You know those nights when you want dessert but not a sink full of bowls? That's the magic of a dump cake with cake mix — quick, forgiving, and wildly customizable. These recipes take one boxed cake mix and a handful of pantry staples and turn them into comforting, crowd-pleasing desserts you can assemble in minutes.
Inside you'll find 26 bold dump cake with cake mix recipes — from classic cherry to tropical mango-coconut — each with exact ingredients, oven temps, and simple troubleshooting. Grab a sturdy 9×13 pan (I love my baking dish) and a hand mixer or KitchenAid stand mixer if you're prepping whipped toppings, and you're set. Whether you're feeding a potluck, whipping up a weeknight dessert, or making something festive for the holidays, these dump cakes are fast, forgiving, and always a hit.
1. Classic Cherry Dump Cake with Cake Mix
A timeless potluck favorite: bright cherry pie filling under a crispy, buttery yellow cake crust. Sweet-tart cherries contrast with a tender crumb for a nostalgic dessert everyone will smile at. If you love fruit-forward sweets with crunchy edges, this one’s for you.
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 can (15 oz) sweetened cherry pie filling (or another 21 oz can if preferred)
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Pinch kosher salt
- Ice cream or whipped cream, for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- Spread the cherry pie filling evenly in the bottom of the dish.
- Sprinkle the yellow cake mix evenly over the cherries—do not mix.
- Drizzle the melted butter slowly over the cake mix to moisten; some spots should still show. Sprinkle chopped pecans over the top.
- Bake for 35–40 minutes, until edges are bubbly and the top is golden brown. A toothpick into the cake-top area should come out mostly clean with a few moist crumbs.
- Let cool 15–20 minutes before serving so juices thicken slightly.
- Serve warm with vanilla ice cream.
How to Serve It
Spoon onto plates and top with a scoop of ice cream or a dollop of whipped cream. Garnish with fresh cherries and a sprig of mint for color. Store leftovers in airtight containers in the fridge for up to 4 days. Reheat single servings in the microwave for 20–30 seconds.
2. Apple Cinnamon Dump Cake with Cake Mix
This cozy apple cinnamon version tastes like a cross between apple pie and coffee cake. Tart apples, brown sugar, and warm spices soak under a crunchy spice cake topping, giving a soft interior and crisp edges. It’s perfect for fall breakfasts or dessert after a family dinner.
Ingredients
- 6 cups peeled, sliced apples (about 4 medium) — Granny Smith or Honeycrisp
- 1/2 cup brown sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 box (15.25 oz) spice cake mix
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch pan.
- Toss apples with lemon juice, brown sugar, cinnamon, nutmeg, and salt. Spread in pan.
- Sprinkle the spice cake mix evenly over apples, followed by rolled oats and walnuts.
- Drizzle melted butter across the top to moisten the dry mix.
- Bake 40–45 minutes, until juices bubble and top is browned. Insert a fork into an apple—should be tender.
- Cool 10–15 minutes so it sets before serving.
How to Serve It
Serve warm with caramel sauce and a scoop of cinnamon ice cream. A drizzle of warmed sweetened condensed milk also works. Store in glass meal prep containers in the fridge for up to 4 days. Reheat covered in a 325°F oven for 10–15 minutes.
3. Blueberry Lemon Dump Cake with Cake Mix
Zingy lemon balances juicy blueberries in this fresh-tasting dump cake. The white cake mix creates a tender, cakey top while the fruit beneath stays saucy and vibrant. Ideal for brunch or a summer barbecue.
Ingredients
- 5 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch (if using frozen berries)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup sliced almonds
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 dish.
- If using frozen blueberries, toss with cornstarch and sugar. For fresh, combine with sugar, lemon zest, and juice.
- Spread blueberries in the pan. Sprinkle cake mix evenly over berries.
- Drizzle melted butter evenly; sprinkle almonds on top.
- Bake 35–40 minutes, until edges bubble and top is golden.
