8 Ways to Make Dump Cakes

8 Ways to Make Dump Cakes: A Complete Roundup

Dump cakes are the ultimate solution for a quick, comforting dessert that requires minimal effort but delivers maximum flavor. These simple treats combine canned fruit, cake mix, and butter to create a crumbly, golden topping over a warm, juicy filling. Whether you are hosting a last-minute gathering, need a sweet treat for a busy weeknight, or simply want to satisfy a craving without spending hours in the kitchen, this collection has a flavor for everyone. From the creamy tang of strawberry cheesecake to the classic sweetness of peach and the rich depth of chocolate, these recipes are designed for ease and consistency. They are forgiving, easy to customize, and perfect for sharing. For more sweet inspiration and visual guides, be sure to Follow me on HaileeRecipes on Pinterest. This roundup brings together eight distinct variations, each with clear instructions to ensure a successful bake every time.

1. Strawberry Cheesecake Dump Cake

This dessert mimics the flavors of a classic cheesecake bar without the complex baking process. A layer of sweetened strawberry pie filling sits beneath a creamy cheesecake batter and a buttery cake mix crust. The result is a warm, gooey center with a crunchy top, perfect for summer picnics or holiday dinners.

Why You Will Love It

• Combines two popular flavors: strawberry and cheesecake.
• Requires no mixing bowls; everything goes straight into the pan.
• Creamy texture contrasts beautifully with the crumbly topping.

Ingredients

• 2 cans (21 oz each) strawberry pie filling
• 1 box (15.25 oz) yellow cake mix
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted

How To Make It

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Spread the strawberry pie filling evenly across the bottom of the dish.
3. In a separate bowl, beat the softened cream cheese, sugar, eggs, and vanilla until smooth. Pour this mixture over the fruit layer and spread gently.
4. Sprinkle the dry cake mix evenly over the cream cheese layer.
5. Pour the melted butter evenly over the cake mix, ensuring full coverage.
6. Bake for 45 to 50 minutes until the top is golden brown and the filling is bubbling around the edges. Let cool for 15 minutes before serving.

Variations And Substitutions

For a dairy-free option, use a dairy-free cream cheese and substitute the butter with coconut oil. You can also swap the strawberry filling for cherry or mixed berry pie filling for a different fruit profile.

Tips

Ensure the cream cheese is fully softened to avoid lumps in the batter. If the top browns too quickly, cover the dish loosely with aluminum foil for the last 10 minutes of baking.

2. Classic Peach Dump Cake

A timeless favorite, this peach dump cake features sweet, spiced peaches topped with a golden, buttery cake crust. It is a staple for summer potlucks and family gatherings, offering a warm, comforting texture that pairs well with vanilla ice cream.

Why You Will Love It

• Uses simple pantry staples and canned fruit.
• Quick prep time with minimal cleanup.
• The butter creates a rich, crispy texture on top.

Ingredients

• 2 cans (29 oz each) peach pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed (optional for extra crunch)

How To Make It

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. Pour the peach pie filling into the prepared pan, spreading it to the edges.
3. Evenly sprinkle the dry cake mix over the fruit. If using, sprinkle the brown sugar over the cake mix.
4. Drizzle the melted butter evenly over the entire surface until the cake mix is saturated.
5. Bake for 40 to 45 minutes until the top is golden and the fruit is bubbling.
6. Allow the cake to rest for 10 minutes before serving to let the filling thicken slightly.

Variations And Substitutions

For a spiced flavor, add 1 teaspoon of cinnamon to the cake mix before sprinkling. You can also substitute fresh peaches, peeling and slicing them, if you toss them with a little sugar and cornstarch first.

Tips

Make sure to drizzle the butter in a steady stream to ensure the cake mix absorbs the fat evenly, which helps create the crumb topping.

3. Zesty Lemon Dump Cake

This bright and tangy dessert brings the flavors of a lemon bar into a dump cake format. The acidity of the lemon curd or pie filling cuts through the sweetness of the cake mix, creating a refreshing treat ideal for spring or summer.

