You know those nights when you want dessert but don't want to fuss? These easy dump cake recipes are your shortcut to warm, comforting sweets with almost no hands-on time. Packed with pantry-friendly ingredients and big flavor, each recipe here proves you can get bakery-style results without measuring cups and mixers getting in the way.
Inside you'll find 27 crowd-pleasing easy dump cake recipes—from classic cherry and peach to more playful options like s'mores and salted pretzel chocolate. I link helpful tools as we go, like my go-to 9×13 baking dish and a digital kitchen timer I use for perfect bake times. Save this pin so you can grab a cake mix, a can of fruit, and butter and have dessert in under an hour.
Each recipe lists ingredients, step-by-step instructions, and serving tips (including helpful storage gear suggestions). These easy dump cake recipes are ideal for potlucks, busy weeknights, or anyone who loves simple baking that tastes like love.
1. Classic Cherry Dump Cake
This is the dump cake that started it all: bright cherry fruit, buttery cake mix topping, and juicy, bubbling edges. It’s slightly tart with a sugar-kissed crust and soft, jammy interior. Perfect for summer dessert or a cozy treat with coffee. Fans of fruit-forward desserts will love the contrast of tart cherries and sweet cake.
Prep time: 10 minutes | Cook time: 40 minutes
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, sliced into thin pats, cold
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 tbsp granulated sugar (for sprinkling)
- Zest of 1 lemon
- 1/2 cup sliced almonds, toasted
Instructions
- Preheat oven to 350°F (175°C) and position rack center.
- Spread the cherry pie filling evenly in a greased 9×13 baking dish—I use a sturdy glass 9×13 baking dish.
- Sprinkle the cake mix evenly over the cherries so it covers them completely.
- Dot the top evenly with the cold butter slices so every area has some butter.
- Stir the vanilla into the fruit edges if desired for extra flavor and sprinkle the lemon zest, salt, and sugar over the top.
- Bake 35–45 minutes until the top is golden and juices are bubbling at the sides; a toothpick into the cake layer should come out with moist crumbs.
- Let rest 10 minutes before scooping. Use an offset spatula to portion clean slices.
How to Serve It
Serve warm with scoops of vanilla ice cream and a sprinkle of toasted almonds. Present on a white serving platter for parties. Store leftovers covered in the fridge in airtight containers for up to 4 days and reheat in the oven at 325°F for 10–12 minutes.
2. Peach Dump Cake with Cinnamon Crumble
Peach and cinnamon are a match made in dessert heaven. This skillet dump cake comes out with caramelized edges and soft peach filling. The cinnamon adds depth, and a handful of oats gives a rustic crumble feel—even with the dump-and-bake simplicity. Ideal for summer peaches or canned peaches year-round.
Prep time: 10 minutes | Cook time: 40 minutes
Ingredients
- 2 (15 oz) cans sliced peaches in light syrup, drained
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1/3 cup old-fashioned oats
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch cast iron skillet or use a cast iron skillet 10 inch.
- Spread peaches in the pan in an even layer and drizzle lemon juice.
- Sprinkle the cake mix across the fruit, then mix cinnamon and nutmeg into the melted butter.
- Pour the butter slowly over the cake mix, aiming for even coverage so the cake cooks uniform.
- Scatter oats and chopped pecans on top for texture.
- Bake 35–45 minutes until top is golden and filling bubbles. Edges should be slightly crisp.
- Let sit 10 minutes before serving.
How to Serve It
Serve warm with whipped cream or a scoop of vanilla ice cream and extra toasted pecans. For rustic presentation, spoon into individual ramekins and place on a wooden board. Leftovers keep well in glass meal prep containers in the fridge for up to 3 days.
3. Apple Cinnamon Dump Cake
This apple version tastes like apple pie in a fraction of the time. Brown sugar and cinnamon mingle with tender baked apples while the cake mix forms a crispy, buttery topping. It’s cozy, warmly spiced, and crowd-friendly—great for fall or whenever you crave pie without fuss.
Prep time: 15 minutes | Cook time: 45 minutes
Ingredients
- 4 cups peeled, sliced apples (about 4 medium) — Granny Smith or Honeycrisp
- 1 (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan or line with parchment paper.
- Toss apples with lemon juice, cornstarch, brown sugar, cinnamon, cloves, and vanilla in a bowl.
