Three-ingredient fruit cake with zero mixing required
Easy Dump Cake
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Servings
12
1 baking dish
Difficulty
Easy
Cost
Budget
$
Easy Dump Cake
Three-ingredient fruit cake with zero mixing required
★4.5(25)
Canned fruit, dry cake mix, and butter—dumped into a pan and baked into a cobbler-like dessert with a golden, crunchy cake crust. The laziest delicious dessert ever.
5m
Prep Time
45m
Cook Time
50m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Dump cake is the ultimate no-effort dessert—literally dump three ingredients into a pan and bake. The cake mix transforms into a buttery, crunchy crust over bubbling fruit filling.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Easy Dump Cake is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 2 cans (21 oz each) cherry or apple pie filling
- 1 box yellow or white cake mix (dry, unmixed)
- 1/2 cup melted butter
- 1/2 cup chopped pecans (optional)
- 1 tsp cinnamon (optional)
- Vanilla ice cream for serving
Instructions
- 1
Pour pie filling into a greased 9x13 baking dish and spread evenly.
- 2
Sprinkle the dry cake mix evenly over the fruit—do not stir.
- 3
Drizzle melted butter evenly over the cake mix, covering as much as possible.
- 4
Scatter pecans and a sprinkle of cinnamon on top if desired.
- 5
Bake at 350°F for 40-45 minutes until the top is golden and crunchy. Serve warm with vanilla ice cream.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Pie fillingCrushed pineapple with cherry pie filling
Pineapple upside-down dump cake variation
ButterCoconut oil, melted
Adds a subtle tropical flavor
Tips & Storage
Pro Tips
Drizzle the butter as evenly as possible—any dry spots won't crisp up properly.
Try cherry with chocolate cake mix, or apple with spice cake mix for delicious variations.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Reheat at 350°F for 10-15 minutes or microwave individual portions.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (20mg) · 12 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein2g
Carbohydrates10g
Fat48g
Fiber340mg
Sugar1g
Sodium28g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh fruit?
- Yes—toss 4 cups fresh fruit with 1/2 cup sugar and use in place of pie filling.
- Why is the top still dry in spots?
- The butter wasn't distributed evenly. Next time, drizzle in a zigzag pattern.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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