Easy Fruit and Cake Dump Cake (Print Version)

Layers of fruit filling, dry cake mix, and butter bake into a warm, bubbly dessert. Ready in under an hour with minimal prep work.

# What You’ll Need:

→ Fruit Layer

01 - 2 cans (21 oz each) fruit pie filling (cherry, apple, or blueberry)

→ Cake Layer

02 - 1 box (15.25 oz) yellow or white cake mix

→ Topping

03 - 1/2 cup (1 stick) unsalted butter, cold and sliced into thin pats

# Step-by-Step:

01 - Preheat your oven to 350°F.
02 - Lightly grease a 9x13-inch baking dish.
03 - Spread the pie filling evenly over the bottom of the prepared dish.
04 - Sprinkle the dry cake mix evenly over the fruit layer—do not mix or stir.
05 - Arrange the butter slices evenly on top of the cake mix, covering as much surface area as possible.
06 - Bake for 40-45 minutes, until the top is golden brown and the fruit layer is bubbling at the edges.
07 - Allow to cool slightly before serving. Serve warm, optionally with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • Its practically foolproof even on your most exhausted days
  • The contrast between warm bubbling fruit and crispy buttered topping is pure comfort
02 -
  • The butter pats must be cold or theyll melt into puddles instead of creating that magical crust
  • Do not stir the layers together the whole trick is letting them bake separately
03 -
  • If the butter is too soft to slice pop it in the freezer for 10 minutes
  • Check it at 35 minutes since ovens vary and you dont want the top to burn
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