Fruit Layer Cake Bake

The first time I made dump cake, I'd completely forgotten about dessert for a potluck until two hours before I needed to leave. I stood in my kitchen, slightly panicked, staring at a box of cake mix and a couple of cans of pie filling someone had given me months ago. Ten minutes later, I had something golden and bubbling in the oven, and by the end of the night, I'd emptied the pan faster than anything I'd actually planned. That's when I realized the beauty of this dessert: it doesn't care about your timeline, and neither does anyone eating it.

I served this at my daughter's soccer team gathering one spring, and a parent asked for the recipe thinking I'd spent hours on it. When I told her it was basically three components layered in a pan, she laughed and said she'd be making it weekly. That moment stuck with me—realizing that simplicity doesn't equal less delicious, and sometimes the best recipes are the ones that let you show up for people without burning yourself out in the kitchen.

Ingredients

• Fruit pie filling (2 cans, 21 oz each): This is the soul of the dessert, giving you that jammy, fruit-forward flavor without any actual fruit prep. Cherry and apple are classics, but blueberry creates this unexpected elegance, and peach works beautifully if you're feeling adventurous.
• Yellow or white cake mix (1 box, 15.25 oz): The dry mix acts like a crumble topping once it absorbs moisture from the fruit, creating this tender, broken-up cake layer that's completely different from a normal baked cake.
• Unsalted butter, cold and sliced (1/2 cup): Cold butter is essential here because it stays distinct and creates little pockets of richness rather than disappearing into the mix. I learned this the hard way by using melted butter once, and the whole thing turned dense.

Instructions

Heat your oven and prepare the pan:

Set your oven to 350°F and grease that 9x13-inch dish thoroughly—you want the edges to release easily when it's time to serve. A minute of prep here saves you from scrambling later.

Layer the fruit:

Pour both cans of filling evenly across the bottom of the pan, spreading it out so it covers the whole surface. Don't overthink it—the filling will naturally create its own layer as it bakes.

Sprinkle the cake mix:

This is the critical moment: sprinkle the dry cake mix over the fruit in an even layer, but resist the urge to stir or mix. Let it sit on top like a blanket.

Distribute the butter:

Arrange those cold butter slices across the top of the cake mix, spacing them so they're distributed as evenly as possible. The butter will melt down and create little pools of richness throughout.

Bake until golden:

Bake for 40 to 45 minutes, watching for the top to turn golden brown and the fruit to bubble slightly at the edges. That bubbling at the edges is your signal that everything underneath has come together.

Cool and serve:

Let it cool for 5 to 10 minutes so the structure sets slightly, then serve it warm with whipped cream or vanilla ice cream if you're feeling generous.

Save

My neighbor brought this to a family dinner after her grandmother passed away, and she admitted later that she'd made it because it was the first recipe her grandmother ever taught her. Something about how foolproof it is, how it comes together with zero judgment or failure, made it feel like comfort in the most honest way. That's when I understood that dump cake isn't just about speed—it's about showing up, and letting something simple carry weight.

Mix and Match Variations

The magic of this dessert is how forgiving it is with flavor combinations. I've watched people pair chocolate cake mix with cherry filling and create something entirely different from the traditional combinations. Spice cake with apple filling feels cozy, while white cake with peach is unexpectedly light and summery.

Storage and Make-Ahead Options

Dump cake keeps beautifully in the refrigerator for up to three days covered, and honestly, it might even taste better the next day once the flavors have settled. You can also assemble it completely in the morning and bake it in the evening, which is perfect for when you're juggling multiple dishes. Cold dump cake is also weirdly good—I ate leftovers straight from the fridge once and it had this dense, brownie-like quality.

Taking It Over the Top

If you want to add texture or depth without extra work, there are a few easy moves that feel less like effort and more like smart additions. A sprinkle of nuts adds crunch, shredded coconut brings tropical notes, and even a pinch of cinnamon mixed into the cake layer can surprise people in the best way. The beauty is that even these extras don't require any real technique.

• Chopped pecans or walnuts scattered over the cake mix before baking create pockets of crunch throughout.
• Shredded coconut gives it a subtle tropical note without changing the overall vibe of the dessert.
• A light dusting of cinnamon mixed into the cake mix layer works especially well with apple or pear fillings.

Save

This recipe has saved me more times than I can count, whether I forgot dessert or just needed something that tastes like care without requiring any real skill. It's the kind of thing that reminds you that some of the best meals come from knowing when to keep it simple.

Recipe Questions & Answers

→ What kind of pie filling works best?

Cherry, apple, or blueberry pie fillings work wonderfully, but feel free to experiment with your favorite flavors.

→ Can I use different cake mix varieties?

Yes, yellow or white cake mix is typical, but chocolate or spice mixes add interesting flavor twists.

→ How should the butter be prepared?

Use cold unsalted butter cut into thin pats to evenly cover the cake mix layer, ensuring a golden crust.

→ Is it necessary to mix the layers together?

No, spreading the layers separately without mixing preserves distinct textures and creates a beautiful bubbly top.

→ Can leftovers be stored safely?

Store covered in the refrigerator for up to three days and reheat gently before serving.

→ Any tips for added texture?

Sprinkle chopped nuts or shredded coconut on top before baking for extra crunch and flavor.