Have you ever tried a dump cake? It’s almost like a combination of a cake and a cobbler as it has a fruity filling between cake batter. It’s the most simple and fail-proof dessert you’ll ever make. The recipe got its name from the beyond-easy technique of dumping all the ingredients into your baking dish and simply baking it.
It’s a sweet and cozy dessert that even your kids can make. It’s perfect for a last-minute dessert recipe made with pantry staples or just for when you’re craving a sweet treat. Want another easy dessert recipe? Try my peach crisp recipe, edible cookie dough recipe, or blueberry cobbler recipe.
What You Need to Make This Recipe
Cherry pie filling — this dump cake is meant to be convenient. Instead of making homemade pie filling for this cake, use canned cherry pie filling.
Crushed pineapple — make sure not to drain the crushed pineapple. You get moisture for the cake mix and flavor from the canned crushed pineapple.
Cake mix — use any yellow cake mix you like. You can also use white cake mix or another cake mix if you prefer.
Butter — placing the butter on top of the cake mix will give you crispy golden tops.
How to Make Dump Cake
1. Grease a 9×13-inch baking dish with baking spray. Dump the cherry pie filling and pineapple into the baking dish.
2. Stir together.
3. Sprinkle the dry cake mix over the top of the fruit, spreading into an even layer.
4. Sprinkle the cubed butter over the top of the cake mix. Bake for 1 hour or until the top is golden brown and the edges are bubbly. Let cook on a wire rack for at least 20 minutes before servings.
Pro Tips for Making This Recipe
- If you want more crunch to the cake, you can add nuts such as chopped pecans or walnuts on top of the cake mix.
- You can add more spices to the dump cake, such as cinnamon, nutmeg, or apple pie spice.
- A delicious way to serve this cake is with some whipped cream or a scoop of ice cream with a drizzle of caramel.
- The cake is gooey and moist, so it can be difficult to tell if it has finished baking. The standard practice of sticking a toothpick into the cake to check for doneness won’t work. Instead, make sure the cake is bubbly around the edges of the pan with crispy spots on top.
- Add a handful of shredded coconut to the cake mix before baking for more tropical flavors to go with the crushed pineapple.
Frequently Asked Questions
Can I use different fruit for the cake?
Yes! You can use any canned fruit such as canned peaches, pears, oranges, and more. Just make sure you do not drain any of the liquid or syrup. You can also use canned apple pie filling, raspberry pie filling, blueberry pie filling, and strawberry pie filling instead of cherry pie filling. The variations of this cake are endless!
Can I use fresh fruit?
If you have fresh fruit and prefer to use it, macerate 4 cups of fresh fruit with 1 cup of sugar for 30 minutes, then stir in 1 tablespoon of cornstarch. Continue as directed in the recipe, starting by adding the macerated fruit to the greased baking dish.
How do I store leftovers?
Store leftover dump cake in the fridge in an airtight container for up to 3 days. You can reheat the cake in the microwave for 30 seconds or until warmed through.
Can I freeze this?
You can! Once cooled, wrap the cake in plastic wrap and freeze your dump cake for up to 3 months. Thaw in the fridge overnight before serving.
Is this the same as a cobbler?
While both have a layer of fruit filling, a dump cake uses cake mix, but a cobbler does not. Check out my blackberry cobbler recipe to learn how to make a delicious cobbler!
If you love this recipe try these out!
If you’ve tried this Dump Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Dump Cake
Equipment
- 9x13 baking dish
Ingredients
- 1 can cherry pie filling (21-ounce)
- 1 can crushed pineapple (20-ounce)
- 1 box yellow cake mix (15.25-ounce)
- 1 cup unsalted butter cubed (227g)
Instructions
- Preheat the oven to 350F. Grease a 9x13-inch baking dish with baking spray.
- To the dish, add the cherry pie filling and pineapple and stir together. Sprinkle the dry cake mix over the top of the fruit, spreading into an even layer. Sprinkle the cubed butter over the top of the cake mix.
- Bake for 1 hour or until the top is golden brown and the edges are bubbly. Let cook on a wire rack for at least 20 minutes before servings. I love serving this warm sprinkled with chopped walnuts and a scoop of vanilla ice cream. Cover any leftovers and refrigerated for up to 3 days.
Notes
- If you want more crunch to the cake, you can add nuts such as chopped pecans or walnuts on top of the cake mix.
- You can add more spices to the dump cake, such as cinnamon, nutmeg, or apple pie spice.
- A delicious way to serve this cake is with some whipped cream or a scoop of ice cream with a drizzle of caramel.
- The cake is gooey and moist, so it can be difficult to tell if it has finished baking. The standard practice of sticking a toothpick into the cake to check for doneness won’t work. Instead, make sure the cake is bubbly around the edges of the pan with crispy spots on top.
- Add a handful of shredded coconut to the cake mix before baking for more tropical flavors to go with the crushed pineapple.
How have I gone this long without knowing about this?? Sounds so easy and yummy!
But if I decide to add another canned fruit besides the cherry, do I add 2 cans of that fruit instead of one cherry and one pineapple?