You know those nights when you want dessert but not a project? That's where dump cake recipes shine — effortless, sweet, and incredibly forgiving. These 25 dump cake recipes cover everything from classic cherry to dairy-free berry bakes, each built around simple pantry staples and bold flavors. You'll get clear ingredient lists, exact bake times, and foolproof instructions so every pan comes out golden and bubbly.
Keep a 9×13-inch baking pan on hand for most of these and a reliable oven thermometer to ensure accurate baking temps. I’ll also share tips for slow cooker versions, gluten-free swaps, and one-pan skillet options. Bookmark or pin this post — these dump cake recipes are the kind of recipes you'll come back to again and again when you want dessert fast, homey, and absolutely satisfying.
1. Classic Cherry Dump Cake
Cherry is where many people meet dump cakes: sweet, tart, and saucy. This Classic Cherry Dump Cake balances canned cherry pie filling with buttery cake topping and almond for a bakery feel—crispy edges, tender interior, and fruity pockets. It’s ideal for family dinners and potlucks because it travels well and reheats beautifully.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 cup fresh or frozen cherries, pitted and halved (optional)
- 1 box (15.25 oz) yellow cake mix
- 1 cup sliced almonds
- 1/2 cup brown sugar, packed
- 1 tsp almond extract
- 1/2 tsp ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted and warm
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- Spread both cans of cherry pie filling evenly on the bottom of the pan. Scatter fresh cherries if using.
- Sprinkle the yellow cake mix evenly over the cherries. Press down lightly so mix covers fruit.
- Combine sliced almonds, brown sugar, cinnamon, almond extract, and salt in a small bowl.
- Drizzle the melted butter evenly over the cake mix, aiming to wet as much of the mix as possible.
- Sprinkle the almond-brown sugar mixture over the top.
- Bake for 35–45 minutes, until edges are golden and large bubbles appear in the filling. A toothpick inserted into the cake topping should come out with moist crumbs, not wet batter.
- Let rest 15 minutes before serving so the filling sets slightly.
How to Serve It
- Serve warm with a scoop of vanilla ice cream and toasted almond slivers.
- Garnish with fresh cherries and a dusting of powdered sugar.
- Store leftovers in an airtight container in the fridge up to 4 days. Reheat at 300°F until warmed through.
- Make-ahead: assemble the night before, cover, and bake before guests arrive.
2. Peach Cobbler-Style Dump Cake
This peach version tastes like summer: juicy canned peaches get a cinnamon-brown-sugar crown and a buttery crumb topping. It’s especially good with a pinch of nutmeg. A cast iron skillet gives crisp edges and a lovely presentation.
Ingredients
- 2 (15 oz) cans sliced peaches in juice, drained slightly
- 1 cup fresh peaches, sliced (optional)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped pecans
- 3/4 cup (1.5 sticks) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease a 10-inch cast iron skillet or 9×13 pan.
- Spread the peaches evenly in the skillet.
- Sprinkle the cake mix over the peaches in an even layer.
- Mix oats, brown sugar, cinnamon, nutmeg, and pecans in a bowl.
- Drizzle melted butter evenly over cake mix; then scatter the oat mixture on top.
- Bake 30–40 minutes until topping is golden and filling is bubbling.
- Let cool 10–15 minutes so it firms up for scooping.
How to Serve It
- Top with whipped cream or vanilla ice cream; drizzle with warm caramel for extra richness.
- For a crunchy finish, broil 1–2 minutes watching carefully.
- Store in glass meal prep containers for up to 5 days and reheat slices in the microwave or oven.
3. Peach Dump Cake Recipes — Slow Cooker Peach Dump Cake
This slow cooker peach dump cake turns pantry peaches into a warm, comforting dessert without the oven. The crockpot keeps the filling moist and the edges pleasantly caramelized when finished under the broiler briefly. Great for potlucks or when you want hands-off prep.
Ingredients
- 2 (15 oz) cans sliced peaches, drained
- 1 cup fresh peaches, sliced (optional)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped walnuts or pecans
- 1/4 cup quick oats
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Spray the slow cooker with nonstick spray.
- Layer peaches in the bottom of the slow cooker.
- Sprinkle cake mix evenly over the peaches.
