Easy Dump Cake Recipes: The Lazy Baker’s Secret Weapon

Ever wish you could whip up a show-stopping dessert with almost zero effort? We’ve all been there, dreaming of impressive treats without the kitchen marathon. Well, dear reader, allow me to introduce your new culinary confidante: the truly glorious dump cake! This isn’t just a dessert; it’s the lazy baker’s secret weapon, a veritable godsend for anyone short on time but big on dessert cravings.

Forget complicated steps, fancy equipment, and endless dishes. With just a few simple ingredients ‘dumped’ into a pan, you’ll create a warm, bubbly, and utterly delicious treat that tastes like you spent hours. It’s the kind of magic that makes you feel like a culinary genius with minimal fuss, much like the effortless charm of our famous one bowl banana bread.

The magic of dump cake recipes lies in their sheer simplicity, transforming humble pantry staples into something truly spectacular. Imagine a luscious, fruit-filled base crowned with a golden, buttery topping, all achieving that perfect balance of textures and flavors with barely any effort. It’s an absolute game-changer for impromptu gatherings, weeknight cravings, or when you just need a warm hug in a bowl. While some desserts, like a perfect peach blueberry cobbler 5 secrets to get it, might require a bit more finesse, dump cakes are pure, unadulterated baking joy that anyone can master. Get ready to discover your new favorite dessert hack!

Easy Dump Cake Recipes: The Lazy Baker’s Secret Weapon

Recipe by MayaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

350

kcal

Total time

1

hour 

5

minutes

A ridiculously easy and incredibly delicious cherry pineapple dump cake, made with just a few ingredients. Perfect for busy bakers looking for a no-fail dessert!

Ingredients

• 2 cans (21 ounces each) cherry pie filling

• 1 can (20 ounces) crushed pineapple, undrained

• 1 box (15.25 ounces) yellow cake mix

• 1 cup (2 sticks) unsalted butter, melted

• Optional: Vanilla ice cream or whipped cream for serving

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Pour the cherry pie filling evenly into the bottom of the prepared baking dish. Do not stir.
• Spread the undrained crushed pineapple evenly over the cherry pie filling. Do not stir.
• Evenly sprinkle the dry yellow cake mix over the fruit layers. Do not stir.
• Pour the melted butter slowly and evenly over the entire surface of the dry cake mix, trying to cover as much as possible. It’s okay if there are a few dry spots; they will add a nice crumble texture.
• Bake for 45-55 minutes, or until the top is golden brown and the fruit filling is bubbly around the edges. A toothpick inserted into the cake part (if possible) might still come out a little moist due to the fruit.
• Remove from oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.
• Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

• Feel free to experiment with different fruit pie fillings (peach, apple, blueberry) and cake mixes (chocolate, white, spice).
  For an extra nutty flavor, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before adding the butter.
  Ensure your butter is fully melted and distributed as evenly as possible for the best ‘cake’ topping texture.
  Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.