Why You Will Love It

• Offers a bright, citrusy flavor profile.
• Lighter than traditional fruit dump cakes.
• Easy to make with just a few ingredients.

Ingredients

• 2 cans (21 oz each) lemon pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• Zest of 1 lemon (optional)

How To Make It

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Spread the lemon pie filling evenly in the bottom of the dish.
3. Sprinkle the dry cake mix over the filling. If desired, mix the lemon zest into the cake mix before sprinkling.
4. Pour the melted butter over the top, covering the cake mix completely.
5. Bake for 40 to 45 minutes until the top is golden brown and the filling is bubbling.
6. Let cool for 15 minutes before slicing and serving.

Variations And Substitutions

For a more intense lemon flavor, add a tablespoon of lemon juice to the pie filling. You can also use a white cake mix for a lighter color and milder flavor.

Tips

Do not overbake, as the lemon filling can become too runny. The cake is done when the top is set and golden.

4. Tropical Pineapple Dump Cake

Evoking the flavors of a Hawaiian vacation, this pineapple dump cake combines sweet pineapple tidbits with a buttery cake topping. It is a moist, tropical treat that is especially popular during warmer months.

Why You Will Love It

• Moist and juicy texture from the pineapple.
• Simple ingredients with a tropical twist.
• Great for potlucks and parties.

Ingredients

• 1 can (20 oz) crushed pineapple, drained (reserve juice if desired)
• 1 can (21 oz) pineapple pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup shredded coconut (optional)

How To Make It

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Combine the crushed pineapple and pie filling in the pan, spreading evenly.
3. Sprinkle the dry cake mix over the fruit mixture.
4. If using coconut, sprinkle it over the cake mix now.
5. Drizzle the melted butter evenly over the top.
6. Bake for 40 to 45 minutes until the top is golden brown and the filling is bubbling.

Variations And Substitutions

Add a pinch of nutmeg or cinnamon to the cake mix for warmth. For a vegan version, use coconut oil instead of butter and a vegan cake mix.

Tips

Draining the crushed pineapple well prevents the cake from becoming too soggy, but keep a little juice for moisture.

5. Rich Chocolate Dump Cake

For chocolate lovers, this version uses chocolate cake mix and chocolate pie filling (or chocolate pudding) to create a decadent, fudgy dessert. It is rich, moist, and satisfies any sweet tooth craving.

Why You Will Love It

• Double chocolate flavor for intense satisfaction.
• Moist and fudgy texture.
• Quick to assemble and bake.

Ingredients

• 1 can (21 oz) chocolate pie filling
• 1 box (15.25 oz) chocolate cake mix
• 1/2 cup unsalted butter, melted
• 1 cup semi-sweet chocolate chips (optional)

How To Make It

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Pour the chocolate pie filling into the dish and spread evenly.
3. Sprinkle the dry chocolate cake mix over the filling.
4. If using, scatter chocolate chips over the cake mix.
5. Pour the melted butter evenly over the top.
6. Bake for 40 to 45 minutes until the top is set and golden. Let cool for 10 minutes before serving.

Variations And Substitutions

For a richer flavor, add a teaspoon of espresso powder to the cake mix. You can also substitute the pie filling with a layer of chocolate pudding.

Tips

Chocolate cakes can look dark even when underbaked. Check for a set top and bubbling edges to ensure doneness.

6. Southern Pecan Dump Cake

This recipe brings the flavors of a pecan pie into a dump cake. Using a yellow cake mix and a layer of buttery pecans, it creates a nutty, crunchy topping over a sweet fruit filling, usually cherry or apple.

Why You Will Love It

• Crunchy, nutty texture from the pecans.
• Combines the taste of pie with the ease of a dump cake.
• Great for fall and winter holidays.

Ingredients

• 1 can (21 oz) cherry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup pecan halves, chopped

How To Make It

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Spread the cherry pie filling in the bottom of the dish.
3. Sprinkle the dry cake mix over the fruit.
4. Scatter the chopped pecans over the cake mix.
5. Drizzle the melted butter evenly over the top.
6. Bake for 45 to 50 minutes until the top is golden and the nuts are toasted.

