3-ingredient Dump Cake
Also known as a cobbler with cake mix, this easy dessert comes together quickly. The 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.
Servings 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 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.