You know those nights when you crave dessert but the idea of fussing with pastry feels impossible? That’s where these fruit dump cake recipes shine: they turn simple canned fruit into show-stopping desserts with minimal effort. Whether you’re serving a crowd or sneaking a warm spoonful after dinner, these recipes are built for comfort and speed.
Inside you’ll find 24 creative takes on the classic dump cake—everything from tropical pineapple-pecan to tart cranberry-apple—and tips to avoid soggy bottoms and uneven baking. I often bake in my 9×13 glass baking dish and scrape edges with an offset spatula for clean serving. Each recipe includes exact measurements, oven times, and smart product suggestions so you can get great results every time. Save this pin for weeknight baking and scroll to find a flavor that matches what’s in your pantry right now.
1. Classic Cherry Dump Cake (Old-Fashioned Crowd-Pleaser)
This is the warm, nostalgic version everyone remembers from potlucks. Bright cherry pie filling meets a buttery cake mix topping that crisps at the edges and stays tender inside. If you love a balance of sweet and tart, this will become a go-to. The aroma of cherries and butter is mouthwatering as it comes from the oven.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) box yellow cake mix (dry)
- 1 cup (2 sticks) unsalted butter, melted and hot
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup chopped pecans (optional)
- 1 tbsp cornstarch (if filling seems thin)
- Pinch kosher salt
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch pan or line with parchment paper.
- If needed, stir cornstarch into cherry filling to thicken. Spread filling evenly in the prepared pan.
- Sprinkle the dry cake mix evenly over cherries so it covers completely.
- Mix melted butter, brown sugar, vanilla, cinnamon, and salt in a bowl then drizzle evenly over cake mix. Use a spoon to help distribute.
- Scatter chopped pecans across the top.
- Bake 35–40 minutes, until top is golden and juices bubble at the edges. A toothpick in the cake-top should come out with moist crumbs, not wet batter.
- Cool 10–15 minutes before serving so it sets slightly.
How to Serve It
Serve warm with a scoop of vanilla ice cream and extra cherries. Use a stainless steel pie server for neat slices. Store leftovers covered in airtight food containers for up to 3 days and reheat in the oven at 300°F for 10 minutes.
2. Pineapple Coconut Dump Cake (Tropical Pail of Sunshine)
This one tastes like a tropical vacation. Crushed pineapple and coconut pair with a sweet cake topping and toasty coconut for crunch. It’s bright, a little tangy, and perfect for summer barbecues or an island-themed dessert.
Ingredients
- 2 (20 oz) cans crushed pineapple, drained (reserve 2 tbsp juice)
- 1 (15.25 oz) box white or yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup sweetened shredded coconut, plus extra for garnish
- 1/2 cup powdered sugar (optional for extra sweetness)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped macadamia nuts or pecans (optional)
- Zest of 1 lime
Instructions
- Preheat oven to 350°F and grease a 9×13 pan. Line with parchment paper if desired.
- Spread drained crushed pineapple evenly in the pan. Sprinkle lime zest across fruit.
- Evenly sprinkle cake mix over pineapple. Add shredded coconut and nuts on top.
- Stir melted butter with vanilla and reserved pineapple juice, then pour in a steady stream over the top to moisten cake mix.
- Bake 30–35 minutes until the top is golden and coconut is toasted.
- Let cool 10 minutes.
How to Serve It
Dust with extra toasted coconut and serve with lime wedges. Presentation on a white cake stand looks festive. Store cooled leftovers in airtight containers for up to 4 days.
3. Blueberry Lemon Fruit Dump Cake Recipes (Bright & Zesty)
A zesty twist for berry lovers—tangy lemon brightens the juicy canned blueberries. The top crisps into a slightly crunchy crust while the interior remains jammy and fragrant. Kids and grown-ups who like a citrus kick will adore this one.
Ingredients
- 2 (21 oz) cans blueberry pie filling
- 1 (15.25 oz) box lemon cake mix (or yellow cake mix + 2 tbsp lemon zest)
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tsp lemon zest (if using yellow mix)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp cornstarch (optional, if filling runs)
- Fresh blueberries for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13 pan or use a nonstick baking spray.
