I’ve attached a video for every recipe below from my favorite home cooks.
Dump cakes are the easiest desserts you’ll ever make. You just pour a few ingredients into a pan and bake. These cakes need only 3 things: canned fruit or pie filling, boxed cake mix, and butter. No mixing, whisking, or fancy steps required.
You can make dump cakes with many flavors. Try cherry, blueberry, peach, apple, or pumpkin. They’re perfect for busy days or when you want a quick treat. Dump cakes taste great and will make your kitchen smell amazing.
Cherry Dump Cake
Ingredients:
- 2 cans cherry pie filling
- 1 box yellow cake mix
- 1/2 cup melted butter
- Optional: 1/2 cup chopped pecans
Instructions:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
Spread the cherry pie filling evenly in the pan.
Sprinkle the dry cake mix over the cherries.
Pour melted butter over the cake mix.
If using, sprinkle chopped pecans on top.
Bake for 45-50 minutes until golden brown and bubbly.
Let cool for 10 minutes before serving.
Enjoy your easy and delicious cherry dump cake!
Peach Dump Cake
Ingredients:
- 2 (15 oz) cans sliced peaches in syrup
- 1 box yellow cake mix
- 1/2 cup butter, sliced
- 1/2 tsp almond extract (optional)
- 1/4 cup brown sugar (optional)
Instructions:
Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
Pour peaches with syrup into the dish. Add almond extract if using.
Sprinkle dry cake mix evenly over peaches.
Place butter slices on top of cake mix.
If desired, sprinkle brown sugar over butter.
Bake for 45-50 minutes until golden brown and bubbly.
Let cool for 10 minutes before serving.
Apple Dump Cake
Ingredients:
- 2 cans apple pie filling
- 1 box yellow cake mix
- 1/2 cup butter, sliced
- 1 tsp cinnamon
- 1/4 cup chopped pecans (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Spread the apple pie filling in the bottom of the dish.
Sprinkle cinnamon over the apples.
Pour the dry cake mix evenly over the apple layer.
Arrange butter slices on top of the cake mix.
If using, sprinkle pecans over everything.
Bake for 45-50 minutes until golden brown and bubbly.
Let cool for 10 minutes before serving.
Enjoy your warm apple dump cake!
Blueberry Dump Cake
You’ll need:
- 2 cans blueberry pie filling
- 1 box yellow cake mix
- 1/2 cup cold butter, thinly sliced
- 1 cup fresh blueberries (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Pour the blueberry pie filling into the pan. Spread it evenly.
Sprinkle the dry cake mix over the filling.
Place butter slices all over the cake mix.
If using, scatter fresh blueberries on top.
Bake for 45-50 minutes until golden brown and bubbly.
Let it cool for a few minutes before serving.
Enjoy your easy and delicious blueberry dump cake!
Pumpkin Dump Cake
Ingredients:
- 1 can (15 oz) pumpkin pie filling
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 box (13-15 oz) spice cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
- Whipped cream or ice cream (optional)
Instructions:
Preheat your oven to 350°F and grease a 13×9-inch baking dish.
Mix pumpkin pie filling, evaporated milk, and eggs in a large bowl until smooth. Pour into the baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Drizzle melted butter over the cake mix. Add chopped pecans if desired.
Bake for 1 hour or until a knife inserted in the center comes out clean.
Serve warm with whipped cream or ice cream if you like.
Funfetti Dump Cake
You’ll need:
- 1 box funfetti cake mix
- 1 package vanilla instant pudding mix
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- Cooking spray
Instructions:
Preheat your oven to 350°F. Spray a 9×9 inch baking pan with cooking spray.
Mix the dry cake mix and pudding mix in a large bowl.
Combine milk and vanilla in a separate bowl. Pour into the dry ingredients.
Whisk everything together until well mixed.
Spread the batter in your prepared pan.
Sprinkle white chocolate chips on top.
Bake for 20-25 minutes until golden and set.
Let it cool a bit before serving. Enjoy your colorful, easy treat!
Chocolate-Cherry Whiskey Dump Cake
Ingredients:
- 2 cans cherry pie filling
- 1/4 cup whiskey
- 1 box chocolate cake mix
- 1/2 cup butter, melted
- 1/2 cup chocolate chips
- 1/4 cup sliced almonds
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix cherry pie filling with whiskey in the baking dish.
Sprinkle chocolate cake mix evenly over the cherry mixture.
Pour melted butter over the cake mix.
Scatter chocolate chips and almonds on top.
Bake for 45-50 minutes until the top is crispy and the filling is bubbly.
Let cool for 10 minutes before serving. Enjoy!
Boozy Piña Colada Dump Cake
Ingredients:
- 1 box yellow cake mix
- 1 can crushed pineapple with juice
- 1 cup shredded coconut
- 1/2 cup spiced rum
- 1/2 cup melted butter
- 1/4 cup coconut milk
Instructions:
Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
Pour the crushed pineapple with juice into the dish.
Mix in the coconut milk and rum.
Sprinkle the shredded coconut over the pineapple mixture.
Evenly spread the dry cake mix on top.
Drizzle the melted butter over the cake mix.
