Red White & Blue Dump Cake
This Red White & Blue Dump Cake is a no-fuss patriotic dessert made with layers of cherry and blueberry pie filling, white cake mix, and butter, then finished with white chocolate chips. It tastes like a cobbler-meets-cake and is perfect for Fourth of July, Memorial Day, or any summer cookout.
Ingredients
- 2 cans (21 oz each) cherry pie filling use “extra fruit” or “less sugar” if preferred
- 1 can (21 oz) blueberry pie filling or mixed berry pie filling
- 1 box (15.25 oz) white cake mix any brand; yellow cake mix also works
- 1 cup unsalted butter melted; about 2 sticks minus 2 tablespoons; salted butter is fine
- 1/2 cup white chocolate chips or mini marshmallows
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional, but lovely with cherry
- pinch salt to balance sweetness
- Nonstick spray or butter for greasing the baking dish
- Vanilla ice cream optional, for serving
- Whipped cream optional, for serving
- Fresh berries such as strawberries, raspberries, and blueberries, optional for serving
Instructions
- Preheat your oven to 350°F (175°C). Allow it to heat for about 10 minutes so the topping bakes evenly.
- Lightly grease a 9x13-inch baking dish with nonstick spray or a thin coat of butter to help with easy release and cleanup.Nonstick spray or butter
- Spoon the cherry pie filling into the bottom of the prepared baking dish. Spread it into an even layer all the way to the edges to form the red base.2 cans (21 oz each) cherry pie filling
- Spoon the blueberry pie filling over the cherries, focusing mostly down the center or in scattered patches to create pockets of blue. You can spread it fully or leave it rustic.1 can (21 oz) blueberry pie filling
- Drizzle the vanilla extract and almond extract (if using) over the fruit layers and sprinkle on a pinch of salt. Do not stir; it will all bake together.1 teaspoon vanilla extract, 1/4 teaspoon almond extract, pinch salt
- Sprinkle the dry white cake mix evenly over the fruit in a loose, fluffy layer. Do not stir. Use your hands to break up any large clumps so the surface is evenly covered.1 box (15.25 oz) white cake mix
- Slowly pour the melted butter over the cake mix, trying to cover as much of the surface as possible. A few dry spots are fine, but more coverage gives a more even golden crust.1 cup unsalted butter
- Sprinkle the white chocolate chips (or mini marshmallows) evenly over the top. They will melt slightly and create creamy white accents.1/2 cup white chocolate chips
- Bake in the preheated oven for 40–50 minutes, until the top is deep golden brown and the fruit is bubbly around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the cake rest for 10–15 minutes to thicken and set. Serve warm in bowls, topped with vanilla ice cream, whipped cream, and fresh berries if desired.Vanilla ice cream, Whipped cream, Fresh berries
Notes
Do not stir the layers; keeping the fruit on the bottom and dry cake mix on top creates the classic cobbler-like crust. Using the full 1 cup of butter gives a thicker, crunchier topping; for a lighter, more cakey texture, use about 3/4 cup. Corners brown faster and can be extra crisp; scoop from the center if you prefer a softer texture. Let the cake rest 10–15 minutes before serving for neater scoops. For extra white contrast, top with whipped cream and white chocolate curls just before serving. Vanilla ice cream or frozen yogurt balances the sweet, buttery flavors nicely.
Storage & Reheating: Keep loosely covered at room temperature for up to 8 hours the day you bake it. For longer storage, refrigerate tightly covered for up to 4 days, or freeze individual portions for up to 2 months. Reheat single servings in the microwave for 30–45 seconds on medium power, or larger amounts in a 325°F oven, covered with foil, for 15–20 minutes.
Make-ahead: Assemble fruit and cake mix layers a few hours ahead and refrigerate. Add melted butter and bake just before serving to keep the topping from getting soggy.
Nutrition
Calories: 350kcal
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