- Spread the apple mixture evenly in the pan.
- Sprinkle cake mix over the apples and pour melted butter evenly over the top.
- Bake 40–50 minutes until the top is golden and juices thicken; look for bubbling at edges.
- Let rest 15 minutes—apples will set.
- Serve with a dusting of ground cinnamon.
How to Serve It
Spoon warm onto plates and add a dollop of whipped cream or a scoop of ice cream. For elegant serving, plate on a white dessert plate. Store in airtight containers for up to 4 days.
4. Blueberry Lemon Dump Cake
Bright lemon lifts the sweet blueberries for a refreshing dessert that's light and zingy. The lemon zest and juice keep the filling lively while the cake top browns into a crisp shell. A great option for brunch or a springtime gathering.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 2 (12 oz) packages fresh or frozen blueberries
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- If using frozen berries, thaw and drain excess liquid. Toss blueberries with cornstarch, lemon juice, sugar, vanilla, and salt.
- Spread berries in the pan.
- Sprinkle cake mix evenly over the fruit and pour melted butter in a steady stream.
- Bake 30–40 minutes until top is golden and filling is bubbly.
- Cool 10 minutes before slicing.
How to Serve It
Serve with a lemon glaze or powdered sugar and fresh blueberries. Plate on a stoneware dessert plate for a rustic look. Store in airtight containers in the fridge for up to 3 days.
5. Pumpkin Spice Dump Cake
This easy dump cake recipe turns canned pumpkin into a spiced, custardy filling topped with buttery cake mix. It’s like pumpkin pie without the crust—every spoonful tastes like fall in a bowl. Great for holiday potlucks or when you want pumpkin comfort fast.
Prep time: 10 minutes | Cook time: 45 minutes
Ingredients
- 2 (15 oz) cans pumpkin puree
- 1 (15.25 oz) spice cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup evaporated milk
- 2 large eggs, room temperature
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Whisk pumpkin puree, evaporated milk, eggs, spices, and salt until smooth.
- Pour pumpkin mixture into the pan.
- Sprinkle cake mix evenly over the pumpkin.
- Pour melted butter slowly over the cake mix, covering as evenly as possible.
- Bake 40–50 minutes until set at center and edges bubble.
- Cool 15 minutes to allow custard to set.
How to Serve It
Top with whipped cream and a sprinkle of cinnamon. For neat slices, cool fully and invert onto a cake stand. Store leftovers in airtight containers for up to 5 days; reheat in the oven.
6. Strawberry Rhubarb Dump Cake
Strawberry and rhubarb balance sweet and tart in a way that feels timeless. This dump cake brings those flavors together under a buttery cake top, delivering tangy, jammy filling and a crisp crust. Perfect for spring and early summer.
Prep time: 12 minutes | Cook time: 40 minutes
Ingredients
- 3 cups chopped strawberries
- 2 cups chopped rhubarb
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss strawberries and rhubarb with sugar, cornstarch, vanilla, and lemon zest.
- Spread fruit in the pan in a single layer.
- Sprinkle cake mix evenly over fruit and pour melted butter over top.
- Bake 35–45 minutes until top is golden and filling bubbles.
- Cool 10 minutes before scooping.
How to Serve It
Serve with whipped cream and extra fresh strawberries. For storage, transfer to glass meal prep containers and refrigerate up to 3 days.
7. Tropical Pineapple Coconut Dump Cake (Hawaiian)
This tropical twist layers pineapple and coconut under a golden cake topping for a sunny, island-inspired dessert. Expect bright pineapple juice, toasted coconut crunch, and a buttery crust that pairs beautifully with frozen yogurt.
Prep time: 8 minutes | Cook time: 35 minutes
Ingredients
- 2 (20 oz) cans crushed pineapple, drained
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup sweetened shredded coconut, plus extra toasted for garnish
- 1/2 cup macadamia nuts, chopped (optional)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp brown sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread drained pineapple evenly in the pan and sprinkle with vanilla and brown sugar.
- Evenly distribute cake mix over pineapple, then pour melted butter across the surface.
- Sprinkle shredded coconut and macadamia nuts on top.
- Bake 30–40 minutes until top is golden and edges bubble.
- Toast extra coconut in a pan for garnish and let cake cool 10 minutes.
