The first time I made a dump cake was on a Tuesday night when I’d promised dessert for a school bake sale and only remembered at 9 p.m. Cherry pie filling, a yellow cake mix, thin slices of butter across the top, and 47 minutes in the oven produced something golden and bubbling that tasted like hours of effort. Easy dump cake recipes have been a go-to ever since.
At The Sweet & Simple Kitchen I’ve tested countless combinations of cake mix and pie filling. The 12 recipes below are the ones I make most often, plus two new spring additions that quickly became family favorites.
Easy dump cake recipes layer canned pie filling, dry cake mix, and butter in a 9×13 pan, then bake at 350°F for 45 to 50 minutes until the topping is golden and the fruit bubbles at the edges. No mixing, no eggs, no oil. With the same three-ingredient template you can create a dozen different desserts simply by swapping cake mix and filling.
Table of Contents
At-a-Glance Easy Dump Cake Recipe Guide
| # | Recipe | Best Season | Difficulty | Main Pairing |
|---|---|---|---|---|
| 1 | Classic Cherry | Year-round | Easy | Cherry + yellow cake |
| 2 | Apple Cinnamon | Fall | Easy | Apple + spice cake |
| 3 | Peach | Summer | Easy | Peach + white or yellow cake |
| 4 | Blueberry Lemon | Spring/Summer | Easy | Blueberry + lemon cake |
| 5 | Strawberry | Spring | Easy | Strawberry + white cake |
| 6 | Chocolate Cherry | Year-round | Easy | Cherry + chocolate cake |
| 7 | Caramel Apple | Fall | Easy | Apple + yellow cake + caramel |
| 8 | Pineapple Upside-Down | Year-round | Easy | Pineapple + yellow cake |
| 9 | Pumpkin Spice | Fall | Easy | Pumpkin + spice cake |
| 10 | Mixed Berry | Summer | Easy | Triple berry + white cake |
| 11 | S’mores | Year-round | Easy | Chocolate + marshmallow + graham |
| 12 | Cranberry Apple Holiday | Winter | Easy | Apple + cranberry + spice cake |
What Earned a Spot on This List
These 12 recipes were chosen for three reasons: how often I actually make them, how forgiving they are for first-time bakers, and whether each offers a distinct flavor profile. I avoided listing near-duplicates; every entry needed to bring something different to the table and pass the “would I serve this to picky in-laws?” test.
The Universal 3-Ingredient Method
Every dump cake follows the same pattern. Master it once, and variations are effortless.
- Step 1. Preheat oven to 350°F. Pour one 21-ounce can of pie filling (or two cans for extra fruit) into an ungreased 9×13 glass or ceramic baking dish and spread it without mashing the fruit.
- Step 2. Sprinkle one box of dry cake mix (15.25 to 18.25 oz) evenly over the filling. Do not stir; the layers stay separate on purpose.
- Step 3. Cover the surface with thin slices of cold butter (about 1 cup, or 2 sticks). Aim for at least 80% coverage so no dry spots remain.
- Step 4. Bake 45 to 50 minutes until the topping is uniformly golden and the fruit bubbles at the edges. Rest 10 to 15 minutes before serving warm.
The butter melts through the cake mix during baking, creating a craggy, biscuit-meets-cobbler crust.
1. Classic Cherry Dump Cake
The original dump cake that sparked the trend in the 1970s still holds up against fancier versions.
Ingredients (serves 12):
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) cold unsalted butter, thinly sliced
- 1/2 cup chopped pecans (optional)
How to make it:
- Preheat oven to 350°F. Pour both cans of cherry filling into an ungreased 9×13 baking dish and spread evenly.
- Sprinkle the dry yellow cake mix in an even layer over the cherries and tap the dish gently to settle the mix into the corners.
- Arrange butter slices across the surface, overlapping slightly. Scatter pecans on top if using.
- Bake 45 to 50 minutes until the topping is golden and the cherry filling bubbles at the edges.
- Rest 10 to 15 minutes. Serve warm with vanilla ice cream.
Tips:
- Reserve a tablespoon of cherry juice and brush it on any pale spots at the 30-minute mark for better color.
