Lemon Blueberry Dump Cake
This Lemon Blueberry Dump Cake is a bright and simple dessert made with lemon pie filling, juicy blueberries, and buttery cake mix. Just dump, bake, and enjoy a golden, bubbly treat bursting with citrusy berry goodness.
Recipe Category: Bakery
Pumpkin Pie Dump Cake
A simple, cozy dessert with creamy pumpkin filling topped with a buttery, golden cake crust. Perfect for fall or any time you want easy pumpkin pie flavors without the fuss!
Strawberry Rhubarb Dump Cake
A cozy, tangy-sweet dessert layered with juicy strawberries, tart rhubarb, and buttery cake mix topping—this dump cake is easy, nostalgic, and made for springtime cravings.
PrintStrawberry Rhubarb Dump Cake
There’s something wonderfully comforting about the combination of strawberries and rhubarb. It’s that nostalgic balance of sweet and tart that brings back memories of warm kitchens and handwritten recipe cards. This Strawberry Rhubarb Dump Cake captures that same charm in the easiest way possible—no mixing bowls, no complicated steps, just a few simple ingredients layered into a pan and baked to golden perfection.
Fresh or frozen fruit bubbles beneath a buttery cake topping that crisps just slightly on the surface while staying tender underneath. It’s the kind of dessert that feels rustic yet thoughtful, especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re hosting a brunch, craving a cozy treat, or just want a low-effort dessert with big flavor, this one deserves a place in your recipe box.
- Prep Time: 10
- Cook Time: 45-50 minutes
- Total Time: approx. 1 hour
- Yield: 12 servings 1x
- Category: Cakes
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
2 cups sliced fresh or frozen rhubarb
2 cups sliced fresh strawberries (or frozen, thawed and drained)
3/4 cup granulated sugar
1 box (15.25 oz) white or yellow cake mix
3/4 cup unsalted butter (1 1/2 sticks), melted
Optional: 1 tablespoon cornstarch (for thicker fruit layer)
Optional toppings: whipped cream or vanilla ice cream
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Spread rhubarb and strawberries evenly over the bottom of the dish.
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Sprinkle sugar (and cornstarch if using) evenly over the fruit.
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Sprinkle dry cake mix evenly over the fruit and sugar layer—do not stir.
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Drizzle melted butter evenly over the top of the cake mix, making sure to moisten as much as possible.
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Bake for 45–50 minutes or until the top is golden and fruit is bubbling at the edges.
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Let cool slightly before serving. Delicious with whipped topping or a scoop of vanilla ice cream.
Notes
Tips:
- If using frozen fruit, thaw and drain well to prevent excess liquid.
- If you don’t have white or yellow cake mix, spice cake could add a fun twist.
- To substitute for spice cake, use yellow cake mix and stir in 1 teaspoon cinnamon, ½ teaspoon nutmeg, and a pinch of cloves into the dry mix before layering.
- A drizzle of caramel or white chocolate sauce before serving adds a gourmet touch.
- Want it less sweet? Reduce the sugar to ½ cup or skip it if your fruit is super ripe.
The dump cake rule is using 1 stick of butter (1/2 cup) is the minimum to create that golden, crisp topping, but sometimes it can leave dry patches if not evenly distributed. I increase the butter for a more richer, more buttery topping and better coverage. Here are some options to improve coverage should you go with the standard 1 stick:
- Slice cold butter thinly and lay over the cake mix instead of drizzling melted butter — this can create more even coverage.
- Combine melted butter with a bit of milk or pineapple juice (2–3 tablespoons) before drizzling to stretch it without losing moisture.
- Spritz with cooking spray or lightly mist with water before baking to help the dry areas bake more evenly if sticking with 1 stick.
✨ Life’s too short to skip dessert—especially when it’s this easy and delicious. Whip up this strawberry rhubarb dump cake, grab a spoon, and savor the sweet little things that make life beautiful. 💙
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice
Nutrition
- Serving Size: 1/12th of cake
- Calories: 233
- Fat: 10
- Carbohydrates: 35
- Protein: 1.5
Easy Lemon Dump Cake
Bright, tangy, and irresistibly simple—this lemon dump cake bursts with citrus flavor and a buttery, golden topping. Perfect for lemon lovers and effortless dessert fans alike.
Chocolate Cherry Dump Cake
A rich, fudgy chocolate cake meets sweet cherry filling in this easy-to-make dump cake that’s big on flavor with almost no effort.