- If filling is thin, whisk cornstarch into blueberry filling. Spread filling into the pan.
- Evenly cover fruit with cake mix and lemon zest.
- Mix melted butter, sugar, vanilla, and salt; pour over cake mix. Use an offset spatula to help distribute butter.
- Bake 30–40 minutes until edges are bubbling and top is lightly browned.
- Cool 10–15 minutes; cake will set as it cools.
How to Serve It
Serve with a dollop of lemon mascarpone or whipped cream. For neat slices, use a serrated cake knife. Store in airtight containers up to 3 days.
4. Peach Bourbon Dump Cake (Smoky-Sweet Party Favorite)
This grown-up twist combines canned peaches with a splash of bourbon for warmth and depth. Brown sugar and cinnamon round it out into a cozy, caramel-like dessert. Great for fall gatherings or dinner parties.
Ingredients
- 2 (15 oz) cans sliced peaches in light syrup, drained (reserve 2 tbsp syrup)
- 1/3 cup bourbon (optional)
- 1 (15.25 oz) box butter or yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans
- Pinch salt
Instructions
- Preheat to 350°F and grease a 9×13 pan. A cast iron skillet also works for a rustic look.
- Toss peaches with bourbon and reserved syrup; spread in pan.
- Sprinkle cake mix over fruit. Combine melted butter, brown sugar, cinnamon, nutmeg, and salt; drizzle evenly.
- Scatter nuts on top.
- Bake 35–45 minutes until top is golden and filling bubbles.
- Let rest 15 minutes.
How to Serve It
Serve warm with a scoop of vanilla bean ice cream and a drizzle of extra bourbon caramel for adults. Plate on a ceramic serving platter. Store chilled in airtight containers for up to 3 days.
5. Mixed Berry Dump Cake with Oat Streusel (Rustic & Textured)
This one layers canned mixed berries and a crumbly oat streusel for extra texture. The oats lend oatty chew while the berries become jammy. It’s a cozy option for brunch or a potluck dessert.
Ingredients
- 2 (20 oz) cans mixed berry pie filling (or 1 strawberry, 1 blueberry)
- 3/4 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cake mix (sprinkled thinly)
- 1/2 cup sliced almonds (optional)
Instructions
- Preheat oven to 375°F for a crisper streusel; grease a 9×13 pan.
- Spread berry filling in pan. Sprinkle a thin layer of cake mix across berries.
- Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or fork until crumbly. Stir in almonds.
- Evenly scatter the oat streusel over the top.
- Bake 30–35 minutes until streusel is golden and filling bubbles. A fork in topping should yield crisp crumbs.
- Cool 10 minutes.
How to Serve It
Serve with a spoonful of crème fraîche or whipped cream. Use a slotted spatula for serving to keep crumbs intact. Leftovers keep well in glass meal prep containers for 3–4 days.
6. Apple Pie Dump Cake (Comforting Autumn Favorite)
All the flavors of apple pie condensed into a super-simple dump cake. Canned apple pie filling gets a buttery cake topping that crisps and smells like fall—cinnamon, nutmeg, and caramel notes.
Ingredients
- 2 (21 oz) cans apple pie filling
- 1 (15.25 oz) box spice cake mix or yellow cake mix plus 2 tsp cinnamon
- 1 cup (2 sticks) unsalted butter, melted
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts (optional)
- 1 tbsp lemon juice
- Pinch salt
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Toss apple filling with lemon juice and spread into pan.
- Sprinkle cake mix evenly over apples; mix cinnamon into melted butter and drizzle over the top.
- Sprinkle brown sugar and nuts.
- Bake 35–45 minutes until bubbling and golden. Test center for doneness—top should be firm and slightly crisp.
- Cool 15 minutes before scooping.
How to Serve It
Serve warm with salted caramel sauce and whipped cream. Use a heatproof serving spoon. Store in airtight containers for 3 days or freeze portions in mason jars for longer.
7. Strawberry Shortcake Dump Cake (Light & Summery)
Think strawberry shortcake without the fuss. Canned strawberry pie filling gets a light cake topping that soaks in juices, then pairs beautifully with whipped cream for a bright, seasonal dessert.
