Easy 5-Ingredient Dump Cake Recipe for Quick Delicious Desserts to Impress

Let me tell you, the moment that sweet aroma of bubbling fruit and buttery cake mix fills your kitchen is pure magic. The first time I made this easy 5-ingredient dump cake recipe, I was knee-high to a grasshopper in the world of desserts—or at least it felt that way. Honestly, it was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, on a rainy weekend with nothing but pantry staples and a stubborn sweet tooth, I stumbled upon this dangerously easy dessert. It’s the kind of recipe that feels like a warm hug on a chilly day, and my family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them).

You know what’s great about this dump cake? It’s the perfect sweet treat for those busy nights when you want something comforting but don’t have a ton of time to fuss. Whether you’re brightening up your Pinterest cookie board or need a quick dessert for a potluck, this recipe shines bright. I’ve tested it in the name of research, of course, and it’s become a staple for family gatherings and last-minute celebrations alike. If you haven’t tried this easy 5-ingredient dump cake recipe yet, you’re going to want to bookmark this one—it’s a total game changer.

Why You’ll Love This Recipe

This easy 5-ingredient dump cake recipe has become my go-to for quick, fuss-free desserts that still taste like you spent hours in the kitchen. Let me share why it’s such a winner:

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery runs needed; you likely have everything right in your pantry.
• Perfect for Any Occasion: Great for potlucks, family dinners, or when you just want a sweet pick-me-up.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—no one can resist that buttery, fruity goodness.
• Unbelievably Delicious: The combo of juicy fruit, cake mix, and melted butter makes for pure, nostalgic comfort food.

What makes this easy 5-ingredient dump cake recipe stand out? It’s all about the no-fuss approach that doesn’t skimp on flavor. You literally dump the ingredients in, and the oven does the rest. No creaming, no beating, no mess—just pure simplicity. Plus, the slightly crispy top with soft, gooey fruit underneath is the kind of texture combo that has you closing your eyes after every bite. Honestly, it’s comfort food reimagined for the busy cook who still wants something memorable and delicious.

What Ingredients You Will Need

This easy 5-ingredient dump cake recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll want to gather before you start:

• 1 can (21 oz / 595 g) of fruit pie filling – I like cherry or peach, but blueberry works great, too. (Use canned fruit pie filling for consistency and sweetness.)
• 1 box (15.25 oz / 432 g) of yellow or white cake mix – I recommend Betty Crocker for the best texture and flavor.
• 1/2 cup (115 g) unsalted butter, melted – This adds richness and helps the cake mix crisp up beautifully on top.
• Optional: 1/2 cup (120 ml) water – Some like to add this to keep the cake extra moist, but it’s not necessary.
• Optional: 1 teaspoon ground cinnamon – Sprinkled on top for a warm, cozy flavor boost.

These ingredients are pantry staples for many, which is why this recipe is so handy. If you’re ever in a pinch, you can swap the canned fruit pie filling for fresh fruit tossed with sugar and a bit of cornstarch to thicken. And if you’re looking for a dairy-free option, use vegan butter or coconut oil instead of butter—just melt it the same way. The cake mix can also be swapped out for a gluten-free variety if needed.

Equipment Needed

• Baking dish: An 8×8-inch (20×20 cm) glass or metal baking pan works perfectly. I’ve tried both, and glass helps the edges brown more evenly.
• Mixing bowl: For melting butter and combining if you decide to mix wet ingredients separately.
• Measuring cups and spoons: Accuracy matters, especially with butter and cake mix.
• Microwave-safe bowl or small saucepan: For melting the butter.
• Spatula or spoon: For spreading ingredients evenly.

If you don’t have an 8×8-inch pan, a 9×9-inch or even a 9×13-inch pan can work—just keep an eye on baking time. For melting butter, I usually zap it in the microwave in 20-second bursts to avoid overheating. No fancy equipment needed here, which is part of what makes this recipe so appealing.

Preparation Method

1. Preheat your oven to 350°F (175°C). This is the perfect temperature for melting the butter and baking the cake evenly without drying it out.
2. Grease your baking dish lightly. Use a bit of butter or non-stick spray so the cake doesn’t stick. This step is quick but saves you from a sticky mess later.
3. Pour the canned fruit pie filling into the bottom of the pan. Spread it out evenly with the back of a spoon. You want a good, even layer to get that juicy fruit flavor in every bite.
4. Sprinkle the dry cake mix evenly over the fruit. Don’t stir! This is the “dump” part of the dump cake. Just make sure the mix covers the fruit completely.
5. Melt 1/2 cup (115 g) of unsalted butter. Pour the melted butter evenly over the cake mix. It might look like too much butter at first, but trust me—it’s what gives the cake that crispy, golden top.
6. (Optional) Sprinkle 1 teaspoon of ground cinnamon over the top for an extra layer of flavor that pairs wonderfully with fruit.
7. Bake the cake for 40-45 minutes. You’ll know it’s done when the top is golden brown and crispy, and you can see the fruit bubbling around the edges.
8. Let the cake cool for 10-15 minutes. This resting time helps the dessert set and makes it easier to serve without falling apart.

If the top starts browning too fast, loosely tent with foil halfway through baking. The smell at this stage will have you sneaking tastes before it’s even out of the oven. I’ve learned to keep a close eye here because every oven bakes a little differently.

