Dump cake recipes are so easy to make in a hurry without calling for many ingredients. Similar to a peach cobbler with cake mix, peach dump cake is a favorite, though the fast dessert can also be made with blueberries, apples, cherries, pineapple or just about any other canned fruit you can imagine. Dessert does not get much simpler or easier than adding each ingredient to the baking dish and placing it in the oven. Follow a simple recipe for an easy sweet treat save.

Peach Dump Cake Recipe

Total Time: 1 hour 15 minutes | Prep Time: 15 minutes | Serves: 12

Ingredients:

  • 1 (18-ounce) box yellow cake mix
  • 2 (15-ounce) large cans of peaches in heavy syrup
  • 12 tablespoons (1 1/2 sticks) cold, unsalted butter
  • 1 tablespoon lemon zest (optional)
  • homemade whipped cream or vanilla ice cream for serving (optional)

Directions:

  1. Heat oven to 350 degrees Fahrenheit.
  2. Pour the canned peaches and syrup into the bottom of a 9-by-13-inch baking pan.
  3. If adding lemon zest, mix it in with the peaches to brighten the flavor and make the filling taste fresher.
  4. Pour the dry cake mix straight from the box over the peaches.
  5. Slice the butter into tablespoons then halve again to quarter all of the cold butter. 
  6. Place the small pieces of butter all across the top of the dry cake mix. 
  7. Once the oven is hot, let the peach dump cake bake for 45 minutes to an hour until the top is golden brown and the peaches are bubbling.
  8. Serve hot and top with whipped cream or with a scoop of ice cream for a winning combination.

This recipe is so easy to throw together at the last minute. Better yet, dump cake recipes call for very few ingredients, all of which could be easily found in the pantry at the ready.

Apple Dump Cake Recipe

Total Time: 1 hour 15 minutes | Prep Time: 15 minutes | Serves: 12

Ingredients:

  • 1 (18-ounce) box carrot cake mix
  • 1 (15-ounce) large can of cooked apples
  • 1 large, fresh honeycrisp apple, sliced
  • 12 tablespoons (1 1/2 sticks) cold, unsalted butter, quartered
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • caramel sauce for serving (optional)

Directions:

  1. Heat oven to 375 F. 

  2. Pour the can of apples and the sliced fresh apple into the bottom of a 9-by-13-inch baking pan, stirring to coat the sliced apple in the juice of the canned apples.

  3. Add the cinnamon and nutmeg, mixing it in with the apples to brighten and lift the flavor of the apple mixture.

  4. Pour the dry carrot cake mix straight from the box over the apple mixture.

  5. Quarter all of the cold butter and place the pieces of butter across the top of the cake just on the surface of the dry cake mix.

  6. Once the oven is hot, let the apple dump cake bake for 50 minutes to an hour until the top is golden brown and the fresh apple slices are cooked through.

  7. Serve hot and top with caramel sauce for an indulgent dessert.

This apple dump cake resembles a cobbler, but the addition of the fresh apples and spices gives the canned apples a fresher taste while shortening the cooking time of the fresh apples thanks to the liquid in the canned apples.

Pineapple Dump Cake Recipe

Total Time: 1 hour 15 minutes | Prep Time: 15 minutes | Serves: 12

Ingredients:

  • 1 (18-ounce) box white cake mix
  • 2 (15-ounce) large cans of pineapple in light syrup
  • 12 tablespoons (1 1/2 sticks) cold, unsalted butter, sliced

Directions:

  1. Heat oven to 350 F.

  2. Pour the cans of pineapple with the syrup into the bottom of a 9-by-13-inch baking pan, ensuring the rounds of pineapple are in flat layers.

  3. Pour the dry cake mix straight from the box over the pineapple.

  4. Slice the butter into tablespoons using all of the cold butter.

  5. Place the butter across the top of the cake along the entire surface.

  6. Bake the pineapple dump cake for 45 to 50 minutes until fruit bubbles. Serve hot.

Pineapple can be paired with a number of other canned fruits, such as cherry pie filling or strawberry pie filling. Add lime zest for more flavor complexity that complements the sour and bitter notes of the sweet fruit.

About the Author

Molly Harris

Molly is a freelance journalist and social media consultant. In addition to Leaf.tv, Molly has written for Teen Vogue and Paste magazine. She is the former assistant editor of the Design and Style section of Paste magazine. View her work at www.mmollyharris.com.