You know those moments when you need dessert for a crowd but want something fast, forgiving, and delicious? That’s exactly where a dump cake for a crowd shines: fruit or sweet filling dumped into a pan, boxed cake mix sprinkled on top, pats of butter, and a bake until bubbling and golden. You’ll find 29 different takes below—classic fruit, chocolate-forward, gluten-free, vegan, slow-cooker, and even keto-friendly versions—each written to scale up without drama.
I test big-batch recipes on my KitchenAid stand mixer when there’s frosting or big dough to handle, and I bake most of these in a heavy 10×15-inch baking sheet for even edges. Expect clear temps, times, troubleshooting tips, and product ideas so you can feed a crowd confidently. Pin this list and pick a flavor for your next potluck, block party, or family dinner—these dump cake for a crowd recipes are designed to scale.
1. Classic Cherry Dump Cake for a Crowd
This is the nostalgic, crowd-pleasing version everyone expects: bright cherry pie filling under a buttery yellow cake topping. The result is sweet-tart, syrupy, and spoonable—perfect for potlucks. Use a 9×13 or scale to a full sheet for a bigger crowd. I like to bake this on a heavy-duty baking sheet underneath to catch any bubbling overflow.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (20 oz) can crushed pineapple, drained
- 2 tbsp lemon juice
- 1/2 cup granulated sugar (optional, if you like sweeter)
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- 1 1/2 cups (3 sticks) cold unsalted butter, sliced into pats
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line with parchment paper.
- In a large bowl, stir cherry pie filling, drained pineapple, lemon juice, sugar, vanilla, cinnamon, and salt until combined.
- Spread the fruit mixture evenly in the prepared pan using a rubber spatula.
- Sprinkle the dry yellow cake mix evenly over the fruit—do not mix.
- Evenly distribute chopped nuts over the cake mix (if using).
- Arrange slices/pats of cold butter across the top so they’ll melt and create the crust.
- Bake 35–45 minutes, or until the top is golden brown and filling is bubbling at the edges. If the top browns too fast, tent with foil.
- Let rest 15 minutes before scooping; the sauce will thicken as it cools.
How to Serve It
Serve warm with scoops of vanilla ice cream or whipped cream and a sprinkle of extra chopped nuts. For a pretty platter presentation, spoon into a white serving bowl and garnish with fresh cherries or mint. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F for 10–12 minutes for best texture.
2. Blueberry Lemon Dump Cake (Sheet-Pan Friendly)
Bright lemon lifts sweet blueberries in this lively dump cake for a crowd. It’s tangy, juicy, and has a crisp, buttery topping that contrasts the jammy interior. Scale it to a 10×15-inch baking sheet for larger groups and use a microplane zester for bright lemon zest.
Ingredients
- 6 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 box (15.25 oz) white cake mix
- 1 cup sliced almonds
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch sheet pan or line with parchment.
- Toss blueberries with sugar, cornstarch, lemon juice, zest, vanilla, and salt in a large bowl until coated.
- Spread the fruit mix evenly across the sheet pan.
- Sprinkle cake mix evenly over the fruit layer.
- Scatter sliced almonds across the top, then dot with cold butter slices.
- Bake 30–40 minutes, watching for golden top and bubbling fruit.
- Cool 10–15 minutes before cutting; dust with powdered sugar if desired.
How to Serve It
Cut into squares and serve on a large wooden serving board for a rustic feel. Pair with lemon whipped cream or vanilla ice cream. Store cooled leftovers in an airtight container for up to 3 days and reheat in a 325°F oven to refresh the crisp top.
3. Peach Dump Cake for a Crowd with Cinnamon Streusel
Sweet summer peaches get a brown-sugar cinnamon streusel topper for texture and toffee notes. This one fills the kitchen with cinnamon-scented steam and is ideal for backyard gatherings. For perfectly even streusel, use a food processor to pulse butter, sugar, and flour.
Ingredients
- 8 cups sliced fresh peaches or 2 (29 oz) cans sliced peaches, drained
- 1/3 cup brown sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 box (15.25 oz) butter or yellow cake mix
- 1 cup all-purpose flour
- 3/4 cup cold unsalted butter, cubed (for streusel)
- 1/2 cup brown sugar (for streusel)
- 1/2 cup rolled oats (optional for streusel)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Toss peaches, brown sugar, lemon juice, vanilla, cinnamon, and nutmeg; spread evenly in pan.
