Dump It, Don’t Stir It: 18 Dump Cake Recipes So Easy a Peach Cobbler Version Got Shared 38,000 Times

Dump cake recipes are the easiest desserts you will ever bake, and right now it feels like everyone is making them. You pour fruit into a pan, scatter dry cake mix over the top, add butter and walk away. No mixer, no mixing bowls and no stirring. One peach cobbler dump cake reel on Facebook was shared more than 38,000 times, and Southern Living says dump cakes were among its most popular desserts of 2026. So we gathered 18 dump cake recipes for every season, from pumpkin pie and pecan pie for Thanksgiving to gingerbread pear for Christmas and a two-ingredient pineapple cake for warm days. Most need five ingredients or fewer and about 10 minutes of hands-on time. Grab a 9×13 pan, preheat the oven and pick the one your family will fight over first..

Peach Cobbler Dump Cake, the One Shared 38,000 Times

This is the dessert that made the internet fall in love with dump cakes all over again. A short Facebook reel of a peach cobbler dump cake picked up more than 241,000 reactions and 38,000 shares, and it is easy to see why. Juicy peaches bubble up through a crisp, buttery crumb that tastes like a cobbler that took all afternoon. Southern Living also put dump cakes on its list of most loved desserts this year. Serve it warm with vanilla ice cream..

You will need: 2 cans (15 oz each) sliced peaches in syrup, 1 box yellow cake mix, 3/4 cup cold butter, 1 tsp cinnamon, vanilla ice cream for serving.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Pour the peaches and their syrup into the pan and sprinkle with half the cinnamon. 3. Scatter the dry cake mix evenly over the fruit. 4. Cover the top with thin slices of cold butter and dust with the rest of the cinnamon. 5. Bake 45 to 50 minutes until golden and bubbling.

Pumpkin Pie Dump Cake With a Buttery Crumb Top

If you love pumpkin pie but dread rolling a crust, this one is for you. The bottom layer is a simple pumpkin custard, the same mix you would pour into a pie shell, and the top is dry cake mix soaked with melted butter. In the oven it turns into a silky pumpkin layer under a crunchy, golden crust. It is a favorite for Friendsgiving because it feeds a crowd from one pan and needs no slicing skills at all. Top each square with whipped cream and a pinch of cinnamon.

You will need: 1 can (15 oz) pumpkin puree, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 2 tsp pumpkin pie spice, 1 box yellow cake mix, 1 cup melted butter, 1 cup chopped pecans (optional).

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Whisk the pumpkin, evaporated milk, eggs, sugar and spice and pour into the pan. 3. Sprinkle the dry cake mix evenly on top and add the pecans if using. 4. Drizzle the melted butter over everything. 5. Bake 50 to 60 minutes until the center is set, then cool 20 minutes before serving.

Apple Spice Dump Cake Recipes Grandma Would Approve

Apple spice dump cake tastes like the inside of a warm apple pie with a cinnamon crumble on top. Use canned apple pie filling for the fastest version, or toss two sliced fresh apples with sugar and cinnamon if you have a few sitting in the fruit bowl. Spice cake mix does the rest, giving you a cozy, warmly spiced crust without measuring a single spice. Of all the dump cake recipes in this list, this is the one that makes the whole house smell like fall while it bakes.

You will need: 2 cans (21 oz each) apple pie filling, 1 tsp cinnamon, 1 box spice cake mix, 3/4 cup melted butter, 1/2 cup chopped walnuts, whipped cream for serving.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Spread the apple filling in the pan and sprinkle with cinnamon. 3. Scatter the dry spice cake mix evenly over the apples. 4. Drizzle the melted butter over the top and add the walnuts. 5. Bake 45 to 50 minutes until golden, then serve warm with whipped cream.

Cherry Chocolate Dump Cake, Black Forest the Lazy Way

Cherry and chocolate are a classic pair, and this dump cake turns them into a dessert that tastes much fancier than the effort it takes. Dark cherry pie filling melts into a chocolate cake mix topping, and the edges go fudgy and a little crisp. A handful of chocolate chips stirred into the fruit layer gives you gooey pockets in every spoonful. Serve it warm with a scoop of vanilla ice cream or a spoon of whipped cream, and it will remind everyone of Black Forest cake without any layers or frosting.

You will need: 2 cans (21 oz each) cherry pie filling, 1 cup semisweet chocolate chips, 1 box chocolate cake mix, 3/4 cup melted butter, ice cream or whipped cream for serving.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Spread the cherry filling in the pan and scatter half the chocolate chips over it. 3. Sprinkle the dry chocolate cake mix evenly on top. 4. Drizzle with melted butter and add the remaining chips. 5. Bake 40 to 45 minutes until the top looks set and the edges bubble.