- Add 1 tablespoon fresh lemon juice to the cherry filling to brighten the flavor.
- Sprinkle pecans on top so they toast in the buttery topping rather than burning underneath.
2. Apple Cinnamon Dump Cake
Tastes like apple crisp with half the work. Spice cake mix supplies a lot of the flavor.
Ingredients (serves 12):
- 2 cans (21 oz each) apple pie filling
- 1 box (15.25 oz) spice cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
How to make it:
- Preheat oven to 350°F. Spread apple pie filling evenly in a 9×13 baking dish.
- Whisk cinnamon into the dry cake mix and sprinkle it over the apples.
- Cover the surface with butter slices and scatter walnuts if using.
- Bake 45 to 50 minutes until the topping crisps and the apples bubble at the edges.
- Rest 10 minutes. Serve warm with caramel sauce or vanilla ice cream.
Tips:
- Use one can of pie filling and one cup fresh diced apples (Honeycrisp) for better texture variation.
- A pinch of flaky sea salt before baking balances the sweetness.
- Tent loosely with foil if the top is browning too quickly around minute 40.
3. Peach Dump Cake
Summer peaches in cobbler form, ready in under an hour. Use white or yellow cake mix so the peach flavor shines.
Ingredients (serves 12):
- 2 cans (21 oz each) peach pie filling
- 1 box (15.25 oz) white or yellow cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1/2 teaspoon ground ginger
- 1/2 cup shredded sweetened coconut (optional)
How to make it:
- Preheat oven to 350°F. Pour peach pie filling into a 9×13 baking dish and spread level.
- Whisk ginger into the cake mix and sprinkle evenly over the peaches.
- Top with butter slices and sprinkle coconut if using.
- Bake 45 to 50 minutes until golden and the filling bubbles at the corners.
- Rest 10 minutes before serving; this one is best slightly warm.
Tips:
- Drizzle a teaspoon of vanilla across the peaches before adding the cake mix to deepen flavor.
- Fresh peaches substitute well: use 5 cups sliced peaches with 1/3 cup sugar and 2 tablespoons cornstarch, simmered briefly.
- Watch coconut after 35 minutes; it browns quickly.
4. Blueberry Lemon Dump Cake
Bright and tangy—my go-to from late May through August.
Ingredients (serves 12):
- 2 cans (21 oz each) blueberry pie filling
- 1 box (15.25 oz) lemon cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1 tablespoon fresh lemon zest
- 1 cup fresh or frozen blueberries
- Powdered sugar for dusting (optional)
How to make it:
- Preheat oven to 350°F. Spread blueberry pie filling in a 9×13 dish and scatter fresh blueberries over the filling.
- Whisk lemon zest into the dry cake mix and sprinkle over the berries.
- Top with butter slices and bake 45 to 50 minutes until golden and bubbling.
- Cool 15 minutes and dust with powdered sugar before serving.
Tips:
- Adding fresh berries to canned filling prevents the “all-jam, no-fruit” issue.
- Fresh lemon zest cuts through the artificial notes in boxed lemon mix.
5. Strawberry Dump Cake
The prettiest spring dessert: pink filling, golden crust, and pockets of white chocolate.
Ingredients (serves 12):
- 2 cans (21 oz each) strawberry pie filling
- 1 box (15.25 oz) white or yellow cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1/2 cup white chocolate chips
- 1 cup fresh sliced strawberries (optional)
How to make it:
- Preheat oven to 350°F. Pour strawberry filling into a 9×13 dish and stir in fresh strawberries if using.
- Sprinkle cake mix evenly over the strawberries.
- Arrange butter slices and scatter white chocolate chips between them.
- Bake 45 to 50 minutes until the topping is golden and edges bubble. Rest 10 minutes before serving.
Tips:
- Tent with foil if white chocolate begins to darken.
- A few drops of almond extract in the filling give a shortcake-like flavor.
6. Chocolate Cherry Dump Cake (Black Forest)
A Black Forest vibe in dump-cake form: rich and indulgent but simpler than brownies.
Ingredients (serves 12):
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) chocolate cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped almonds (optional)
How to make it:
- Preheat oven to 350°F. Spread cherry filling in a 9×13 dish.
