Dump Cake

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Introduction

Dump cake lives up to its name: you literally dump each ingredient in a baking vessel and let the oven do the work. Crushed pineapple and cherry pie filling create a fruit base, cake mix forms a tender topping, and butter and pecans add richness and crunch. This takes under an hour and serves eight with minimal cleanup.

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

Peach and coconut: Substitute one can (29 ounces) peach pie filling for the cherry, and use shredded coconut instead of pecans. The result is lighter and more tropical.

Blueberry with almonds: Use canned blueberry pie filling and swap pecans for sliced almonds. This version is slightly less rich and works well for brunch.

Pineapple-only topping: Skip the cherry pie filling and use a second can of crushed pineapple, then add ½ cup granulated sugar to the fruit layer. The cake becomes more of a pineapple upside-down cake.

Dutch oven to sheet pan: Use a rimmed 13×9-inch sheet pan instead of a Dutch oven or cake pan. Baking time may shorten by 5–10 minutes because the larger surface area heats faster; check at 40 minutes.

Tips for Success

Spread the layers evenly: Each layer—pineapple, pie filling, and cake mix—should be distributed in one even motion. Uneven cake mix will result in thick, doughy patches and thin, crunchy sections.

Dot the butter, don’t spread it: Break the butter into small pieces and scatter them across the cake mix rather than trying to spread a solid block. The pieces melt and distribute moisture as the cake bakes.

Add pecans in the last 10 minutes: If you sprinkle them before baking, they’ll burn. Add them when the cake is set but still slightly moist on top, so they toast without charring.

Choose your vessel for texture: A Dutch oven retains heat longer and produces a cake with a softer, almost fudgy bottom. A standard cake pan gives you a firmer, more even crumb throughout.

Let it cool slightly before serving: The fruit filling will be extremely hot at the 50-minute mark. Cool for 5–10 minutes so you can serve without the filling running off the plate.

Storage and Reheating

Store covered in the baking pan (or transfer to an airtight container) in the refrigerator for up to 4 days. The cake firms up as it cools and keeps its texture well in cold storage.

FAQ

Can I use fresh fruit instead of canned? No. Fresh fruit releases too much liquid during baking and will result in a soggy, sunken cake. Canned fruit (already cooked and thickened) is essential to the structure.

Does the cake mix need to be prepared first, or dumped dry? Dump it dry directly from the package. The moisture from the fruit layers hydrates the cake mix as it bakes, so no additional steps are needed.

What if I only have a 9-inch round cake pan? You can use it, but the bake time will increase slightly to 55–60 minutes because the ingredients will be deeper. Check at 50 minutes with a toothpick; if the top is still wet, bake longer.

Can I add spices to the cake mix layer? Yes. Mix ½ teaspoon cinnamon or ¼ teaspoon nutmeg into the dry cake mix before sprinkling it over the fruit. This adds warmth and complexity without altering the method.