How to Serve It
Serve with coconut whipped cream and a sprinkle of toasted coconut. Display on a wood serving board for a tropical vibe. Store leftovers in airtight containers for up to 3 days.
8. Salted Caramel Apple Dump Cake
Sweet apples meet rich caramel and flaky salt for a layered dessert with both sweet and savory notes. The caramel amplifies the apple flavor while the cake mix seals in sticky goodness. It’s indulgent but easy—great for dessert lovers who like texture contrast.
Prep time: 12 minutes | Cook time: 45 minutes
Ingredients
- 4 cups peeled, sliced apples
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss apples with brown sugar, cinnamon, and salt and spread in the pan.
- Drizzle caramel over the apple layer.
- Sprinkle cake mix evenly and pour melted butter over top.
- Bake 40–50 minutes until top is golden and filling bubbly.
- Let rest 10 minutes, then drizzle extra caramel and finish with flaky sea salt.
How to Serve It
Serve warm with vanilla ice cream and extra caramel. For storage, cool completely and refrigerate in airtight containers up to 4 days.
9. Blackberry Dump Cake with Almonds
Blackberry's rich, tart flavor shines against a buttery topping and crunchy almonds. This dessert looks elegant but is fast to assemble. If blackberries are in season you’ll taste the difference—they bake into a jammy, fragrant filling.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 4 cups fresh or frozen blackberries
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp almond extract
- 1/2 cup sliced almonds
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 dish.
- Toss berries with sugar, cornstarch, almond extract, and lemon zest; spread evenly.
- Sprinkle cake mix across fruit and drizzle melted butter over top.
- Scatter sliced almonds atop for crunch.
- Bake 30–40 minutes until golden and bubbling.
- Let cool 10 minutes before serving.
How to Serve It
Serve with mascarpone or vanilla ice cream and extra almonds. Store in glass meal prep containers for up to 3 days.
10. Mixed Berry Dump Cake
A mix of berries—blueberries, raspberries, and blackberries—makes this dump cake vibrant and summery. The variety of berries creates a complex jammy filling that contrasts nicely with a crisp cake crust. Great for backyard BBQs.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 2 cups blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan or individual ramekins.
- Toss berries with sugar, cornstarch, and vanilla.
- Spread berries and sprinkle cake mix evenly on top.
- Pour melted butter over the cake mix.
- Bake 30–40 minutes until top is golden and berries bubble.
- Cool 10 minutes before serving.
How to Serve It
Serve with whipped cream and extra fresh berries. Store leftovers in airtight containers for up to 3 days.
11. Lemon Raspberry Dump Cake
Tart lemon and sweet raspberries produce a bright, refreshing dessert. The lemon glaze at the end cuts through the richness for a balanced bite. It’s light enough for spring and pairs beautifully with tea.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 2 cups raspberries
- 1 (15.25 oz) lemon cake mix (or white cake mix)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- Zest and juice of 1 lemon
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla
- 1/4 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss raspberries with lemon juice, zest, sugar, cornstarch, and vanilla.
- Spread raspberries in pan and sprinkle cake mix evenly.
- Pour melted butter over the cake mix.
- Bake 30–40 minutes until golden and bubbling.
- Mix powdered sugar with a little lemon juice for glaze and drizzle over cooled cake.
How to Serve It
Serve chilled or at room temperature with fresh raspberries. Store in airtight containers up to 3 days.
12. Chocolate Cherry Dump Cake
Chocolate and cherry is a classic combo—this dump cake turns it into an effortless, fudgy dessert. Use a devil’s food or chocolate cake mix for a deep, chocolatey crunch with jammy cherry pockets.
Prep time: 8 minutes | Cook time: 35 minutes
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) devil’s food cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup mini chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp cocoa powder (optional for extra richness)
- Chocolate shavings for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread cherry pie filling evenly in the pan and stir in vanilla.
- Sprinkle cake mix across the top and dust cocoa powder if using.
- Pour melted butter evenly over the cake mix.
- Scatter mini chocolate chips on top.
- Bake 30–40 minutes until top is set and cherries bubble.
- Let cool 10 minutes before serving.
How to Serve It
Serve warm with whipped cream and extra chocolate shavings. Store in airtight containers in the fridge up to 4 days.
