26 Delightful Easy Dump Cake Recipes Perfect for Quick Treats

Ever find yourself craving something sweet and comforting but short on time? You’re in luck! Dump cakes are the ultimate quick-fix dessert—just layer a few simple ingredients, pop them in the oven, and voilà! From fruity delights to cozy classics, these 26 easy recipes are perfect for busy days, last-minute guests, or anytime you need a little treat. Ready to dive in? Let’s get baking!

Cherry Chocolate Dump Cake

Zesty, zany, and zero-fuss—this cherry chocolate dump cake is the dessert equivalent of throwing a fabulous party without cleaning the house first. Just dump, bake, and brace yourself for the oohs and aahs.

Ingredients

• 1 (21-ounce) can cherry pie filling
• 1 (15.25-ounce) box devil’s food cake mix
• ½ cup unsalted European-style butter, melted
• ½ cup semisweet chocolate chunks
• ¼ cup sliced almonds, toasted
• Vanilla bean ice cream, for serving

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with softened butter.
2. Spread the cherry pie filling evenly across the bottom of the prepared dish using a silicone spatula.
3. Sprinkle the entire box of devil’s food cake mix in a uniform layer over the cherry filling, avoiding clumps.
4. Drizzle the melted European-style butter evenly over the cake mix, covering as much surface area as possible.
5. Scatter the semisweet chocolate chunks and toasted sliced almonds over the top layer.
6. Bake for 45–50 minutes, or until the edges are bubbling and the top is set with a crackled appearance.
7. Cool the cake on a wire rack for 20 minutes before serving to allow the layers to firm up slightly.
8. Top each warm portion with a generous scoop of vanilla bean ice cream for a hot-cold contrast.

This cake emerges with a fudgy, molten center, crackly top, and bursts of tart cherries that cut through the richness. Try it layered in mason jars for a portable picnic treat, or crumble it over morning yogurt for a rebellious breakfast.

Peach Pecan Dump Cake

Dump cakes are the culinary equivalent of that friend who shows up to brunch looking effortlessly fabulous while you’re still in pajamas – they make magic happen with minimal effort. This peach pecan version transforms basic pantry staples into a dessert that’ll have your guests convinced you attended pastry school, when really you just did some strategic dumping and baking.

Ingredients

• 2 (21-ounce) cans of peach pie filling
• 1 (15.25-ounce) box of yellow cake mix
• 1 cup of unsalted butter, cut into thin pats
• 1 cup of toasted pecan halves, roughly chopped
• 1 teaspoon of pure vanilla extract
• ½ teaspoon of ground cinnamon
• ¼ teaspoon of freshly grated nutmeg
• Vanilla bean ice cream for serving

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter.
2. Spread both cans of peach pie filling evenly across the bottom of the prepared baking dish.
3. Sprinkle the ground cinnamon and freshly grated nutmeg evenly over the peach layer.
4. Drizzle the pure vanilla extract across the spiced peaches in a zigzag pattern.
5. Evenly distribute the entire box of yellow cake mix over the peach layer without stirring.
6. Arrange the thin pats of unsalted butter in a single layer across the entire surface of the cake mix.
7. Scatter the roughly chopped toasted pecan halves evenly over the butter-topped cake mix.
8. Place the baking dish in the preheated oven and bake for 45-50 minutes, until the top is golden brown and the edges are bubbling vigorously.
9. Remove from oven and let rest for 15 minutes to allow the fruit filling to set slightly before serving.
10. Serve warm scoops topped with generous dollops of vanilla bean ice cream.

Marvel at how the cake mix magically transforms into a crisp, buttery topping while the peaches bubble into jammy perfection beneath. The toasted pecans add that essential crunch factor, creating texture contrast that’ll make your spoon do a happy dance. For maximum drama, serve it straight from the baking dish at the table and watch as the vanilla ice cream melts into golden rivers through the pecan-studded crust.

Apple Spice Dump Cake

A dessert so brilliantly simple, it practically makes itself while you take all the credit—welcome to the magic of apple spice dump cake, where minimal effort yields maximum cozy vibes. This autumnal marvel transforms humble ingredients into a warm, spiced masterpiece that’ll have your kitchen smelling like a cider mill and your spoon begging for seconds. Honestly, if laziness were a superpower, this recipe would be your cape.

Ingredients

• 2 (21-ounce) cans of spiced apple pie filling
• 1 box (15.25 ounces) of spiced cake mix
• 1 cup (2 sticks) of unsalted European-style butter, thinly sliced
• 1 teaspoon of Vietnamese cinnamon
• ½ teaspoon of freshly grated nutmeg
• ¼ teaspoon of cardamom powder
• 1 pinch of fine sea salt
• Vanilla bean ice cream, for serving

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Evenly spread both cans of spiced apple pie filling across the bottom of the prepared baking dish.
3. Sprinkle the entire box of spiced cake mix uniformly over the apple layer, avoiding clumps.
4. Arrange the thinly sliced unsalted European-style butter in a single layer over the cake mix, covering as much surface area as possible.
5. In a small bowl, whisk together the Vietnamese cinnamon, freshly grated nutmeg, cardamom powder, and fine sea salt.
6. Dust the spice mixture evenly over the butter-topped cake mix.
7. Transfer the baking dish to the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling vigorously.
8. Remove the dump cake from the oven and let it rest on a wire rack for 15 minutes to allow the layers to set.

Buttery, spiced crumbs form a crackly canopy over the tender, jammy apples beneath, creating a texture that’s both comforting and craveable. Serve it warm with a generous scoop of vanilla bean ice cream melting into the crevices, or pack it for a picnic where its rustic charm will outshine any fussier dessert. Either way, this cake proves that sometimes the best things in life are, indeed, dumped.

Strawberry Lemonade Dump Cake

Swooning over strawberries and lemons? This ridiculously easy dump cake transforms humble ingredients into a showstopping dessert that’ll have everyone begging for seconds—no culinary degree required, just a serious craving for buttery, fruity perfection.

Ingredients

• 1 (21-ounce) can premium strawberry pie filling
• 1 (12-ounce) can frozen lemonade concentrate, thawed
• 1 (15.25-ounce) box French vanilla cake mix
• 1 cup unsalted European-style butter, cold and cubed
• ½ cup turbinado sugar
• 1 teaspoon Madagascar bourbon vanilla extract
• ¼ teaspoon Maldon sea salt flakes

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
2. Pour the strawberry pie filling into the prepared dish, spreading it into an even layer with a spatula.
3. Drizzle the thawed lemonade concentrate evenly over the strawberry layer.
4. Sprinkle the French vanilla cake mix uniformly over the fruit layer, resisting the urge to stir—this creates the signature textured topping.
5. Distribute the cold, cubed European-style butter evenly across the cake mix surface, ensuring coverage for optimal browning.
6. Combine turbinado sugar and Maldon sea salt flakes in a small bowl, then sprinkle this mixture over the butter-topped cake mix for a caramelized crunch.
7. Bake on the center rack for 45-50 minutes, until the topping is deep golden brown and the fruit filling bubbles vigorously around the edges.
8. Transfer the baking dish to a wire cooling rack and let rest for 20 minutes before serving to allow the layers to set properly.

Outrageously good when served warm, this cake boasts a crisp, sugar-crusted top that gives way to a gooey, tangy-sweet center. Try it à la mode with vanilla bean ice cream melting into the crevices, or for breakfast (we won’t judge) with a dollop of Greek yogurt cutting through the richness.

Blueberry Almond Dump Cake

Zesty, zingy, and zero-fuss—this blueberry almond dump cake is the dessert equivalent of finding money in your pocket: unexpectedly delightful and requiring absolutely no effort. Just when you thought weeknight baking couldn’t get any easier, this glorious mess of fruit and crunch swoops in to save your sweet tooth from certain doom. Seriously, it’s so simple you could probably make it while simultaneously scrolling through cat videos and arguing with your smart speaker.

Ingredients

– 2 (21-ounce) cans wild blueberry pie filling
– 1 (15.25-ounce) box French vanilla cake mix
– 1 cup unsalted butter, thinly sliced into ¼-inch pats
– ½ cup sliced almonds, lightly toasted
– 1 teaspoon pure almond extract

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick baking spray.
2. Pour both cans of wild blueberry pie filling evenly across the bottom of the prepared baking dish.
3. Drizzle the pure almond extract over the blueberry layer, using a zigzag motion for even distribution.
4. Sprinkle the entire box of French vanilla cake mix in a uniform layer over the blueberries, resisting the urge to press it down.
5. Arrange the thinly sliced unsalted butter pats in a single layer across the top of the cake mix, covering about 90% of the surface.
6. Scatter the lightly toasted sliced almonds evenly over the butter-topped cake mix.
7. Bake at 350°F for 45-50 minutes, until the topping is golden brown and the blueberry filling is visibly bubbling around the edges.
8. Remove from oven and let rest on a wire cooling rack for 25-30 minutes before serving.

Juicy blueberries burst beneath that crackly, buttery topping while toasted almonds add sophisticated crunch. Serve it slightly warm with a scoop of vanilla bean ice cream melting into the crevices, or go full rebel and eat it straight from the pan with a spoon—we won’t judge.

Pineapple Coconut Dump Cake

Picture this: you’re craving tropical vibes but your oven skills are more “survival mode” than “Top Chef.” Enter this glorious pineapple coconut dump cake—the dessert equivalent of a Hawaiian shirt: effortlessly fun and impossible to mess up.

Ingredients

• 1 (20 oz) can crushed pineapple in heavy syrup, undrained
• 1 (15 oz) can cream of coconut
• 1 box (16.25 oz) French vanilla cake mix
• 1 cup unsalted butter, cold and cubed
• 1 cup sweetened shredded coconut
• 1 tsp Maldon sea salt flakes
• Vanilla bean ice cream for serving

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with cold cubed butter remnants.
2. Pour the entire can of undrained crushed pineapple evenly across the bottom of the prepared dish.
3. Drizzle the cream of coconut in zigzag patterns over the pineapple layer.
4. Sprinkle the entire box of French vanilla cake mix directly over the liquid layers without stirring.
5. Distribute the cold cubed butter evenly across the dry cake mix surface, creating partial coverage.
6. Scatter shredded coconut and Maldon sea salt flakes over the top layer.
7. Bake for 45-50 minutes until the topping achieves a deep golden-brown crust and bubbling appears at the edges.
8. Remove from oven and let rest for 15 minutes to allow the fruit syrup to thicken slightly.
9. Serve warm scoops alongside vanilla bean ice cream.

Utterly transformative! The cake develops a crisp, buttery crumble topping that gives way to a saucy, tropical fruit base—like a piña colada decided to become a cozy dessert. For maximum drama, serve in shallow bowls with extra toasted coconut sprinkled over melting ice cream.

Raspberry Vanilla Dump Cake

Whip out your baking pans and prepare for dessert glory, because this raspberry vanilla dump cake is about to become your new lazy-day obsession that somehow tastes like you spent hours in the kitchen. Who knew that dumping ingredients could lead to such sophisticated deliciousness? This magical dessert transforms simple components into a warm, bubbling masterpiece that will have everyone begging for your “secret” recipe.

Ingredients

• 2 (21-ounce) cans premium raspberry pie filling
• 1 (15.25-ounce) box French vanilla cake mix
• 1 cup European-style unsalted butter, thinly sliced
• 1 teaspoon Madagascar bourbon vanilla extract
• ½ cup toasted sliced almonds
• Vanilla bean ice cream for serving

Instructions

1. Preheat your oven to precisely 350°F (175°C) and position the rack in the center position.
2. Generously grease a 9×13-inch baking dish with softened butter, ensuring complete coverage.
3. Evenly spread both cans of raspberry pie filling across the bottom of the prepared baking dish.
4. Sprinkle the French vanilla cake mix in a uniform layer over the raspberry filling, using a gentle shaking motion for even distribution.
5. Drizzle the Madagascar bourbon vanilla extract evenly over the dry cake mix layer.
6. Arrange the thinly sliced European-style unsalted butter in a single layer across the entire surface, leaving minimal gaps between slices.
7. Evenly distribute the toasted sliced almonds over the butter-topped surface.
8. Place the baking dish in the preheated oven and bake for 45-50 minutes, until the top develops a deep golden-brown crust and the edges bubble vigorously.
9. Remove from oven and let rest for 15 minutes to allow the fruit layer to set properly before serving.

The resulting cake boasts a crisp, buttery topping that gives way to a warm, jammy raspberry center with delightful textural contrast from the toasted almonds. Serve generous scoops still warm from the oven alongside premium vanilla bean ice cream, watching as it melts into the fruity layers for the ultimate comfort dessert experience. This dessert somehow manages to feel both rustic and elegant, perfect for both weeknight cravings and impromptu dinner parties.

Banana Walnut Dump Cake

Tired of complicated baking projects that require more precision than a NASA mission? This banana walnut dump cake is your delicious rebellion against culinary complexity—where you literally dump, bake, and devour with glorious abandon. It’s the lazy baker’s dream come true, proving that sometimes the messiest methods yield the most magnificent results.

Ingredients

• 3 very ripe medium bananas, thoroughly mashed
• 1 cup granulated cane sugar
• 1/2 cup unsalted European-style butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup toasted walnut halves, roughly chopped
• 1/2 cup dark brown sugar, firmly packed
• 1/4 cup heavy whipping cream

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan with butter.
2. In a large mixing bowl, combine the mashed bananas, granulated cane sugar, melted butter, lightly beaten eggs, and vanilla extract until fully incorporated.
3. Whisk together the all-purpose flour, baking soda, and fine sea salt in a separate bowl to ensure even leavening distribution.
4. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—do not overmix to avoid a tough crumb.
5. Gently stir in the roughly chopped toasted walnuts, reserving two tablespoons for garnish.
6. Pour the batter into the prepared pan and spread evenly with an offset spatula.
7. Sprinkle the firmly packed dark brown sugar uniformly over the entire surface of the batter.
8. Drizzle the heavy whipping cream in a zigzag pattern across the brown sugar layer to create a caramelized topping.
9. Scatter the reserved toasted walnuts over the top for added crunch and visual appeal.
10. Bake for 35-40 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
11. Transfer the pan to a wire cooling rack and allow the cake to rest for at least 20 minutes before slicing—this prevents crumbling.

A warm slice reveals a moist, tender crumb studded with toasty walnuts, while the caramelized sugar topping crackles with each bite. Serve it slightly warm with a dollop of vanilla bean ice cream melting into the crevices, or enjoy it as your morning coffee’s mischievous companion—this cake happily blurs the line between dessert and breakfast.

Pumpkin Pie Dump Cake

Y’all, if pumpkin pie and cake had a deliciously lazy lovechild, this would be it—no rolling pins, no fancy techniques, just pure autumn magic that practically makes itself while you sip your cider. This pumpkin pie dump cake is the ultimate hack for when you want all the cozy vibes without any of the fuss, delivering that iconic spiced flavor in ridiculously easy form. Consider it your secret weapon for impressing guests while secretly putting in minimal effort.

Ingredients

• 1 (15 oz) can pure pumpkin purée
• 1 (12 oz) can evaporated milk
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon fine sea salt
• 1 box spice cake mix (approximately 15.25 oz)
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup chopped pecans

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with softened butter.
2. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, and lightly beaten eggs until fully incorporated and smooth.
3. Add the granulated sugar, cinnamon, ginger, nutmeg, and sea salt to the pumpkin mixture, whisking vigorously for 1 full minute to dissolve the sugar and eliminate any lumps.
4. Pour the spiced pumpkin base evenly into the prepared baking dish, using a spatula to spread it into a uniform layer.
5. Sprinkle the entire box of dry spice cake mix directly over the pumpkin layer in an even blanket, resisting the urge to stir—this creates the magical self-layering effect.
6. Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible to encourage proper crisping.
7. Scatter the chopped pecans across the top for added crunch and nutty depth.
8. Bake for 45–50 minutes, until the edges are bubbling vigorously and the top is golden brown with a firm, crisp texture when lightly pressed.
9. Transfer the baking dish to a wire rack and allow the dump cake to cool completely—about 2 hours—which allows the bottom layer to set into a custardy, pie-like consistency.

Gloriously contrasting textures make this dessert unforgettable—the crackly, buttery top crust shatters to reveal a velvety, spiced pumpkin layer beneath. Serve it slightly warm with a drift of freshly whipped cream or a scoop of vanilla bean ice cream melting into the crevices. For a next-level presentation, drizzle each portion with salted caramel sauce and garnish with candied ginger for a spicy kick.

Mango Ginger Dump Cake

Dump cakes are the culinary equivalent of a trust fall – they require faith that throwing ingredients together will somehow create magic. This mango ginger version is here to prove that sometimes, the messiest beginnings yield the most glorious endings, with tropical sweetness and spicy warmth dancing together in perfect harmony.

Ingredients

– 1 (15-ounce) can mango puree
– 1/4 cup crystallized ginger, finely minced
– 1 tablespoon freshly grated ginger root
– 1 teaspoon vanilla bean paste
– 1/4 cup unsalted European-style butter, melted
– 1 (15.25-ounce) box vanilla cake mix
– 1/2 cup heavy whipping cream
– 1/4 cup turbinado sugar

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Pour the entire can of mango puree directly into the prepared baking dish, spreading it into an even layer with a silicone spatula.
3. Sprinkle the minced crystallized ginger evenly over the mango puree layer.
4. Dot the surface with freshly grated ginger root, ensuring even distribution.
5. Drizzle the vanilla bean paste in a zigzag pattern across the fruit layer.
6. Pour the melted European-style butter evenly over the entire surface.
7. Sprinkle the vanilla cake mix in a uniform layer, resisting the urge to stir or mix the ingredients.
8. Drizzle the heavy whipping cream over the cake mix, focusing on any dry patches.
9. Generously sprinkle turbinado sugar across the top for caramelization.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and the edges are bubbling vigorously.
11. Remove from oven and let rest for 15 minutes before serving to allow the layers to set properly.
12. Serve warm, scooping through all layers to capture the contrasting textures in each portion. The resulting texture is wonderfully chaotic – crisp sugar crust giving way to tender cake that melts into the lush mango ginger filling. Try serving it alongside coconut ice cream for a tropical twist, or enjoy it for breakfast (we won’t judge) when the ginger really wakes up your taste buds.

Mixed Berry Dump Cake

Absolutely nothing says “I’m a dessert wizard but also incredibly lazy” quite like this magical mixed berry dump cake. After all, who has time for fussy pastries when you can literally dump everything in a pan and emerge as the kitchen hero? This glorious creation proves that sometimes the best things in life require exactly zero effort and maximum berry goodness.

Ingredients

• 4 cups frozen mixed berries (raspberries, blueberries, blackberries)
• 1 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 box (15.25 oz) vanilla cake mix
• ½ cup unsalted butter, melted and cooled to 110°F
• 1 teaspoon pure vanilla extract
• ½ teaspoon fine sea salt
• Vanilla bean ice cream for serving

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter.
2. Combine the frozen mixed berries, granulated sugar, and lemon juice directly in the prepared baking dish, tossing gently to coat the berries evenly.
3. Allow the berry mixture to rest for 10 minutes to begin releasing its natural juices while you prepare the topping.
4. In a medium bowl, whisk together the vanilla cake mix, melted butter, vanilla extract, and fine sea salt until coarse crumbs form.
5. Sprinkle the cake mixture evenly over the berry layer, covering the surface completely but not pressing down.
6. Transfer the baking dish to the center rack of your preheated oven and bake for 45-50 minutes until the topping is golden brown and the berry filling is visibly bubbling around the edges.
7. Remove the dump cake from the oven and let it rest on a wire cooling rack for at least 20 minutes before serving to allow the filling to set properly.

Beautifully rustic with a crisp golden topping that gives way to a molten berry center, this dessert delivers textbook comfort with zero textbook effort. The contrast between the buttery crumble and the tart-sweet berry explosion makes it impossible to resist, especially when served warm with a generous scoop of vanilla bean ice cream melting into every crevice.

Lemon Blueberry Dump Cake

Dump cake? More like ‘dump-your-diet-because-this-is-too-good-to-resist’ cake! This lemon blueberry beauty is the dessert equivalent of that friend who shows up unannounced with wine and gossip—unexpected, delightful, and guaranteed to make your day better. It’s the lazy baker’s secret weapon that somehow transforms a few humble ingredients into a showstopping treat that’ll have everyone convinced you slaved for hours.

Ingredients

• 1 (21-ounce) can wild blueberry pie filling
• 1 (15.25-ounce) box lemon supreme cake mix
• ½ cup European-style unsalted butter, thinly sliced
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon Madagascar bourbon vanilla extract
• ¼ teaspoon Maldon sea salt flakes

Instructions

1. Preheat your oven to 350°F and position a rack in the center.
2. Pour the wild blueberry pie filling into a 9×13-inch ceramic baking dish, spreading it into an even layer with a silicone spatula.
3. Sprinkle the lemon supreme cake mix evenly over the blueberry layer, resisting the urge to stir—this creates the magical self-saucing texture.
4. Arrange the thinly sliced European-style unsalted butter in a single layer across the entire surface of the cake mix, ensuring even coverage for optimal browning.
5. Bake on the center rack for 45-50 minutes, until the top develops deep golden patches and the edges bubble vigorously.
6. Transfer the baking dish to a wire cooling rack and let it rest for 20 minutes—this allows the fruit layer to thicken properly.
7. While cooling, whisk together the freshly squeezed lemon juice and Madagascar bourbon vanilla extract in a small glass bowl.
8. Drizzle the lemon-vanilla mixture evenly over the warm cake, then finish with a delicate sprinkle of Maldon sea salt flakes to heighten the flavor contrast.

Now for the grand reveal: beneath that crackly, buttery topping lies a jammy blueberry layer that’s tart enough to make your taste buds tango. Serve it warm with a scoop of vanilla bean ice cream melting into the crevices, or go full rebel and eat it straight from the pan while pretending you were going to share. The contrast between the crisp topping and the saucy fruit beneath is nothing short of sorcery—and you’re the wizard who made it happen.

Caramel Apple Dump Cake

Tantalizingly simple yet spectacularly delicious, this caramel apple dump cake is the dessert equivalent of finding money in your winter coat pocket—a delightful surprise that requires minimal effort for maximum reward. Think of it as autumn’s answer to the lazy baker’s prayer, where you basically dump, bake, and bask in the glory of your seemingly culinary prowess.

Cranberry Orange Dump Cake

Craving something that screams “I’m fancy” but whispers “I spent five minutes on this”? This cranberry orange dump cake is your new secret weapon—a dessert that looks like you slaved over a hot oven but actually involves more dumping than a reality TV show breakup.

Ingredients

• 1 (15-ounce) can whole berry cranberry sauce
• 1 cup freshly squeezed orange juice, strained
• 2 tablespoons finely grated orange zest
• 1 (15.25-ounce) box yellow cake mix
• ½ cup European-style unsalted butter, thinly sliced
• 1 teaspoon pure vanilla extract
• ½ cup toasted pecans, roughly chopped
• Vanilla bean ice cream for serving

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
2. Spread the whole berry cranberry sauce evenly across the bottom of the prepared dish using a silicone spatula.
3. Whisk together the strained orange juice and finely grated orange zest in a small bowl until fully incorporated.
4. Drizzle the orange juice mixture evenly over the cranberry sauce layer.
5. Sprinkle the entire box of yellow cake mix in a uniform layer over the cranberry-orange base, resisting the urge to stir.
6. Arrange the thinly sliced European-style unsalted butter in a single layer across the cake mix, covering as much surface area as possible.
7. Drizzle the pure vanilla extract evenly over the butter-topped cake mix.
8. Scatter the roughly chopped toasted pecans across the entire surface for added crunch.
9. Bake for 45-50 minutes at 350°F until the top is deep golden brown and the edges are bubbling vigorously.
10. Remove from oven and let rest for 15 minutes on a wire cooling rack before serving.

That golden-brown crust gives way to a gooey, fruit-packed center where tart cranberries and bright citrus create a flavor party in your mouth. Try serving it warm with a scoop of vanilla bean ice cream melting into the crevices, or get rebellious and pair it with morning coffee for a breakfast that definitely breaks the rules.

Black Forest Dump Cake

Ever had one of those days where even opening multiple baking containers feels like a Herculean task? Enter this glorious Black Forest marvel that basically makes itself while you kick back with a well-deserved beverage. This dump cake is the kitchen equivalent of finding money in last season’s jacket—maximum reward for minimal effort.

Ingredients

• 1 (21-ounce) can cherry pie filling
• 1 (15.25-ounce) box devil’s food cake mix
• ½ cup European-style unsalted butter, thinly sliced
• 1 cup dark chocolate chunks (64% cacao)
• Vanilla bean ice cream for serving

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick baking spray.
2. Spread the entire can of cherry pie filling evenly across the bottom of the prepared baking dish using a silicone spatula.
3. Sprinkle the entire box of devil’s food cake mix directly over the cherry layer in a uniform, even coating.
4. Arrange the thinly sliced European-style unsalted butter in a single layer across the entire surface of the cake mix, spacing pieces approximately 1 inch apart.
5. Distribute the dark chocolate chunks evenly over the butter-topped surface, ensuring coverage across the entire pan.
6. Place the baking dish on the center rack of the preheated oven and bake for 45 minutes exactly.
7. Remove from oven when the top develops deep golden-brown patches and the edges show active bubbling.
8. Transfer the baking dish to a wire cooling rack and allow to rest undisturbed for 15 minutes before serving.

Let this beauty cool just enough to avoid molten cherry lava situations while maintaining that irresistible warm-from-the-oven appeal. The magical alchemy creates a fudgy brownie-like base with pockets of tart cherries and molten chocolate that’ll make you question why you ever bothered with layer cakes. Serve scoops warm with vanilla bean ice cream melting into the crevices, or go full rebel and eat it straight from the pan with a spoon—we won’t judge.

Conclusion

Delightful dump cakes prove that amazing desserts don’t require complicated steps or hours in the kitchen. With 26 easy recipes to choose from, you’re sure to find new family favorites. We’d love to hear which recipes you try—leave a comment with your top picks and don’t forget to share this sweet inspiration on Pinterest for fellow bakers to discover!