If you are looking for the absolute easiest dessert to bring to a potluck, family gathering, or just a Tuesday night treat, you have found it. This recipe is a classic for a reason. It requires zero mixing bowls, minimal cleanup, and practically no baking skills.
The beauty of this dessert lies in its simplicity. You literally “dump” the ingredients into a pan and let the oven do the magic. The result is a warm, bubbly, cobbler-like cake with a buttery, golden crust that tastes like you spent hours in the kitchen.
History and Background
The concept of the “dump cake” gained massive popularity in the United States during the 1980s. It emerged during an era when convenience cooking was king. Home cooks were looking for ways to create delicious meals and desserts without the time-consuming process of measuring flour, sugar, and baking powder from scratch.
While the name might not sound the most elegant, it perfectly describes the method. It is often compared to a cobbler or a crumble, but the use of boxed cake mix makes it distinctly its own category of dessert. Over the decades, it has become a staple at church picnics and community potlucks because it is reliable, affordable, and feeds a crowd.
Why You Will Love This Recipe
- Three Ingredients Only – You likely have most of these in your pantry right now.
- One Pan Wonder – You bake it in the same dish you serve it from, meaning fewer dishes to wash.
- Totally Customizable – You can switch up the fruit flavors or cake mix varieties to suit your mood.
- Foolproof – There is no way to mess this up as long as you do not stir!
Ingredient Notes
To get the best results, here is what you need to know about your ingredients:
- Pie Filling – Cherry is the classic choice, but peach, apple, and blueberry work wonderfully. You will need two standard 21-ounce cans.
- Cake Mix – A standard box of yellow cake mix is traditional. However, white cake mix or even chocolate cake mix can be used depending on the fruit base. Do not prepare the batter; you need the dry mix.
- Butter – Salted butter is actually better here. The slight saltiness cuts through the sweetness of the fruit and cake mix. You will need about 1 ½ sticks (¾ cup), sliced thinly.
- Nuts (Optional) – Pecans or walnuts add a lovely crunch to the topping but can be omitted for nut allergies.
Equipment Needed
You do not need a stand mixer or even a whisk for this recipe. Keep it simple:
- 9×13 inch baking dish (glass or ceramic works best)
- Can opener
- Knife (for slicing butter)
- Spatula (for serving)
Full Recipe Card
Prep Time: 5 minutes
Cook Time: 45-50 minutes
Total Time: 55 minutes
Servings: 12
Ingredients
- 2 cans (21 oz each) cherry pie filling (or fruit of choice)
- 1 box (15.25 oz) yellow cake mix
- ¾ cup salted butter (1 ½ sticks), cold and thinly sliced
- ½ cup chopped pecans (optional)
Instructions
- Preheat – Preheat your oven to 350°F (175°C).
- Dump the Fruit – Open your cans of pie filling and dump them into the bottom of the 9×13 baking dish. Spread the fruit out evenly with a spatula or the back of a spoon.
- Add the Cake Mix – Sprinkle the dry cake mix evenly over the top of the fruit. Try to cover as much of the fruit as possible. Shake the pan gently to level it out.
- Add the Butter – Place your thin slices of butter all over the top of the dry cake mix. Try to distribute them as evenly as possible to ensure there are no dry patches of flour later.
- Top with Nuts – If you are using nuts, sprinkle them over the butter layer now.
- Bake – Place the dish in the oven and bake for 45 to 50 minutes. You are looking for a golden-brown top and the fruit filling should be bubbling vigorously around the edges.
- Cool – Let the cake sit for about 15 minutes before serving. This allows the sauce to thicken up slightly.
Notes
Ensure you cover the entire surface with butter. If you prefer, you can melt the butter and drizzle it over the top, but the sliced method often creates a crispier crust.
Tips and Variations
Cooking is about creativity, so feel free to experiment with these ideas:
- Chocolate Cherry – Use chocolate cake mix over cherry pie filling for a Black Forest vibe.
- Caramel Apple – Use apple pie filling, spice cake mix, and drizzle caramel sauce on top after baking.
- Peach Cobbler Style – Use peach pie filling and yellow cake mix, adding a dash of cinnamon to the fruit.
- Tropical – Use pineapple tidbits (undrained) and cherry pie filling with white cake mix.
Pro Chef Tips for Success
While this is an easy recipe, these professional tips will ensure perfection every time:
- Check Your Oven Temp – If your oven runs hot, the sugar in the cake mix might burn before the fruit bubbles. An oven thermometer is a great investment.
- Cover Dry Spots – About 40 minutes into baking, check the cake. If you see powdery dry spots of cake mix, place a tiny extra pat of butter on that spot and return it to the oven.
- Let It Rest – It is tempting to dig in immediately, but the filling is like molten lava. Resting helps the texture and saves your tongue.
Common Mistakes to Avoid
There is really only one major rule for this recipe, but it is crucial.
DO NOT STIR.
This is the most common mistake beginners make. Once you dump the ingredients in, leave them alone. If you mix the cake mix with the fruit, you will end up with a weird, gummy texture instead of a nice crust and fruit layer. Just layer it and leave it.
Another mistake is using prepared cake batter. You must use the dry powder straight from the box.
Storage and Meal Prep
This cake stores beautifully, making it great for leftovers.
- Refrigerator – Cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. It stays fresh in the fridge for up to 4 days.
- Reheating – Microwave individual portions for 30 seconds to bring back that warm, gooey texture.
Make Ahead and Freezer Notes
Freezing Cooked Cake: You can freeze the baked cake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will last for up to 3 months. Thaw in the fridge overnight before reheating.
Freezing Uncooked: I do not recommend freezing this before baking. The moisture from the fruit will start to activate the baking powder in the mix too early, leading to a flat cake.
Serving Suggestions
This dessert is delicious on its own, but toppings take it to the next level:
- Vanilla Ice Cream – The cold ice cream melting into the warm fruit is the ultimate combination.
- Whipped Cream – A light dollop of fresh whipped cream cuts the sweetness.
- Caramel Drizzle – For the sweet tooth lovers, add a little caramel sauce on top.
