

Ice cream: Classic vanilla, salted caramel, or coconut.
Whipped cream: Plain, cinnamon-sweetened, or lightly boozy (add a splash of bourbon).

Custard or crème anglaise: For a more elegant finish.
Nuts and crunchy toppings: Toasted pecans, almond slivers, or granola add contrast.
Sauces: Drizzle caramel, chocolate ganache, or lemon glaze depending on the fruit.

For parties, present the dump cake in the pan with a small server and pre-scooped bowls of ice cream. It’s rustic, homey, and instantly comforting.

Creative Variations & Twists

Want to take your dump cake recipes up a notch? Try one of these ideas:

Layered streusel: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 cup oats to make a streusel; sprinkle over the cake mix before baking for extra crumble.
Browned butter: Use browned butter to add nutty depth — especially good with peach or apple.

Alcohol infusion: Add 1–2 tablespoons bourbon, rum, or amaretto to the fruit for adult flavors.
Mix-in surprise: Stir mini chocolate chips, toffee bits, or caramel chips on top of the fruit before sifting cake mix.
Savory “dump” bake: For adventurous cooks, try a savory version with pre-cooked veggies, a biscuit topping, and shredded cheese (this deviates from sweet dump cake but follows the “dump and bake” spirit).

Troubleshooting: Common Questions

Q: My top is burned but the fruit isn’t bubbling.
A: The oven temperature may be too hot or butter concentrated in places. Tent with foil, lower temperature 25°F, and bake until fruit is bubbling.

Q: The cake top is dry and gritty.
A: Dry cake mix not fully moistened. Next time slice thinner pats of butter across the surface or gently drizzle melted butter to soak through.

Q: It’s too runny after baking.
A: Use cornstarch with very juicy fresh fruit or drain excess syrup from canned fruit. Let the dump cake rest — it often thickens as it cools.

Q: Can I halve the recipe?
A: Yes. Use an 8×8 pan and reduce baking time; start checking at 25–30 minutes.

Scaling and Serving Sizes

The classic 9×13 recipe serves about 10–12 people as dessert. For smaller crowds:

8×8 pan: divide ingredients by 1/2 (serves 4–6).
9×9 pan: slightly less than a 9×13 — divide by about 2/3.

If you need a larger crowd-pleaser, double the recipe and bake in two pans rather than a deeper single pan to ensure even baking.

Final Thoughts:

Dump cakes are more than a convenient hack — they’re a versatile canvas for flavor, texture, and personality. From the nostalgia of a cherry dump cake at summer picnics to a spiced pumpkin version at holiday dinners, these desserts are forgiving, fast, and infinitely customizable. Armed with the master template above and a handful of tips, you can adapt Dump Cake Recipes to whatever fruit, season, or diet you’re working with.