Holiday season calls for desserts that taste like you fussed forever but came together in minutes. These holiday dump cake recipes are exactly that—big flavor, tiny effort, and perfect for potlucks, family dinners, or last-minute guests. You’ll find classic fruit-forward versions, decadent chocolate and caramel twists, and options for gluten-free, vegan, and lower-carb celebrations.
I love how these holiday dump cake recipes let you focus on together time instead of complicated baking steps. Grab a cast iron skillet for stovetop-to-oven ease, and line pans with parchment paper to lift slices cleanly. Below are 22 creative recipes with clear ingredients, bake times, and friendly tips so you’ll serve show-stopping dessert with minimal cleanup.
1. Classic Cherry Holiday Dump Cake
This classic cherry dump cake is the one recipe people ask for seconds on. Sweet-tart cherries bubble under a buttery, crisp cake topping with crunchy edges and a soft center. It’s bright, cozy, and perfect for a holiday potluck. I use a large 9×13 pan to get those caramelized edges.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted and warm
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup chopped pecans or walnuts
- 1/2 tsp ground cinnamon
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Spread the cherry pie filling evenly in the pan.
- Sprinkle the cake mix evenly over the filling so there are no big gaps.
- Drizzle the warm melted butter over the cake mix. Aim for even coverage; melted butter makes the crisp top.
- Sprinkle vanilla, almond extract, cinnamon, lemon zest, nuts, and salt over the top.
- Bake for 40–45 minutes, until the top is golden and you see juices bubbling at the sides.
- Let rest 15 minutes before serving so it sets slightly.
How to Serve It
Serve warm with a scoop of vanilla ice cream and extra chopped pecans. Garnish with a lemon twist for brightness. Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently in the oven. Makes a lovely holiday centerpiece and travels well to parties.
2. Cranberry Orange Holiday Dump Cake (Holiday Dump Cake Recipes)
This cranberry-orange version balances tart cranberries with citrus sweetness—perfect for cold-weather menus. The zesty orange brightens each bite, and the crunchy top adds texture. If you want a festive look, scatter extra fresh cranberries and orange zest before serving.
Ingredients
- 2 (12 oz) bags frozen cranberries, thawed (or 3 cups fresh)
- 1 cup granulated sugar
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 (15.25 oz) box white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup chopped almonds
- 1/2 tsp ground ginger
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 pan.
- Toss cranberries with sugar, orange juice, and orange zest; spread in pan.
- Sprinkle cake mix evenly over the fruit.
- Drizzle melted butter over the cake mix.
- Scatter chopped almonds and sprinkle ground ginger and salt.
- Bake 35–40 minutes, until top is golden and bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with whipped cream or crème fraîche and extra orange zest. Store in a sealed container in the fridge for up to 4 days. This dessert pairs well with mulled wine or cinnamon tea.
3. Pumpkin Spice Dump Cake with Pecan Topping
A seasonal hit, this pumpkin spice dump cake combines canned pumpkin, warm spices, and a buttery cake topping loaded with toasted pecans. The texture is soft and custardy under a sugary crust—like pumpkin pie made easier. Toast the pecans for extra aroma.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 (15.25 oz) box spice cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 pan.
- Whisk together pumpkin, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt until smooth.
- Pour pumpkin mixture into prepared pan.
- Sprinkle cake mix evenly over pumpkin layer.
- Drizzle melted butter over dry mix.
- Sprinkle toasted pecans on top.
- Bake 45–50 minutes, until set and golden. A toothpick inserted into center should come out mostly clean (a few moist crumbs okay).
- Cool 20 minutes before slicing.
How to Serve It
Top with whipped cream and a sprinkle of cinnamon. Store slices in an airtight container in the fridge up to 5 days. Great with coffee or spiced tea.
4. Apple Cinnamon Caramel Dump Cake
This apple cinnamon caramel dump cake tastes like a spiced caramel apple in every forkful. Brown sugar and cinnamon mingle with tender baked apples, while a buttery cake topping creates crisp edges. Use a cast iron skillet for extra caramelization.
