Dump Cake Recipe
This easy dump cake recipe is a classic 3-ingredient dessert made with fruit filling, cake mix, and butter, creating a warm, buttery topping with minimal effort.
Servings: 10 servings
Calories: 322kcal
Ingredients
- 2 - 21 ounce cans cherry pie filling or peach, apple, or other fruit fillings.
- 15.25 ounces box yellow cake mix
- 1 cup unsalted butter 2 sticks, sliced thin or melted for drizzle option
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 baking dish
- Pour both cans of the cherry pie filling into the dish and spread evenly
- Sprinkle the dry cake mix evenly over the top. (Tip: smoothing cake mix out with a fork is a great way to make this even.) DO NOT STIR.
- Add butter: You can lay the thin slices across the top or you can drizzle the melted butter over the top. TIP: After adding the melted butter, gently tilt the baking dish to help it spread across the cake mix. If you notice dry spots, use a fork to lightly smooth the surface, then tilt again so the butter settles into those areas.
- Bake at 350°F for 45–50 minutes, until the top is golden and the filling is bubbling.
- Let cool slightly and serve warm, topped with ice cream if desired.
Video
Notes
For best results, bake until the fruit filling is bubbling around the edges. This ensures the cake mix has fully absorbed moisture and the topping is properly baked.
Do not stir the layers. Dump cake is designed to bake in layers, creating a soft fruit base and a buttery topping.
Use the tilt method for even butter coverage. After pouring melted butter, gently tilt the pan so it runs across the surface. If you see dry patches or mounds of cake mix, lightly smooth them with a fork, then tilt again so the butter settles into those areas. This helps prevent dry or powdery spots after baking.
Check for doneness before removing. The top may look golden before the inside is fully baked. Lift a small section to make sure there are no dry or powdery patches.
Let it rest before serving. Allow the dump cake to cool for 10–15 minutes so it sets and is easier to scoop.
This recipe uses cherry pie filling as a classic option, but you can easily substitute peach, apple, blueberry, or other fruit fillings.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 317mg | Potassium: 26mg | Fiber: 1g | Sugar: 19g | Vitamin A: 568IU | Vitamin C: 0.01mg | Calcium: 97mg | Iron: 1mg