- Sprinkle dry cake mix evenly over peaches.
- Make streusel: pulse flour, brown sugar, oats, and cold butter in a food processor until crumbly; scatter over cake mix.
- Bake 40–50 minutes, until top is deeply golden and filling bubbles.
- Allow to cool 15 minutes; streusel firms up as it cools.
How to Serve It
Serve warm with mascarpone or vanilla ice cream and a sprinkle of extra cinnamon. Present on a ceramic cake stand for a pretty buffet display. Refrigerate leftovers in an airtight container for up to 4 days; reheat individual portions in the microwave for 20–30 seconds.
4. Pineapple Coconut Tropical Dump Cake
This tropical version layers crushed pineapple with shredded coconut and a yellow cake mix for a moist, island-flavored dessert. Toasting the coconut adds a toasty crunch that balances the sweet juice. A small cheese grater is handy for fresh coconut or zest.
Ingredients
- 2 (20 oz) cans crushed pineapple, drained
- 1 1/2 cups sweetened shredded coconut
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 box (15.25 oz) yellow cake mix
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup macadamia nuts, chopped (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Combine drained pineapple, coconut, brown sugar, vanilla, almond extract, and salt; spread in pan.
- Sprinkle cake mix evenly and add chopped nuts if using.
- Dot top with cold butter slices.
- Bake 40–50 minutes until golden and bubbly.
- Cool 10–15 minutes so the juices thicken.
How to Serve It
Top with toasted coconut flakes and a scoop of coconut or vanilla ice cream. Keep leftovers in glass meal prep containers for up to 4 days. For a party, serve with tropical cocktails or iced tea.
5. Apple Caramel Dump Cake (Fall Favorite)
This apple dump cake tastes like layered apple pie and caramel—spiced, tender apples with a sweet, buttery topping. Use tart apples for brightness and a mandoline slicer to thinly slice apples quickly for large batches.
Ingredients
- 8 cups peeled and thinly sliced apples (about 6–8 medium apples)
- 1/3 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 box (15.25 oz) yellow or spice cake mix
- 1 cup chopped pecans
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup caramel sauce for drizzling
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss apples with brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt.
- Spread apples in pan. Sprinkle cake mix and nuts evenly over apples.
- Dot with butter slices and bake 45–55 minutes, until golden and bubbling.
- Drizzle with caramel sauce just before serving.
- Let cool 10–15 minutes for easier slicing.
How to Serve It
Serve with caramel drizzle and whipped cream or a scoop of ice cream. For leftovers, store in an airtight container for up to 4 days. Reheat in a 325°F oven for 10–12 minutes. For an elegant display, serve on a white serving platter.
6. Chocolate Cherry Brownie-Style Dump Cake
If your crowd loves chocolate, this hybrid lives between brownie and dump cake. Use devil’s food cake mix for the deepest flavor and chopped dark chocolate for pockets of molten goodness. I use a microplane grater to shave chocolate for garnish.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 box (15.25 oz) devil’s food or chocolate cake mix
- 1 cup semi-sweet chocolate chips
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread cherry pie filling in the pan and sprinkle with vanilla.
- Mix cake mix and cocoa together, then evenly sprinkle over cherries.
- Scatter chocolate chips and nuts across top.
- Dot with butter slices and bake 40–50 minutes until set and bubbling.
- Cool 10–15 minutes; chocolate will set slightly and become fudge-like.
How to Serve It
Serve warm with whipped cream or vanilla ice cream and extra chocolate shavings. Store in an airtight container for up to 4 days. Reheat briefly in the microwave or oven. For neat slices, use an offset spatula to lift pieces onto plates.
7. Strawberry Rhubarb Dump Cake for a Crowd
Tart rhubarb and sweet strawberries pair perfectly in this tangy-sweet dessert that scales beautifully. The combination produces a jammy consistency with a cake-like top. Use a Dutch oven if making this on the stovetop for smaller gatherings.
Ingredients
- 5 cups chopped strawberries
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 box (15.25 oz) white cake mix
- 1 cup cold unsalted butter, sliced
- 1/2 cup rolled oats (optional)
- Pinch of salt
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss strawberries, rhubarb, sugar, cornstarch, vanilla, lemon zest, and salt; spread in pan.
- Sprinkle cake mix evenly, then oats if using.
- Dot top with butter slices and bake 40–50 minutes, until golden and bubbling.