- Cool 15 minutes before serving so filling thickens.
How to Serve It
Top with lemon glaze or whipped cream. Fresh berries and extra lemon zest make a pretty garnish. Keep covered in the fridge in airtight containers for up to 4 days.
4. Chocolate Cherry Dump Cake (Devil’s Food Cake Mix)
Rich devil’s food cake mix and tart cherry filling make a decadent dessert that tastes like Black Forest cake without the fuss. The top crisps into a chocolatey crust while the cherries stay jammy underneath.
Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) devil’s food cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup mini chocolate chips
- 1/4 cup cocoa powder (optional, for extra depth)
- 1 tsp vanilla extract
- Whipped cream, for serving
- Fresh cherries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan or use a cast iron skillet for rustic presentation.
- Pour cherry filling into the pan and spread evenly.
- Sprinkle cake mix over cherries; dust with cocoa powder if using.
- Sprinkle mini chocolate chips over the mix, then drizzle melted butter evenly.
- Bake 35–45 minutes until bubbly and top is set.
- Allow to cool 15 minutes; serve with whipped cream.
How to Serve It
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A dusting of powdered sugar and chocolate shavings add drama. Store leftovers in an airtight container in the fridge for up to 4 days.
5. Peach Dump Cake with Cake Mix
Juicy peaches and a buttery cake topping create a bright, summery dessert. This dump cake with cake mix is especially good when peaches are in season, yielding a sweet-tender filling with crisp, caramelized edges.
Ingredients
- 2 cans (15 oz each) sliced peaches in syrup, drained slightly
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup chopped pecans or sliced almonds
- 1 tbsp lemon juice
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 dish.
- Toss peaches with lemon juice, brown sugar, cinnamon, ginger, and salt. Spread in pan.
- Sprinkle cake mix over peaches. Scatter nuts across the top.
- Drizzle melted butter evenly over cake mix.
- Bake 35–40 minutes, until bubbly and golden.
- Cool 10–15 minutes before serving.
How to Serve It
Top with vanilla ice cream or whipped cream and toasted nuts. Store in airtight containers in the fridge up to 4 days; reheat gently before serving.
6. Mixed Berry Dump Cake with Cake Mix
A vibrant combo of berries gives a lovely balance of tart and sweet. The white cake mix keeps the top light while the berries create a jammy base. This is a great recipe for potlucks and summer gatherings.
Ingredients
- 4 cups mixed berries (fresh or frozen)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch (if frozen)
- 1 tbsp lemon zest
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup sliced almonds (optional)
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss berries with sugar, lemon zest, and cornstarch if needed. Spread evenly.
- Sprinkle cake mix, then drizzle butter.
- Bake 35–40 minutes until bubbling and top is golden.
- Cool 15 minutes before serving.
How to Serve It
Serve with whipped cream or mascarpone. Garnish with fresh mint. Leftovers keep in airtight containers for up to 4 days.
7. Pumpkin Spice Dump Cake with Cake Mix
This pumpkin version is a quick alternative to pie — spicy, rich pumpkin filling under a golden buttered cake crust. It’s ideal for Thanksgiving or cool evenings.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease 9×13 pan.
- Whisk pumpkin, evaporated milk, eggs, brown sugar, and spices until smooth. Pour into pan.
- Sprinkle cake mix evenly over the pumpkin mixture.
- Drizzle melted butter over the cake mix and sprinkle pecans.
- Bake 45–50 minutes until top is set and golden. A toothpick in the center should come out with moist crumbs but no raw batter.
- Let cool 20 minutes to finish setting.
How to Serve It
Top with whipped cream and a dusting of cinnamon. Store in the fridge in airtight containers for 4–5 days.
8. Lemon Curd Dump Cake with Cake Mix
If you love tangy desserts, lemon curd under a tender cake mix topping is sunshine on a plate. The curd lends a smooth custardy layer while the cake makes a delicate crust.