Ingredients
- 6 cups peeled, sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup brown sugar
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
- 1/4 cup caramel sauce, plus extra for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch cast iron skillet or 9×13 pan.
- Toss apples with brown sugar, lemon juice, cinnamon, and nutmeg. Spread evenly.
- Sprinkle cake mix over apples.
- Drizzle butter evenly over the cake mix.
- Scatter walnuts and dollop caramel sauce lightly on top.
- Bake 40–45 minutes, until top is browned and filling is bubbling.
- Let cool 15 minutes; drizzle more caramel when serving.
How to Serve It
Serve with vanilla ice cream and extra caramel. Store in a covered dish in fridge for up to 4 days. Reheat in oven to restore crispiness.
5. Lemon Blueberry Dump Cake
This lemon blueberry dump cake is bright, floral, and light—great for a holiday brunch or afternoon gathering. Tart lemon cut through sweet blueberries, and the tender crumb soaks up juices for a juicy interior.
Ingredients
- 4 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 (15.25 oz) box white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/4 cup sliced almonds
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Toss blueberries with sugar, lemon juice, and zest; spread evenly.
- Sprinkle cake mix over berries.
- Drizzle butter evenly and add vanilla and salt.
- Scatter sliced almonds.
- Bake 35–40 minutes, until top is golden and juices bubble.
- Cool 10–15 minutes before slicing.
How to Serve It
Top with lemon glaze or vanilla ice cream and fresh berries. Keep in glass meal prep containers for up to 4 days.
6. Chocolate Cherry Dump Cake with Ganache
Chocolate lovers rejoice—this chocolate cherry dump cake combines canned cherry filling with a cocoa-spiked cake mix and a glossy chocolate ganache. It’s rich, fudgy, and pairs nicely with peppermint for holiday flair.
Ingredients
- 2 (21 oz) cans cherry pie filling
- 1 (15.25 oz) devil’s food cake mix
- 1/2 cup unsweetened cocoa powder
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Spread cherry pie filling evenly.
- Mix cake mix and cocoa powder; sprinkle over filling.
- Drizzle melted butter and sprinkle brown sugar and salt.
- Bake 40–45 minutes, until edges are bubbling and center set.
- For ganache: heat cream until steaming, pour over chocolate chips, let sit 2 minutes, stir until glossy.
- Drizzle ganache over warm cake. Cool slightly before serving.
How to Serve It
Serve warm with whipped cream or a scoop of peppermint ice cream. Store covered in the fridge up to 4 days. Rewarm slices briefly to loosen ganache.
7. Gingerbread Pear Holiday Dump Cake (Holiday Dump Cake Recipes)
This gingerbread pear version brings seasonal spices and tender pear halves for a refined holiday dessert. The molasses-like notes and gingerbread spices make this a welcome change from fruity dump cakes.
Ingredients
- 4–5 ripe pears, peeled, cored, and halved
- 1/4 cup brown sugar
- 2 tbsp lemon juice
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 (15.25 oz) box spice cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Toss pears with brown sugar, lemon juice, and spices; place cut side up in pan.
- Sprinkle cake mix over pears.
- Drizzle with melted butter and scatter walnuts.
- Bake 40–45 minutes, until golden and bubbling.
- Allow 20 minutes to cool so pears hold shape.
How to Serve It
Serve with crème fraîche or mascarpone and a sprinkle of cinnamon. Store in fridge up to 4 days. For easy serving, warm briefly in oven before plating.
8. Salted Caramel Apple Pecan Dump Cake
This salted caramel apple pecan version is rich but balanced—sweet apples, crunchy pecans, and a touch of flaky sea salt cut through the sweetness. The salted caramel elevates each bite into a holiday-worthy treat.
Ingredients
- 6 cups sliced apples
- 1/2 cup brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1 cup chopped pecans
- 1/3 cup caramel sauce
- Flaky sea salt, to finish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss apples with brown sugar, lemon juice, and cinnamon; spread evenly.
- Sprinkle cake mix over apples.
- Drizzle butter and swirl in caramel sauce.
- Top with chopped pecans.
- Bake 40–45 minutes until top is golden and juices bubble at edges.