Cranberry Orange Dump Cake for Holiday Tables

Fresh cranberries are in every store right now, and this is the easiest way to use a bag. The tart berries cook down into a jammy, ruby red layer with orange zest and sugar, and the golden crust on top balances all that tang. It looks beautiful on a holiday dessert table and travels well to a party. If you love cake mix shortcuts, our list of cake mix desserts nobody will guess started in a box has plenty more ideas for the season.

You will need: 12 oz fresh or frozen cranberries, 1 cup sugar, zest and juice of 1 orange, 1 box white or yellow cake mix, 3/4 cup melted butter, powdered sugar for dusting.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Toss the cranberries with sugar, orange zest and juice and spread them in the pan. 3. Scatter the dry cake mix evenly over the fruit. 4. Drizzle with melted butter. 5. Bake 45 to 50 minutes until golden, cool 15 minutes and dust with powdered sugar.

Pecan Pie Dump Cake Recipes for Thanksgiving Crowds

Pecan pie is a Thanksgiving must, but a whole pie only feeds eight. This pecan pie dump cake feeds a crowd from one pan and keeps everything people love about the original: a gooey brown sugar layer, plenty of toasted pecans and a buttery golden top. Many dump cake recipes are all about fruit, but this one proves the method works just as well with a rich, nutty filling. Let it cool for at least 20 minutes so the caramel layer sets before you cut it into squares.

You will need: 2 cups chopped pecans, 1 cup brown sugar, 3/4 cup light corn syrup, 3 eggs, 1 tsp vanilla, 1 box yellow cake mix, 1 cup melted butter, whipped cream for serving.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Whisk the brown sugar, corn syrup, eggs and vanilla and pour into the pan. 3. Scatter half the pecans over the filling, then sprinkle the dry cake mix evenly on top. 4. Drizzle with melted butter and add the remaining pecans. 5. Bake 45 to 55 minutes until golden and set at the edges.

Caramel Apple Dump Cake With Salted Caramel Drizzle

Caramel apples are the taste of every fall fair, and this dessert puts that flavor in a pan you can share with the whole family. Soft cinnamon apples bake under a golden cake crumb, then a generous drizzle of salted caramel goes on while it is still warm. The caramel sinks into the cracks and makes every bite sticky and sweet. A spoon of vanilla ice cream on top melts right into the sauce, and nobody will ask for anything fancier on a chilly evening.

You will need: 2 cans (21 oz each) apple pie filling, 1 tsp cinnamon, 1 box yellow cake mix, 3/4 cup melted butter, 1/2 cup salted caramel sauce, vanilla ice cream for serving.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Spread the apple filling in the pan and sprinkle with cinnamon. 3. Drizzle half the caramel over the apples. 4. Scatter the dry cake mix on top and drizzle with melted butter. 5. Bake 45 to 50 minutes, then finish with the remaining caramel sauce while warm.

Cherry Cheesecake Dump Cake With Creamy Pockets

This one tastes like a cherry cheesecake and a cherry cobbler had a happy little accident. Dollops of sweetened cream cheese hide in the cherry layer and bake into soft, tangy pockets under a golden crust. Every scoop gives you a bit of glossy fruit, a bit of creamy cheesecake and a bit of buttery crumble. It is pretty on the plate too, with bright red and white layers. Make it the night before a party and keep it in the fridge, because it is just as good served cool.

You will need: 2 cans (21 oz each) cherry pie filling, 8 oz softened cream cheese, 1/4 cup sugar, 1 tsp vanilla, 1 box white cake mix, 3/4 cup melted butter.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Spread the cherry filling in the pan. 3. Beat the cream cheese, sugar and vanilla until smooth and drop spoonfuls over the cherries. 4. Sprinkle the dry cake mix evenly on top and drizzle with melted butter. 5. Bake 45 to 50 minutes until golden, then cool before serving.

Pineapple Upside-Down Dump Cake Recipes With Retro Charm

Pineapple upside-down cake was the star of many church suppers and birthday tables, but flipping it out of the pan always made people nervous. This dump cake skips the flip completely. Brown sugar and butter melt into a glaze around pineapple rings and bright cherries, and the cake bakes right over them. You get the same glossy, caramelized fruit and moist yellow cake, served with a spoon. If you collect retro dump cake recipes, this one belongs at the top of the pile.