13. Maple Pecan Dump Cake
Maple and pecan bring cozy, nutty richness to this dump cake. Brown sugar and maple syrup deepen the flavor while toasted pecans add crunch. Serve this when you want fall vibes with almost no effort.
Prep time: 10 minutes | Cook time: 40 minutes
Ingredients
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup chopped pecans, toasted
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread cake mix evenly in the pan (for a twist, layer maple syrup first over the dry cake mix).
- Mix melted butter with maple syrup, brown sugar, vanilla, and cinnamon.
- Pour mixture evenly over the cake mix and sprinkle toasted pecans on top.
- Bake 35–45 minutes until the top is deep golden.
- Let cool 10 minutes to let syrup set.
How to Serve It
Serve with whipped mascarpone or ice cream. Store leftover cake in a shallow glass storage container for up to 4 days.
14. Cookies & Cream (Oreo) Dump Cake
If you love Oreos, this is the dump cake for you. Crushed cookies mingle with a moist cake top, making a crunchy, creamy contrast. Kids and adults both adore this simple twist on a classic cookie dessert.
Prep time: 8 minutes | Cook time: 30 minutes
Ingredients
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 20 Oreo cookies, crushed
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- Whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread crushed Oreos in an even layer in the pan.
- Sprinkle cake mix over the cookies and pour melted butter to moisten the mix.
- Drizzle sweetened condensed milk across the top for extra creaminess.
- Scatter mini chocolate chips and bake 25–30 minutes until golden.
- Cool 10 minutes before serving.
How to Serve It
Top with whipped cream and extra crushed Oreos. Store in airtight containers up to 3 days.
15. Campfire S'mores Dump Cake
All the s'mores flavors you love—graham, chocolate, and toasted marshmallow—baked into one easy dish. This dump cake is nostalgic and gooey, perfect for summer nights or indoor campfire vibes.
Prep time: 8 minutes | Cook time: 25 minutes
Ingredients
- 1 (15.25 oz) chocolate cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 cups mini marshmallows
- 1 1/2 cups milk chocolate chips
- 1 cup graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread graham cracker crumbs in an even layer and sprinkle with brown sugar.
- Scatter chocolate chips over the crumbs and top with marshmallows.
- Sprinkle cake mix evenly across everything and pour melted butter over it.
- Bake 20–25 minutes until marshmallows are toasted and top is set. For extra toasting, broil 30–60 seconds while watching closely.
- Let cool slightly before serving.
How to Serve It
Serve warm with extra marshmallows and a dusting of graham cracker crumbs. Store in airtight containers for up to 3 days.
16. Banana Nutella Dump Cake
Nutella and banana are a heavenly combo here—this dump cake becomes a rich, chocolate-hazelnut treat with soft baked banana notes. It’s indulgent, comforting, and surprisingly simple.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 3 ripe bananas, sliced
- 1 (15.25 oz) chocolate cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup Nutella or chocolate-hazelnut spread
- 1/2 cup chopped hazelnuts
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp brown sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Layer banana slices in the pan and drizzle with vanilla and brown sugar.
- Dollop Nutella across the bananas and sprinkle cake mix evenly.
- Pour melted butter over the cake mix and scatter chopped hazelnuts on top.
- Bake 30–40 minutes until golden and bubbly.
- Cool 10 minutes before serving.
How to Serve It
Serve with whipped cream or vanilla ice cream. Store in airtight containers for up to 3 days.
17. Key Lime Dump Cake
This version brings tart key lime flavor and a creamy texture under a crisp cake topping. It’s zippy, refreshing, and a nice change from heavier desserts—great for summertime gatherings.
Prep time: 10 minutes | Cook time: 30 minutes
Ingredients
- 2 cups key lime curd or well-mixed key lime pie filling
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- Zest of 2 limes
- 2 tbsp lime juice
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread lime curd evenly in the pan and sprinkle zest and lime juice.
- Evenly distribute cake mix over the curd and pour melted butter on top.
- Bake 25–35 minutes until golden and slightly set.
- Cool completely and chill for at least 1 hour for best slicing.
How to Serve It
Garnish with lime slices and powdered sugar and serve chilled. Store in a refrigerator-safe container for up to 4 days.
