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Dump Cake |
What can be easier than a dump cake? Not exactly a “cake” but a great and easy dessert. Pass the cream!
I always thought the name for this dessert was weird because it’s not exactly a cake, although it does use cake mix.
The “dump” comes from that you just dump the ingredients in a baking dish and let ‘er rip. There’s many different combos to use here. Mine uses crushed pineapple, cherry pie filling and yellow cake mix.
Wonderful dessert |
Whatever strikes your fancy here will do, as long as you like all the flavors involved. I tried it once with white cake mix and apple pie filling…to me, WAY too sweet so I gave it to a friend thinking one of her 8 kids (no, not a typo, she has 8 kids LOL) might like it. Anyway, she did and none of her 8 kids ever saw it…
By and large this is the “classic” way to make it. I just reduce the fruit part to one can each and add additional toppings. I also make this in a deep 2-quart round casserole, but an 11 x 7 will do just as nicely. I also reduce the butter to 1/2 cup, but it will be really decadent with 1 cup of melted butter spread on top.
Here is the pan I used. A Pillivuyt 2 QT deep gratin. This will never EVER craze, crack or discolor.
Dump Cake
Ingredients
- 1 box yellow cake mix
- 20 oz can crushed pineapple
- 1 can cherry pie filling
- 1/2 cup 1 stick butter, melted
- 1/2 cup coconut
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
- Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish. Stir to combine the fruit.
- Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and sliced almonds.
- Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Cream is nice poured on top.
Nutrition
Dump Cake |
Jan says
My 90-yr-old mother has been making this for the last 40 years! I just had her look at this recipe and its the same as hers but she said she uses walnuts or pecans for more flavor and crunch.
She says it can also be made in the crock pot. Oh, my sweet southern mamma!
Debbie says
How do you make this dump cake in the crockpot? Thanks.
Judith Hanneman says
Do like in the regular recipe, but use the crock pot crock instead of the baking pan, then cook on high for 2-4 hours, low 3-6 hours. Those times are approximate, so check at the minimum time(s) for doneness. The top won’t be crispy like the oven, but to stop it getting waterlogged, place a couple of paper towels over the top of the crock and place the lid on top to hold them in place.
Judith Hanneman says
Thanks for the info on the crock pot. I'm passing that on to my sister who makes practically everything in the crock pot.
I've loved this recipe since I first ate it at one of my Eastern Star meetings years ago.
Rosie @ Blueberry Kitchen says
This looks great and I love how easy it sounds!
Chung-Ah | Damn Delicious says
I've never craved a "dump cake" as badly as this one!
Judith Hanneman says
This is a goodie–and I just love the tip from Jan about the crock pot. I think it'd be super cooked in there!
Nancy Sue McKinney says
Just came across this recipe….I have been making this for years. It just happens to be one of my family favorites. I use pecans instead of almonds or coconut. I put the pecans right on top of the cherry and pineapple then dump the cake mix and put pats of butter on top. Yummy and so easy to make.
Judith Hanneman says
These make such great desserts! I keep meaning to try it in the crock pot too!
sassy cook says
I am going to have to try this delicious version….I love the ideal of the coconut and nuts on top. My mom and I also have been making a cherry dump cake….the difference is she would dot the butter all over the top of the dry cake mix…bake until bubbly and golden brown and then would drizzle a confectioners sugar glaze all over the top. So good but very sweet!!
Judith Hanneman says
I'm still dying to try the crock pot version! There's so many ways to make this that it's new each time you make it! Hope you enjoy this one too!
tracy boivin says
I just made this recipe. I used white cake mix, and yes it was too sweet. I found after its chilled the cake mixture gets too hard, so im gonna try and tweek this recipe and see. Other than it being too hard, and too sweet, my family seemed to enjoy it so much its all gone!
Judith Hanneman says
Tracy, what I usually do is break it all up before I refrigerate it. My teeth aren't what they used to be which is the reason I do that (but I didn't want to put that in the recipe LOL). I tried this once with white cake and apple pie filling–talk about sweet–I thought it was terrible, but a friend of mine LOVED it and ate the whole thing that was left in 1 sitting…I was astounded!!!
Beverly Collie says
Judith, I made a dump cake a few weeks ago using just 2 20oz cans of pineapple and unsweetened flaked coconut in both the filling and on top of the cake mix. I also use a pineapple upside down cake mix. I would have put some maraschino cherries in the filling but one member of my family does not like them. It was a hit! My guests asked to take some home.
Sherri Rochester says
Thanks so much. I made my own cherry pie filling today and needed this recipe!!! Church potluck tomorrow
Judith Hanneman says
This is such a classic and I bet it tastes even better with your homemade pie filling. Hope everyone at the church enjoys it!