Variations And Substitutions

Substitute the cherry filling with apple pie filling for a different fall flavor. Walnuts can be used instead of pecans if preferred.

Tips

Toast the pecans lightly in a dry pan before adding them for a deeper, more intense nut flavor.

7. Cherry Pineapple Dump Cake

This vibrant mix of cherry and pineapple creates a colorful and flavorful dessert. The tartness of the cherries balances the sweetness of the pineapple, resulting in a complex and refreshing taste.

Why You Will Love It

• Combines two classic fruit flavors.
• Bright and colorful presentation.
• Simple to make with canned goods.

Ingredients

• 1 can (21 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, drained
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted

How To Make It

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Mix the cherry pie filling and drained pineapple in the dish, spreading evenly.
3. Sprinkle the dry cake mix over the fruit mixture.
4. Pour the melted butter evenly over the top.
5. Bake for 40 to 45 minutes until the top is golden brown.
6. Let cool for 15 minutes before serving.

Variations And Substitutions

Add a teaspoon of almond extract to the fruit mixture for a marzipan-like flavor. You can also use a white cake mix for a lighter color.

Tips

Ensure the pineapple is well-drained to prevent the cake from becoming too wet.

8. Blueberry Lemon Dump Cake

This recipe pairs tart blueberries with zesty lemon for a bright and refreshing dessert. The combination of blueberry pie filling and lemon cake mix creates a delightful contrast of flavors and textures.

Why You Will Love It

• Refreshing and not overly sweet.
• Beautiful purple and yellow color contrast.
• Easy to make with minimal ingredients.

Ingredients

• 2 cans (21 oz each) blueberry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon zest

How To Make It

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Spread the blueberry pie filling evenly in the dish.
3. Sprinkle the dry cake mix over the filling.
4. Drizzle the melted butter over the top.
5. Bake for 40 to 45 minutes until the top is golden brown.
6. Let cool for 15 minutes before serving.

Variations And Substitutions

For a more intense lemon flavor, add a teaspoon of lemon juice to the filling. You can also add a streusel topping for extra crunch.

Tips

Blueberries can sink to the bottom; gently pressing the cake mix into the fruit helps keep it in place.

These eight dump cake recipes offer a variety of flavors to suit any occasion. Whether you prefer the classic taste of peach or the rich depth of chocolate, there is a simple solution here for your next dessert need. Save this collection for your next baking session and consider starting with the Classic Peach Dump Cake for a crowd-pleasing favorite. Pair your selection with a glass of cold milk or a scoop of vanilla ice cream for the perfect ending to any meal.

Hailee Nova

8 Ways to Make Dump Cakes

Dump cakes are the ultimate solution for a quick, comforting dessert that requires minimal effort but delivers maximum flavor. These simple treats combine canned fruit, cake mix, and butter to create a crumbly, golden topping over a warm, juicy filling. Whether you are hosting a last-minute gathering, need a sweet treat for a busy weeknight, or simply want to satisfy a craving without spending hours in the kitchen, this collection has a flavor fo

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 12 servings per recipe

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Ingredients

• Recipe 1 — Strawberry Cheesecake Dump Cake
• 2 cans 21 oz each strawberry pie filling
• 1 box 15.25 oz yellow cake mix
• 8 oz cream cheese softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter melted
• Recipe 2 — Classic Peach Dump Cake
• 2 cans 29 oz each peach pie filling
• 1 box 15.25 oz yellow cake mix
• 1/2 cup unsalted butter melted
• 1/2 cup brown sugar packed (optional)
• Recipe 3 — Zesty Lemon Dump Cake
• 2 cans 21 oz each lemon pie filling
• 1 box 15.25 oz yellow cake mix
• 1/2 cup unsalted butter melted
• Zest of 1 lemon optional
• Recipe 4 — Tropical Pineapple Dump Cake
• 1 can 20 oz crushed pineapple, drained
• 1 can 21 oz pineapple pie filling
• 1 box 15.25 oz yellow cake mix
• 1/2 cup unsalted butter melted
• 1/2 cup shredded coconut optional
• Recipe 5 — Rich Chocolate Dump Cake
• 1 can 21 oz chocolate pie filling
• 1 box 15.25 oz chocolate cake mix
• 1/2 cup unsalted butter melted
• 1 cup semi-sweet chocolate chips optional
• Recipe 6 — Southern Pecan Dump Cake
• 1 can 21 oz cherry pie filling
• 1 box 15.25 oz yellow cake mix
• 1/2 cup unsalted butter melted
• 1 cup pecan halves chopped
• Recipe 7 — Cherry Pineapple Dump Cake
• 1 can 21 oz cherry pie filling
• 1 can 20 oz crushed pineapple, drained
• 1 box 15.25 oz yellow cake mix
• 1/2 cup unsalted butter melted
• Recipe 8 — Blueberry Lemon Dump Cake
• 2 cans 21 oz each blueberry pie filling
• 1 box 15.25 oz yellow cake mix
• 1/2 cup unsalted butter melted
• 1 tablespoon lemon zest