18. Cranberry Orange Dump Cake
Tart cranberries and bright orange make this dump cake festive and zesty—perfect for holiday tables. The orange keeps the cranberries lively while the cake mix adds a sweet crust.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 3 cups fresh or frozen cranberries
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- Zest and juice of 1 orange
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss cranberries with sugar, cornstarch, orange zest, juice, and vanilla.
- Spread berries in the pan and sprinkle cake mix over them.
- Pour melted butter evenly over the cake mix.
- Bake 30–40 minutes until top is golden and filling bubbles.
- Cool 10 minutes before serving.
How to Serve It
Serve warm with lightly sweetened whipped cream. Store in airtight containers up to 4 days.
19. Pear Ginger Dump Cake
Ginger adds a warm, slightly spicy note to delicate pears, making this dump cake subtly sophisticated. The texture is soft and tender with a crisp top—great when pears are in season.
Prep time: 12 minutes | Cook time: 40 minutes
Ingredients
- 4 cups sliced pears (Bosc or Anjou)
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/4 cup brown sugar
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 tbsp crystallized ginger, chopped
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss pears with lemon juice, brown sugar, and spices.
- Spread pears in the pan and sprinkle cake mix over them.
- Pour melted butter evenly across the top and sprinkle crystallized ginger.
- Bake 35–45 minutes until golden and bubbling.
- Cool 10 minutes before serving.
How to Serve It
Serve with vanilla ice cream and a sprinkle of chopped crystallized ginger. Store in airtight containers up to 3 days.
20. Almond Apricot Dump Cake
Apricot's sweet-tart notes pair beautifully with almond for a lightly nutty dessert. A handful of flaked almonds gives crunch while the apricot filling bakes into a jammy center.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 2 cups chopped apricots (fresh or thawed frozen)
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/3 cup brown sugar
- 1 tsp almond extract
- 1/4 tsp salt
- 1/2 cup sliced almonds
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss apricots with brown sugar, almond extract, and lemon zest.
- Spread fruit and sprinkle cake mix evenly over top.
- Pour melted butter over cake mix and sprinkle sliced almonds.
- Bake 30–40 minutes until golden and bubbling.
- Let cool 10 minutes before serving.
How to Serve It
Serve with a dollop of crème fraîche and extra toasted almonds. Store in airtight containers up to 3 days.
21. Fig & Walnut Dump Cake
Figs bring honeyed sweetness and walnuts add texture for a slightly rustic dessert that plays well with fall flavors. This dump cake feels upscale but takes minutes to prepare.
Prep time: 12 minutes | Cook time: 40 minutes
Ingredients
- 3 cups fresh or dried figs (rehydrated and chopped)
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup chopped walnuts, toasted
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Zest of 1 orange
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss figs with brown sugar, vanilla, orange zest, and cinnamon.
- Spread figs, sprinkle cake mix on top, and pour melted butter evenly.
- Scatter toasted walnuts over the surface.
- Bake 35–45 minutes until golden and bubbling.
- Cool 10 minutes before serving.
How to Serve It
Top with mascarpone or a spoonful of clotted cream. Store in airtight containers up to 4 days.
22. Nutella Banana Crunch Dump Cake
This playful version adds crunchy cereal or cookie crumbs to the top for texture paired with Nutella and banana slices. It’s a fun dessert that’s both creamy and crunchy.
Prep time: 10 minutes | Cook time: 30 minutes
Ingredients
- 3 ripe bananas, sliced
- 1 (15.25 oz) chocolate cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup Nutella
- 1/2 cup crushed graham crackers or cereal flakes
- 1/4 cup chopped hazelnuts
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Layer sliced bananas and dollop Nutella across them.
- Sprinkle cake mix evenly and pour melted butter over the top.
- Scatter crushed graham crackers and hazelnuts for crunch.
- Bake 25–35 minutes until top is set.
- Cool 10 minutes before serving.
How to Serve It
Serve with extra Nutella drizzle and toasted hazelnuts. Store leftovers in airtight containers for up to 3 days.
23. Salted Pretzel Chocolate Dump Cake
Sweet chocolate and salty pretzel pieces make a delightful contrast—this dump cake is crunchy, chocolatey, and decadent. Use salted pretzels for that addictive salty-sweet flavor.
