Dump Cake Recipe
A quick and effortless dump cake recipe made with just four simple ingredients. No mixing required—just layer, bake, and enjoy a warm dessert with a soft fruity base and a golden buttery crust.
Ingredients
Fruit Base
- 1 can cherry pie filling about 21 oz
- 1 can crushed pineapple 15–20 oz, with juice
Topping
- 1 box yellow cake mix about 15.25 oz, dry
- 1 cup butter divided
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease a 9x13-inch baking dish.
- Pour the cherry pie filling into the dish and spread it evenly across the bottom.
- Add the crushed pineapple with its juice over the cherry layer and spread gently.
- Sprinkle the dry cake mix evenly over the fruit layers without mixing.
- Melt half of the butter and drizzle it over the cake mix, covering as much surface as possible.
- Cut the remaining butter into small pieces and distribute them evenly on top.
- Bake for about 40 minutes until the top is golden and the edges are bubbling.
- Let it cool slightly before serving. Enjoy warm for best texture.
Notes
For best results, ensure butter is evenly distributed to avoid dry patches. Do not mix layers—this helps create the signature soft base and crumbly topping. Serve warm with vanilla ice cream or whipped cream for extra indulgence. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition Facts per Serving
- Serving Size: 1 slice out of 12
- Calories: 434 kcal (22%)
- Carbohydrates: 48g (16%)
- Protein: 3g (6%)
- Fat: 25g (38%)
- Saturated Fat: 12g (75%)
- Polyunsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 96mg (32%)
- Sodium: 277mg (12%)
- Fiber: 0g
- Sugar: 13g (14%)