- Sprinkle chocolate cake mix evenly over the cherries.
- Cover with butter slices, then scatter chocolate chips and almonds.
- Bake 45 to 50 minutes until the topping looks set and the cherries bubble at the edges. Rest 15 minutes before serving.
Tips:
- Chocolate mixes don’t brown as much on top; rely on bubbling fruit to judge doneness.
- A splash of kirsch or amaretto in the cherry filling elevates the flavor.
7. Caramel Apple Dump Cake
The autumn dump cake I bring to Thanksgiving—people often skip the pie for this.
Ingredients (serves 12):
- 2 cans (21 oz each) apple pie filling
- 1 box (15.25 oz) yellow or spice cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- Flaky sea salt for finishing
How to make it:
- Preheat oven to 350°F. Pour apple filling into a 9×13 dish and spread evenly.
- Drizzle caramel across the apples; it will sink during baking.
- Sprinkle cake mix over the apples and cover with butter slices. Top with pecans.
- Bake 45 to 50 minutes until golden and bubbling. Finish with flaky sea salt and rest 10 minutes before serving.
Tips:
- Warm caramel briefly before drizzling so it flows easily.
- Reserve a little caramel to drizzle on top after baking for a polished finish.
- Flaky salt balances the sweetness and is worth adding.
8. Pineapple Upside-Down Dump Cake
Pineapple upside-down cake flavor without the fuss of careful arranging or flipping.
Ingredients (serves 12):
- 2 cans (20 oz each) crushed pineapple in juice, well drained
- 1 box (15.25 oz) yellow cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1/2 cup packed brown sugar
- 10–12 maraschino cherries, drained
How to make it:
- Preheat oven to 350°F. Toss drained pineapple with brown sugar and spread in a 9×13 dish.
- Sprinkle cake mix evenly over the pineapple and top with butter slices.
- Bake 45 to 50 minutes until the topping is deep golden. Press cherries into the warm topping after baking and rest 15 minutes before serving.
Tips:
- Drain the pineapple well to avoid a soggy bottom.
- Add 1 teaspoon vanilla to the brown sugar for warmer flavor.
- Place cherries on top after baking to keep their color and texture.
9. Pumpkin Spice Dump Cake
A fall favorite that tastes like pumpkin pie met streusel coffee cake.
Ingredients (serves 12):
- 1 can (30 oz) sweetened pumpkin pie filling
- 1 box (15.25 oz) spice cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans
How to make it:
- Preheat oven to 350°F. Spread pumpkin filling in a 9×13 dish.
- Whisk pumpkin pie spice into the cake mix and sprinkle over the pumpkin.
- Top with butter slices and pecans. Bake 50 to 55 minutes until set and bubbly at the edges.
- Rest 20 minutes and serve warm with whipped cream.
Tips:
- If using plain pumpkin puree, mix it with sweetened condensed milk, 2 eggs, and 1 tablespoon pumpkin pie spice before using.
- Pumpkin dump cake firms as it cools; allow the full rest time before serving.
10. Mixed Berry Dump Cake
Can’t pick a berry? Use them all. The blend of three berries yields a deeper flavor than any single fruit.
Ingredients (serves 12):
- 1 can (21 oz) blueberry pie filling
- 1 can (21 oz) cherry pie filling
- 1 can (21 oz) raspberry pie filling
- 1 box (15.25 oz) white cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1/2 cup sliced almonds (optional)
How to make it:
- Preheat oven to 350°F. Combine the three pie fillings in a 9×13 dish and stir gently to marble—don’t fully mix.
- Sprinkle cake mix evenly and top with butter slices and almonds.
- Bake 45 to 50 minutes until golden and bubbling. Rest 10 minutes before serving.
Tips:
- If raspberry pie filling is scarce, thin raspberry preserves with 2 tablespoons water as a substitute.
- This version freezes well; the different berry juices stabilize each other.
11. S’mores Dump Cake (NEW)
A surprise hit: graham cracker bits crisp in the topping and marshmallows toast like a campfire.