- Sprinkle with flaky sea salt after baking and cool 10 minutes.
How to Serve It
Serve with caramel sauce and vanilla ice cream. Store in an airtight container in the fridge up to 4 days. Reheat to refresh.
9. Cranberry Pear and Maple Dump Cake
This cranberry-pear combo uses maple syrup for warmth and depth. The pears lend softness while cranberries add a tart pop—festive and sophisticated without fuss.
Ingredients
- 3 cups diced pears
- 1 1/2 cups fresh or frozen cranberries
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 (15.25 oz) box white or yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Combine pears, cranberries, maple syrup, and lemon juice; spread in pan.
- Sprinkle cake mix evenly.
- Drizzle butter and add vanilla and pinch of salt.
- Scatter pecans.
- Bake 40–45 minutes, until golden and bubbly.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with vanilla or maple ice cream. Store in glass meal prep containers up to 4 days. Reheat slices briefly for best texture.
10. Gluten-Free Mixed Berry Dump Cake
For gluten-sensitive guests, this gluten-free mixed berry dump cake uses a gluten-free cake mix and juicy summer berries. It’s light, fruity, and easy to portion for guests.
Ingredients
- 3 cups mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 (15.25 oz) box gluten-free yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/4 cup almond meal (optional for texture)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan or individual ramekins.
- Toss berries with sugar and lemon juice; spread evenly.
- Sprinkle gluten-free cake mix over berries and dust with almond meal if using.
- Drizzle melted butter and add vanilla and salt.
- Bake 30–35 minutes for ramekins, 35–40 minutes for an 8×8, until golden and bubbling.
- Cool 10 minutes before serving.
How to Serve It
Top with coconut whipped cream or yogurt. Store covered in the fridge up to 3 days in airtight containers.
11. Vegan Pear Almond Dump Cake
This vegan option swaps butter and eggs for dairy-free alternatives while still delivering tender fruit and a crunchy topping. Almonds add toasty notes and texture.
Ingredients
- 4–5 pears, peeled and sliced
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1 (15.25 oz) vegan vanilla cake mix (or white cake mix labeled vegan)
- 3/4 cup coconut oil, melted
- 1/2 cup sliced almonds
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Toss pears with maple syrup and lemon juice; spread in pan.
- Sprinkle vegan cake mix evenly over pears.
- Drizzle coconut oil and add vanilla and salt.
- Scatter sliced almonds on top.
- Bake 35–40 minutes, until top is golden and juices bubble.
- Cool 15 minutes before serving.
How to Serve It
Serve warm with coconut whipped cream. Store in a sealed container in the fridge up to 4 days.
12. Spiced Apple Cranberry Holiday Dump Cake (Holiday Dump Cake Recipes)
This spiced apple-cranberry dump cake combines two holiday flavors with warming spices for a comforting, festive dessert. It’s tart, sweet, and full of holiday aroma.
Ingredients
- 4 cups sliced apples
- 2 cups cranberries, fresh or thawed
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup chopped pecans
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Toss apples and cranberries with brown sugar and spices; spread in pan.
- Sprinkle cake mix evenly and drizzle butter.
- Add pecans and a pinch of salt.
- Bake 40–50 minutes, until browned and bubbling.
- Let rest 15 minutes before serving.
How to Serve It
Top with vanilla ice cream and a dusting of cinnamon. Store in an airtight container for up to 4 days.
13. Chocolate Peppermint Dump Cake
This festive chocolate peppermint dump cake is perfect for holiday parties. The minty crunch and chocolate base make it feel like a holiday candy in dessert form.
Ingredients
- 2 (21 oz) cans cherry or chocolate cherry pie filling (optional) — or use 2 cups dark cherries
- 1 (15.25 oz) devil’s food cake mix
- 1/2 cup unsweetened cocoa powder
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup crushed peppermint candies
- 1/2 cup mini chocolate chips
- 1 tsp peppermint extract (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan.
- Spread cherries (or pie filling) or leave plain fruit base.
- Combine cake mix and cocoa; sprinkle evenly.
- Drizzle butter and add peppermint extract and salt.
- Scatter mini chips and crushed peppermint on top.