Bake for 45-50 minutes until golden brown and bubbly.
Let it cool slightly before serving. Enjoy your boozy treat!
Chocolate Dump Cake
You’ll need:
- 1 box chocolate cake mix
- 1 package instant chocolate pudding mix
- 1 cup milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pour the cake mix and pudding mix into the dish. Spread evenly.
Mix milk, melted butter, and vanilla in a bowl.
Pour the liquid mixture over the dry ingredients. Don’t stir!
Bake for 35-40 minutes until the top is set and edges pull away.
Let it cool slightly before serving. Enjoy your warm chocolate dump cake!
Caramel Apple Dump Cake
Ingredients:
- 2 cans apple pie filling
- 1/2 cup caramel sauce
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 tsp cinnamon (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the apple pie filling evenly in the dish. Drizzle caramel sauce over the apples.
Sprinkle the dry cake mix over the caramel and apples. Pour melted butter on top, covering as much as possible.
Bake for 45-50 minutes until golden brown and bubbly.
Let cool slightly before serving. Enjoy your warm, gooey caramel apple dump cake!
Oreo Dump Cake
You’ll need:
- 1 package of Oreo cookies
- 1 box chocolate cake mix
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup milk
- 1 cup chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Spread Oreos in a single layer on the bottom of the pan. You’ll use about 20-24 cookies.
Sprinkle the dry cake mix evenly over the Oreos.
Pour the melted butter and milk over the cake mix. Don’t stir!
If using, sprinkle chocolate chips on top.
Bake for 35-40 minutes until the top is set and edges are bubbly.
Let cool for 15 minutes before serving. Enjoy your easy Oreo dump cake!
Cinnamon Roll Dump Cake
Ingredients:
- 2 tubes cinnamon rolls (12.4 oz each)
- 1 box cinnamon swirl cake mix
- 1/2 cup butter, sliced
- 1 can whipped cream cheese frosting (12 oz)
Instructions:
Preheat your oven to 350°F. Spray a 9×13 inch baking pan with cooking spray.
Cut cinnamon rolls into 1-inch pieces. Spread evenly in the pan.
Sprinkle dry cake mix over the cinnamon rolls.
Place butter slices on top of the cake mix.
Bake for 30-35 minutes until golden brown.
Let cool slightly, then drizzle with cream cheese frosting.
Peach Cobbler Dump Cake
Ingredients:
- 3 cans (15 oz each) sliced peaches in syrup
- 1 box yellow cake mix
- 1/2 cup unsalted butter, sliced
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pour the peaches with their syrup into the dish. Sprinkle cinnamon and brown sugar over the peaches.
Evenly spread the dry cake mix on top of the peaches.
Place butter slices across the cake mix, covering as much as possible.
Bake for 45-50 minutes until the top is golden brown and crispy.
Let it cool for 10 minutes before serving. Enjoy your easy peach cobbler dump cake!
Carrot Dump Cake
You’ll need:
- 1 box spice cake mix
- 2 cups shredded carrots
- 1 can crushed pineapple (undrained)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup melted butter
Instructions:
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
Spread the shredded carrots evenly in the bottom of the dish.
Pour the crushed pineapple with juice over the carrots.
Sprinkle the coconut and pecans on top.
Evenly distribute the dry cake mix over everything.
Drizzle the melted butter all over the top.
Bake for 25-30 minutes until golden brown.
Let it cool before serving. Enjoy your tasty carrot dump cake!
Apple Snickerdoodle Dump Cake
Ingredients:
- 2 cans apple pie filling
- 1 box snickerdoodle cookie mix
- 1/2 cup butter, melted
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- 2 tbsp sugar
Instructions:
Preheat your oven to 350°F and grease an 11×7-inch baking dish.
Spread the apple pie filling in the dish.
Mix cinnamon and sugar, then sprinkle half over the apples.
Sprinkle the dry cookie mix evenly over the apples.
Pour melted butter over the cookie mix.
Top with pecans and remaining cinnamon-sugar mix.
Bake for 40-45 minutes until golden brown and bubbling.
Let cool for 10-15 minutes before serving.
Slow-Cooker Dump Cake
You’ll need:
- 1 can (21 oz) pie filling (apple, peach, or cherry)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
Instructions:
Spray your 4-quart slow cooker with cooking spray.
Pour the pie filling into the slow cooker.
Sprinkle the dry cake mix evenly over the pie filling.
Drizzle the melted butter over the cake mix.
Cover and cook on low for 3-4 hours or until the edges are golden brown.
Serve warm with a scoop of vanilla ice cream if you like.
Strawberry Dump Cake
Ingredients:
- 2 cans strawberry pie filling
- 1 box yellow cake mix
- 1/2 cup unsalted butter, sliced
- 1 cup fresh strawberries, chopped (optional)
Instructions:
Heat your oven to 350°F. Grease a 9×13-inch baking dish.
Spread the strawberry pie filling in the dish. Mix in fresh strawberries if using.
Sprinkle the dry cake mix evenly over the fruit.
Place butter slices on top, covering as much of the cake mix as possible.
Bake for 45-60 minutes until the top is golden and filling bubbles.
