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Dump Cake Recipe

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This classic dump cake recipe is the easiest dessert you’ll ever make! With just 5 simple ingredients and zero mixing required, you’ll have a warm, gooey, fruit-filled dessert with a buttery, golden topping that tastes like it took hours to make. Perfect for potlucks, family dinners, or anytime you need a crowd-pleasing dessert without the fuss.

Ingredients

Scale
  • 1 can (21 oz) cherry pie filling (or fruit filling of choice)
  • 1 box (15.25 oz) yellow cake mix
  • ½ cup (1 stick) unsalted butter, cold and sliced thin
  • ½ cup chopped pecans (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of your oven for even baking.
  2. Prepare your baking dish by lightly greasing a 9×13-inch baking dish with butter or non-stick spray. This helps with cleanup later, though it’s not absolutely necessary since the fruit creates natural lubrication.
  3. Spread the fruit filling evenly across the bottom of your prepared baking dish. Use a spoon to distribute it into an even layer, reaching all corners of the pan. The fruit layer should be relatively level.
  4. Sprinkle the dry cake mix directly over the fruit filling. This is the “dump” part! Pour it right from the box, then use your hands or the back of a spoon to spread it into an even layer covering all the fruit. Don’t leave any fruit peeking through—every bit should be covered with cake mix.
  5. Arrange the butter slices evenly over the top of the dry cake mix. Try to distribute the butter pieces as evenly as possible across the entire surface. The butter will melt and spread during baking, but starting with good distribution helps ensure even coverage.
  6. Add optional toppings like chopped pecans at this point, sprinkling them over the butter layer.
  7. Bake uncovered for 45-50 minutes, until the top is golden brown and the fruit filling is bubbling enthusiastically around the edges. You should see thick, syrupy fruit bubbling up, and the cake topping should look set and lightly crispy on top.
  8. Cool slightly for 10-15 minutes before serving. This allows the cake to set up a bit, though it’s absolutely delicious served warm and gooey.
  9. Serve by scooping generous portions into bowls. Top with vanilla ice cream or whipped cream if desired. The contrast of cold ice cream with warm cake is phenomenal!

Notes

  • Don’t mix anything! The beauty of dump cake is that you never stir or mix. Each layer stays separate, and magic happens in the oven.
  • Butter placement matters: The more evenly you distribute the butter slices, the more evenly your cake will brown and crisp up.
  • Check for doneness: The edges should be bubbly and the top golden. If the top browns too quickly before the fruit bubbles, tent loosely with foil.
  • Flavor variations: Try different pie filling flavors—apple, peach, blueberry, or even a combination of two cans for mixed fruit dump cake.
  • Make it special: Add a teaspoon of almond extract to cherry filling, cinnamon to apple filling, or coconut flakes on top for extra flavor.

Nutrition

Find it online: https://focialy.com/dump-cake-recipe/