- Bake 35–40 minutes, until set and edges crisp.
- Cool 10 minutes; sprinkle more peppermint before serving.
How to Serve It
Top with whipped cream and a candy cane garnish. Store in an airtight container up to 4 days.
14. Pecan Pie Dump Cake
This pecan pie dump cake mimics the sticky, nutty profile of pecan pie but skips the crust. The result is a caramelized, nut-forward dessert guests will love.
Ingredients
- 2 cups chopped pecans
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted (reserve some for topping)
- 1/4 cup butter, cubed (for dotting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 pan.
- In a bowl, whisk brown sugar, corn syrup, eggs, vanilla, and salt.
- Stir in pecans and pour into pan.
- Sprinkle cake mix evenly over filling.
- Drizzle melted butter and dot with cubed butter.
- Bake 45–50 minutes, until top is golden and filling is set (toothpick will have moist crumbs).
- Cool 20 minutes before serving.
How to Serve It
Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge up to 4 days.
15. Pineapple Coconut Tropical Dump Cake
A tropical twist for winter get-togethers, this pineapple coconut dump cake adds island flavors to your holiday table. The coconut toasts beautifully under the buttery top.
Ingredients
- 2 (20 oz) cans crushed pineapple, drained
- 1 (15.25 oz) box white cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup shredded sweetened coconut, plus extra for toasting
- 1/2 cup chopped macadamia nuts (optional)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 pan.
- Spread drained pineapple evenly.
- Sprinkle cake mix over pineapple.
- Drizzle melted butter, add vanilla and salt.
- Top with shredded coconut and macadamia nuts.
- Bake 35–40 minutes, until top is golden and crisp.
- Let cool 10 minutes; toast extra coconut in a skillet and sprinkle on top.
How to Serve It
Serve with coconut whipped cream or a scoop of mango sorbet. Store in sealed container up to 4 days.
16. S’mores Dump Cake
Bring campfire vibes indoors with this s’mores dump cake—graham-flavored cake mix, chocolate, and toasted marshmallows. Kids love it, and it’s easy to customize.
Ingredients
- 1 (15.25 oz) graham-flavored cake mix or yellow cake mix with 1/4 cup graham cracker crumbs
- 1 cup milk chocolate chips
- 2 cups mini marshmallows
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup crushed graham crackers
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Sprinkle cake mix and graham crumbs over pan (if using pie filling, add as base).
- Drizzle butter and add vanilla and salt.
- Scatter chocolate chips.
- Bake 30–35 minutes, then spread marshmallows on top and broil 1–2 minutes until toasted (watch carefully).
- Remove and cool 10 minutes.
How to Serve It
Serve warm with extra graham cracker crumbs. Store in airtight container up to 3 days.
17. Maple Cranberry Walnut Dump Cake
Maple syrup adds depth to cranberries while walnuts give crunch. This dump cake is cozy, lightly sweet, and has holiday color.
Ingredients
- 2 cups cranberries
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Combine cranberries, maple syrup, and brown sugar; spread in pan.
- Sprinkle cake mix over fruit and drizzle butter.
- Add walnuts, vanilla, and salt.
- Bake 35–40 minutes, until golden and bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with whipped cream and powdered sugar. Store in airtight container up to 4 days.
18. Caramel Banana Dump Cake
This caramel banana dump cake tastes like banana pudding's richer cousin. Slices of banana soften during baking while caramel flavors concentrate.
Ingredients
- 4 ripe bananas, sliced
- 1/2 cup brown sugar
- 1/3 cup caramel sauce
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup chopped pecans (optional)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Toss bananas with brown sugar and vanilla; spread evenly.
- Sprinkle cake mix over bananas and drizzle butter.
- Swirl caramel sauce and add pecans.
- Bake 30–35 minutes, until top is golden.
- Cool 10 minutes before serving.
How to Serve It
Serve with whipped cream or ice cream. Store covered in fridge up to 3 days.
19. Almond Joy Holiday Dump Cake
Inspired by the candy, this Almond Joy dump cake layers coconut, chocolate, and almonds for a tropical-chocolate mashup.