Let it cool slightly before serving. You can add whipped cream if you like!
Lemon Blueberry Dump Cake
Ingredients:
- 4 cups fresh blueberries
- 1 box lemon cake mix
- 1/2 cup unsalted butter, melted
- 1 lemon, zested
- 1/4 cup sugar
- 1 tablespoon cornstarch
Instructions:
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
Mix blueberries, sugar, cornstarch, and lemon zest in the dish.
Sprinkle the dry lemon cake mix evenly over the blueberry mixture.
Pour melted butter over the cake mix, trying to cover as much as possible.
Bake for 45-50 minutes until the top is golden and berries are bubbling.
Let cool for 10 minutes before serving. Enjoy your easy lemon blueberry dump cake!
3-Ingredient Apple Dump Cake
Ingredients:
- 2 cans (21 oz each) apple pie filling
- 1 box yellow cake mix
- 1 1/2 sticks unsalted butter, sliced
Instructions:
Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
Spread the apple pie filling evenly in the dish.
Sprinkle the dry cake mix over the apples.
Arrange butter slices on top of the cake mix.
Bake for 45-50 minutes until golden brown.
Let cool slightly before serving. Enjoy!
Pressure-Cooker Chocolate-Apricot Dump Cake
Ingredients:
- 1 can (15 oz) apricot halves, drained and chopped
- 1 box chocolate cake mix
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips (optional)
- 1/4 cup butter, cut into small pieces
Instructions:
Place chopped apricots in a greased baking dish that fits in your pressure cooker.
Sprinkle cake mix, pecans, and chocolate chips (if using) over the apricots.
Dot the top with butter pieces.
Cover the dish with foil.
Add 1 cup of water to your pressure cooker and insert the trivet.
Make a foil sling and use it to lower the baking dish onto the trivet.
Lock the lid and close the pressure release valve.
Cook on high pressure for 20 minutes.
Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Carefully remove the dish using the foil sling.
Let it cool slightly before serving. Enjoy your warm, gooey dump cake!
Black Forest Dump Cake
Ingredients:
- 2 cans cherry pie filling
- 1 box chocolate cake mix
- 1/2 cup butter, melted
- 1/4 cup sliced almonds (optional)
- 1/2 cup chocolate chips (optional)
Instructions:
Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
Spread the cherry pie filling evenly in the dish.
Sprinkle the dry cake mix over the cherries.
Pour melted butter over the cake mix.
Add almonds and chocolate chips if using.
Bake for 45-50 minutes until edges are bubbly and top is set.
Let cool slightly before serving. Enjoy warm or at room temperature!
Pineapple Upside-Down Dump Cake
Ingredients:
- 2 cans pineapple tidbits with juice
- 1/2 cup brown sugar
- 1 jar maraschino cherries
- 1 box yellow cake mix
- 1/2 cup melted butter
Instructions:
Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
Pour pineapple with juice into the dish. Spread evenly.
Sprinkle brown sugar over pineapple.
Add cherries on top.
Sprinkle dry cake mix evenly over fruit.
Pour melted butter over cake mix.
Bake for 30-35 minutes until golden brown.
Let cool slightly before serving. Enjoy!
Coconut Cream Dump Cake
Ingredients:
- 1 box white cake mix
- 1 can coconut cream
- 1 can crushed pineapple
- 1 cup shredded coconut
- 1/2 cup butter, melted
- 1/4 cup chopped pecans (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Pour the coconut cream and crushed pineapple into the pan. Mix them together.
Sprinkle the dry cake mix evenly over the fruit mixture.
Top with shredded coconut and pecans if using.
Drizzle melted butter over everything.
Bake for 50-60 minutes until golden brown on top.
Let it cool for 15 minutes before serving. Enjoy your coconut cream dump cake!
Raspberry Almond Dump Cake
Ingredients:
- 2 cans raspberry pie filling
- 1 box yellow cake mix
- 1/2 cup sliced almonds
- 1 stick (1/2 cup) butter, melted
Instructions:
Preheat your oven to 350°F. Grease a 9×13 baking dish.
Spread the raspberry pie filling evenly in the dish.
Sprinkle the dry cake mix over the fruit.
Scatter the sliced almonds on top.
Pour the melted butter evenly over everything.
Bake for 50-60 minutes until golden and bubbly.
Let it cool a bit before serving. Enjoy with ice cream if you like!
S’mores Dump Cake
Ingredients:
- 1 box chocolate cake mix
- 1 package instant chocolate pudding mix
- 1 1/2 cups milk
- 1 package graham crackers
- 2 cups mini marshmallows
- 1 cup chocolate chips
- 1/4 cup butter, melted
Instructions:
Preheat your oven to 350°F and grease a 9×13-inch baking dish.
Mix the pudding and milk until thick. Pour into the baking dish.
Cover the pudding with a layer of graham crackers.
Sprinkle the dry cake mix evenly over the graham crackers.
Top with marshmallows and chocolate chips.
Drizzle melted butter over everything.
Bake for 35-40 minutes until the top is golden and gooey.
Let it cool for a few minutes before serving. Enjoy your s’mores dump cake!