Ingredients
- 1 jar (8 oz) lemon curd
- 1 box (15.25 oz) white cake mix
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/2 cup powdered sugar (for optional glaze)
- Fresh berries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Spread lemon curd evenly in the bottom of the pan. For a lighter curd layer, mix curd with lemon juice and a little water.
- Sprinkle cake mix over curd. Drizzle with melted butter.
- Sprinkle granulated sugar and lemon zest on top for extra sparkle.
- Bake 30–35 minutes until top is golden and edges bubble.
- Cool 20 minutes; dust with powdered sugar or drizzle glaze.
How to Serve It
Serve with fresh berries and a thin lemon glaze. Store covered in the fridge in airtight containers for up to 3 days.
9. Pineapple Coconut Dump Cake with Cake Mix (Piña Colada)
Tropical flavors make this pineapple coconut dump cake a vacation on a plate. Crushed pineapple and shredded coconut under a moist yellow cake topping give a lush, sweet bite everyone will request again.
Ingredients
- 2 cans (20 oz total) crushed pineapple, drained
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 cup sweetened shredded coconut
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/4 cup flaked coconut for garnish
- Optional: 2 tbsp rum or rum extract
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Spread drained pineapple in pan; sprinkle with rum or extract if using.
- Sprinkle cake mix over pineapple, then shredded coconut and brown sugar.
- Drizzle melted butter over the top.
- Bake 35–40 minutes until bubbly and browned.
- Cool 10–15 minutes before serving; garnish with toasted coconut.
How to Serve It
Top with whipped cream and extra toasted coconut flakes. Store in airtight containers for 3–4 days.
10. Salted Caramel Apple Dump Cake
Caramel and apples marry beautifully in this sweet-salty version. Use sliced apples with a hit of brown sugar and drizzle with salted caramel for an indulgent treat that still comes together in minutes.
Ingredients
- 6 cups thinly sliced apples
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease 9×13 pan.
- Toss apples with lemon juice, brown sugar, and cinnamon. Spread in pan.
- Sprinkle cake mix evenly over apples and nuts.
- Drizzle melted butter and generous ribbons of caramel sauce.
- Bake 40–45 minutes, until bubbly and golden.
- Cool 15 minutes to let caramel set.
How to Serve It
Serve warm with extra salted caramel drizzle and vanilla ice cream. Store in airtight containers up to 4 days.
11. Oreo Cookie Dump Cake with Cake Mix
Crushed Oreo cookies and chocolate cake mix combine for a playful, crunchy-smooth dessert kids adore. The cookies add texture and a cookies-and-cream vibe without any frosting fuss.
Ingredients
- 1 box (15.25 oz) devil’s food cake mix
- 2 cups crushed Oreo cookies (about 20 cookies)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, melted
- 1 cup mini chocolate chips
- 2 cups milk (for optional cookie-soaked custard layer)
- Whipped cream, for serving
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Spread crushed Oreos evenly in the bottom.
- Sprinkle cake mix over cookies; drizzle melted butter.
- Pour sweetened condensed milk over the top in a thin stream.
- Bake 35–40 minutes until bubbly and top is set.
- Let cool 15 minutes; serve with whipped cream.
How to Serve It
Garnish with extra crushed Oreos and chocolate chips. Store in airtight containers for up to 4 days.
12. S’mores Dump Cake with Cake Mix
All the cozy campfire flavors without the campfire—graham cracker crumbs, chocolate, and gooey marshmallows under a buttery cake mix top. A fun dessert for family nights.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup graham cracker crumbs
- 1 1/2 cups mini marshmallows
- 1 1/2 cups chopped chocolate or chocolate chips
- 3/4 cup unsalted butter, melted
- Optional: 1/2 cup chopped toasted nuts
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan or cast iron skillet.
- Sprinkle graham cracker crumbs across the bottom.
- Scatter chocolate and marshmallows over crumbs.
