Description
A quick and simple dump cake made with canned fruit and boxed cake mix, perfect for a comforting dessert with minimal effort and cleanup.
Ingredients
Scale
- 2 cups canned fruit (about one 21-ounce can) – cherry pie filling, peach slices in syrup, or blueberry pie filling
- 1 box (15.25 ounces) yellow or white cake mix
- 1 cup (2 sticks, 226 grams) unsalted butter, melted
- Optional: handful of chopped nuts (pecans or walnuts)
- Optional: 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray (optional).
- Pour the canned fruit evenly into the baking dish.
- Sprinkle the dry cake mix evenly over the fruit layer without stirring.
- Drizzle the melted butter slowly over the cake mix, covering as much surface as possible.
- Add optional nuts or cinnamon on top if desired.
- Bake for 40-45 minutes until edges bubble and the top is golden brown. Tent with foil if browning too fast after 30 minutes.
- Let cool for at least 15 minutes before serving to allow the filling to thicken.
Notes
Drain canned fruit slightly if very syrupy but do not rinse to retain flavor and moisture. Melt butter until warm but not boiling to avoid clumping. If topping browns too quickly, tent with foil after 30 minutes. Let cake cool before serving for best texture. Can be made gluten-free with gluten-free cake mix and dairy-free by substituting butter with coconut oil.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Sugar: 24
- Fat: 14
- Carbohydrates: 36
- Protein: 3
Keywords: dump cake, easy dessert, canned fruit dessert, quick cake, one-bowl cake, buttery crust, pantry staples