You will need: 1 can (20 oz) pineapple rings in juice, 1 small jar red cocktail cherries, 1/2 cup brown sugar, 1 box yellow cake mix, 3/4 cup melted butter.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Sprinkle the brown sugar in the pan, then lay the pineapple rings on top with a cherry in each center. 3. Pour 1/2 cup of the pineapple juice over the fruit. 4. Scatter the dry cake mix evenly and drizzle with melted butter. 5. Bake 45 to 50 minutes until golden.

Blueberry Lemon Dump Cake With a Lemon Glaze

Blueberry and lemon is one of those flavor pairs that always tastes bright and fresh. Frozen blueberries work perfectly here, so you can bake this any time of year. The berries burst into deep purple pockets under a golden lemon cake topping, and a quick lemon glaze on top adds a sweet, tangy finish. It is lovely for brunch, a bridal shower or a Sunday afternoon with coffee. Serve it warm with whipped cream or let it cool and cut it into neat squares.

You will need: 4 cups fresh or frozen blueberries, 1/3 cup sugar, zest of 1 lemon, 1 box lemon cake mix, 3/4 cup melted butter, 1 cup powdered sugar, 2 tbsp lemon juice.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Toss the blueberries with sugar and lemon zest and spread them in the pan. 3. Scatter the dry cake mix evenly and drizzle with melted butter. 4. Bake 45 to 50 minutes until golden. 5. Whisk the powdered sugar and lemon juice and drizzle over the warm cake.

Gingerbread Pear Dump Cake for Christmas

Gingerbread and pears are a cozy holiday match, and this dump cake brings them together without any rolling or cutting. Spice cake mix gets a spoon of molasses and a little ground ginger, which gives it that deep, dark gingerbread flavor. Underneath, soft canned pears turn tender and syrupy as they bake. It makes a gentle change from all the chocolate and peppermint on the holiday table. A dusting of powdered sugar on top looks like fresh snow and makes it feel festive in seconds.

You will need: 2 cans (15 oz each) sliced pears, drained, 1 tsp cinnamon, 1 box spice cake mix, 1 tsp ground ginger, 2 tbsp molasses, 3/4 cup melted butter, powdered sugar for dusting.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Spread the pears in the pan and sprinkle with cinnamon. 3. Stir the ginger into the dry cake mix and scatter it over the pears. 4. Whisk the molasses into the melted butter and drizzle over the top. 5. Bake 40 to 45 minutes, cool slightly and dust with powdered sugar.

Sweet Potato Pie Dump Cake Recipes for the Holidays

Sweet potato pie is a treasured holiday tradition in many Southern families, and this dump cake keeps all of its warm spice in a much easier form. Mashed sweet potatoes are whisked with evaporated milk, eggs and spice into a smooth custard, then covered with dry cake mix and butter. The result is a creamy orange layer under a crisp, golden crust with toasted pecans on top. Among the holiday dump cake recipes here, this is the one people ask about the most at the dessert table.

You will need: 2 cups mashed cooked sweet potatoes, 1 can (12 oz) evaporated milk, 3 eggs, 1 cup sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 box yellow cake mix, 1 cup melted butter, 1 cup chopped pecans.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Whisk the sweet potatoes, evaporated milk, eggs, sugar and spices and pour into the pan. 3. Sprinkle the dry cake mix evenly and top with pecans. 4. Drizzle with melted butter. 5. Bake 50 to 60 minutes until set, then cool 20 minutes.

Slow Cooker Dump Cake Recipes With No Oven Needed

When the oven is full of turkey or casseroles, the slow cooker can make dessert. This version works with almost any fruit filling, but cherry is a favorite. The trick is to lay a clean kitchen towel under the lid to catch the steam, so the top turns cake-like instead of soggy. Several slow cooker dump cake recipes use the same simple layers as the oven kind. Start it two to three hours before dessert and let it bubble away while you enjoy the meal.

You will need: 2 cans (21 oz each) cherry pie filling, 1 box yellow cake mix, 3/4 cup melted butter, vanilla ice cream for serving.

How to make it: 1. Grease a 6-quart slow cooker. 2. Spread the cherry filling in the bottom. 3. Sprinkle the dry cake mix evenly over the fruit and drizzle with melted butter. 4. Lay a clean kitchen towel over the top and set the lid on it. 5. Cook on HIGH 2 to 2 1/2 hours or LOW 3 to 4 hours until the top is set.

Toffee Caramel Dump Cake for Sweet Tooth Nights

Not every dump cake needs fruit. This one is all about caramel, with a gooey layer of caramel sauce under a brown sugar cake crust and a shower of crushed toffee bits on top. The toffee turns crunchy and buttery in the oven, while the caramel stays soft and saucy underneath. It is rich, so small squares go a long way, and a scoop of vanilla ice cream helps balance the sweetness. Save this one for birthdays, game nights or any evening that calls for a serious treat.