- Top with cake mix and drizzle melted butter.
- Bake 30–35 minutes, until golden and marshmallows are toasty. For extra toast, broil 1–2 minutes—watch carefully.
- Cool slightly before serving.
How to Serve It
Serve warm with extra marshmallows or chocolate drizzle. Keep leftovers in airtight containers for up to 2 days (marshmallows soften).
13. Strawberry Shortcake Dump Cake with Cake Mix
Bright strawberries pair with a white cake mix for a shortcake-like dessert that's simple and summery. The fruit keeps the interior tender while the top crisps lightly.
Ingredients
- 4 cups hulled and sliced strawberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup sliced almonds (optional)
- Whipped cream for serving
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss strawberries with sugar and lemon juice. Let macerate 10 minutes.
- Spread berries in pan. Sprinkle cake mix over top and drizzle butter.
- Bake 30–35 minutes, until edges bubble and top is golden.
- Cool 10–15 minutes before serving.
How to Serve It
Top with whipped cream and extra strawberries. Store in airtight containers up to 3 days.
14. Banana Caramel Dump Cake
Ripe bananas and caramel create a lush, creamy base for a moist cake topping. This dessert uses everyday pantry ingredients for a restaurant-style finish.
Ingredients
- 4 ripe bananas, sliced
- 1/2 cup brown sugar
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup caramel sauce
- 1/2 tsp cinnamon
- 1/2 cup chopped pecans (optional)
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Arrange banana slices in the pan; sprinkle with brown sugar and cinnamon.
- Drizzle caramel sauce over bananas.
- Sprinkle cake mix over fruit and drizzle melted butter.
- Bake 30–35 minutes, until golden and bubbly.
- Cool 10–15 minutes to set before serving.
How to Serve It
Serve warm with ice cream and extra caramel drizzle. Store in airtight containers for up to 3 days.
15. Cherry Almond Dump Cake with Cake Mix
Cherry pie filling gets a nutty twist here with sliced almonds and almond extract. The combination is lightly fragrant, nutty, and beautifully balanced between sweet and tart.
Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) white or yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup sliced almonds
- 1 tsp almond extract
- 1/4 cup granulated sugar
- Pinch salt
- Optional: 1/4 cup amaretto
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Combine cherry filling with almond extract and amaretto if using; spread in pan.
- Sprinkle cake mix evenly and top with almonds and sugar.
- Drizzle melted butter across the top.
- Bake 35–40 minutes until bubbling and top is golden.
- Cool 10–15 minutes before serving.
How to Serve It
Garnish with additional toasted almonds and whipped cream. Keep leftovers in airtight containers up to 4 days.
16. Blueberry Streusel Dump Cake
This recipe combines a white cake mix with a nutty oat streusel for added texture. The streusel becomes crunchy while the berries bubble below for a cafe-quality dessert.
Ingredients
- 4 cups blueberries
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, melted
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 cup cold butter, cubed (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss blueberries with sugar and lemon; spread in pan.
- Sprinkle cake mix over berries and drizzle melted butter.
- Mix oats, brown sugar, flour, and cubed butter to form streusel; sprinkle over cake mix.
- Bake 35–40 minutes, until streusel is golden and filling bubbles.
- Cool 15 minutes before serving.
How to Serve It
Top with vanilla ice cream or crème fraîche. Store in airtight containers for up to 4 days.
17. Blackberry Lime Dump Cake
Tangy lime brightens juicy blackberries for a fresh, summery dessert. The white cake topping lets the fruit flavor really shine.
Ingredients
- 4 cups blackberries
- 1/3 cup sugar
- 2 tbsp lime zest
- 2 tbsp lime juice
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped pistachios (optional)
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss blackberries with sugar, lime zest, and juice. Spread in pan.
- Sprinkle cake mix and drizzle butter.
- Scatter pistachios and bake 35–40 minutes until bubbly and golden.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with lime-scented whipped cream and extra berries. Store in airtight containers for up to 3 days.
