Dump Cake

Introduction

Dump cake lives up to its name—you layer canned fruit, dry cake mix, and butter in a single vessel and let the oven do the work. The pineapple juice and cherry filling create their own syrup as everything bakes together for 50 minutes, leaving you with a warm, fruit-filled dessert that tastes far more composed than the effort requires.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Servings: 8

Ingredients

• 1 can (20 ounces) crushed pineapple with juice, undrained
• 1 can (21 ounces) cherry pie filling
• 1 package yellow cake mix
• ½ cup butter
• 1 cups chopped pecans

Instructions

Dutch oven method

1. Preheat Dutch oven in a 350°F oven. Grease the Dutch oven.
2. Dump in pineapple with juice and spread evenly.
3. Dump in pie filling and spread evenly over the pineapple.
4. Sprinkle cake mix evenly over cherry layer.
5. Dot with butter.
6. Bake about 50 minutes at 350°F.
7. Sprinkle chopped pecans on top.

Pan method

1. Preheat oven to 350°F.
2. Grease 13×9-inch cake pan.
3. Proceed as in the Dutch oven method above, starting with step #2.
4. Preheat Dutch oven in a 350°F oven. Grease the Dutch oven.
5. Dump in pineapple with juice and spread evenly.
6. Dump in pie filling and spread evenly over the pineapple.
7. Sprinkle cake mix evenly over cherry layer.
8. Dot with butter.
9. Bake about 50 minutes at 350°F.
10. Sprinkle chopped pecans on top.
11. Preheat oven to 350°F.
12. Grease 13×9-inch cake pan.
13. Proceed as in the Dutch oven method above, starting with step #2.

Variations

• Use fresh or frozen fruit instead of canned: swap the crushed pineapple and cherry pie filling for 2 cups of fresh berries or sliced stone fruit mixed with 2 tablespoons of sugar and a pinch of salt. The texture will be lighter and less syrupy, with brighter fruit flavor.
• Substitute spice cake mix for yellow: use a spice cake mix instead to add warmth that complements stone fruit and berries especially well.
• Top with coconut: replace half the pecans with unsweetened shredded coconut for a tropical shift in flavor and a chewier texture.
• Add a citrus note: sprinkle the zest of one lemon or orange over the fruit layer before adding the cake mix to brighten the sweetness.
• Use a 9-inch round cake pan: the recipe works equally well in a round Dutch oven or cake pan; baking time may vary by 5 minutes depending on pan depth.

Tips for Success

• Spread each layer evenly before adding the next one. Uneven distribution can lead to dry patches and overly wet pockets.
• Dot the butter across the cake mix layer in small pieces rather than spreading it in one sheet; this helps it distribute evenly as it melts and prevents a greasy top.
• Don’t skip preheating the Dutch oven if you use that method—the initial heat helps the bottom and sides bake evenly.
• Add the pecans in the final 10 minutes of baking, not at the start, so they stay crisp instead of becoming soggy.
• The cake is done when a wooden pick inserted into the cake mix layer comes out with moist crumbs; a little fruit syrup clinging to the pick is normal and fine.

Storage and Reheating

Store covered in the refrigerator for up to 3 days. The cake firms up as it cools and is equally good warm or at room temperature. Reheat individual portions in a 300°F oven for 10–12 minutes, covered loosely with foil to prevent the top from drying out. You can also reheat a single serving in the microwave for 30–45 seconds. This cake does not freeze well; the fruit filling becomes watery and the texture of the cake layer breaks down.

FAQ

Can I bake this the day before?

Yes. Bake it completely, let it cool, cover it, and refrigerate. Reheat gently before serving so the fruit warms through without the cake drying out.

What if I don’t have a Dutch oven?

A 13×9-inch cake pan works just as well and is actually easier to handle. Bake it the same way at 350°F for about 50 minutes.

Can I use a different fruit pie filling?

Absolutely. Blueberry, strawberry, or peach pie filling all work. The baking time stays the same, and the pineapple juice will still create enough liquid for the cake mix to absorb.

Do I have to use pecans?

No. Walnuts, almonds, or even crushed gingersnaps create different flavors. If you skip nuts entirely, the cake will be sweeter and softer on top; it’s equally valid.