You will need: 1 cup caramel sauce, 1/2 cup milk, 1 box butter or yellow cake mix, 1/4 cup brown sugar, 3/4 cup melted butter, 1 cup toffee bits, vanilla ice cream for serving.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Whisk 3/4 cup caramel sauce with the milk and pour into the pan. 3. Mix the dry cake mix with the brown sugar and scatter it over the sauce. 4. Drizzle with melted butter and sprinkle the toffee bits on top. 5. Bake 35 to 40 minutes and finish with the remaining caramel.

Chocolate Peanut Butter Dump Cake Recipes Kids Love

Chocolate and peanut butter is the combination kids ask for again and again. Instant chocolate pudding mixed with milk forms a fudgy base, then chocolate cake mix, melted butter and spoonfuls of peanut butter go on top. As it bakes, the peanut butter melts into gooey pockets and the chocolate turns almost like a molten lava cake. Kids love helping with dump cake recipes because there is no wrong way to scatter the topping. Just check for peanut allergies before you bring it to school or a party.

You will need: 1 box (3.9 oz) instant chocolate pudding, 2 cups milk, 1 box chocolate cake mix, 3/4 cup melted butter, 1/2 cup creamy peanut butter, 1 cup chocolate chips, 1/2 cup chopped peanuts.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Whisk the pudding mix and milk and pour into the pan. 3. Sprinkle the dry cake mix evenly and drizzle with melted butter. 4. Dot with spoonfuls of peanut butter and scatter the chocolate chips and peanuts. 5. Bake 35 to 40 minutes until the edges are set.

Strawberry Dump Cake With Whipped Cream

Strawberry dump cake is sweet, pink and perfect for picnics, baby showers and summer cookouts. Fresh strawberries tossed with a little sugar and a box of strawberry gelatin give the fruit layer a bright color and a jammy texture. The golden crumb on top soaks up the juices at the edges and stays crisp in the middle. Frozen strawberries work too, so it is easy to make in any season. Serve it with plenty of whipped cream and a fresh berry on every plate.

You will need: 5 cups sliced fresh or frozen strawberries, 1/2 cup sugar, 1 small box (3 oz) strawberry gelatin, 1 box white cake mix, 3/4 cup melted butter, whipped cream for serving.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Toss the strawberries with sugar and spread in the pan. 3. Sprinkle the dry gelatin evenly over the berries. 4. Scatter the dry cake mix on top and drizzle with melted butter. 5. Bake 45 to 50 minutes until golden and bubbling, then cool 15 minutes before serving.

Cherry Pineapple Dump Cake, the Church Potluck Classic

Ask anyone who grew up going to church potlucks and they will remember this one. Crushed pineapple and cherry pie filling are the original dump cake combo, and it has been passed around on recipe cards for decades. The pineapple keeps the cake moist, the cherries add color, and chopped pecans or coconut on top give it crunch. It is the dessert that always disappears first from the long folding table. Bake it in a disposable pan if you are carrying it to a church supper or family reunion.

You will need: 1 can (20 oz) crushed pineapple with juice, 1 can (21 oz) cherry pie filling, 1 box yellow cake mix, 3/4 cup cold butter, 1 cup chopped pecans or shredded coconut.

How to make it: 1. Heat the oven to 350°F and grease a 9×13 pan. 2. Spread the pineapple and its juice in the pan. 3. Spoon the cherry filling evenly over the pineapple. 4. Scatter the dry cake mix on top, cover with thin slices of butter and sprinkle with pecans. 5. Bake 50 to 55 minutes until golden.

Two-Ingredient Dump Cake Recipes: Pineapple Angel Food

This is the simplest dessert on the list, and it might surprise you the most. Stir a box of angel food cake mix with a can of crushed pineapple, juice and all, and spread it in the pan. That is it. No eggs, no oil and no butter. It bakes up light, airy and fluffy, with sweet bits of pineapple in every bite. It is lighter than most cakes in this collection, and it is great for summer gatherings. Top each square with whipped topping and fresh fruit.

You will need: 1 box (16 oz) angel food cake mix, 1 can (20 oz) crushed pineapple in juice, whipped topping and fresh fruit for serving.

How to make it: 1. Heat the oven to 350°F and line or lightly grease a 9×13 pan. 2. Stir the dry angel food mix and the pineapple with its juice in a large bowl until combined. The batter will foam. 3. Spread it in the pan. 4. Bake 30 to 35 minutes until golden and springy. 5. Cool completely before cutting.