Ingredients
- 2 (21 oz) cans strawberry pie filling or strawberry topping
- 1 (15.25 oz) box white cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tbsp vanilla extract
- 1/4 cup granulated sugar (optional, if berries are tart)
- 1/4 tsp salt
- 1 cup fresh sliced strawberries for garnish
- Whipped cream for serving
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Spread strawberry filling in pan; sprinkle cake mix evenly over top.
- Mix melted butter with vanilla and salt; pour over cake mix.
- Bake 30–35 minutes until top is golden and bubbly.
- Cool 10 minutes before topping with whipped cream and fresh strawberries.
How to Serve It
Serve warm with a big spoonful of whipped cream or fresh mascarpone. Display on a white cake stand. Leftovers in airtight food containers keep 2–3 days.
8. Cherry Almond Dump Cake (Nutty Cherry Indulgence)
This recipe pairs cherry filling with almond extract and sliced almonds for a fragrant, nutty dessert. The toasted almonds add crunch while the almond extract amplifies cherry notes.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 tsp almond extract
- 1/3 cup sliced almonds, plus more for garnish
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F and prepare a 9×13 pan.
- Mix cherry filling with lemon juice and spread in pan.
- Sprinkle cake mix evenly and then add almond extract to melted butter; pour across the top.
- Sprinkle sliced almonds and sugar.
- Bake 35–40 minutes until golden and bubbly.
- Cool 10–15 minutes.
How to Serve It
Top with toasted sliced almonds and a dusting of powdered sugar. Serve on a ceramic serving platter. Store in airtight containers up to 3 days.
9. Cranberry Orange Fruit Dump Cake Recipes (Holiday-Ready)
Tart cranberries and bright orange zest create a festive, tangy dessert perfect for holiday tables. The cake topping softens into a tender crumb that balances the lively fruit.
Ingredients
- 2 (14 oz) jars whole cranberry sauce or 2 (21 oz) cans cranberry-orange relish
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 2 tbsp orange zest (about 2 oranges)
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat to 350°F and grease a 9×13 pan.
- Spread cranberry sauce evenly in the pan and sprinkle orange zest over it.
- Sprinkle cake mix over the fruit. Combine melted butter, brown sugar, cinnamon, and salt; drizzle over top.
- Scatter pecans if using.
- Bake 35–40 minutes until top is golden and filling bubbles.
- Let cool 15 minutes before slicing.
How to Serve It
Serve with a dollop of mascarpone or brandy whipped cream. Garnish with extra orange zest and sugared cranberries. Store covered in airtight containers for 3 days.
10. Blackberry Lime Dump Cake (Tart & Refreshing)
Blackberry’s dark jamminess with a burst of lime makes this an elegant but simple dessert. The lime cuts through sweetness for a fresh, lively bite.
Ingredients
- 2 (20 oz) cans blackberry pie filling (or mixed berry)
- 1 (15.25 oz) box white or yellow cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 2 tbsp lime zest
- 2 tbsp lime juice
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup quick oats (optional for texture)
Instructions
- Preheat oven to 350°F and grease pan.
- Stir lime juice into blackberry filling and spread evenly.
- Sprinkle cake mix and lime zest on top. Mix melted butter with sugar and salt, then pour over. Sprinkle oats if using.
- Bake 30–40 minutes until top browns and juices bubble.
- Cool 10 minutes.
How to Serve It
Serve with lime-scented whipped cream and fresh blackberries. Plate on a glass serving platter. Refrigerate leftovers in airtight containers.
11. Pineapple Coconut Rum Dump Cake (Island Night Dessert)
Add rum for a boozy, tropical twist—perfect for summer cookouts. The coconut toasts and the pineapple caramelizes into a sticky, fragrant base.
Ingredients
- 2 (20 oz) cans crushed pineapple, drained (reserve 2 tbsp)
- 1/4 cup dark rum (optional)
- 1 (15.25 oz) box butter cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup sweetened shredded coconut
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13 pan. A cast iron skillet gives a great crust.
- Toss pineapple with rum and spread in pan.