- Cool 10–15 minutes; fruit thickens as it cools.
How to Serve It
Serve with vanilla ice cream or mascarpone. Leftovers keep in an airtight container for 3–4 days; reheat portions in the microwave or oven. For serving at a picnic, place squares on bakery-friendly parchment paper sheets.
8. Mixed Berry Dump Cake (Make-Ahead Potluck Winner)
This mixed-berry option is flexible and forgiving—use whatever berries are abundant. The bright, tart berry syrup contrasts with a sweet cake crust. I often use frozen berries straight from the bag; no thawing required. Grab a 40-cup hotel pan when scaling for very large groups.
Ingredients
- 6 cups mixed berries (fresh or frozen)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 box (15.25 oz) white or yellow cake mix
- 1 cup sliced almonds or oat crumble
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1 tsp vanilla extract
- Pinch salt
- Optional: lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 or larger pan.
- Combine berries, sugar, cornstarch, lemon juice, vanilla, and salt; spread in pan.
- Sprinkle cake mix evenly.
- Add nuts or oat crumble and dot with butter.
- Bake 35–45 minutes, until top is golden and filling bubbles.
- Cool 10–15 minutes before serving.
How to Serve It
Garnish with fresh mint and serve with whipped cream or ice cream. Store in an airtight container for up to 3 days. For parties, transfer to a stainless serving tray for easy transport.
9. Lemon Blueberry Crumb Dump Cake
Citrus brightness and blueberries deliver a light, slightly tart dessert that’s perfect for brunch with friends. A coarse crumb adds texture. For perfectly even crumbs, pulse ingredients in a mini food processor.
Ingredients
- 5 cups blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 box (15.25 oz) white cake mix
- 1 cup all-purpose flour
- 3/4 cup cold unsalted butter, cubed
- 1/2 cup brown sugar
- 1/2 tsp salt
- Optional: coarse sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and salt.
- Spread fruit in pan and sprinkle cake mix evenly.
- Make crumb topping: combine flour, brown sugar, and cold butter until coarse crumbs form; scatter over cake mix.
- Bake 40–50 minutes until crumbs are golden and filling bubbles.
- Cool 15 minutes before serving.
How to Serve It
Top with lemon glaze or powdered sugar and serve on a ceramic serving platter. Store in an airtight container for up to 3 days; the crumb stays best if reheated briefly before serving.
10. Slow Cooker Blackberry Dump Cake (No Oven Needed)
No oven? No problem. This slow-cooker version makes it easy to feed a crowd at a potluck or church gathering. It yields a soft, cobbler-like top rather than a crisp crust. Use a reliable 7-quart slow cooker.
Ingredients
- 6 cups blackberries (fresh or frozen)
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 box (15.25 oz) white cake mix
- 1 cup cold unsalted butter, cubed
- 1/2 cup chopped almonds (optional)
- Pinch salt
- Whipped cream for serving
Instructions
- Grease the slow cooker insert with butter or spray.
- Toss berries with sugar, cornstarch, vanilla, and salt; spread in the slow cooker.
- Sprinkle cake mix evenly over berries.
- Dot with butter cubes and sprinkle nuts if using.
- Cover and cook on low 2–3 hours or high 1–1.5 hours, until top is set and edges bubble.
- Let rest 10 minutes before serving.
How to Serve It
Spoon into bowls and top with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently in the microwave. For serving at events, bring the insert and set on a warming tray.
11. Pumpkin Spice Dump Cake (Holiday Crowd Pleaser)
This seasonal version pairs pumpkin puree and baking spices under a buttery cake crust for fall and holiday gatherings. It’s comforting and spoonable—serve with whipped cream or maple syrup. A rubber spatula helps smooth the puree layer evenly.
Ingredients
- 2 cups pumpkin puree
- 1 can (12 oz) evaporated milk
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow or spice cake mix
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup chopped pecans
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Whisk pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until combined.
- Spread pumpkin mixture evenly in pan.
- Sprinkle cake mix over the pumpkin layer and top with pecans.
- Dot with butter slices and bake 45–55 minutes, until top is golden.
- Cool 15 minutes before serving to let the custard set.
How to Serve It
Top with whipped cream and a sprinkle of cinnamon. Store in an airtight container refrigerated up to 4 days. For display, use a large ceramic serving bowl.