18. Raspberry White Chocolate Dump Cake
Tart raspberries paired with sweet white chocolate chips make a delicate, elegant dessert. The white cake mix bakes into a gentle, pillowy top that complements the berries.
Ingredients
- 4 cups raspberries
- 1/3 cup granulated sugar
- 1 box (15.25 oz) white cake mix
- 1/2 cup white chocolate chips
- 3/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Pinch salt
- Optional: 1 tbsp cornstarch (if using frozen berries)
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss raspberries with sugar (and cornstarch if frozen). Spread in pan.
- Sprinkle cake mix, then white chocolate chips.
- Drizzle melted butter and bake 30–35 minutes until top is golden.
- Cool 10–15 minutes before serving.
How to Serve It
Top with white chocolate shavings and whipped cream. Store in airtight containers for 2–3 days.
19. Pear Ginger Dump Cake
Poached pear flavor with warm ginger spice creates a refined but simple dessert. The cake mix topping crisps up while releasing fragrant spices.
Ingredients
- 4–5 ripe pears, peeled and sliced
- 1/3 cup brown sugar
- 1 tbsp fresh ginger, grated or 1 tsp ground ginger
- 1 box (15.25 oz) spice or yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped crystallized ginger
- 1 tbsp lemon juice
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss pears with lemon juice, brown sugar, and ginger; spread in pan.
- Sprinkle cake mix over pears and top with crystallized ginger.
- Drizzle melted butter evenly and bake 35–40 minutes until bubbly.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with crème fraîche or mascarpone and a sprinkle of chopped crystallized ginger. Store in airtight containers for up to 4 days.
20. Chocolate Peanut Butter Dump Cake
If you love the chocolate-peanut butter combo, this dump cake delivers. Peanut butter ribbons swirl into a rich chocolate base for an indulgent, no-fuss dessert.
Ingredients
- 1 box (15.25 oz) devil’s food cake mix
- 1 cup creamy peanut butter
- 3/4 cup unsalted butter, melted
- 1 cup chocolate chips
- 1/2 cup chopped peanuts
- 1/2 cup milk (to thin peanut butter, if needed)
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Spread cake mix across the pan. Dollop peanut butter across the top—thin with milk to drizzle if desired.
- Sprinkle chocolate chips and chopped peanuts.
- Drizzle melted butter and bake 30–35 minutes, until the top is set.
- Cool 15 minutes before serving.
How to Serve It
Drizzle with extra warmed peanut butter and sprinkle sea salt. Refrigerate leftovers in airtight containers for up to 4 days.
21. Cherry Cobbler-Style Dump Cake with Cake Mix
This cobbler-like version gives larger pockets of soft cake amid bubbling cherries. Use pie filling or fresh cherries for a bright finish.
Ingredients
- 5 cups fresh or jarred cherries
- 1/2 cup sugar
- 2 tbsp cornstarch (if using fresh)
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Pinch salt
- Optional: 1/2 tsp almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Combine cherries with sugar and cornstarch; layer in pan.
- Sprinkle cake mix over fruit and drizzle butter.
- Bake 35–40 minutes, until golden.
- Let set 10 minutes before serving.
How to Serve It
Serve with vanilla ice cream or a scoop of Greek yogurt. Store in airtight containers up to 4 days.
22. Cranberry Orange Dump Cake (Holiday Twist)
Cranberries and orange create a bright, festive flavor—perfect for holiday gatherings. The tart fruit contrasts beautifully with a sweet cake topping.
Ingredients
- 4 cups fresh or frozen cranberries
- 1 cup granulated sugar
- Zest and juice of 1 orange
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped walnuts or pecans
- 1/4 cup orange marmalade (optional)
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss cranberries with sugar, orange zest, and juice. Spread in pan.
- Sprinkle cake mix, add nuts, and drizzle butter.
