Dump Cake (Classic Layered Fruit & Cake Dessert)

Recipe Overview

Total Time: 60 minutes (5 minutes prep, 55 minutes cook)

Servings: 8–10 (varies by pan size)

Oven Temperature: 350°F (175°C), center rack

Ingredients

• 1 (21-ounce/595g) can cherry pie filling (with liquid)

• 2 (8-ounce/225g) cans crushed pineapple in juice (reserve liquid for consistency)

• 1 (15.25-ounce/432g) box white or yellow cake mix (any flavor preference)

• ¾ cup (1.5 sticks/170g) unsalted butter, melted

• Whipped cream, for serving (optional)

• Vanilla ice cream, for serving (optional)

Preparation Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C) and position the rack in the center for even heat distribution.

Step 2: Prepare the Baking Dish

Grease a 9×13-inch (3-quart) baking dish (or substitute with an 8×8/9×9-inch pan for a thicker, more concentrated dessert).

Step 3: Layer the Fruit Base

Add the entire can of cherry pie filling and both cans of crushed pineapple (including all liquid from the cans) to the baking dish. Use a spatula to spread the mixture evenly across the bottom—no need to mix the ingredients. The fruit layers will naturally interlock during baking.

Step 4: Add the Cake Mix

Sprinkle the entire box of cake mix evenly over the fruit layer. Gently smooth the surface with the back of a spoon to ensure uniform coverage; avoid stirring the layers.

Step 5: Melt and Distribute Butter

Melt the unsalted butter in the microwave (at 70% power for 1–2 minutes) or in a small saucepan over low heat until completely smooth. Drizzle the melted butter evenly over the cake mix. If dry spots appear, gently spread the butter with a spatula or tilt the dish to help it pool and distribute.

Step 6: Bake Until Golden

Place the baking dish on the center rack and bake for 45–50 minutes, or until the top of the cake mix is golden brown and the fruit filling bubbles vigorously around the edges. The cake will form a slightly crisp top with a moist, fruity interior.

Step 7: Serve Warm

Remove the dish from the oven and let the dessert cool for 5–10 minutes. For optimal flavor, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes & Variations

Alternative Flavors & Twists

• Traditional New Orleans “Cobbler”: Pre-“dump cake” version uses 2 cans of water-packed pitted sour cherries (with liquid) in an 8×8/9×9-inch pan. Top with a butter pecan cake mix, drizzle with ¼ pound (113g) melted salted butter, and bake until crisp (40–45 minutes at 350°F).

• No-Pineapple Cherry: Omit pineapple; use only cherry pie filling. Add ¼ cup slivered almonds (a “must” per user feedback) sprinkled over the cake mix before baking for texture.

• Peach or Berry: Swap cherry pie filling for peach or berry pie filling; add a splash of lemon zest to the fruit layer for brightness.

Homemade Filling Upgrade

For fresher fruit content, replace canned cherry pie filling with homemade: Combine 2 cups pitted fresh/frozen cherries, ¼ cup sugar, 1 tbsp cornstarch, and a pinch of cinnamon. Simmer until thickened, cool, then use.

Outdoor Cooking

Bake in a 10-ounce (280ml) coffee can (lined with foil) over an open fire: Follow steps, placing the can on a grill or hot coals for 35–40 minutes until golden and bubbling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds or enjoy cold.

User Testimonials

• “Followed the recipe exactly—delicious, even without ice cream! The cake mix creates a perfect crisp top.”

• “Leftovers vanish within hours; ingredients stay in the pantry for 45-minute homemade desserts.”

• “Homemade filling eliminates ‘gloop’ from canned mixes—worth the extra 15 minutes of prep.”

Enjoy this timeless, easy-to-make dessert that balances sweet, tart, and buttery notes!