12. Gluten-Free Mixed Fruit Dump Cake
For gluten-free guests, use a certified gluten-free cake mix and almond flour crumble for texture. This version still offers the same jammy interior and crisp edges. I use a digital kitchen scale for accurate measurements when scaling.
Ingredients
- 6 cups mixed fruit (peach, raspberries, blueberries)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 box (15.25 oz) certified gluten-free cake mix
- 1 cup almond flour
- 1/2 cup brown sugar
- 3/4 cup cold coconut oil or unsalted butter, sliced
- 1/2 cup chopped almonds
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss fruit with sugar, cornstarch, lemon juice, and salt; spread in pan.
- Sprinkle gluten-free cake mix over fruit.
- Combine almond flour and brown sugar, then add cold coconut oil and pulse until crumbly; scatter on top.
- Bake 40–50 minutes until golden and bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with dairy-free ice cream for a fully gluten-free, vegan-friendly dessert if using coconut oil. Store in an airtight container for up to 3 days. For transport, a glass bakeware dish with lid works well.
13. Vegan Blackberry Peach Dump Cake
This vegan take uses dairy-free butter and a vegan-friendly cake mix. The texture is just as satisfying, with a tender top and juicy filling. I recommend a stick-style dairy-free butter for easier dotting. Grab a vegan butter substitute for best results.
Ingredients
- 4 cups sliced peaches
- 3 cups blackberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 box (15.25 oz) vegan cake mix
- 1 1/4 cups vegan butter, cold and sliced
- 1/2 cup chopped walnuts
- 1 tbsp lemon juice
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Stir peaches, blackberries, sugar, cornstarch, lemon juice, vanilla, and salt; spread in pan.
- Sprinkle vegan cake mix over the fruit.
- Add walnuts and dot with vegan butter slices.
- Bake 45–55 minutes until top is golden and filling bubbles.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with coconut whipped cream or vegan ice cream. Store in an airtight container in the fridge for up to 4 days. For buffet service, use a large serving platter.
14. Salted Caramel Apple Dump Cake
Sweet apples and a touch of salt make caramel pop in this indulgent take on dump cake for a crowd. Drizzling caramel after baking keeps the crust from going too soft. Use a quality jarred caramel or make quick caramel in a saucepan with a reliable instant-read thermometer for precision.
Ingredients
- 8 cups thinly sliced apples
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup caramel sauce
- Coarse sea salt for finishing
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Mix apples with brown sugar, cornstarch, cinnamon, and salt; spread in pan.
- Sprinkle cake mix and pecans over apples.
- Dot with butter and bake 45–55 minutes, until golden and bubbling.
- Drizzle with caramel and sprinkle coarse sea salt before serving.
- Cool 10 minutes for easier serving.
How to Serve It
Serve warm with vanilla ice cream and extra caramel. Store leftovers in an airtight container refrigerated for up to 4 days. Reheat portions briefly in the microwave. For neat slices, use a pie server.
15. S’mores Dump Cake (Campfire-Inspired)
This playful dessert channels campfire s’mores: chocolate, graham flavor, and toasted marshmallows. It’s a crowd favorite at backyard parties. A kitchen torch helps toast marshmallows evenly—use a butane culinary torch for control.
Ingredients
- 2 cups chocolate chips
- 1 1/2 cups mini marshmallows
- 1 cup crushed graham crackers
- 1 box (15.25 oz) devil’s food cake mix
- 1/2 cup cocoa powder
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup chopped milk chocolate
- Pinch salt
- Optional: extra marshmallows for toasting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread chocolate chips and crushed graham crackers in the pan.
- Sprinkle cake mix and cocoa over the top.
- Dot with butter and bake 35–45 minutes until edges bubble.
- Scatter mini marshmallows on top and toast with a culinary torch or broil 1–2 minutes until golden.
- Cool briefly before serving.
How to Serve It
Serve with extra graham crackers for scooping. Store in an airtight container for up to 3 days; marshmallows soften over time. For portable serving, bring a large insulated carrier.
16. Mango Lime Coconut Dump Cake
Sweet mango and zesty lime give this cake a fresh, summery taste. Coconut adds chew and texture. Use fresh mango when possible for peak flavor. A zester makes quick work of lime zest.
Ingredients
- 6 cups diced mango (fresh or frozen)
- 1/3 cup granulated sugar
- 2 tbsp lime juice
- 1 tbsp lime zest
- 1 box (15.25 oz) white cake mix
- 1 cup shredded coconut (toasted optional)
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup macadamia nuts (optional)
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss mango with sugar, lime juice, zest, and salt; spread in pan.