Ingredients (serves 12):
- 1 can (21 oz) chocolate cream pie filling (or 2 cups chocolate pudding + 1 cup chocolate chips)
- 1 box (15.25 oz) chocolate cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1 cup mini marshmallows
- 1 cup crushed graham crackers (about 7 full sheets)
- 1/2 cup semisweet chocolate chips
How to make it:
- Preheat oven to 350°F. Spread chocolate filling in a 9×13 dish.
- Stir crushed graham crackers into the cake mix and sprinkle over the filling.
- Cover with butter slices and scatter chocolate chips. Bake 40 minutes, then add marshmallows and bake another 5–8 minutes until puffed and golden.
- Rest 10 minutes before serving.
Tips:
- For extra toasting, broil 1–2 minutes at the end—watch closely to avoid burning.
- Keep graham cracker pieces coarse so you see texture in the topping.
12. Cranberry Apple Holiday Dump Cake (NEW)
Born from leftover homemade cranberry sauce, this has become a holiday staple.
Ingredients (serves 12):
- 1 can (21 oz) apple pie filling
- 1 can (14 oz) whole berry cranberry sauce
- 1 box (15.25 oz) spice cake mix
- 1 cup cold unsalted butter, thinly sliced
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cardamom (optional)
How to make it:
- Preheat oven to 350°F. Combine apple filling and cranberry sauce in a 9×13 dish and swirl gently.
- Whisk cardamom into the spice cake mix and sprinkle over the fruit.
- Top with butter slices and pecans. Bake 45 to 50 minutes until golden and bubbling. Rest 15 minutes before serving with whipped cream or ice cream.
Tips:
- Homemade cranberry sauce works well in place of canned—use about 1 1/2 cups.
- Cardamom adds a distinctive, festive note; don’t skip it if you have it.
Honorable Mentions
Near misses worth trying: peach mango (1 can peach + 1 can mango with yellow cake mix), banana bread pudding (1 can dulce de leche + 3 sliced bananas + yellow cake mix), and pina colada (crushed pineapple + 1/2 cup coconut + white cake mix). All follow the same template.
The Biggest Mistake to Avoid
The worst mistake is stirring the layers together. The dry cake mix must stay on top so the butter can melt down through it and form the crumbly crust. Stirring yields a gummy, dense layer that tastes like raw batter and can’t be fixed.
Other Mistakes That Sabotage the Result
- Uneven butter coverage. Dry patches stay powdery. Grate cold butter or drizzle melted butter to cover all areas.
- Pulling it too early. Pale spots mean raw mix underneath. Bake until golden and the fruit bubbles around the edges; add 5 minutes if unsure.
- Wrong dish size. Use a 9×13 pan. Smaller pans cause pooling and under-browning; larger pans dry the fruit out.
- Pudding-in-the-mix cake mixes. Avoid mixes with pudding included; they produce a dense, wet topping.
Pro Tips From Years of Testing
Small adjustments improve results consistently.
Sliced cold butter versus melted butter
Cold slices create a more defined, crumbly topping; melted butter yields a more cohesive, cobbler-like crust. I often use sliced butter in the center and drizzle a few tablespoons of melted butter around the edges to prevent dry spots.
Add salt
Whisking 1/4 teaspoon of fine salt into the cake mix sharpens flavors. A sprinkle of flaky sea salt after baking is an excellent finishing touch.
Rest before serving
Rest 10 to 15 minutes so the filling thickens and the topping firms—cutting too soon yields a soupy slice.
Watch high altitude
Above about 3,500 feet, lower oven temperature to 325°F and add 5 to 10 minutes of baking time to compensate for thinner air.
Cake Mix and Pie Filling Pairing Guide
Once you know the method, combinations are endless. Keep these pairings in mind:
- Yellow cake mix: Cherry, apple, peach, blueberry, pineapple, mixed berry.
- White cake mix: Peach, strawberry, raspberry, lemon, blueberry.
- Chocolate cake mix: Cherry, raspberry, strawberry, caramel apple.
- Spice cake mix: Apple, pumpkin, pear, cranberry apple.
- Lemon cake mix: Blueberry, raspberry, strawberry, cherry.
- Carrot cake mix: Pineapple, apple, pear.