Cooking Tips & Techniques

Honestly, the secret to a perfect dump cake is all in the layering and butter distribution. You want to make sure the cake mix is completely covered with melted butter—that’s what gives you that crisp crust everyone raves about.

One common mistake is stirring the cake mix into the fruit—don’t do it! Part of the magic is letting the cake mix bake on top, creating that signature crunchy, buttery crust while the fruit bubbles underneath. Another tip: if your fruit pie filling is super thick, spoon it out evenly but don’t worry if it’s a little lumpy; it melts down beautifully during baking.

Timing matters here, too. Baking for less than 40 minutes can leave the top soggy, while going over 45 minutes might dry out the edges. I usually set a timer for 40 minutes and then check every 5 minutes. Multitasking works well here—while the cake bakes, you can clean up or prepare a simple whipped cream topping.

For consistent results, I recommend using the same brand of cake mix each time. I’ve found that yellow or white cake mixes work best, but if you prefer spice or butter cake, feel free to experiment. Just be ready for slightly different textures.

Variations & Adaptations

One of the reasons this easy 5-ingredient dump cake recipe shines is how adaptable it is. Here are a few ways I’ve tweaked it to suit different tastes and needs:

• Seasonal Fruit Mix: Swap canned pie filling for fresh berries (blueberries, raspberries) tossed with sugar and a little cornstarch. Bake a bit longer (about 50 minutes) until bubbly and golden.
• Dairy-Free Version: Use coconut oil or a vegan butter substitute melted in place of unsalted butter. The cake still gets that luscious top but is safe for dairy-sensitive folks.
• Low-Sugar Option: Choose a sugar-free cake mix and use no-sugar-added canned fruit. You might want to add a pinch of cinnamon and vanilla extract for extra flavor depth.
• Spiced Up: Add a teaspoon of pumpkin pie spice or nutmeg to the cake mix before sprinkling it over the fruit for a cozy, fall-inspired twist.

Personally, I once tried adding chopped pecans on top before baking for extra crunch. It was a hit at the family reunion! Feel free to get creative—this recipe is as flexible as your imagination.

Serving & Storage Suggestions

This dump cake is best served warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the hot, bubbly fruit and cold cream is dangerously good. You can also serve it slightly cooled if you prefer a firmer texture—either way, it’s going to disappear fast.

To store leftovers, cover the cake tightly with plastic wrap or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20-30 seconds to bring back that fresh-from-the-oven feel.

If you want to freeze it, wrap it tightly with foil and place in a freezer-safe container. It will last up to 2 months frozen. Thaw overnight in the fridge and warm gently in the oven before serving.

Fun fact: the flavors actually deepen after a day or two, so if you can wait, it tastes even better the next day! Just remember to reheat before serving for that perfect melty texture.

Nutritional Information & Benefits

This easy 5-ingredient dump cake recipe offers a sweet treat that’s simple but satisfying. Each serving (about 1/8 of the pan) contains roughly:

Calories	280-320 kcal
Carbohydrates	45-50 g
Fat	10-12 g
Protein	2-3 g
Sugar	30-35 g

The fruit filling provides some vitamins and antioxidants, especially if you choose cherry or blueberry. Of course, this dessert is more about comfort than health food, but you can tweak it with lower sugar or fresh fruit options to fit your dietary needs.

If you’re watching gluten, just swap out the cake mix for a certified gluten-free one. For dairy-free, use vegan butter or coconut oil as mentioned earlier. The recipe is allergen-friendly aside from potential gluten, dairy, and nuts if you add toppings, so always check labels if you’re cooking for sensitive eaters.

Conclusion

If you’re after a quick, easy dessert that tastes like you worked all afternoon, this easy 5-ingredient dump cake recipe has got you covered. It’s a no-fail, crowd-pleaser that fits right into busy lives or sudden sweet cravings. The best part? It’s totally customizable to your pantry and preferences, so you can make it your own.

I love this recipe because it brings back memories of cozy family dinners and simple joys—plus, it’s just plain delicious. Give it a try, and I bet it’ll become a dessert staple in your home too. Please let me know in the comments how you customize your dump cake or what flavors you love best. Don’t forget to share this recipe with friends who need a quick, tasty dessert fix!

FAQs

Can I use fresh fruit instead of canned pie filling in this dump cake?

Yes! Fresh fruit like berries or peaches can be used, but toss them with sugar and a bit of cornstarch to help thicken the filling. You may need to bake a little longer to get the fruit bubbly and the top golden.

Do I have to use butter, or can I substitute oil or margarine?

Butter is best for the crispy, golden topping, but melted coconut oil or vegan butter works well for dairy-free versions. Margarine can be used but might affect texture slightly.

Can I make this dump cake ahead of time?

You can assemble it and refrigerate for a few hours before baking, but the cake mix might absorb moisture and get soggy if left too long. It’s best baked fresh or assembled just before baking.

Is this recipe gluten-free?

Not as-is, since most cake mixes contain gluten. However, you can use a gluten-free cake mix to make a gluten-free version.

How do I store leftovers and reheat the dump cake?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds or warm in a 300°F (150°C) oven for 10 minutes.

Print