A blast from the past, this easy Dump Cake recipe only takes 4 ingredients. Switch up the filling ingredients depending on what you have on hand or what your favorite flavor is. A scoop of ice cream on top takes it to another level!
Years ago, we started a Sunday night dessert tradition. Basically, it was just a way to ensure that we all could sit down to dessert once a week. Usually it’s something easy, like chocolate chip cookies, and other times, I’ll try out a new recipe.
We are not always on top of it, though. Sometimes we have dessert leftover from something I made during the week. Sometimes, I’m too tired and just want to be out of the kitchen for the night.
On the nights when I don’t feel like getting crazy or fancy, I usually make up something that is super easy and super fast. Let’s be honest – that will often be a box of brownies. But then I started throwing this dump cake into the mix, because really, I’d say it’s almost easier than making a box of brownies!
4 ingredients are all you need. No mixing. This really takes 5 minutes or less to have it oven ready. And you can totally get crazy with the flavors.
It may be totally old school, but it really doesn’t get much easier!
How to Make Dump Cake
4 ingredients – that’s all you need! Here is how easy it is to throw this easy dessert together.
Start by spreading a can of pie filling into the bottom of a 9×13-inch baking dish that has been sprayed with nonstick cooking spray.
Next up is the can of crushed pineapple. You don’t drain this. And since your pie filling is already in the dish, it’s harder to spread it, so I just take a spoon and drop spoonfuls of the pineapple over the pie filling. Just make it as even as possible. You can use the back of your spoon to gently spread it, if needed, as well. It doesn’t have to be perfect!
Next take your dry cake and sprinkle it over the top of the pineapple.
Your last step is the butter. I take half of it and melt it and pour it over the top, then cut the remaining butter into small pieces and place them evenly over the cake. I find that this is the best way to make sure the butter gets to all of the cake mix to make a perfect cake. I don’t end up with any dry spots this way.
Bake the cake until it is golden brown on top and the filling is bubbling around the edges. I like to serve it warm with a scoop of vanilla ice cream on top. (Although a spoonful when it’s cold from the fridge is delicious, as well!)
Dump Cake Variations
One of my favorite things about this cake is how easy it is to switch things up. The very first time I made a dump cake was when I found a can of blueberry pie filling hiding in my food storage and this was a great way to use it up. Here are a few of our favorite combinations, but feel free to branch out and try others, as well!
- Strawberry pie filling, crushed pineapple, white cake mix
- 2 cans cherry pie filling, chocolate cake mix
- 2 cans blueberry pie filling, lemon cake mix
- 2 cans apple pie filling, spice cake mix
- Peach pie filling, canned peaches, yellow cake mix
- And for a from scratch version, try this Gooey Caramel Chocolate Dump Cake
More Easy Dessert Recipes
Spice Cake Caramel Blondies
Blueberry Cobbler
Indoor S’mores
No Bake Cheesecake Recipe
Caramel Brownies
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Dump Cake Recipe
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 can (15 to 20 oz) crushed pineapple*
- 15.25 oz box packaged yellow cake mix
- 1 cup butter
Instructions
- Preheat the oven to 325ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread the pie filling in the bottom of the baking dish.
- Evenly pour the pineapple over the top of the cherry pie filling.
- Sprinkle the dry cake mix over the pineapple.
- Melt 1/2 cup of the butter and pour evenly over the top of the cake mix.
- Take the remaining 1/2 cup of butter and cut into small pieces. Place the pieces of butter over the top of the cake.
- Bake the cake in the preheated oven until the top is golden brown and the filling is bubbling around the edges, about 40 minutes.
- Serve the cake warm with ice cream, if desired.
Maryanne D says
Could the ingredients be combined in a bowl and used to make cupcakes?
Deborah says
Hi Maryanne – This wouldn’t translate very well to cupcakes because the final cake is more of like a cobbler consistency.
Stella says
This is so good! I love this so much, I would only say this is a vary sweet cake but I love sweet things
David Cornett says
I typically freeze the butter and then grate it on top to get a very consistent spread of the butter. It works for me anyway. Also I sprinkle chopped pecans on top of the cake mix before I add my butter. Delish!
Deborah says
I love this idea!
Carol H says
My first dump cake was a complete failure and I threw it away. Since then I’ve made it several more times and they have been great. I would suggest using spray on butter on top of the dry cake mix.
Shannon says
My mom used to make this when I was a kid, and we were craving something sweet in the middle of the night, or wanted something quick. Drizzling the butter worked great. I do remember there’d be a dry patch or two. 🙂 I was glad to come upon your recipe because no one around me had ever heard of it. They said we must’ve made it up as a “struggle meal”. Lol
Deborah says
I love it when recipes bring back memories of childhood!
Pam says
This tasted like brownies mixed with cherries. I made it for Memorial Day and it was a huge hit. Melting the butter was a great improvement over little pats of butter.
Deborah says
I’m so glad it was a hit! Thanks for the comment and rating!
Jo A Bell says
i WANT TO MAKE THE CHERRY DUMP C/ PINEAPPLE. CAKE. BUT, IT IS ALWAYS SO RUNNY. CAN I ADD SOME TAPICO TO THICKEN IT
Shelby says
Hi, would white cake mix work instead of yellow?
Deborah says
Definitely!
Jennifer says
I am making for a large party and doubling recipe for a large pan. Should this be okay?
Deborah says
Hi Jennifer – do you have a really large pan? The recipe as written is made in a 9×13 inch pan, so you’d need an extra large pan to double it. I haven’t tried doubling before, so I couldn’t say how long you’d need to bake, but you would most likely need to add on some extra baking time.
Paula says
We love this recipe! I love that it is so easy, and it’s perfect with a scoop of ice cream.
Pauline says
This was delicious! I will definitely be trying different flavors. I was wondering, could I add two cans of cherry and one can of pineapple to make it a bit thicker or would that ruin it?
Correna Stidham says
Is this made with pineapple in it’s own juice or the heavy syrup variety?
Deborah says
I usually use the pineapple in 100% juice, but either should work.
Jody says
Does this have to be refrigerated or can it be left out with a cover?
Deborah says
Hi Jody – yes, you’ll want to cover this and store it in the refrigerator. I hope you love it as much as we do!
Matt says
I add a nice list sprinkle of brown sugar with some Emerald glazed walnuts on top before cooking.
Jules says
Question? Does it matter if the butter is salted or unsalted?
Deborah says
I prefer unsalted, but really, either will work for this recipe.
Suevil Cox says
I am going to try it using a yellow gluten free cake mix. Hope it will work. 🤞Any suggestions?
Deborah says
Hopefully it will work just the same. Let me know how it turns out!
Alona Cortes says
We have used GF boxed cake mix and it turns out fine. 🙂