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Dump Cake Recipe
This easy, one-bowl dump cake recipe delivers a warm, fruity comfort that feels homemade—no fuss, no mixer, just sweet satisfaction.
Let me tell you why this Dump Cake Recipe has been on repeat in my kitchen ever since I first tried it at a church potluck last summer. Imagine a simple baking hack where you literally “dump” fruit, sprinkle box cake mix, dot butter on top, and bake. It’s not your grandmother’s fruit cake—instead, it’s a light, juicy fruit dessert with a crisp, buttery crust. I love serving it at casual backyard barbecues or cozy Sunday teas when the kids are home from college. It’s festive enough for holiday dinners but healthy-ish (we’re using real fruit, after all) and quick enough for a last-minute Easy dessert craving. You’ll find this Simple baking method a game-changer when you need a Quick recipe that feels fancy without the fuss.
Why You’ll Love This Recipe
– No mixer required—embrace genuine One-bowl baking ease.
– Ready in under an hour—perfect for spur-of-the-moment desserts.
– Uses pantry staples—simple ingredients you likely have on hand.
– Vibrant fruit layers—real berries or peaches make it feel fresh.
– Crowd-pleaser for potlucks, picnics, and family dinners.
– Customizable—swap fruit cake mix or spice blend for fun.
– Minimal cleanup—just one pan, one spoon, one happy you.
– Deliciously nostalgic—brings back memories with every bite.
Ingredients
– 2 (15-oz) cans pie-filling (try Libby’s canned peaches or Driscoll’s mixed berries for extra flavor)
– 1 box yellow or white cake mix (15.25 oz; any brand, gluten-free if needed)
– 1 cup chopped pecans or walnuts (optional, for crunch)
– ½ cup unsalted butter (1 stick), cut into thin pats (cold butter gives better crispiness)
– 1 tsp ground cinnamon (or pumpkin-spice blend for warmth)
– Pinch of salt (to enhance sweetness)
– Optional: ¼ cup quick-cooking oats or shredded coconut (for texture twist)
Tips on choosing ingredients:
• Use a good-quality pie-filling with real fruit chunks for best texture.
• Keep your butter cold—small pats melt more evenly and yield that perfect golden crust.
• Cinnamon isn’t mandatory, but it adds a cozy aroma for fall gatherings.
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or a light coat of butter.
2. Spread the pie-filling evenly across the bottom of the dish—this juicy layer is the heart of your fruit cake.
3. Sprinkle the cake mix over the fruit in an even layer, tapping the pan gently to fill any gaps. Resist the urge to stir—this is truly dump-and-go!
4. Scatter chopped nuts (if using) in pockets across the top; this gives delightful crunch.
5. Dot the entire surface with cold butter pats, spacing them about an inch apart for even browning.
6. Lightly dust with cinnamon and salt—these tiny touches deepen the flavor.
7. Bake on the center rack for 35–40 minutes, until the top is golden and you see bubbling fruit at the edges. Tip: if the edges brown too fast, cover loosely with foil.
8. Let it rest 10 minutes—this short pause helps the filling set a bit, so you get clean slices.
Servings & Timing
Yield: Serves 8–10 as a generous dessert
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: About 1 hour
Variations
• Berry Medley Dump Cake: swap peaches for a mix of strawberries, blueberries, and raspberries.
• Tropical Coconut Twist: add shredded coconut and use pineapple pie filling.
• Gluten-Free Sunshine: choose a gluten-free cake mix and almond flour for an easy dessert.
• Spiced Apple Harvest: use apple pie filling plus a sprinkle of nutmeg and ginger.
• Boozy Cherry Almond: stir 2 Tbsp amaretto into cherry pie filling for an adult-only treat.
• Vegan Friendly: use dairy-free butter and a vegan cake mix—same comfort, vegan style.
Storage & Reheating
Store any leftovers (if you can resist!) in an airtight container in the fridge for up to 4 days. For longer keeping, wrap tightly and freeze portions for up to 3 months—thaw in the fridge overnight. Reheat single servings in the microwave for 20–30 seconds or pop them in a 325°F oven for about 10 minutes until warm and bubbly. Pro tip: top with a scoop of vanilla ice cream right from the freezer for instant magic.
Notes
Honestly, I’ve tested this Dump Cake Recipe over autumn weekends and summer cook-outs—every time, the proportions needed only tiny tweaks. I found that cutting the butter into smaller pieces rather than slicing makes a more uniform crumble. And if your family prefers less sweet, half the cake mix and add an extra can of fruit. Oh, and don’t skip the rest time; it helps the layers meld without becoming soupy.
FAQs
Q: Can I use fresh fruit instead of canned?
A: Yes—just toss sliced fruit with 2 Tbsp sugar and 1 Tbsp lemon juice, then proceed. You may need to bake a few minutes longer for extra moisture.
Q: My top browned too quickly—what now?
A: Cover loosely with foil for the last 10–15 minutes of baking; this slows crust browning while the filling cooks.
Q: Is it okay to halve the recipe?
A: Absolutely—use an 8×8 pan and adjust baking time to about 30 minutes, checking for bubbling edges.
Q: Can I add a crumb topping?
A: Sure—mix ½ cup flour, ¼ cup brown sugar, and 3 Tbsp butter, then sprinkle on top before baking for extra crumble.
Q: What if I don’t like nuts?
A: Simply omit them or swap for seeds (pumpkin or sunflower) for a nut-free crunch.
Q: How do I reheat without drying out?
A: Warm covered in a 325°F oven for 10–15 minutes, or zap briefly in the microwave with a damp paper towel underneath.
Q: Can this be made gluten-free?
A: Yes—pick a certified gluten-free cake mix and ensure any added oats are GF.
Q: What’s the best way to serve it?
A: A dollop of whipped cream or a scoop of ice cream never hurt anybody—plus, it elevates this Quick recipe to a decadent treat.
Conclusion
This Dump Cake Recipe is proof that a fuss-free fruit dessert can still bring big smiles—no mixer, minimal prep, and loads of flavor. Give it a whirl at your next gathering, then pop back here to let me know how it turned out (and share your favorite variation!). Hungry for more Simple baking ideas? Check out my Easy peach cobbler bars or one-bowl brownie blondies next!
Dump Cake Recipe
Ingredients
- 2 (15-oz) cans pie-filling (peaches or mixed berries)
- 1 box yellow or white cake mix (15.25 oz)
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup unsalted butter (1 stick)
- 1 tsp ground cinnamon
- Pinch salt
- 1/4 cup quick-cooking oats or shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
- Spread the pie filling evenly across the bottom of the dish.
- Sprinkle the cake mix over the fruit in an even layer.
- Scatter chopped nuts, if using, and dot the entire surface with cold butter pats.
- Lightly dust with cinnamon and salt.
- Bake on the center rack for 35–40 minutes, until the top is golden and fruit is bubbling.
- Let it rest for 10 minutes before serving.