- Cover with cake mix, sprinkle coconut and brown sugar. Combine butter and vanilla; pour evenly.
- Bake 35–45 minutes until top is golden brown and edges bubble.
- Cool slightly before serving.
How to Serve It
Serve with toasted coconut and a light rum glaze. Present on a white cake stand. Store in airtight containers for up to 3 days.
12. Cherry Chocolate Dump Cake (Decadent Pairing)
Chocolate and cherries are a classic match. Mix cocoa powder into the cake topping or sprinkle chocolate chips for melty pockets of richness. It’s dessert-table worthy without the fuss.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) box chocolate cake mix or yellow cake mix + 1/3 cup cocoa powder
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup semisweet chocolate chips
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F and grease a 9×13 pan. Line with parchment paper if desired.
- Spread cherry filling in pan. Sprinkle cake mix or cocoa-enhanced mix evenly.
- Mix melted butter with vanilla and salt, then pour evenly. Sprinkle chocolate chips on top.
- Bake 35–40 minutes until top is set and chocolate is melty.
- Cool 10–15 minutes.
How to Serve It
Serve with a dusting of powdered sugar and a scoop of chocolate ice cream. Use a cake server for neat slices. Store in airtight containers for up to 3 days.
13. Apricot Cardamom Dump Cake (Fragrant & Slightly Exotic)
Canned apricots paired with a pinch of cardamom give a subtly exotic flavor. The spice complements the fruit’s natural sweetness for a refined, unique dessert.
Ingredients
- 2 (15 oz) cans apricot halves in syrup, drained
- 1 (15.25 oz) box yellow or butter cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 2 tsp ground cardamom (or 1 tsp if you prefer subtle)
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/2 cup sliced almonds or pistachios, toasted
- Zest of 1 orange
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Arrange apricots evenly in the pan; sprinkle orange zest.
- Sprinkle cake mix on top. Mix melted butter with cardamom, sugar, and salt; pour evenly.
- Scatter nuts on top.
- Bake 30–40 minutes until golden and bubbling.
- Cool 10–15 minutes.
How to Serve It
Serve warm with a dollop of Greek yogurt and extra toasted nuts. Display on a ceramic serving platter. Store in airtight containers for up to 3 days.
14. Mango Lime Dump Cake (Tropical & Tart)
Mango brings tropical sweetness while lime keeps things bright. This dump cake is clean-tasting and vibrant—great for pool parties or a light dessert after spicy meals.
Ingredients
- 2 (15 oz) cans mango slices in syrup or mango pie filling, drained
- 1 (15.25 oz) box white cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 2 tbsp lime zest
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F and grease pan.
- Toss mango with lime juice and spread in pan.
- Sprinkle cake mix and lime zest on top; add coconut if using.
- Pour melted butter evenly.
- Bake 30–35 minutes until top is golden and fruit bubbles.
- Cool 10 minutes before serving.
How to Serve It
Top with toasted coconut and extra lime zest. Serve on a glass serving platter. Store in airtight containers up to 3 days.
15. Raspberry Chocolate Fruit Dump Cake Recipes (Elegant & Luscious)
Raspberry’s tartness pairs beautifully with chocolate for a dessert that feels upscale but is effortless. Use a chocolate cake mix or dust cocoa into yellow mix for depth.
Ingredients
- 2 (21 oz) cans raspberry pie filling or raspberry pie filling with seeds removed
- 1 (15.25 oz) box chocolate cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 3/4 cup semisweet chocolate chips
- 1 tsp vanilla extract
- Pinch salt
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Spread raspberry filling, then sprinkle chocolate cake mix evenly.
- Mix melted butter with vanilla and salt; pour over top. Scatter chocolate chips.
- Bake 35–40 minutes until top is set and edges bubble.
- Cool 10–15 minutes.
How to Serve It
Serve with chocolate shavings and fresh raspberries. For serving, use a slotted spatula to maintain structure. Store in airtight containers up to 3 days.
16. Pear Ginger Dump Cake (Warm & Spiced)
Canned pears plus fresh ginger or crystallized ginger create a warmly spiced dessert. The ginger gives warmth and bite that complements the soft pears.
