Delicious Dump Cake - A Family Favorite!
Enjoy this quick and easy dump cake recipe!
Did you say Dump Cake? Yes I did, and this recipe is a family favorite! Just to clarify, "dump" in the case of this dump cake recipe is used as a verb, as in "dump the ingredients into the pan." Sound messy? Not really. Sound simple? That's because it is simple, simple but oh, so tasty!
While there are some dump cake recipe variations (mentioned below), the version I make most often (pictured here) uses cherry pie filling and crushed pineapple. Sometimes we top it with pecans or walnuts, sometimes we don't. Sometimes I make a smaller version; if you cook for a small family, look for that variation below. Another version that's one of my favorites uses blueberries in place of the cherry pie filling. I've provided step-by-step pictures of the blueberry version down the page a ways and the basic recipe below.
Dump cake is a great cake to take to a potluck or serve for a special occasion. Top a warm serving with a scoop of good vanilla ice cream for an extra-special treat. Oh, my, I'm making my mouth water! Let's get on with the recipe . . .
But first . . . Going camping? Scroll down the page to read how to make Dutch Oven Dump Cake. Plus, don't miss the BONUS RECIPE at the bottom of the page, Mom's Pumpkin Crunch. It's fantastic, sort of a dump cake version of pumpkin pie.
POLL: Have you tried dump cake? - Have you heard of it?
Have you ever tried dump cake? Will you try it now?
Dump Cake Recipe
This recipe uses yellow cake mix with cherry pie filling and crushed pineapple. Look for variations of the recipe below.
- 1 can crushed pineapple
- 1 can cherry pie filling
- 1 box yellow cake mix
- 1 to 2 sticks butter or margarine
- small bag chopped walnuts or pecans (optional)
- Preheat oven to 350 degrees.
- Open and dump the can of pineapple into a 9 x 13 inch cake pan. Use a spoon to even it out in the pan. Open the can of cherry pie filling and gently use the spoon to dump it evenly on top of the pineapple. Open the box of cake mix and gently distribute the dry mix evenly on top of the fruit. Do not stir.
- Now, either melt the butter and pour it evenly over the dry cake mix, or you can do as I do and cut the butter into little chunks and place the little chunks of butter evenly on top of the cake mix. (I use about 1 1/2 sticks of butter). If using, sprinkle the nuts on top.
- Bake at 350 for 50 minutes to one hour or until the cake is bubbly and golden brown. Serve warm (not hot) or at room temperature with or without a scoop of ice cream on top.
- I store the leftover dump cake at room temperature. No need to refrigerate.
Making a Dump Cake, Step-by-Step with Pictures - This time I used fresh blueberries.Click thumbnail to view full-size
Dump Cake Recipe Variations
Prefer blueberries? peaches? How about a chocolate dump cake?
- Substitute a can of blueberry pie filling for the crushed pineapple for a patriotic dump cake.
- Substitute blueberry pie filling - or 2 to 3 cups fresh or frozen (rinse in a colander to thaw) blueberries - for the cherry pie filling for a blueberry-pineapple combination. Delicious!
- Substitute peach pie filling for the cherry pie filling for a peach-pineapple combination.
- Try a peach/cherry combination, suggested by lens visitor M. Porterfield. It's one of her favorites.
- For a Black Forest version, use two cans of cherry pie filling, eliminate the crushed pineapple, and use chocolate cake mix instead of yellow.
- One very kind reader suggests coconut on top, along with the nuts. I tried it and it adds a fabulous crunch. Recommended!
- Another reader recommends using raspberry pie filling. Check the comments for the rest of the recipe. Yum!
Do you have variations that we haven't thought of? We hope you'll share them with us in your comments in our guestbook.
BONUS: For a pumpkin variation similar to dump cake, check out Mom's Pumpkin Crunch below.
Awesome Dump Cake Cookbook - Thirty - count 'em - variations of the dump cake recipe in one inexpensive little ebook!
This book is in the Kindle store on Amazon but if you don't have a Kindle, no problem! Simply check out the free Kindle reading apps for your phone, your PC or Mac, your tablet, or your other favorite electronic device. (You'll see the link on the book's product page.)
This ebook is full of variations of dump cake recipes, from apple to black forest to strawberry devil's food and beyond. Bet there are two or three - or ten or twenty of these recipes calling your name!
This is a must have!
Don't have a Kindle? No problem. Check out the free Kindle reading apps for your phone, your PC or Mac, your tablet, or your other favorite electronic device.
Keep a can of cherry pie filling and one of crushed pineapple, as well as a cake mix in your pantry at all times. You probably already have butter, so anytime you get a call that company's on the way over, just preheat the oven, dump the ingredients into a pan, and shove it into the oven. By the time your guests arrive, the house will smell fabulous and dessert will be almost ready!
The Perfect Cake Pan for a Dump Cake
Ever need to carry a dessert to a church potluck, family picnic, or party? I love the lid on this cake pan which makes it so convenient to transport.
Click the picture to read the reviews for this pan. Its sturdiness and quality make it a great choice for beginning and experienced bakers alike. Just dump in the ingredients, bake the cake, cool briefly, then pop on the lid and go!
9" x 13" x 2", Rectangular cake pan with domed plastic lid.
Uncoated commercial aluminum for even baking and no over-browning.
Made in the USA by Nordic Ware.
Dump Cake in a Dutch Oven - Ever make cobbler in a dutch oven? Dump cake is the perfect camping recipe!
If you're a camper, you know that a great meal cooked over a campfire is not complete without dessert. A dump cake cooked in a dutch oven is so simple and bakes up as fast as, or faster than, it does at home. Put it on the coals as your troop or family or group of friends is downing their dinner and the dump cake will be ready when they're ready for something hot, fruity, and sweet.
For a crowd, use a bigger dutch oven and double the recipe. Remember that when you bake in a dutch oven you'll need to place coals on top of the lid as well as underneath. Prepare the dump cake as in the recipe above - just open the cans and dump them in (so nice that there's nothing to measure!), followed by the cake mix, then top with chunks of butter or margarine from the cooler. The technique and timing of dutch oven cooking and baking may take some experience, but I'd start checking at 30 minutes just to be sure the dump cake doesn't get too done and burn.
Dump cake straight from the dutch oven will be hot, so warn the troops to take it slow and easy. Have fun!
Double the recipe in this 4-quart dutch oven to feed a whole troop of hungry Boy Scouts or the whole family if you're having a reunion camp out or picnic.
Prefer a smaller cake?
When 9 x 13 is more than I need, I make a smaller version by using just the pie filling and a one-layer cake mix in a 9 x 9 inch pan, more or less converting the recipe to cherry cobbler.
Another great recipe variation, perfect if you're cooking for two or a few.
Watch This Cat Make a Dump Cake! - It's that easy. Really, if the cat can do it, you can do it.
Note that the cat used pineapple chunks. We've always used crushed, but if chunks are what you have on hand, go for it!
BONUS RECIPE: Mom's Pumpkin Crunch
This recipe is almost a dump cake! Use the prepared pumpkin mixture in the place of the canned pie fillings above. It's a perfect substitute for pumpkin pie, simple to make, and no need to fuss with a crust! Make it for Thanksgiving or anytime!
MOM'S PUMPKIN CRUNCH
1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 cup chopped pecans
1 cup butter
Preheat oven to 350. Grease bottom of a 9x13 inch pan (or spray with cooking spray). Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350 degrees for 50-55 minutes or until golden brown. Cool. Serve chilled, topped with whipped topping.
See a picture and learn more about this almost-a-dump-cake recipe here.
© 2008 Susan Deppner