Ingredients
Scale
Basic Dump Cake Ingredients
- 1 can (21 oz) fruit pie filling (cherry, apple, peach, etc.)
- 1 box (15.25 oz) cake mix (yellow, vanilla, or chocolate)
- 1/2 cup (1 stick) unsalted butter, cut into slices
Optional Toppings
- 1/2 cup chopped pecans or walnuts
- 1/2 tsp cinnamon or nutmeg
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Add the fruit layer: Spread the canned pie filling evenly across the bottom of the dish. No mixing—just layer.
- Sprinkle cake mix: Evenly distribute the dry cake mix over the fruit layer. Try not to leave dry patches.
- Place butter slices: Add pats of butter over the top, spacing them out to cover as much surface as possible.
- Customize (optional): Add chopped nuts, cinnamon, or chocolate chips to make it your own.
- Bake: Bake for 35–40 minutes until the top is golden brown and the fruit edges bubble. Let it cool 10–15 minutes.
- Serve and enjoy: Scoop into bowls and top with whipped cream or ice cream if you like!
Notes
- Don’t stir the layers! The beauty of the dump method is in the layering—it creates the perfect contrast of textures.
- If you want to learn more about flavor tricks and variations, visit our Chocolate Dump Cake Recipe Tips.
- You can swap pie filling for fresh or frozen fruit, but add a little sugar and cornstarch for moisture and sweetness.
- Use real butter for the best flavor and texture. Margarine won’t cut it in this recipe.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven to keep the top crisp.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 28g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg