I’m obsessed with desserts that deliver maximum flavor with minimum effort, and this 3-Ingredient Fruit Dump Cake is my ultimate kitchen hack.
Ever found yourself craving something warm, fruity, and cake-like without the fuss of measuring cups and multiple bowls?
The beauty lies in its simplicity—just fruit, cake mix, and butter. The name might not win any elegance awards, but the results? Swoon-worthy.
Want to know the secret to creating this magical dessert that practically makes itself?
Why You’ll Love This Dump Cake
- Incredibly simple preparation – With just three ingredients and minimal effort, this dump cake is perfect for busy families who want a homemade dessert without the fuss.
- Budget-friendly indulgence – Transform affordable pantry staples and seasonal fruits into a crowd-pleasing dessert that won’t break the bank.
- Endless versatility – Adapt this recipe to whatever fruits you have on hand, making it perfect for using up seasonal produce or pantry favorites.
- Comfort food at its finest – The combination of sweet, bubbling fruit and buttery cake topping creates that warm, homemade feeling families crave.
- Minimal cleanup required – Just one pan to wash means more time enjoying dessert with loved ones and less time stuck at the sink.
What Ingredients are in Dump Cake?
The beauty of a fruit dump cake lies in its simplicity—it’s all about letting quality ingredients shine with minimal fuss.
As a Wisconsin-based chef, I’ve found that this dessert is perfect for showcasing our local fruit harvests throughout the seasons. My daughters go wild for this dessert, especially when we use berries we’ve picked together from nearby farms.
The basic components create magic in the oven, transforming from separate layers into a bubbling, fragrant masterpiece that tastes like it required far more effort than it did.
Ingredients:
- 2 cans (21 oz each) fruit pie filling (cherry, apple, or blueberry work wonderfully—Wisconsin cherries are my personal favorite)
- 1 box (15.25 oz) yellow cake mix (the dry mix only)
- 1/2 cup (1 stick) unsalted Wisconsin butter, melted
- 1/2 cup chopped nuts (optional—local walnuts or pecans add lovely texture)
- 1 teaspoon vanilla extract (optional, for enhanced flavor)
- 1/2 teaspoon cinnamon (optional, especially nice with apple filling)
When choosing ingredients, consider what’s in season locally. In summer, fresh berries can replace one can of pie filling for a brighter flavor profile. During fall, our local apples make an incredible base, while winter might call for preserved fruits from our pantry.
The quality of butter genuinely matters here—a rich, local Wisconsin butter creates that irresistible golden topping that makes dump cake so crave-worthy. And while the recipe works perfectly with just the three core ingredients, those optional additions can elevate it to match whatever flavor profile your family prefers. My middle daughter insists on extra cinnamon, while my youngest loves it when we add vanilla ice cream on top.
How to Make This Dump Cake
Making a fruit dump cake couldn’t be simpler, which is why it’s become my go-to dessert when my daughters beg for something sweet on busy weeknights. Start by preheating your oven to 350°F and lightly greasing a 9×13 baking dish.
Then, quite literally, dump your 2 cans (21 oz each) of fruit pie filling into the bottom of the dish, spreading it evenly with a spatula. This creates that gorgeous, jammy base that bubbles up through the cake as it bakes. Sometimes my girls help with this step, and I’ve learned that “even spreading” is a relative term when little hands are involved.
Next comes the truly magical part—evenly sprinkle the entire box (15.25 oz) of dry yellow cake mix over the fruit layer. Don’t stir it! This counterintuitive step is what creates the cake’s signature texture.
Then, drizzle your melted 1/2 cup of Wisconsin butter all over the cake mix, trying to cover as much of the dry mix as possible. If you’re adding the optional chopped nuts (1/2 cup), vanilla extract (1 teaspoon), or cinnamon (1/2 teaspoon), now’s the time to incorporate them—the cinnamon can be mixed with the cake mix before sprinkling, while the vanilla can be stirred into the melted butter. The nuts get scattered on top, where they’ll toast to perfection.
Pop the baking dish into your preheated oven and bake for 45-50 minutes, or until the top turns golden brown and the fruit filling bubbles around the edges. The kitchen will fill with an aroma that somehow manages to lure all three of my daughters to the kitchen like clockwork.
Let the dump cake cool for about 15 minutes before serving—though good luck enforcing this rule in a house full of enthusiastic tasters. The contrast between the warm, fruity bottom and the buttery, crumbly top is what makes this dessert so irresistible.
Serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream, and watch as even the pickiest eaters at your table reach for seconds.
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Dump Cake Substitutions and Variations
Although the classic fruit dump cake is a family favorite, I’ve found that one of its greatest charms is how incredibly adaptable it can be to whatever ingredients you have on hand.
Want to switch up the fruits? Try peaches and blueberries for a summer twist, or apples and cranberries when the weather turns crisp. Wisconsin-grown cherries make an incredible base, too.
Not feeling the boxed cake mix? You can create your own with flour, sugar, and baking powder.
And while butter is traditional, coconut oil offers a lovely alternative. My girls love it when we add chocolate chips or chopped nuts on top.
The possibilities? Nearly endless.
For outdoor summer gatherings, serve this dessert fresh from your premium grill set for an elevated BBQ experience.
What to Serve with Dump Cake
Now that we’ve explored all those creative variations, let’s talk about what pairs perfectly with your freshly baked dump cake.
I’m a firm believer that a scoop of vanilla ice cream is dump cake’s soulmate. The way it melts into those warm, fruit-filled crevices? Pure magic.
For a Wisconsin twist, try local custard instead—my girls go wild for this combination.
Whipped cream works beautifully too, especially when you’re serving the cake warm.
And for breakfast (yes, I said breakfast), a dollop of Greek yogurt transforms this treat into something you can almost call nutritious.
For an unexpected Wisconsin pairing, try serving cherry dump cake with a slice of aged Wisconsin cheddar—the sharp, creamy cheese creates a delightful contrast to the sweet fruit.
Or pair your cake with a cold glass of Wisconsin milk, which complements any cake’s flavors perfectly.
Final Thoughts
When you step back and look at the journey we’ve taken through this dump cake recipe, it’s hard not to feel a sense of satisfaction. This humble dessert embodies what I love most about cooking—simplicity that delivers impressive results.
As a Wisconsin dad with three hungry critics at home, I’m always drawn to recipes that transform basic ingredients into something special. The beauty of dump cake isn’t just its ease, but how it welcomes adaptation with whatever local fruits are in season.
Whether for weeknight treats or casual gatherings, this recipe proves that sometimes, the least complicated approach yields the most heartfelt connections around the table.
