Also known as a cobbler with cake mix, this effortless fruit dessert recipe is the classic, original dump cake with a layer of canned pie filling and a biscuit topping. It's delicious, crowd-pleasing, freezes well, and you can mix and match different fillings with cake mix flavors.
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Dump cakes are a family favorite around here and a growing category on this blog, and with good reason: they're one of the easiest desserts with simple ingredients.
They're like a sweet casserole dish. From an apple dump cake with caramel to a blackberry dump cake (our latest addition), they are perfect desserts for potlucks and barbecues.
And who doesn't love them served with a scoop of ice cream on top?
Why is it called a dump cake?
This vintage recipe uses cans of fruit filling, a box of cake mix, and cold butter pieces.
The first two are opened and dumped into the baking dish, literally (hence the name), and the butter slices are arranged on top of the cake mix in an even layer, covering it.
A simple dessert recipe that became very popular among busy moms decades ago.
Why make this recipe
- Quick and easy. I can't emphasize enough how simple it is to make a classic dump cake. It comes together fast and can be on the table in under an hour.
- Make-ahead. You can make it up to 2 days before and have it in the refrigerator. Or freeze it for several weeks.
- Crowd-pleaser. It's especially good for picnics, potlucks, and other outdoor gatherings where you must feed many. In the summer, fresh peach dump cake and blueberry dump cake are huge hits wherever we take them.
Ingredient list
A dump cake in its original form uses all store-bought ingredients.
- Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. I use yellow cake mix or White cake mix for this recipe. Betty Crocker and Duncan Hines are popular ones.
- Unsalted butter.
- Pie filling: we're using canned cherry filling, but a dump cake works with ANY purchased one.
See the recipe card at the end of this post for quantities.
Variations & substitutions
- Extra fruit: you can enhance the purchased fruit fillings. For example, add halved fresh cherries to this recipe or sliced fresh apples if using canned apple pie filling.
- Black Forest: a classic flavor combination also known as chocolate cherry dump cake. Use a chocolate cake mix and serve it with whipped cream.
- Citrus: choose a lemon cake mix for a refreshing twist. Pair it with a can of blueberry, strawberry, or cherry pie filling, and sprinkle some zest on top before baking to enhance the citrusy notes.
- Fall flavors: use canned apple pie or pear pie filling with yellow, white, or a spice cake dry mix.
- Nuts: add crunch by incorporating chopped nuts into the topping. Pecans, walnuts, or almonds work well. Sprinkle them over the cake batter halfway through baking so they don’t brown too much. They will provide a texture contrast and an extra layer of flavor to your dessert.
How to assemble a dump cake
As the name implies, this is a dump-and-bake type of recipe.
Butter: there are two ways of using it, melted or sliced and cold (image below). I find that drizzling melted butter over the cake mix doesn't blend well, and you get floury patches that never bake well. If I use it melted, I stir it into the cake mix as we do with the cherry pineapple dump cake, among others.
Filling: the cans of pie filling are dumped in a baking dish. You can enhance it by adding more fresh fruit on top.
Topping: this is the original way of adding butter on top of the cake mix. Cold thin slices covered almost the entire surface. The cake mix has to be pretty even so the butter melts as evenly as possible.
Baking
This is like a sweet casserole dish; you should treat it as one.
The top will bake to a golden brown and the filling will bubble.
Vintage Kitchen tip: dump cake topping can brown before the interior is fully baked. It may be golden brown and the juices bubbling, but lift some of the dough here and there to check that it's not still wet inside.
Family style desserts
Dump cake recipes are baked in ceramic or glass dishes and then taken to the table. They are not removed from the pan. Similar to fruit cobblers.
What type of dish to use
Choose a nice baking dish you like to showcase on the table.
For me, ceramic ones are the best. I use my favorite Emile Henry small ceramic rectangular dish or the medium Emile Henry ceramic dish whenever possible, but they can be pricey.
There are several others, from rectangular ceramic dishes, and porcelain bakeware sets, to glass baking dishes or round ceramic baking dishes, that work just fine.
Also, a cast-iron skillet fits this type of dessert if you like a Southern style.
Yes, refrigerate it after it's completely cooled down. You can leave it at room temperature for several hours, but fruit desserts are best kept chilled to prevent them from fermenting too quickly and going bad.
Yes, you can! And it's a great way to plan a dessert for a gathering. The baked dump cake keeps in the refrigerator for 4-5 days (covered in plastic wrap). Simply let it come to room temperature before serving, or slightly warm it in a medium oven and serve it with a big scoop of vanilla ice cream.
Absolutely! And it keeps for a month. Cover it well, first in plastic wrap and then in aluminum foil, and label it. Thaw at room temperature and warm slightly in a medium oven before serving.
Kitchen notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: consider that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to make sure the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Topping: make sure the cake mix is evened out before placing the butter slices on top, but don't mix it with the filling.
- Flavorings: you can add some extracts, ground spices, or citrus zest to the fruit mixture, depending on what pairs with the canned filling you're using. A ½ teaspoon at the most so you don't overpower the flavor of the fruit.
- Ratio: I find that a lower ratio of topping to filling is ideal because the former crisps up and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
- Storing: treat it like you would a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
Related recipes you might like:
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3-ingredient Dump Cake
Also known as a cobbler with cake mix, this effortless fruit dessert comes together quickly. This recipe is the classic, original dump cake, with a layer of canned pie filling and a topping made with a boxed cake mix. It's delicious, crowd-pleasing, freezes well, and you can mix and match different fillings with cake mix flavors.
- Total Time: 55 minutes
- Yield: 10 servings
Ingredients
- 2 cans (42 oz) pie filling (I used cherry)
- 1 box (18.25 oz) yellow or white cake mix
- 1 cup (2 sticks) unsalted butter, cold
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch baking pan.
- Dump the cans of pie filling into the prepared baking dish and spread it evenly.
- Sprinkle the dry cake mix over the cherry layer, making sure it covers the cherries completely.
- Cut the butter into very thin slices and place evenly over the cake mix layer. It should cover almost all of the surface.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Store leftovers covered or in an airtight container in the refrigerator for 3-4 days or frozen for a month. Warm slightly before eating.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to make sure the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Topping: make sure the cake mix is evened out before placing the butter slices on top, but don't mix it with the filling.
- Flavorings: you can add some extracts, ground spices, or citrus zest to the fruit mixture, depending on what pairs with the canned filling you're using. A ½ teaspoon at the most so you don't overpower the flavor of the fruit.
- Ratio: I find that a lower ratio of topping to filling is ideal because the former crisps up and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
- Storing: treat it like you would a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 514
- Sugar: 22.8 g
- Sodium: 373.2 mg
- Fat: 22.7 g
- Trans Fat:
- Carbohydrates: 75.4 g
- Fiber: 0.7 g
- Protein: 2.6 g
- Cholesterol: 48.8 mg
Keywords: dump cake
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