Start to finish: 65 minutes
Servings: 8 – 9
Difficulty level: Easy
The process for making a dump cake is just what you would expect – dump the ingredients in a dish and bake. The dump cake, with its one-dish magic, requires no mixing. The heat of the oven and the ingredients work together to build the cake. The Betty Crocker website provides a basic 3-ingredient dump cake, but when you start by dumping the ingredients in the baking dish and placing the dish in the oven, the variations for fruit and fillings are endless.
- Cooking spray or 1 tablespoon cooking oil
- 4 cups of fruit
- 1 box yellow cake mix, moist or extra moist
- 3/4 cup butter, cold
Preheat the oven to 350 degrees Fahrenheit and place the rack in the middle of the oven.
Apply the cooking spray or oil to the bottom and sides of a 9-by-13-inch baking dish.
Spread the fruit evenly in the baking dish.
Pour the dry cake mix evenly on top of the fruit. Don’t add ingredients (such as water, eggs and oil) to the cake mix — just add the dry mix directly from the box to the baking dish.
Cut the cold butter into small pieces and spread over the cake mix.
Bake the dump cake for 50 minutes until the top of the cake is medium-brown, not too dark, and the fruit filling bubbles around the edges.
Remove the cake from the oven and allow to cool for 5 minutes.
Serve the dump cake warm directly from the baking dish. Serve the cake alone or in a bowl with vanilla ice cream.
Choose Your Filling
Dump cake recipes use all types of fruits and ingredients in addition to the cake mix. Choose ingredients that turn the dump cake into something unexpected.
Instead of apples, use cherry pie filling, a drained can of crushed pineapple or both.
Use fresh, sliced peaches or skip the fruit and add chocolate chips and chopped nuts.
A rhubarb dump cake recipe, found on the Kraft website, uses sugar, gelatin mix and fresh, chopped rhubarb.
Place slices of cream cheese between layers of fruit before adding the cake mix or make a cream cheese frosting or drizzle.
Make a holiday version of the dump cake with pumpkin, sweet potato or cranberries.
Variations and Tips
Add raisins or chopped walnuts on top of the fruit before adding the cake mix.
Spread almond slivers over the dump cake for the last 15 minutes of baking.
Sprinkle the dump cake with powdered sugar after the 5-minute cooling time and before serving.
Refrigerate the leftover dump cake and serve it cold or warm from the microwave.
References and ResourcesBetty Crocker: Three-Ingredient Dump Cake
Duncan Hines: Cherry Dump Cake
Kraft: Rhubarb Dump Cake