Easy Fruit and Cake Dump Cake

My grandmother never measured anything worth making, but dump cake was the one exception she taught me by feel. We'd make it on Sunday afternoons when the cousins came over, and I was always mesmerized by how something so unpretentious could create such magic in the oven. The way the fruit bubbles up through that buttery, golden crust still makes my kitchen smell exactly like hers did.

I made this for a last-minute potluck once when I'd completely forgotten I signed up to bring dessert. Someone asked for the recipe three different times throughout the evening, and I had to laugh explaining that the hardest part was remembering not to stir the ingredients together. Now it's my go-to when I want to feel like I put in effort without actually putting in effort.

Ingredients

• 2 cans fruit pie filling: Cherry is classic but apple and blueberry both shine beautifully
• 1 box yellow or white cake mix: Dont overthink the brand store brands work perfectly fine here
• 1/2 cup cold unsalted butter: Cold is crucial so it slices cleanly into thin pats that melt evenly

Instructions

Preheat your oven:

Get it to 350F and grease a 9x13 baking dish while youre at it

Spread the fruit:

Empty both cans evenly across the bottom of your dish

Sprinkle the cake mix:

Pour the dry mix over the fruit and resist every urge to stir it together

Arrange the butter:

Place cold butter slices across the top like youre tucking it in for a nap

Bake until golden:

40 to 45 minutes until bubbling appears at the edges and the top turns deep golden brown

Serve it warm:

Let it rest just 10 minutes then scoop into bowls with vanilla ice cream melting on top

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My daughter made this for her very first sleepover party and the girls were so impressed she felt like a real baker. Watching her gain that same kitchen confidence I had at her age was better than any dessert.

Flavor Combinations Worth Trying

Chocolate cake mix with cherry pie filling creates something almost like a black forest cake but with half the effort. Apple pie filling topped with spice cake mix tastes like fall arrived early in your kitchen. The best part is each combination feels like discovering something new.

Make It Your Own

Sprinkle chopped pecans or walnuts over the butter before baking for a praline version that makes the whole house smell incredible. Shredded coconut adds tropical notes and gets beautifully toasted on top. Cinnamon sprinkled over the fruit layer before adding the cake mix gives it warmth that's especially lovely with apple filling.

Serving Ideas

Warm is really the only way to serve this dessert properly. The fruit needs to be bubbling hot against that cold ice cream.

• Vanilla bean ice cream is the classic pairing for good reason
• Whipped cream adds a nice cloud-like contrast to the dense fruit
• A cup of hot coffee cuts through the sweetness perfectly

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Sometimes the simplest recipes are the ones that become part of your family story.

Recipe FAQs

→ Why is it called a dump cake?

The name comes from the preparation method—you simply dump the ingredients into the baking dish in layers without mixing. The fruit filling goes in first, followed by the dry cake mix and butter pats. As it bakes, the butter melts and the cake mix creates a tender, golden crust on top of the bubbling fruit layer.

→ Can I use fresh or frozen fruit instead of canned pie filling?

While canned pie filling is traditional and provides the right consistency, you can use frozen fruit. Mix frozen berries or sliced fruit with about 1/2 cup sugar and 2 tablespoons cornstarch before spreading in the dish. Fresh fruit works too but will need the sugar and cornstarch mixture to create enough syrup as it bakes.

→ Do I need to stir the cake mix into the fruit?

No, that's the beauty of this dessert. The dry cake mix should be sprinkled evenly over the fruit layer without mixing. As the butter melts during baking, it combines with the fruit juices to hydrate the cake mix and create a tender, cake-like topping that stays distinct from the fruit layer underneath.

→ What flavors work best for dump cake?

Cherry, apple, and blueberry pie fillings are classic choices, but any fruit filling works wonderfully. Try peach with yellow cake mix, or get creative with chocolate cake mix and cherry filling. Spice cake mix pairs perfectly with apple or peach fillings for autumn vibes, while lemon cake mix complements blueberry or berry blends.

→ How should I store and reheat leftovers?

Cover the baking dish with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days. The texture is best when fresh, but leftovers reheat well in the microwave for about 30-60 seconds. You can also warm individual portions in a 350°F oven for 10 minutes if you prefer that freshly baked texture.

→ Can I make dump cake ahead of time?

Yes, you can assemble the entire dish ahead of time and refrigerate it for several hours before baking. If refrigerating, you may need to add a few extra minutes to the baking time. Alternatively, bake it completely and reheat before serving—the flavors often develop even more after sitting for a day.