- Mix brown sugar, cinnamon, nuts, and oats, then sprinkle over cake mix.
- Drizzle melted butter across the top and add vanilla.
- Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, until topping is set and edges are golden.
- Optional: transfer to an ovenproof dish and broil 2–4 minutes for a crisper crust.
- Let rest 10 minutes before serving.
How to Serve It
- Spoon into bowls, add vanilla ice cream, and sprinkle chopped toasted pecans.
- Keep warm in the slow cooker on LOW for serving at gatherings.
- Store leftovers in an airtight container refrigerated up to 4 days.
4. Blueberry Lemon Dump Cake
Bright and tart, this blueberry lemon dump cake balances sweet cake mix with citrus zing and juicy berries. Fresh or frozen blueberries both work. Lemon zest in the topping adds lift and makes it feel light and fresh.
Ingredients
- 3 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1 box (15.25 oz) white cake mix
- 1/2 cup granulated sugar (for topping)
- 1 tsp vanilla extract
- 3/4 cup (1.5 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss blueberries with 1/2 cup sugar, cornstarch, lemon juice, and lemon zest. Spread evenly in pan.
- Sprinkle cake mix over berries in an even layer.
- Mix topping sugar and vanilla; sprinkle over cake mix.
- Drizzle melted butter evenly across the top.
- Bake 35–40 minutes until top is golden and filling bubbles.
- Test doneness: top should be set and golden; filling should bubble around edges.
- Cool 15 minutes; serve slightly warm.
How to Serve It
- Glaze with a simple lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice).
- Serve with lemon-infused whipped cream.
- Store in an airtight container for 3–4 days.
5. Pineapple Coconut Tropical Dump Cake
This tropical twist uses crushed pineapple and shredded coconut for a sunny, moist dump cake with a beachy vibe. A hint of rum extract makes it party-ready. Toasted coconut on top adds crunch and aroma.
Ingredients
- 2 (20 oz) cans crushed pineapple, drained
- 1 cup crushed pineapple chunks (optional)
- 1 box (15.25 oz) yellow cake mix
- 1 cup sweetened shredded coconut, plus extra for toasting
- 1/2 cup brown sugar
- 1/4 cup macadamia nuts, chopped (optional)
- 1 tsp rum extract (or vanilla)
- 3/4 cup (1.5 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread crushed pineapple evenly in pan.
- Sprinkle cake mix evenly over pineapple.
- Mix shredded coconut, brown sugar, nuts, and rum extract; scatter over cake mix.
- Drizzle melted butter evenly across the top.
- Bake 35–45 minutes until golden and bubbling.
- Toast extra coconut in a skillet over medium heat for 3–4 minutes to garnish.
- Let rest 10 minutes before serving.
How to Serve It
- Serve with toasted coconut and a dollop of coconut whipped cream.
- Store in a glass meal prep container up to 4 days; cover to preserve moisture.
6. Strawberry Rhubarb Dump Cake
Strawberry and rhubarb are a classic pair—tart and sweet. This version adds a crunchy oat-cinnamon topping to keep textures interesting. The tart filling pairs wonderfully with creamy vanilla ice cream.
Ingredients
- 3 cups chopped fresh strawberries
- 2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 pan.
- Toss strawberries and rhubarb with sugar, cornstarch, and vanilla; spread into the pan.
- Evenly sprinkle cake mix over fruit.
- In a small bowl, mix oats and brown sugar; sprinkle over cake mix.
- Drizzle melted butter across evenly.
- Bake 30–40 minutes until topping is golden and filling bubbles.
- Let cool 15 minutes before scooping.
How to Serve It
- Serve with vanilla ice cream and a few sliced strawberries on top.
- Refrigerate in an airtight container for up to 4 days; reheat gently.
7. Chocolate Cherry Dump Cake Recipes — Decadent Chocolate Cherry
For chocolate lovers, this dump cake swaps yellow mix for chocolate and pairs it with cherry pie filling. The result is fudgy, rich, and borderline brownie-like—great for dinner parties or a cozy night in.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup cocoa powder (unsweetened)
- 1 cup semi-sweet chocolate chips
- 1/2 cup brown sugar
- 1 tsp espresso powder (optional)
- 1 tsp vanilla extract
- 3/4 cup (1.5 sticks) unsalted butter, melted
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread cherry filling evenly in pan.
