Dump Cake Recipe

to 350°F (175°C). Position the rack in the center of your oven for even baking.

by lightly greasing a 9×13-inch baking dish with butter or non-stick spray. This helps with cleanup later, though it’s not absolutely necessary since the fruit creates natural lubrication.

evenly across the bottom of your prepared baking dish. Use a spoon to distribute it into an even layer, reaching all corners of the pan. The fruit layer should be relatively level.

directly over the fruit filling. This is the “dump” part! Pour it right from the box, then use your hands or the back of a spoon to spread it into an even layer covering all the fruit. Don’t leave any fruit peeking through—every bit should be covered with cake mix.

evenly over the top of the dry cake mix. Try to distribute the butter pieces as evenly as possible across the entire surface. The butter will melt and spread during baking, but starting with good distribution helps ensure even coverage.

like chopped pecans at this point, sprinkling them over the butter layer.

for 45-50 minutes, until the top is golden brown and the fruit filling is bubbling enthusiastically around the edges. You should see thick, syrupy fruit bubbling up, and the cake topping should look set and lightly crispy on top.

for 10-15 minutes before serving. This allows the cake to set up a bit, though it’s absolutely delicious served warm and gooey.

by scooping generous portions into bowls. Top with vanilla ice cream or whipped cream if desired. The contrast of cold ice cream with warm cake is phenomenal!