- Sprinkle cake mix and shredded coconut evenly.
- Add nuts if using and dot with butter.
- Bake 40–50 minutes until golden and bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
Top with toasted coconut and lime wedges. Store in an airtight container refrigerated up to 3 days. For a party, serve with chilled tropical beverages. Use a glass serving dish to show off bright colors.
17. Pear Cardamom Dump Cake
Pear and cardamom create a subtle, aromatic dessert that’s refined but easy to prepare. The spice lifts the pears for a dessert that pairs well with coffee or dessert wine. A mandoline slicer helps slice pears uniformly for large batches.
Ingredients
- 8 cups peeled, cored, and sliced pears
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cardamom
- 1/2 tsp cinnamon
- 1 box (15.25 oz) spice or yellow cake mix
- 1 cup sliced almonds
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- Pinch salt
- Optional: drizzle of honey
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss pears with brown sugar, cornstarch, cardamom, cinnamon, and salt; spread in pan.
- Sprinkle cake mix and almonds over pears.
- Dot with butter and bake 45–55 minutes, until top is golden.
- Drizzle with honey if desired and cool 10 minutes.
How to Serve It
Serve warm with mascarpone or crème fraîche. Store leftovers in an airtight container for up to 4 days. For elegant serving, place on a porcelain serving plate.
18. Raspberry Almond Dump Cake
Raspberries and almond extract make a fragrant, nutty cake topping a bright berry base. Sliced almonds add crunch and a bakery-style finish. Toast almonds on a baking sheet before adding for extra flavor.
Ingredients
- 6 cups raspberries (fresh or frozen)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp almond extract
- 1 box (15.25 oz) white cake mix
- 1/2 cup sliced almonds
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1 tbsp lemon juice
- Pinch salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss raspberries with sugar, cornstarch, almond extract, lemon juice, and salt.
- Spread fruit in pan, sprinkle cake mix evenly, and add almonds.
- Dot with butter slices and bake 35–45 minutes until bubbling.
- Cool 10 minutes, dust with powdered sugar.
How to Serve It
Serve with whipped cream and extra toasted almonds. Store in an airtight container for up to 3 days. For buffet service, use a large serving dish.
19. Banana Foster Dump Cake
Inspired by the classic dessert, this version uses ripe bananas, brown sugar, and a touch of rum (or rum extract) for warmth. A little torching or broiling caramelizes the top. Use a cast iron skillet for a rustic single-pan version.
Ingredients
- 6 cups sliced ripe bananas
- 1/2 cup dark brown sugar
- 2 tbsp cornstarch
- 2 tbsp dark rum or 1 tsp rum extract
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup chopped pecans
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- Pinch salt
- Optional: whipped cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Mix bananas with brown sugar, cornstarch, rum (or extract), vanilla, and salt; spread in pan.
- Sprinkle cake mix and pecans, dot with butter.
- Bake 35–45 minutes until golden and bubbling.
- For extra caramelization, broil 1–2 minutes watching carefully.
- Cool 10 minutes before serving.
How to Serve It
Serve warm with whipped cream or vanilla ice cream and a sprinkle of toasted pecans. Store in an airtight container for up to 3 days.
20. Key Lime Coconut Dump Cake
Tart key lime cuts through sweet cake for a refreshing tropical dessert. Coconut adds texture and balance. For accuracy when making lime curd-like layers, use an instant-read thermometer.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1 tbsp lime zest
- 1 box (15.25 oz) white or yellow cake mix
- 1 cup shredded coconut
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup graham cracker crumbs
- Pinch salt
- Optional: whipped cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Combine sweetened condensed milk, lime juice, lime zest, and salt; pour into pan.
- Sprinkle cake mix over the lime layer, add coconut and graham crumbs.
- Dot with butter and bake 40–50 minutes until golden.
- Cool 15 minutes before serving to set.
How to Serve It
Top with whipped cream and extra lime zest. Store in an airtight container for up to 3 days. For a party, serve on a white cake stand.
21. Nutella Banana Dump Cake
Chocolate-hazelnut spread and bananas make for a decadent, comfort-style dump cake that’s quick to assemble. Warm Nutella creates gooey pockets throughout. For smoother spreading, warm Nutella briefly and use a silicone spatula.