Ingredients
- 2 (15 oz) cans pear halves, drained and roughly chopped
- 1 (15.25 oz) box spice or yellow cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 2 tbsp crystallized ginger, chopped (or 1 tsp ground)
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- Pinch salt
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Toss chopped pears with lemon juice and spread in pan.
- Sprinkle cake mix evenly; mix butter with brown sugar, cinnamon, salt, and ginger; pour over.
- Bake 35–40 minutes until golden and bubbling.
- Cool slightly before serving.
How to Serve It
Serve with vanilla ice cream or a dollop of crème fraîche. Plate on a ceramic serving platter. Store in airtight containers up to 3 days.
17. Blueberry Almond Dump Cake (Simple & Sophisticated)
Blueberries and almonds make for a subtly nutty dessert. The almonds add toasted texture while the blueberries turn jammy and sweet.
Ingredients
- 2 (21 oz) cans blueberry pie filling
- 1 (15.25 oz) box yellow or white cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 tsp almond extract
- 1/2 cup sliced almonds
- 1/4 tsp salt
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F and grease 9×13 pan.
- Spread blueberry filling and sprinkle lemon zest.
- Sprinkle cake mix then pour melted butter mixed with almond extract and salt.
- Scatter almonds on top.
- Bake 30–40 minutes until golden.
- Cool before serving.
How to Serve It
Serve with whipped cream and extra toasted almonds. Use a cake server for serving. Leftovers in airtight containers keep 3 days.
18. Fig and Honey Dump Cake (Unexpectedly Elegant)
Canned figs with honey make a dessert that feels special. The honey caramelizes into the fruit, creating deep, rich flavors that pair well with a simple buttery topping.
Ingredients
- 2 (15 oz) cans fig halves in syrup, drained (reserve 2 tbsp syrup)
- 1 (15.25 oz) box butter or yellow cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 2 tbsp honey (plus extra for drizzling)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Spread figs and drizzle a bit of reserved syrup and honey over them.
- Sprinkle cake mix evenly. Combine melted butter, cinnamon, and salt; pour over.
- Scatter nuts and bake 35–40 minutes until golden.
- Cool 10 minutes and drizzle more honey before serving.
How to Serve It
Serve warm with Greek yogurt or mascarpone. Present on a white cake stand. Store in airtight containers for 3 days.
19. Plum Amaretto Dump Cake (Sweet-Tart & Nutty)
Plums bring a pleasant tang paired with amaretto’s nutty flavor. It’s a less-common fruit for dump cakes that yields warm, jammy results.
Ingredients
- 2 (15 oz) cans sliced plums in light syrup, drained
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 3 tbsp amaretto liqueur (optional)
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Toss plums with amaretto and spread in pan.
- Sprinkle cake mix, then pour melted butter mixed with brown sugar and cinnamon.
- Top with sliced almonds.
- Bake 35–40 minutes until bubbling.
- Let cool 10 minutes.
How to Serve It
Serve with whipped cream or vanilla ice cream. Use a slotted spatula for serving. Store in airtight containers for 3 days.
20. Mixed Stone Fruit Dump Cake (Peach, Plum & Apricot Medley)
Combining multiple canned stone fruits creates a layered flavor profile—sweet peaches, tart plums, and fragrant apricots all contribute to a complex, jammy dessert.
Ingredients
- 1 can sliced peaches (15 oz), drained
- 1 can sliced plums (15 oz), drained
- 1 can apricot halves (15 oz), drained
- 1 (15.25 oz) box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- Pinch salt
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Combine drained fruits and spread evenly. Sprinkle lemon zest.
- Cover with cake mix and pour melted butter mixed with brown sugar and vanilla.
- Bake 35–45 minutes until golden and bubbling.
- Cool 15 minutes to set.
How to Serve It
Serve warm with vanilla ice cream and fresh mint. Plate on a ceramic serving platter. Store in airtight containers for up to 3 days.
21. Rhubarb Strawberry Dump Cake (Tangy-Sweet Classic)
Rhubarb’s tartness paired with sweet strawberries gives a lively contrast. If you have one can of fruit leftover, this combo is a great way to use it.