- Sprinkle chocolate cake mix and cocoa powder evenly over cherries.
- Mix chocolate chips, brown sugar, espresso powder, vanilla, and salt; scatter on top.
- Drizzle melted butter evenly across the surface.
- Bake 35–45 minutes until top is set and filling bubbles.
- Let cool 10–15 minutes; chocolate will be molten and luxurious.
How to Serve It
- Serve with whipped cream or mascarpone and extra chocolate shavings.
- Store in an airtight container for up to 3 days; rewarm gently.
8. Pumpkin Spice Dump Cake (Fall Favorite)
This pumpkin dump cake channels fall in a single dish—canned pumpkin, warming spices, and a buttery cake topping. It's faster than pumpkin pie and still brings all the seasonal flavors.
Ingredients
- 2 cups canned pumpkin puree
- 1 cup sweetened condensed milk
- 1/2 cup brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 box (15.25 oz) spice cake mix
- 1/2 cup chopped pecans
- 3/4 cup (1.5 sticks) unsalted butter, melted
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Whisk pumpkin puree, sweetened condensed milk, brown sugar, pumpkin pie spice, vanilla, and salt until smooth. Spread in pan.
- Sprinkle the spice cake mix evenly over the pumpkin mixture.
- Scatter chopped pecans over the top.
- Drizzle melted butter evenly to moisten the cake mix.
- Bake 35–45 minutes until top is golden and filling is set (quiet bubbles at the edges).
- Let cool 20 minutes to firm.
How to Serve It
- Top with whipped cream and a sprinkle of cinnamon.
- Store in airtight containers in the fridge up to 4 days.
9. Cranberry Orange Dump Cake
This tart-and-sweet cake is great for the holidays. Fresh cranberries plus orange zest brighten the canned filling, and a crunchy topping balances the tang. Make it for Thanksgiving sides or holiday dessert.
Ingredients
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- Zest of 1 orange
- 1 box (15.25 oz) white cake mix
- 1/2 cup chopped walnuts
- 1/2 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss cranberries with sugar, orange juice, and zest; spread in pan.
- Sprinkle cake mix evenly over cranberries.
- Mix walnuts, brown sugar, and vanilla; scatter on top.
- Drizzle melted butter across surface.
- Bake 35–45 minutes until golden and bubbling.
- Cool 15 minutes before serving.
How to Serve It
- Top with orange-scented whipped cream.
- Store leftovers in an airtight container up to 4 days.
10. Lemon Curd Dump Cake (Bright & Zesty)
Using lemon curd in the filling gives this dump cake bright citrus flavor and silky texture. The sweet cake topping contrasts the tart curd for a balanced, refreshing dessert.
Ingredients
- 1 1/2 cups lemon curd (store-bought or homemade)
- 1/4 cup lemon juice
- 1 box (15.25 oz) white cake mix
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup poppy seeds (optional)
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread lemon curd evenly in pan and drizzle lemon juice over it.
- Sprinkle cake mix evenly over curd.
- Mix sugar, lemon zest, poppy seeds, vanilla, and salt; sprinkle on top.
- Drizzle melted butter evenly across the top.
- Bake 30–35 minutes until top is golden and filling bubbles.
- Let cool 10 minutes before serving.
How to Serve It
- Dust with powdered sugar and serve with lemon slices.
- Store in airtight containers refrigerated up to 3 days.
11. Blackberry Peach Dump Cake
The sweet peaches and tart blackberries play off each other perfectly. Oats and a bit of brown sugar in the topping add chew and crunch. This one feels homemade and refined at the same time.
Ingredients
- 2 cups blackberries
- 2 cups sliced peaches (fresh or canned)
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 pan.
- Toss berries and peaches with sugar, cornstarch, and vanilla; spread evenly.
- Sprinkle cake mix over fruit.
- Mix oats and brown sugar; scatter on top.
- Drizzle melted butter evenly.
- Bake 30–40 minutes until bubbling and golden.
- Cool 15 minutes to set before serving.
How to Serve It
- Serve warm with vanilla ice cream and a mint sprig.
