Dump Cake {recipe}


Have you ever had Dump Cake? It’s more like a cobbler than a cake, and is so rich and delicious. It is one of my favorite sweet desserts and is tasty served both warm and cold. Another reason this dessert is such a popular choice at our house is because it is so quick and easy to make. I can keep all the ingredients readily available to whip together for last-minute guests. There is no measuring, no mixing, and no separate bowl to clean up.

To make Dump Cake you only need 5 ingredients:

Crushed Pineapple, Cherry Pie Filling, Butter Cake mix, a stick of butter, and some chopped walnuts (those are optional).

Start by “dumping” your can of crushed pineapple into your 9×12 baker.

Next, dump your can of cherry pie filling into your baker (use a scraper to get all the filling out of the can).

Using your scraper, swirl the two fruits together and evenly spread along the bottom of your baker.

Now sprinkle your cake mix over the top of the fruit mixture. Make sure it is evenly coated, and don’t mix it together.

Once your cake mix is evenly spread over your fruit, slice your butter into little pads…

…and place them all over the top of the cake mix.

Now, as an optional 5th step, sprinkle the chopped walnuts over the top.

Stick it in your pre-heated 350 degree oven and bake for about 45 minutes until it is golden brown and bubbly.

If you are too impatient to wait for it to cool (we are!), spoon some into a bowl and top with a big scoop of vanilla ice cream.

Enjoying it cooled off, or for breakfast the next day are also viable options. (Don’t tell me you’ve never had leftover dessert for breakfast the next day.)

I received this recipe about 13 years ago from a co-worker at the credit union I was a teller at (did you know I was a bank teller before I had kids? I was.). Her recipe called for a dutch oven, and I was like, “what on earth is a dutch oven? I’ll just bake it at 350 degrees in my regular oven because that seems like a good cake-baking temperature.” Baking it in the oven is a piece of cake. ;)

Here’s the exact recipe for your copy-and-paste convenience:

Dump Cake
www.houseofhepworths.com

1 Can Crushed Pineapple
1 Can Cherry Pie Filling
1 box Butter Cake mix
1 stick butter
1/2 C chopped walnuts (optional)

In a 9×12 baker, dump can of Crushed Pineapple, then dump can of Cherry Pie Filling on top. Mix together in baker. Sprinkle Butter Cake mix on top of fruit mixture coating evenly. Do not mix together. Slice butter into small squares and place all over the top of the cake mix. Sprinkle nuts over the butter slices. Bake at 350 degrees for about 45 minutes, or until the top is brown and the juices are bubbling. Serve warm with a scoop of ice cream! www.houseofhepworths.com.

Enjoy!


     
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Comments

  1. Just had this at a church potluck! I’ve made it before, but not with the pineapple. I really liked the addition of the pineapple.

    Check out my 2 ingredient chocolate muffin recipe!

  2. We love dump cake! My husband’s family makes it, so I was introduced to the “secret recipe” when we were engaged, but it’s been such a long time since I’ve made it. I told him about seeing your post and we both agreed it’s on the menu for dessert tonight!

  3. Haha, I always used to avoid recipes that called for a dutch oven because I didn’t have one (nor did I know what it was). I had no idea that a dutch oven was actually just a type of pot! LOL.

  4. This is my absolute favorite dessert! My mom always made this for Christmas every year for as long as O can remember. She passed away last year, but we will continue the tradition.

    I was a bank teller for YEARS before having kids.

  5. Yum! Haven’t had this in years but remember it well! So good when its still warm with a scoop of vanilla ice cream!

  6. Karen Rhodes says:

    We’ve done this MANY times, with additional flavors of pie filling….mixed berry, apple, blueberry, etc. And, we don’t normally use the LARGE can of pineapple, just the small one WITH the juice….and we use a stick and a half of butter so the entire top is covered.

  7. How have I never heard of this?!?! I am so intrigued. And I can’t stand cherries (got sick once about 40 years ago after eating cherry pie, tmi, I know, but Allison, you’re just like the kind of friend I’d spill it to, kwim?), but if I used some other fruit…..hmmmmm…..

  8. This is always a favorite with my crew….I made it a bit differently recently, used apple pie filling and spice cake mix. It was YUMMY! Pretty sure you can use any fruit. And you MUST eat it with ice cream :)

  9. Ooooooh I LOVE dump cake! My brother made one a few years ago for a bunch of his Navy friends. Their wives all came out to the kitchen to supervise him (guys can’t cook, right?), and assured him repeatedly that This Was Not Going To Work. They were awed and scraped the pan clean in seconds. : )

    To Kirsten: ANY fruit is good! Blueberries, peaches, mixed berries, even rhubarb and pumpkin dump cakes exist. : ) My family usually used Alison’s recipe with the addition of a cup of coconut on top with the nuts.

  10. YES! Dump cake is the bomb. Even if you are Gluten free – Pamela’s vanilla GF cake mix is the exact right amount of ounces and works great!
    We use orchard brand canned peaches and blueberries. We’ve also used apples and cherries. Possibilities are endless! Agree you MUST serve with ice cream! Thanks for the great pictorial.

  11. For a not-so-buttery option, we do frozen berries on the bottom, add the cake mix and pour a can of sprite over the top (making sure to get all the cake mix wet). Sometimes if there are still some dry patches, we’ll “baste” the cake mix with the juice from the berries/sprite as it’s baking. I think it might save a few calories this way ;)

  12. This sounds so delicious! I may use less butter but it still sounds so good!

  13. Oh I totally forgot about dump cake. My son used run into the kitchen backwards making the large-truck-backing-up-beep noises. Of course, we called it dump truck cake, sounds so redneck now. Such a cute memory, Thanks!!!!

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