Ingredients
- 2 cups shredded sweetened coconut
- 1 (15.25 oz) devil’s food cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup chocolate chips
- 1/2 cup chopped almonds
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Spread coconut and sweetened condensed milk in pan.
- Sprinkle cake mix evenly over top.
- Drizzle melted butter, add vanilla, and salt.
- Scatter chocolate chips and almonds.
- Bake 35–40 minutes, until puffed and golden.
- Cool 10–15 minutes before slicing.
How to Serve It
Serve with chocolate shavings. Store in airtight container up to 4 days.
20. Peach Bourbon Dump Cake
Add a splash of bourbon to a peach dump cake for grown-up flavor. The alcohol bakes off, leaving warm caramelized notes that complement juicy peaches.
Ingredients
- 4 cups sliced peaches (fresh or frozen, thawed)
- 1/2 cup brown sugar
- 2 tbsp bourbon (or omit for kids)
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup sliced almonds
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Toss peaches with brown sugar and bourbon; spread in pan.
- Sprinkle cake mix over fruit and drizzle butter.
- Add vanilla, salt, and sliced almonds.
- Bake 35–40 minutes, until golden and bubbling.
- Cool 10–15 minutes before serving.
How to Serve It
Serve with whipped cream or bourbon caramel sauce. Store in airtight containers up to 4 days.
21. Peanut Butter & Jam Dump Cake (PB&J)
Nostalgic PB&J in dessert form—creamy peanut butter and fruity jam combine under a buttery cake topping for a comforting, slightly retro holiday treat.
Ingredients
- 1 cup peanut butter (creamy)
- 1/2 cup granulated sugar
- 1 cup fruit jam (strawberry or raspberry)
- 1 (15.25 oz) box yellow cake mix
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup chopped peanuts
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan.
- Spread peanut butter evenly in the pan; spoon jam pieces across (don’t fully mix).
- Sprinkle cake mix over jam and peanut butter.
- Drizzle melted butter and add vanilla and salt.
- Scatter chopped peanuts.
- Bake 30–35 minutes, until top is golden.
- Cool 10 minutes before cutting.
How to Serve It
Serve warm with a drizzle of extra jam or a scoop of vanilla ice cream. Store in a sealed container up to 4 days.
22. Mini Holiday Skillet Dump Cakes (Individual Portions)
Make single-serving dump cakes in mini skillets or ramekins for personalized desserts. These are great for guests with different tastes and bake faster than large pans.
Ingredients (per 4 mini skillets)
- 2 cups fruit of choice (cherry, apple slices, berries)
- 1/2 cup sugar (adjust per fruit)
- 1 (15.25 oz) box cake mix (divide among skillets)
- 1/2 cup (1 stick) butter, melted (divided)
- 1/4 cup chopped nuts or chocolate chips (divided)
- 1 tsp vanilla extract (divided)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease four 4–5 inch skillets or ramekins.
- Toss chosen fruit with sugar and a little lemon juice if needed; place in each skillet.
- Sprinkle a thin, even layer of cake mix over each fruit portion.
- Drizzle melted butter over each skillet, add a sprinkle of nuts or chips, vanilla, and salt.
- Bake 20–25 minutes, until golden and bubbling.
- Let cool 5–10 minutes—serve warm.
How to Serve It
Top each mini cake with ice cream, whipped cream, or a dusting of powdered sugar. These are perfect for make-ahead: bake, cool, and refrigerate; rewarm in a cast iron skillet or oven. Store in airtight containers up to 3 days.
Warm up your oven and pin this collection of holiday dump cake recipes for easy party planning. There’s a flavor for every crowd—classic fruit, rich chocolate, nutty pecan, vegan and gluten-free versions—so you can mix and match based on guests’ needs. Try one tonight and see how fast you can become the person everyone asks to bring dessert. What flavor will you make first? If you want fewer dishes, consider using a reliable cast iron skillet or line your pan with parchment paper for easy cleanup.
Trust a quality silicone baking mat to keep pans clean and make holiday baking less fuss. If you try a recipe, pin it for later and share with friends—what’s your favorite dump cake flavor to serve at your holidays?