- Store in glass meal prep containers for up to 4 days.
12. Mixed Berry Almond Dump Cake
A mix of berries gives complex tartness and rich color. Almonds lend a nutty crunch while a white cake mix keeps the topping light and buttery.
Ingredients
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 box (15.25 oz) white cake mix
- 1/2 cup sliced almonds
- 1/2 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp almond extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss berries with sugar and cornstarch; spread in pan.
- Evenly sprinkle cake mix over fruit.
- Mix almonds, brown sugar, and almond extract; top evenly.
- Drizzle melted butter across the top.
- Bake 35–40 minutes until bubbling and golden.
- Cool 10–15 minutes before serving.
How to Serve It
- Serve with almond-scented whipped cream.
- Keep leftovers in an airtight container for up to 4 days.
13. Mango Coconut Rum Dump Cake
This tropical mango coconut dump cake adds a splash of rum extract for warmth. Coconut and mango pair for a dessert that tastes like vacation. It’s light, bright, and perfect with a dollop of coconut cream.
Ingredients
- 3 cups diced fresh mango (or canned)
- 1/3 cup granulated sugar
- 1 tbsp lime juice
- 1 box (15.25 oz) yellow cake mix
- 1 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts
- 1/4 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp rum extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss mango with sugar and lime juice; spread in pan.
- Sprinkle cake mix evenly over mango.
- Mix coconut, macadamia nuts, brown sugar, and rum extract; scatter over top.
- Drizzle melted butter evenly.
- Bake 35–45 minutes until edges are golden and filling bubbles.
- Cool 10 minutes before serving.
How to Serve It
- Top with toasted coconut and lime zest.
- Store in a glass meal prep container up to 4 days.
14. Banana Foster Dump Cake
Inspired by the classic dessert, this dump cake uses mashed bananas, caramel sauce, and a sprinkle of rum extract. The topping crisps up while the filling becomes luxuriously saucy.
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup brown sugar
- 2 tbsp dark rum or rum extract
- 1/2 tsp ground cinnamon
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup chopped pecans
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1/4 cup heavy cream (optional, for richer filling)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Mix mashed bananas, brown sugar, rum, cinnamon, heavy cream, and salt; spread evenly.
- Sprinkle cake mix over banana mixture.
- Scatter chopped pecans on top.
- Drizzle melted butter evenly.
- Bake 30–40 minutes until golden and bubbling.
- Let rest 10 minutes before serving.
How to Serve It
- Drizzle with warm caramel sauce and add vanilla ice cream.
- Store leftovers in an airtight container up to 3 days.
15. S’mores Dump Cake (Campfire-Inspired)
S’mores in a pan: chocolate, marshmallows, and graham flavor combine with a yellow cake topping for a nostalgic treat. Use broiler carefully to toast marshmallows to perfection.
Ingredients
- 2 cups mini marshmallows
- 1 1/2 cups chocolate chips (semisweet)
- 1 cup crushed graham cracker crumbs
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread chocolate chips evenly over the bottom of the pan.
- Sprinkle graham cracker crumbs over chocolate.
- Evenly sprinkle cake mix on top.
- Mix marshmallows (reserve 1 cup for top), brown sugar, vanilla, and salt; scatter across.
- Drizzle melted butter evenly.
- Bake 25–30 minutes until golden and bubbling.
- If you want toasted marshmallows, add reserved marshmallows and broil 1–2 minutes, watching closely.
- Cool 10 minutes before serving.
How to Serve It
- Serve with extra graham cracker crumbs and chocolate drizzle.
- Store in an airtight container for 2–3 days.
16. Pumpkin Chocolate Chip Dump Cake
Chocolate chips add pockets of melty richness to pumpkin spice. This hybrid cake is an easy alternative to fussy layered desserts and hits all the fall flavor notes.
Ingredients
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans
- 3/4 cup (1.5 sticks) unsalted butter, melted
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Mix pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt; spread in pan.
- Sprinkle cake mix evenly over the pumpkin.
- Scatter chocolate chips and pecans over the top.
- Drizzle melted butter across.
- Bake 35–45 minutes until topping is golden and filling is set.
- Cool 15 minutes before serving.
How to Serve It
- Serve warm with a scoop of spiced ice cream.