- Bake 35–40 minutes, until bubbly and golden.
- Cool 10–15 minutes before serving.
How to Serve It
Top with orange glaze or a spoonful of marmalade. Store in airtight containers for 3–4 days.
23. Mango Coconut Dump Cake
Sweet mangoes and shredded coconut make a light, summery dump cake that feels exotic but is ridiculously easy. Use fresh or canned mango for convenience.
Ingredients
- 4 cups diced mango (fresh or thawed frozen)
- 1/4 cup sugar
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 cup sweetened shredded coconut
- 1/4 cup chopped macadamia or cashews (optional)
- 1 tbsp lime juice
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss mango with sugar and lime juice; spread in pan.
- Sprinkle cake mix and coconut, drizzle butter.
- Bake 30–35 minutes until golden and bubbly.
- Cool slightly before serving.
How to Serve It
Serve with toasted coconut and whipped cream. Store in airtight containers up to 3 days.
24. Lemon Blueberry Dump Cake with Cake Mix
A bright twist on the classic blueberry cake: lemony glaze and fresh berries make this one zingy and irresistible. Great for brunch or springtime celebrations.
Ingredients
- 4 cups blueberries
- 1/2 cup sugar
- Zest and juice of 1 lemon
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Mix blueberries with sugar and lemon zest; spread in pan.
- Sprinkle cake mix evenly and drizzle melted butter.
- Bake 35–40 minutes, until bubbly.
- Cool 15 minutes then drizzle glaze made from powdered sugar and lemon juice.
How to Serve It
Serve with lemon-scented whipped cream and fresh berries. Store in airtight containers for up to 4 days.
25. Coffee Cake Dump Cake with Streusel Topping
This morning-friendly dump cake features cinnamon and streusel for a breakfast-style treat. It pairs perfectly with your morning coffee or tea.
Ingredients
- 1 box (15.25 oz) yellow or spice cake mix
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup rolled oats
- 1/2 cup flour
- 2 tbsp granulated sugar
- 1/2 cup sour cream (for extra moisture, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- If using sour cream, spread it in the bottom of the pan to add moisture.
- Sprinkle cake mix over the base. Mix oats, brown sugar, flour, and cinnamon for streusel; sprinkle over cake mix.
- Drizzle melted butter across the top.
- Bake 30–35 minutes, until streusel is golden and top is set.
- Cool slightly before serving.
How to Serve It
Serve warm with coffee and a dusting of cinnamon sugar. Store in airtight containers for up to 3 days.
26. Mango Raspberry Fusion Dump Cake
This tropical-meets-tart mashup combines sweet mango and tangy raspberries for a colorful showstopper. The white cake mix keeps things light while the fruit shines.
Ingredients
- 2 cups diced mango
- 2 cups raspberries
- 1/3 cup sugar
- 1 box (15.25 oz) white cake mix
- 1/2 cup unsalted butter, melted
- 1 tbsp lime zest
- 1/4 cup toasted coconut (optional)
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease pan.
- Toss fruit with sugar and lime zest; spread in pan.
- Sprinkle cake mix evenly and drizzle melted butter.
- Bake 30–35 minutes, until top is golden and fruit is bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
Garnish with toasted coconut and fresh mint. Store leftovers in airtight containers for up to 3 days.
I hope one (or a dozen) of these dump cake with cake mix recipes sparks your next dessert win. These 26 recipes cover bright citrus, cozy autumn spices, tropical flavors, and indulgent chocolate combos so you can find a crowd-pleasing option for any occasion. Save or pin this guide for easy access, and try swapping cake-mix flavors to customize textures and tastes.
Which one will you try first — a picnic-ready peach, a holiday cranberry-orange, or a gooey chocolate-cherry? Share your favorite and pass the recipe along to friends. For easy prep and cleanup across these recipes, I recommend using a reliable silicone baking mat set and a good 9×13 baking dish — they’ll make baking these dump cakes faster and neater.