Prep time: 8 minutes | Cook time: 30 minutes
Ingredients
- 1 (15.25 oz) devil’s food or chocolate cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 1/2 cups milk chocolate chips
- 1 cup crushed salted pretzels
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Flaky sea salt for finishing
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread crushed pretzels and chocolate chips evenly in the pan.
- Sprinkle cake mix on top and pour melted butter slowly over it.
- Press a few extra pretzel pieces into the surface and sprinkle with flaky sea salt.
- Bake 25–35 minutes until golden and chocolate is melty.
- Let cool 10 minutes before serving.
How to Serve It
Serve with a dollop of whipped cream. Store in airtight containers up to 3 days.
24. Blueberry Coconut Dump Cake
Blueberries and coconut create a tropical yet familiar combo—light, fruity, and subtly sweet. The coconut gives texture and a hint of richness that pairs well with berry brightness.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 3 cups blueberries
- 1 (15.25 oz) white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup sweetened shredded coconut
- 1 tbsp cornstarch
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss blueberries with sugar, cornstarch, vanilla, and lemon zest.
- Spread berries in the pan and sprinkle cake mix over them.
- Pour melted butter evenly over the top and sprinkle coconut.
- Bake 30–40 minutes until golden and bubbling.
- Cool 10 minutes before serving.
How to Serve It
Serve with vanilla ice cream and toasted coconut flakes. Store in airtight containers up to 3 days.
25. Cherry Almond Dump Cake
Almond extract lifts cherries for a subtly nutty, fragrant dessert. Sliced almonds on top add crunch while the cherry filling stays sweet and jammy beneath the golden top.
Prep time: 8 minutes | Cook time: 35 minutes
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 tsp almond extract
- 1/2 cup sliced almonds
- 1 tbsp granulated sugar
- 1/4 tsp salt
- Zest of 1 orange
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Stir almond extract and orange zest into the cherry filling and spread in pan.
- Sprinkle cake mix over cherries and pour melted butter evenly.
- Scatter sliced almonds and sprinkle with sugar.
- Bake 30–40 minutes until top is golden and filling bubbles.
- Cool 10 minutes before serving.
How to Serve It
Serve with almond whipped cream and extra toasted almonds. Store in airtight containers for up to 4 days.
26. Peach Bourbon Dump Cake
A splash of bourbon adds warmth and depth to peaches for a grown-up dessert. The alcohol bakes off, leaving complex flavors that pair well with vanilla ice cream or whipped cream.
Prep time: 12 minutes | Cook time: 35 minutes
Ingredients
- 2 (15 oz) cans sliced peaches, drained
- 1 (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 tbsp bourbon
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss peaches with bourbon, brown sugar, vanilla, and cinnamon.
- Spread peaches in the pan and sprinkle cake mix evenly over them.
- Pour melted butter over the cake mix and scatter pecans on top.
- Bake 30–40 minutes until golden and bubbling.
- Cool 10 minutes before serving.
How to Serve It
Serve with vanilla ice cream and a drizzle of extra bourbon-spiked caramel sauce (optional). Store in airtight containers up to 3 days.
27. Gluten-Free Mixed Berry Dump Cake
This gluten-free take uses a gluten-free cake mix so everyone can enjoy a quick berry dessert. The berries bake into a vivid, jammy center while the topping crisps up nicely—simple, fast, and inclusive.
Prep time: 10 minutes | Cook time: 35 minutes
Ingredients
- 2 cups blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 (15.25 oz) gluten-free yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss berries with sugar, cornstarch, vanilla, and lemon zest.
- Spread berries evenly in the pan and sprinkle gluten-free cake mix on top.
- Pour melted butter evenly to moisten the mix.
- Bake 30–40 minutes until golden and bubbling.
- Cool 10 minutes before serving.
How to Serve It
Serve with dairy-free whipped topping if needed and extra fresh berries. Store in airtight containers up to 3 days.
These 27 easy dump cake recipes prove dessert can be indulgent without a lot of effort. Pin this list so you can grab a can of fruit, a box of cake mix, and some butter and have dessert ready in under an hour. Which flavor are you trying first—classic cherry, s'mores, or peach bourbon? Share with friends and family and keep a digital kitchen timer handy for perfect baking times. Trust me, a good silicone baking mat and a reliable 9×13 baking dish will make these recipes almost effortless to prep and clean up.