- Store leftovers in an airtight container for up to 4 days.
17. Caramel Apple Dump Cake
Apples and caramel are an obvious pairing. This dump cake uses tart apples, brown sugar, and a drizzle of caramel for a dessert that tastes like a fair treat, baked at home.
Ingredients
- 4 cups peeled, thinly sliced Granny Smith apples
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 cup all-purpose flour
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup chopped pecans
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1/2 cup caramel sauce, plus extra for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss apples with brown sugar, cinnamon, nutmeg, and flour; spread in pan.
- Sprinkle cake mix evenly over apples.
- Scatter pecans and drizzle caramel sauce on top.
- Drizzle melted butter evenly.
- Bake 35–45 minutes until filling bubbles and topping is golden.
- Let rest 15 minutes so caramel sets slightly.
How to Serve It
- Drizzle extra warm caramel and serve with vanilla ice cream.
- Store in an airtight container refrigerated up to 4 days.
18. Pecan Pie Dump Cake
If you love pecan pie but want something simpler, this dump cake layers pecan filling flavors with cake mix and butter. It’s sticky, nutty, and decadent without the fuss of making a crust.
Ingredients
- 2 cups chopped pecans
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup melted butter
- Pinch of salt
- 1/4 cup butter, melted for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Whisk corn syrup, brown sugar, eggs, vanilla, and salt; stir in chopped pecans.
- Pour mixture into the prepared pan.
- Sprinkle cake mix evenly over the pecan mixture.
- Drizzle melted butter evenly across the cake mix.
- Bake 35–45 minutes until top is set and bubbling.
- Cool 20 minutes before serving so filling thickens.
How to Serve It
- Serve with whipped cream and extra toasted pecans.
- Store in an airtight container up to 4 days.
19. Peanut Butter Chocolate Dump Cake
Peanut butter and chocolate pair beautifully in this dump cake. Peanut butter chips join chocolate chips for melty ribbons, and a yellow cake base keeps it balanced.
Ingredients
- 1 cup peanut butter chips
- 1 cup chocolate chips
- 1/2 cup creamy peanut butter, warmed slightly
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup chopped roasted peanuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread peanut butter evenly on the bottom (drop by spoonfuls and smooth).
- Sprinkle chocolate chips over the peanut butter.
- Evenly sprinkle cake mix on top.
- Mix brown sugar and peanuts; scatter across cake mix.
- Drizzle melted butter and vanilla over the top.
- Bake 30–40 minutes until golden and bubbling.
- Cool 10–15 minutes before serving; drizzle extra warmed peanut butter if desired.
How to Serve It
- Serve with a dollop of whipped cream or a scoop of chocolate ice cream.
- Keep leftovers in an airtight container up to 4 days.
20. Gluten-Free Peach Almond Dump Cake
This gluten-free version swaps the boxed cake mix for a gluten-free baking blend and almond flour. It still bakes into a tender, golden topping with juicy peaches underneath.
Ingredients
- 3 cups sliced peaches (fresh or canned)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 1/2 cups gluten-free all-purpose baking mix
- 1/2 cup almond flour
- 1/2 cup sliced almonds
- 1/2 cup brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 pan.
- Toss peaches with granulated sugar and cornstarch; spread in pan.
- Mix gluten-free baking mix and almond flour; sprinkle over peaches.
- Combine sliced almonds and brown sugar; scatter on top.
- Drizzle melted butter evenly.
- Bake 30–40 minutes until golden and bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
- Top with whipped cream and toasted almonds.
- Store in an airtight container for up to 4 days.
21. Vegan Berry Dump Cake
This vegan version uses dairy-free butter and a vegan cake mix for an inclusive dessert that’s still richly flavored. Berries get extra shine with a touch of maple syrup.
Ingredients
- 3 cups mixed berries (fresh or frozen)
- 1/3 cup maple syrup
- 2 tbsp cornstarch
- Zest of 1 lemon
- 1 box (15.25 oz) vegan white cake mix
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 3/4 cup melted vegan butter or coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss berries with maple syrup, cornstarch, and lemon zest; spread in pan.
- Sprinkle vegan cake mix evenly over berries.