Seasonal logic: Spring favors strawberry and lemon; summer rewards peach and mixed berry; fall calls for apple, pumpkin, and caramel; winter suits cherry, chocolate, and cranberry holiday combinations.
Variations, Add-Ins, and the Slow Cooker Method
The basic formula invites experimentation. A few favorite riffs:
Topping upgrades
- Streusel-style: Mix 1/2 cup brown sugar and 1/2 teaspoon cinnamon into the cake mix before sprinkling.
- Nut crunch: Add 1/2 cup chopped pecans, walnuts, or almonds over the butter before baking.
- Coconut topping: Sprinkle 1/2 cup sweetened shredded coconut over the butter for tropical versions—watch for fast browning.
- Chocolate chips: Scatter 1/2 cup between butter slices for chocolate-friendly fruit.
Slow cooker method
Spray a 6-quart slow cooker and layer filling, cake mix, and butter. Cook LOW 2.5–3 hours or HIGH 1.5–2 hours. Edges get crisp while the center stays more cobbler-like—useful for keeping dessert warm during long meals.
Serving suggestions
Warm dump cake with cold vanilla ice cream is classic. Other favorites: lightly sweetened whipped cream with a splash of bourbon, mascarpone whipped with maple syrup, or a drizzle of heavy cream.
Storage, Freezing, and Reheating
Dump cakes keep well and reheat easily.
Room temperature: Up to 2 days under loose foil if below 70°F.
Refrigerator: Up to 5 days in an airtight container; rewarm before serving for best texture.
Freezer: Up to 3 months. Cool completely, wrap tightly in plastic and foil, and thaw overnight in the fridge.
Reheating portions: Microwave 20–30 seconds, or warm larger portions in a 325°F oven for 10–15 minutes. A fresh scoop of ice cream revives leftovers.
Frequently Asked Questions
Is dump cake the same as cobbler?
They’re related but different. Cobblers use a from-scratch biscuit or batter spooned over fruit; dump cakes use boxed dry cake mix and butter that melt together, producing a crumblier, more uniform topping.
Can I use fresh fruit instead of pie filling?
Yes—cook 4 cups fresh fruit with 1/2 cup sugar and 2 tablespoons cornstarch for 5–7 minutes until thickened, cool completely, then use as the filling.
What is the best cake mix for dump cake?
Yellow mix is the most versatile. White is best for delicate fruits; spice mix is ideal for apple and pumpkin. Avoid mixes labeled “with pudding” as they make the topping too dense.
How do I know when my dump cake is done?
Look for a uniformly golden topping with no powdery spots, active bubbling fruit around the edges, and a toothpick through the topping that comes out with moist crumbs but no raw batter. Standard timing is 45–50 minutes; pumpkin needs 50–55.
Can I make dump cake gluten-free?
Yes. Substitute a gluten-free cake mix and confirm the pie filling is gluten-free. No other changes are usually necessary.
Can I double the recipe?
Yes, but divide between two 9×13 pans. If you must use one large pan, use an 18×13 half-sheet and add 10–15 minutes baking time.
Why is my dump cake soggy on the bottom?
Likely underbaking or excess liquid in the fruit layer. Bake until the filling bubbles at the edges and drain fruit packed in juice before using. Cook fresh fruit with cornstarch first.
How far in advance can I make a dump cake?
Same-day is best for a crisp topping. If making ahead, bake the day before, cool completely, cover loosely, and reheat at 325°F for 10–15 minutes before serving.
Can I add eggs or milk to make it more like cake?
You can, but that turns it into a different dessert—more like a poke cake or cobbler. The defining trait of dump cake is the butter-melted dry mix topping.
The Takeaway
Dump cakes prove simple desserts can be the most reliable. Three ingredients, one baking dish, and under an hour in the oven produce something that tastes like hours of work. These 12 recipes cover seasons and flavors from classic cherry to s’mores and cranberry apple holiday. Remember the golden rule: do not stir the layers. After that, swap cake mixes, try new fillings, and add nuts or chocolate—this format is forgiving and endlessly adaptable.
If you try one of these, leave a rating or comment so others know which pairing won at your house. Keep the pairing guide handy the next time you’re staring at a pantry full of cake mix and one lonely can of pie filling.