Ingredients
- 1 (20 oz) can strawberry pie filling
- 1 (14 oz) can rhubarb in syrup, drained and chopped (or Rhubarb pie filling)
- 1 (15.25 oz) box yellow or white cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 tsp ground ginger (optional)
- Pinch salt
Instructions
- Preheat to 350°F and grease a 9×13 pan.
- Combine strawberry filling and chopped rhubarb in pan.
- Sprinkle cake mix across the top. Mix melted butter with brown sugar, ginger, and salt; pour over.
- Bake 35–45 minutes until golden and bubbling.
- Cool before serving.
How to Serve It
Top with vanilla ice cream or custard. Serve on a white cake stand. Store in airtight containers up to 3 days.
22. Tropical Fruit Dump Cake with Macadamia Crunch (Vacation Vibes)
A medley of tropical canned fruits gets crunchy macadamia nuts for a decadent, island-inspired dessert. The macadamia crunch contrasts nicely with the soft fruit center.
Ingredients
- 1 can crushed pineapple (20 oz), drained
- 1 can mango slices (15 oz), drained and chopped
- 1 (15.25 oz) box white cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup macadamia nuts, chopped
- 1/2 cup shredded coconut
- 2 tbsp brown sugar
- Pinch salt
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Combine drained fruits and spread in pan.
- Sprinkle cake mix; combine butter with brown sugar and salt and pour over.
- Scatter macadamia nuts and coconut on top.
- Bake 35–40 minutes until top is golden.
- Cool 10 minutes before serving.
How to Serve It
Serve with coconut whipped cream and toasted coconut. Use a white cake stand for display. Store in airtight containers for up to 3 days.
23. Pear Cranberry Spice Dump Cake (Holiday Fusion)
Pears and cranberries make a festive pairing with holiday warm spices. This one is great for seasonal gatherings that need a fuss-free dessert with seasonal flavors.
Ingredients
- 1 (15 oz) can pear halves, drained and chopped
- 1 (14 oz) can whole cranberry sauce or cranberry pie filling
- 1 (15.25 oz) box spice cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Combine chopped pears and cranberry sauce in pan.
- Sprinkle spice cake mix evenly. Mix melted butter with brown sugar and spices; pour over.
- Scatter walnuts on top.
- Bake 35–45 minutes until bubbling and golden.
- Cool 10–15 minutes.
How to Serve It
Serve with a scoop of cinnamon ice cream or warm custard. Present on a ceramic serving platter. Store in airtight containers for 3 days.
24. Lemon Blueberry Ricotta Dump Cake (Creamy & Bright Finish)
A touch of ricotta stirred into the top creates creamy pockets against tangy blueberries and lemon. It’s a refined-sounding dessert that’s still effortless.
Ingredients
- 2 (21 oz) cans blueberry pie filling
- 1 (15.25 oz) box lemon cake mix
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1 cup whole-milk ricotta
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1/4 cup powdered sugar (optional for ricotta)
- Pinch salt
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Spread blueberry filling in the pan and sprinkle lemon zest.
- Sprinkle cake mix evenly. Whisk ricotta with powdered sugar, lemon juice, and salt, then dollop across the top.
- Pour melted butter evenly over the cake mix.
- Bake 35–40 minutes until top is golden and filling bubbles.
- Cool 10 minutes before serving.
How to Serve It
Serve with a spoonful of extra ricotta sweetened with a touch of honey and lemon zest. Use a slotted spatula for serving. Store in airtight containers for up to 3 days.
These 24 fruit dump cake recipes prove that canned fruit can become something special with a few pantry staples and a hot oven. Whether you’re after citrus brightness, deep berry richness, or tropical sunshine, there’s a flavor here to match your mood and pantry. Pin this post so you can find the recipe you want when you’re ready to bake, and share your favorite with friends—what flavor will you try first? If you’re equipping your kitchen for lots of easy bakes, consider a silicone baking mat set for easy cleanup and more even browning—it’s saved me time and scrubbing.
Enjoy experimenting—and tell me which fruit dump cake gets the most cheers at your table.
