3-ingredient Dump Cake (quick and easy)
Also known as a cobbler with cake mix, this easy vintage dessert comes together quickly. It has a layer of canned pie filling and a topping made with a boxed cake mix and butter. It's delicious, crowd-pleasing, freezes well, and you can mix and match different fillings with cake mix flavors.
Servings 10 servings
Ingredients
- 42 ounces pie filling 2 cans, 21-ounces each; I used cherry
- 15.25 ounces yellow cake mix 1 box; white cake mix also works
- 1 cup unsalted butter cold and thinly sliced
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch baking pan.
- Dump 42 ounces pie filling (2 cans) into the prepared baking dish and spread it evenly.
- Sprinkle 15.25 ounces yellow cake mix over the cherry layer, making sure it covers the cherries completely. Don't stir or mix it with the fruit!
- Cut 1 cup unsalted butter (2 sticks) 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. Serve warm with a scoop of vanilla ice cream or whipped cream.
- Store leftovers covered or in an airtight container in the refrigerator for 3-4 days or frozen for a month. Warm slightly before eating.
Video
Notes
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.