Ingredients
- 6 cups sliced bananas
- 1 cup Nutella or chocolate-hazelnut spread
- 1 box (15.25 oz) devil’s food cake mix
- 1/2 cup cocoa powder
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1/2 cup chopped hazelnuts
- 1 tsp vanilla extract
- Pinch salt
- Optional: chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Layer bananas in pan, drizzle Nutella and vanilla, and sprinkle salt.
- Mix cake mix and cocoa, then spread evenly.
- Add hazelnuts and dot with butter.
- Bake 35–45 minutes until bubbling and set.
- Cool 10 minutes before serving.
How to Serve It
Serve warm with whipped cream or a drizzle of extra Nutella. Store in airtight container up to 3 days. For clean slices, use a nonstick spatula.
22. Cranberry Orange Dump Cake (Holiday Brunch)
Tart cranberries and sweet orange pair for a festive dessert that works well for holiday brunches and big family meals. Use fresh or frozen cranberries and a citrus juicer for fresh orange juice.
Ingredients
- 4 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/3 cup orange juice
- 1 tbsp orange zest
- 1 box (15.25 oz) white cake mix
- 1 cup chopped walnuts
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1 tsp vanilla extract
- Pinch salt
- Optional: orange glaze
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss cranberries with sugar, orange juice, orange zest, vanilla, and salt.
- Spread fruit in pan and sprinkle cake mix and walnuts.
- Dot with butter and bake 40–50 minutes until bubbling.
- Cool 10–15 minutes before glazing or serving.
How to Serve It
Drizzle with orange glaze and serve with whipped cream. Store in an airtight container for up to 4 days. For transport, use a covered glass baking dish.
23. Maple Pecan Pumpkin Dump Cake
Maple and pecans amplify pumpkin’s cozy flavors for a crowd-friendly fall dessert. The maple glaze adds depth and shine. Keep maple syrup on hand and warm slightly for easy drizzling.
Ingredients
- 2 cups pumpkin puree
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 tsp pumpkin pie spice
- 1 box (15.25 oz) yellow or spice cake mix
- 1 cup chopped pecans
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- Pinch salt
- Optional: drizzle of extra maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Whisk pumpkin, maple syrup, eggs, spice, and salt; spread in pan.
- Sprinkle cake mix and pecans, dot with butter.
- Bake 45–55 minutes until set and golden.
- Drizzle with warmed maple syrup and cool 10 minutes.
How to Serve It
Serve with whipped cream and extra pecans. Store in airtight container refrigerated for up to 4 days. For neat presentation, place on a wooden serving board.
24. Pear Ginger Dump Cake with Crystalized Ginger
Warm ginger complements sweet pears for a sophisticated flavor profile—crystallized ginger adds a spicy-sweet chew. Use fresh ginger and a microplane zester to grate.
Ingredients
- 8 cups sliced pears
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp grated fresh ginger
- 1/2 cup chopped crystallized ginger
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped walnuts
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- Pinch salt
- Optional: drizzle of honey
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss pears with sugar, cornstarch, fresh ginger, and salt; spread in pan.
- Sprinkle cake mix and walnuts, then crystallized ginger.
- Dot with butter and bake 45–55 minutes until golden.
- Cool 10–15 minutes and drizzle with honey if desired.
How to Serve It
Serve with mascarpone or vanilla ice cream. Store refrigerated in an airtight container up to 4 days. For transport, use a covered casserole carrier.
25. Chocolate Peanut Butter Dump Cake
Chocolate and peanut butter form a crowd-pleasing duo in this gooey, decadent dump cake. Use creamy peanut butter for smooth pockets of flavor. A silicone spatula helps swirl peanut butter through the top.
Ingredients
- 2 cups creamy peanut butter
- 1 box (15.25 oz) devil’s food cake mix
- 1/2 cup cocoa powder
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1 cup milk chocolate chips
- 1/2 cup chopped peanuts
- 1 tsp vanilla extract
- Pinch salt
- Optional: peanut butter cups, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread chocolate chips in the bottom of the pan.
- Sprinkle cake mix and cocoa evenly, then add peanut butter in dollops.
- Dot with butter and bake 35–45 minutes, until set and bubbling.
- Cool 10 minutes, sprinkle chopped peanuts and chopped peanut butter cups.
How to Serve It
Serve warm with vanilla ice cream or a drizzle of chocolate sauce. Store in an airtight container for up to 3 days. For serving, use a nonstick baking pan for easy release.
