Introduction
The Dump Cake is the ultimate dessert for the time-strapped baker. Named literally for the process—dumping ingredients into a pan without mixing—this recipe delivers maximum flavor with minimal effort. Originating in the mid-20th century, likely around the 1960s when convenience foods and boxed mixes became kitchen staples, the Dump Cake is a marvel of simplicity. It transforms canned fruit filling, dry cake mix, and butter into a warm, gooey, cobbler-like dessert with a crunchy, golden topping. It’s perfect for potlucks, easy weeknight treats, or when you simply don’t want to wash a single mixing bowl.
Ingredients
- 2 cans (21 oz / 595 g each) Cherry Pie Filling
- 1 can (20 oz / 567 g) Crushed Pineapple, undrained
- 1 box (15.25 oz / 432 g) Yellow or White Cake Mix
- 1 cup (2 sticks / 226 g) Unsalted Butter, melted or sliced
- Optional: 1/2 cup (60 g) Chopped Pecans or Walnuts
Step-by-step Preparation
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Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
Tip: Greasing the pan ensures the sticky fruit filling doesn’t adhere to the bottom, making serving easier. -
Layer the Fruit Base: Pour both cans of cherry pie filling into the prepared baking dish, spreading them evenly across the bottom. Next, pour the can of crushed pineapple (including the juice) directly over the cherries. **Do not stir the fruit layers.**
Tip: Keeping the layers separate helps create distinct pockets of flavor and texture as the cake bakes. -
Add the Dry Cake Mix: Evenly sprinkle the entire box of dry cake mix over the fruit layer. Ensure the cake mix covers the fruit completely, right up to the edges of the pan. If using, sprinkle the optional nuts over the cake mix.
Tip: Use a sifter or your hands to break up any large clumps in the cake mix for a smoother topping. -
Distribute the Butter: This step is crucial for the crunchy topping. You have two options:
a) Melt the butter and drizzle it evenly over the dry cake mix.
b) If you prefer a more traditional cobbler look, slice the cold butter into thin squares and arrange them closely together across the entire surface of the cake mix. -
Bake: Place the dish in the preheated oven and bake for 45 to 55 minutes. The cake is done when the topping is golden brown, bubbly around the edges, and the butter has fully soaked into the cake mix.
Tip: If the top browns too quickly, loosely tent the dish with aluminum foil for the last 15 minutes of baking.
Nutritional Information
A typical serving of Dump Cake (based on 8 servings per dish) is high in carbohydrates and sugar due to the pie fillings and cake mix. Approximate calories per serving are around 400-450 kcal. While this dessert offers some fiber derived from the fruit, it should be enjoyed in moderation as an occasional treat. For a slightly healthier version, opt for sugar-free pie filling, though this may alter the final texture.
Storage
Store leftover Dump Cake covered tightly with plastic wrap or foil in the refrigerator for up to 4 days. The cake is delicious served cold, but it is best reheated. To reheat, scoop individual servings onto a plate and microwave for 30-45 seconds, or place the entire dish back into a 300°F (150°C) oven for 10-15 minutes until warmed through.
Conclusion
The Dump Cake is comfort food at its easiest. Serve it warm straight from the oven with a generous scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of caramel sauce. If you want to experiment, substitute the cherry filling with peach, apple, or blueberry, and try using a spice cake mix for a fall-themed treat. No matter the variation, this recipe proves that sometimes, the simplest methods yield the most satisfying results.