Best 20 Dump Cake Recipes

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

DUMP CAKE I

Steps:

• In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
• Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

3-INGREDIENT APPLE DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Spread apples evenly in bottom of pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• Bake 45 to 50 minutes or until light golden brown, mostly dry on top and bubbly around edges.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

BLUEBERRY-PINEAPPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

CHOCOLATE-CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.

GERMAN CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. , Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan., In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

PEACH COBBLER DUMP CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter.
• Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.

5-INGREDIENT APPLE DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quarts) glass baking dish with cooking spray.
• In baking dish, mix chopped apples, sugar and cinnamon. Spread evenly in pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving.

RHUBARB AND STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
• Bake in the preheated oven until cake is bubbly, about 20 minutes.

PEACH COBBLER DUMP CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Empty peaches into the bottom of a 9 x 13 inch baking pan.
• Cover with the dry cake mix and press down firmly.
• Cut butter into small pieces and place on top of cake mix.
• Sprinkle top with cinnamon.
• Bake for 45 minutes.
• Serve with vanilla ice cream, if desired.

PINEAPPLE UPSIDE-DOWN DUMP CAKE

Steps:

• In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top., Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.), Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

PUMPKIN DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
• Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
• Sprinkle the blueberries then sugar.
• Drizzle the melted butter over the blueberries and sugar.
• Top with chopped nuts.
• Bake for about 45 minutes, or until bubbly.

APPLE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan
• Mix apple pie filling with ground cinnamon to taste. Pour mixture into pan. Sprinkle apples and cinnamon mixture over top of apples.
• In a small saucepan melt the butter or margarine and pour evenly over the top of the cake. Sprinkle with additional cinnamon if desired.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until golden brown. Serve hot with ice cream!

CHERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

BERRY CRISP DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray or butter.
• Put the berries in the prepared baking dish. Evenly distribute the cake mix over the berries. Sprinkle with the walnuts and oats. Evenly drizzle the butter over the entire dish.
• Bake until firm and golden brown, about 55 minutes. Let sit 5 minutes. Serve with ice cream or whipped cream.

CHOCOLATE-COVERED-CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.

KAREN A'S CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
• Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
• Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
• Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.