Dump Cake Recipe

2013-05-04
Dump cake recipe
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  • Yield : 1 - 13"x9" cake
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

Nutritional Info

This information is per serving.

  • Calories

    420
  • Calories from Fat

    146
  • Total Fat

    16.2g
  • Saturated Fat

    6.4g
  • Trans Fat

    0.0g
  • Cholesterol

    24mg
  • Sodium

    366mg
  • Total Carbohydrates

    66.2g
  • Dietary Fiber

    1.5g
  • Sugars

    23.6g
  • Protein

    3.5g
  • Vitamin A

    9%
  • Vitamin C

    7%
  • Calcium

    9%
  • Iron

    7%
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Not a frequent cake baker? No problem! This dump cake recipe is so easy you truly won’t believe it.

There is no mixing at all, just dump in the ingredients, bake and enjoy.

Dump Cake Recipe

 

Ingredients

  • butter (for buttering pan)
  • 1 - 19 ounce can crushed pineapple
  • 2 - 19 ounce cans pie filling, any flavors
  • 1 large yellow or white cake mix
  • 1/2 cup toasted slivered or sliced almonds
  • 1 stick cold butter

Method

Step 1

Preheat oven to 350ºF.

Step 2

To toast almonds - Spread evenly in a baking pan. Put in oven while it is heating up. Watch very carefully while almonds toast as they go from golden to burnt very quickly.

Step 3

Butter a 9"x13"x2" pan generously. Dump in can of crushed pineapple. Spread it around the pan a bit but do not worry about it being evenly spread.

Step 4

Scoop the pie filling and place in the pan in clumps. Again do not try to spread it evenly. Sprinkle the entire cake mix over this mixture.

Step 5

Sprinkle toasted almonds on top. Cut the stick of cold butter into small cubes and dot the entire top of the cake with butter cubes. Cut into the mix with a knife here and there. This will create small slits in the mixture that will allow the juices from below to come up during cooking.

Step 6

Pop into the oven and bake for 50 minutes. That's it! This really is a dump cake isn't it? With a dollop of whipped cream on top or a bit of ice cream on the side, it's especially delicious.

Variations:

The recipe calls for 2 cans of any flavor pie filling. The person who gave the recipe to me suggested peach and apple fillings. It was delicious. As I try it again and again I am going to try a variety of combinations. Pretty much anything you think will taste good together will work. How about strawberry rhubarb with blueberry, or cherry with peach, or wildberry all by itself? It’s up to you. I am sure they would all taste great. The only filling I don’t think would work well is pumpkin.

My one word of caution. Use a large cake mix. The last time I made the recipe, the cake mix I bought was a little small and there was too much fruit. You can also take the advice of one of the commenters below and just use one can of pie filling. The first few times I made it though, I used two cans and it was great.

Did You Know?…

I tried this recipe for the first time a few years ago, having heard about it for years, and it really is great. I am now an official dump cake fan!

I have made this easy cake recipe using several combinations of pie fillings. My favorite combination is 1 can of blueberry pie filling and 1 can of strawberry or cherry pie filling. Fantastic!

If you have other dump cake recipes or similar easy cake recipes, I would love to see them. Just use the submission form below to put them up on the site for everyone to enjoy.

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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on May 5, 2013

    These comments came from visitors to the older version of this site:

    Try it and it will be your new favorite recipe!

    by Christi Peterson
    (Dothan, AL)

    I often cook this for our Wednesday night suppers at church. Everyone loves it! It is better served warm with ice Cream- but is great anyway it comes. We always do crushed pineapple, cherry, and blueberry pie filling- yum…….is all I can say! This is a very quick and easy recipe and can easily be adapted for larger crowds.
    —————————–

    peach cobbler

    by pam
    (fountain valley, ca)

    mine was: large can of peaches with juice in 13 X 9 (not buttered) followed by a yellow cake mix then topped with pecans and coconut and a cube of melted butter over all….very good! I think cherry pie with almonds would be even better!

    —————————

    Cake Variation

    I love this cake but i always add 1 Cup shredded coconut to it and just 1 20 oz can of cherry and 1 20oz can pineapple (with Juice) as fillers.

    I layer in order given, pie filling, pineapple, yellow or lemon cake mix, coconut, nuts, and 1 cup butter (Melted).

    Bake at 350 for 40-45 min until top is browned some, and it is the best cake with a scoop of vanilla ice cream.

    From Karen:
    Thanks, that sounds great too!

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