Traditional Dump Cake

🕒 Prep: 10 min
🔥 Cook: 50 min
🍽 Serves: 8

If you’re ever in need of a dessert that’s effortlessly scrumptious and quick to whip up, a Traditional Dump Cake is your answer. This delightful concoction combines pantry staples into a warm, comforting treat that's perfect for any occasion.

Why You'll Love This Recipe

  • Minimal prep and cleanup — just a few minutes to assemble.
  • No mixing bowls needed; everything happens in one dish!
  • Versatile and adaptable to what you have on hand.
  • The perfect balance of sweet fruit and buttery cake.

Ingredients

1 (21 oz) can of cherry pie filling
1 (21 oz) can of crushed pineapple, undrained
1 box (15.25 oz) of yellow cake mix
1/2 cup of unsalted butter, sliced thin
1/2 cup of chopped pecans or walnuts

Step-by-step Instructions

Start by preheating your oven to 350°F (175°C). This way, it’ll be ready once you’ve assembled everything. Grab a 9x13-inch baking dish — no need to grease it. First, open that can of cherry pie filling and spread it evenly across the bottom. Make sure it’s all covered, then pour on the undrained crushed pineapple, letting the juices blend with the cherries.

Next, grab your box of yellow cake mix and sprinkle it evenly over the fruit layer. There's no need to mix; just aim for even coverage. Now, take your butter and slice it thinly. Arrange these slices over the cake mix, trying to cover as much of the surface as possible. This will ensure the cake mix absorbs the butter and turns a lovely golden brown.

Finish by scattering your chopped nuts over the top. Whether you choose pecans or walnuts, they’ll add a nice crunch and flavor contrast. Slide your dish into the oven and let it bake for 45-50 minutes. You'll know it’s done when the top is bubbly and golden brown. Let it cool slightly before diving in — this will help the layers set a bit, making serving easier.

Tips & Tricks

  • For an even butter distribution, try grating the butter cold instead of slicing.
  • If you prefer a less sweet dessert, use tart cherries instead of the pie filling.
  • Keep an eye on the oven during the last 10 minutes to prevent over-browning.

Serving Suggestions

This dump cake is delightful on its own, but for an extra indulgence, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm, fruity cake. For a bit of extra flair, a drizzle of chocolate or caramel sauce can elevate the whole experience.

Frequently Asked Questions

Can I use a different fruit filling?
Absolutely! Try apple pie filling, blueberries, or peaches for a different flavor profile.
What if I don't have nuts on hand?
No worries, the cake will still be delicious without them. You might even sprinkle some shredded coconut for a different texture.
How should I store leftovers?
Cover the dish with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 3 days.

Ingredients Explained

The star of the show, of course, is the cherry pie filling, which provides a luscious, tangy-sweet base. Paired with crushed pineapple, the cake gains a tropical twist and moist texture. The shelf-stable yellow cake mix forms the cake layer, rising and baking to create a golden crust. Thin slices of butter melt into the mix, adding rich flavor and helping to brown the top. Finally, a sprinkle of chopped pecans or walnuts brings a delightful crunch and a hint of nuttiness.

Simplified Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 9x13-inch baking dish, evenly spread the cherry pie filling and crushed pineapple (with juice).
3. Sprinkle the yellow cake mix evenly over the fruit mixture.
4. Arrange the butter slices evenly over the cake mix, covering as much surface as possible.
5. Top with chopped pecans or walnuts for added crunch.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
7. Allow the cake to cool slightly before serving.

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