Method

 

1. Strawberry Cheesecake: Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish; spread strawberry pie filling evenly across the bottom; beat softened cream cheese, sugar, eggs, and vanilla until smooth, pour over fruit, and spread gently; sprinkle dry cake mix evenly over the cream cheese layer; pour melted butter evenly over the cake mix to ensure full coverage; bake for 45 to 50 minutes until the top is golden brown and filling is bubbling; let cool for 15 minutes before serving.
2. Classic Peach: Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan; pour peach pie filling into the pan and spread to the edges; evenly sprinkle dry cake mix over the fruit and add brown sugar if using; drizzle melted butter evenly over the entire surface until the cake mix is saturated; bake for 40 to 45 minutes until the top is golden and fruit is bubbling; allow to rest for 10 minutes before serving.
3. Zesty Lemon: Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish; spread lemon pie filling evenly in the bottom of the dish; sprinkle dry cake mix over the filling and mix lemon zest into the mix if desired; pour melted butter over the top, covering the cake mix completely; bake for 40 to 45 minutes until the top is golden brown and filling is bubbling; let cool for 15 minutes before slicing and serving.
4. Tropical Pineapple: Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan; combine crushed pineapple and pie filling in the pan and spread evenly; sprinkle dry cake mix over the fruit mixture; sprinkle shredded coconut over the cake mix if using; drizzle melted butter evenly over the top; bake for 40 to 45 minutes until the top is golden brown and filling is bubbling.
5. Rich Chocolate: Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish; pour chocolate pie filling into the dish and spread evenly; sprinkle dry chocolate cake mix over the filling; scatter chocolate chips over the cake mix if using; pour melted butter evenly over the top; bake for 40 to 45 minutes until the top is set and golden; let cool for 10 minutes before serving.
6. Southern Pecan: Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish; spread cherry pie filling in the bottom of the dish; sprinkle dry cake mix over the fruit; scatter chopped pecans over the cake mix; drizzle melted butter evenly over the top; bake for 45 to 50 minutes until the top is golden and nuts are toasted.
7. Cherry Pineapple: Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan; mix cherry pie filling and drained pineapple in the dish and spread evenly; sprinkle dry cake mix over the fruit mixture; pour melted butter evenly over the top; bake for 40 to 45 minutes until the top is golden brown; let cool for 15 minutes before serving.
8. Blueberry Lemon: Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish; spread blueberry pie filling evenly in the dish; sprinkle dry cake mix over the filling; drizzle melted butter over the top; bake for 40 to 45 minutes until the top is golden brown; let cool for 15 minutes before serving.

Notes

For a dairy-free option, use dairy-free cream cheese and substitute butter with coconut oil. You can substitute fresh peaches for canned if tossed with sugar and cornstarch first. Drain crushed pineapple well to prevent sogginess but keep some juice for moisture. Toast pecans lightly in a dry pan for deeper flavor. Ensure cream cheese is fully softened to avoid lumps. If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes of baking. Blueberries can sink; gently press the cake mix into the fruit to keep it in place. These cakes are best served warm, optionally with vanilla ice cream or a glass of cold milk.