- Mix oats, brown sugar, and vanilla; scatter across the top.
- Drizzle melted vegan butter evenly.
- Bake 35–40 minutes until bubbling and golden.
- Cool 10–15 minutes before serving.
How to Serve It
- Serve with dairy-free ice cream or coconut whipped cream.
- Store in an airtight container for 3–4 days.
22. Slow Cooker Apple Cinnamon Dump Cake
This crockpot version yields tender apples and a soft, almost cobbler-like topping. It’s perfect for busy days when you want dessert to cook low and slow.
Ingredients
- 6 cups peeled and sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Spray slow cooker with nonstick spray.
- Toss apples with brown sugar, cinnamon, nutmeg, and vanilla; place in slow cooker.
- Sprinkle cake mix evenly over apples.
- Mix oats and pecans; scatter on top.
- Drizzle melted butter evenly.
- Cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, until topping is set and edges are golden.
- Let rest 10 minutes before serving.
How to Serve It
- Serve warm with a scoop of vanilla ice cream.
- Store in an airtight container refrigerated up to 4 days.
23. Crockpot Pineapple Dump Cake
This crockpot pineapple dump cake is fuss-free and keeps the filling extra juicy. It’s a crowd-pleaser at summer gatherings and potlucks.
Ingredients
- 2 (20 oz) cans crushed pineapple, drained
- 1/2 cup granulated sugar
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts (optional)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
- Zest of one lime
Instructions
- Spray the slow cooker with nonstick spray.
- Spread crushed pineapple in the bottom and sprinkle with sugar, vanilla, and lime zest.
- Sprinkle cake mix evenly over pineapple.
- Scatter coconut and macadamia nuts on top.
- Drizzle melted butter evenly.
- Cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours.
- Optional: broil briefly to crisp the top.
- Cool 10 minutes before serving.
How to Serve It
- Serve with coconut whipped cream and toasted coconut.
- Store in an airtight container up to 4 days.
24. Skillet Peach Dump Cake (One-Pan Dessert)
A skillet dump cake crisps up beautifully at the edges and is perfect for serving straight from the pan. Use a well-seasoned cast iron skillet for best results.
Ingredients
- 4 cups sliced peaches
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted (skillet benefits from more butter)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease a 10-inch cast iron skillet.
- Toss peaches with granulated sugar, cornstarch, and vanilla; spread in skillet.
- Sprinkle cake mix evenly over fruit.
- Mix oats, brown sugar, and pecans; scatter across top.
- Drizzle melted butter evenly.
- Bake 30–35 minutes until topping is golden and filling bubbles.
- Let cool 10 minutes and serve straight from the skillet.
How to Serve It
- Serve with vanilla ice cream and a drizzle of warm caramel.
- Store cooled leftovers in an airtight container for up to 4 days.
25. Oreo Cookie Dump Cake (Chocolate Cookie Crunch)
This indulgent cookie dump cake is a hit with kids and cookie lovers. Crushed chocolate sandwich cookies add crunch and chocolate intensity under a buttery cake crust.
Ingredients
- 3 cups crushed Oreo cookies (about 25 cookies)
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup brown sugar
- 1 cup chocolate chips
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1/2 cup heavy cream (optional, for extra richness)
- 1 tsp vanilla extract
- Pinch of salt
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread crushed Oreos in the bottom of the pan.
- Sprinkle chocolate cake mix evenly over the cookies.
- Mix brown sugar, chocolate chips, vanilla, heavy cream, and salt; scatter across the top.
- Drizzle melted butter evenly.
- Bake 30–40 minutes until golden and bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
- Top with whipped cream and mini Oreo pieces.
- Store in an airtight container for up to 3 days.
Enjoyed the variety? These 25 dump cake recipes offer a dessert for every mood and occasion—fruit-forward, chocolatey, nutty, seasonal, and even vegan or gluten-free options. Pin your favorites so you can pull one together the next time you want a dessert that’s quick to assemble and big on comfort. If you bake often, I recommend having a reliable 9×13 baking pan and a dependable oven thermometer in your kitchen; they make timing and results much more predictable. Which flavor are you trying first — fruity, chocolatey, or something tropical? Share this list with friends who love easy desserts and let me know which recipe becomes your go-to.