26. Fig and Honey Dump Cake (Elegant Dessert)
Fresh figs and honey create a refined dessert with floral sweetness and jammy texture. This one is lovely for dinner parties when you want impressive flavors with minimal fuss. A small offset spatula helps arrange figs neatly.
Ingredients
- 6 cups halved fresh figs
- 1/3 cup honey
- 1 tbsp lemon juice
- 1 box (15.25 oz) yellow or white cake mix
- 1/2 cup crushed almonds
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1 tsp vanilla extract
- Pinch salt
- Optional: drizzle of extra honey
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Toss figs with honey, lemon juice, vanilla, and salt; spread in pan.
- Sprinkle cake mix and crushed almonds, dot with butter.
- Bake 40–50 minutes, until bubbling and golden.
- Cool 10 minutes and drizzle with extra honey if desired.
How to Serve It
Serve with mascarpone or ricotta and a drizzle of honey. Store refrigerated in an airtight container for up to 3 days.
27. Mango Raspberry Upside-Down Dump Cake
This playful upside-down approach places fruit beneath a cake mix layer but flips for a glossy fruit topping—great for presentation and feeding a crowd. A silicone spatula helps to flip neatly.
Ingredients
- 5 cups diced mango
- 2 cups raspberries
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- 1 box (15.25 oz) white cake mix
- 1/2 cup shredded coconut
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- Pinch salt
- Mint for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss mango and raspberries with brown sugar, cornstarch, and salt; spread evenly.
- Sprinkle cake mix and coconut over fruit and dot with butter.
- Bake 40–50 minutes until golden and bubbling.
- Let cool 10 minutes, then carefully invert onto a serving platter for an upside-down look.
How to Serve It
Garnish with mint and serve warm. Store in an airtight container for up to 3 days. Use a large flat platter to present the flipped cake.
28. Almond Joy Dump Cake (Coconut, Almond, Chocolate)
Inspired by the candy bar, this cake features coconut, almonds, and chocolate for a nostalgic, crowd-friendly dessert. Toast the coconut for extra depth. A toaster oven or broiler-safe pan helps with toasting.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup shredded sweetened coconut
- 1 cup chopped almonds
- 1 1/4 cups (2.5 sticks) cold unsalted butter, sliced
- 1 cup semi-sweet chocolate chips
- 1/2 tsp almond extract
- Pinch salt
- Optional: chopped Almond Joy bars
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 pan.
- Spread chocolate chips across the bottom of the pan.
- Sprinkle cake mix, coconut, and almonds evenly.
- Add almond extract and dot with butter.
- Bake 35–45 minutes until golden and bubbling.
- Cool 10 minutes before serving.
How to Serve It
Top with extra toasted coconut and chopped candy bars. Store in an airtight container up to 3 days. For serving, use a nonstick cake pan.
29. Keto Berry Crisp-Style Dump “Cake” (Low-Carb Crowd Option)
For low-carb guests, this version swaps cake mix for an almond-flour crumble sweetened with erythritol; it bakes into a crisp topping while berries bubble below. A kitchen scale ensures accurate low-carb measurements.
Ingredients
- 6 cups mixed berries
- 1/3 cup powdered erythritol or preferred low-carb sweetener
- 2 tbsp chia seeds (for thickening)
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup powdered erythritol (for topping)
- 3/4 cup cold butter or coconut oil, sliced
- 1 cup chopped pecans
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss berries with erythritol, chia seeds, vanilla, and salt; spread in pan.
- Combine almond flour, coconut flour, erythritol, and chopped pecans; cut in cold butter until crumbly.
- Scatter crumble over berries and bake 30–40 minutes until topping is golden and filling bubbles.
- Cool 10 minutes to thicken.
How to Serve It
Serve with unsweetened whipped cream or mascarpone. Store in airtight container refrigerated up to 4 days. For individual servings, reheat in small ramekins and top with chopped nuts.
You made it to the end—29 dump cake for a crowd recipes that cover classic fruit bowls, chocolatey riffs, vegan and gluten-free swaps, slow-cooker methods, and even a keto-friendly option. Try one that matches the season or your pantry, pin this list for easy access, and share the recipes with friends who love simple big-batch desserts. Which flavor will you make first? I keep a stack of parchment paper sheets and a silicone baking mat set on hand—both make cleanup and serving so much easier.