Peach Dump Cake
Sweet and juicy peaches combine with buttery cake mix topping in this effortless Peach Dump Cake. It’s a perfect dessert to celebrate summer’s bounty or enjoy any time of year.
PrintPeach Dump Cake
Peach Dump Cake is a simple, delicious way to enjoy the natural sweetness of peaches without spending hours in the kitchen. Canned or fresh peaches are layered in a baking dish and topped with dry cake mix and melted butter. As it bakes, the cake mix turns golden and crisp, while the peaches bubble up underneath, creating a luscious, juicy filling. This dessert is incredibly versatile—you can use fresh, frozen, or canned peaches, making it perfect no matter the season. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible treat.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 12 1x
- Category: Cakes
- Method: Oven
- Cuisine: American
Ingredients
Scale
2 (15 oz) cans sliced peaches in juice, drained (or 3 cups fresh/frozen peaches*)
1 box yellow cake mix (15.25 oz)
3/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
1/2 cup chopped pecans or almonds (option)
Instructions
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish.
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Spread the drained peaches evenly in the dish. Sprinkle cinnamon over the peaches if using.
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Evenly sprinkle the dry cake mix over the peaches.
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Add chopped nuts on top if desired.
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Drizzle the melted butter evenly over the entire surface.
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Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.
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Let cool for 10 minutes before serving.
Notes
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*If using fresh or frozen peaches, sprinkle 1/4 to 1/3 cup granulated sugar over the fruit before adding the cake mix to balance tartness. A splash of lemon juice (about 1 teaspoon) can also enhance the flavor.
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Canned peaches in juice usually don’t need extra sugar unless you prefer it sweeter.
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For extra texture and flavor, add 1/2 cup chopped pecans or almonds on top before baking.
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Feel free to swap the yellow cake mix for a white cake mix or even spice cake mix for a different flavor profile.
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To make it more decadent, drizzle warm caramel sauce over each serving before serving.
The dump cake rule is using 1 stick of butter (1/2 cup) is the minimum to create that golden, crisp topping, but sometimes it can leave dry patches if not evenly distributed. I increase the butter for a more richer, more buttery topping and better coverage. Here are some options to improve coverage should you go with the standard 1 stick:
- Slice cold butter thinly and lay over the cake mix instead of drizzling melted butter — this can create more even coverage.
-
Combine melted butter with a bit of milk or juice from drained peaches (2–3 tablespoons) before drizzling to stretch it without losing moisture.
-
Spritz with cooking spray or lightly mist with water before baking to help the dry areas bake more evenly if sticking with 1 stick.
Ready to savor the sweet, juicy flavors of summer? Whip up this Peach Dump Cake and share your cozy kitchen moments with us 💙 We can’t wait to see your delicious creations!
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice
Nutrition
- Serving Size: 1/12th of cake
- Calories: 310
- Fat: 14
- Carbohydrates: 45
- Protein: 2
Apple Spice Dump Cake
Warm and comforting, this Apple Spice Dump Cake combines spiced apples and buttery cake mix for an easy dessert that tastes like homemade apple pie with half the effort.
Easy Blueberry Dump Cake
A simple, juicy blueberry dessert with a crisp golden cake topping, perfect for summer gatherings or quick weeknight treats.
Classic Cherry Pineapple Dump Cake
A nostalgic and fruity favorite, this classic dump cake combines sweet cherries and tangy pineapple with a buttery golden topping.
PrintClassic Cherry Pineapple Dump Cake
There is something comforting about a dessert that reminds you of potlucks, family reunions, and carefree summer afternoons. The classic cherry pineapple dump cake is one of those recipes that never goes out of style. With just a handful of ingredients and no mixing bowls required, it comes together effortlessly. Sweet cherry pie filling and juicy crushed pineapple blend beautifully beneath a blanket of yellow cake mix. As it bakes, the butter works its magic and creates a crisp, golden topping while the fruit bubbles underneath. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect nostalgic treat that tastes like home.
- Prep Time: 10
- Cook Time: 45-50
- Total Time: approx. 1 hour
- Yield: 12 servings 1x
- Category: Cakes
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
1 box yellow cake mix
1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple, undrained
3/4 cup (1 1/2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pour cherry pie filling and crushed pineapple (with juice) into the baking dish. Stir gently to combine.
- Evenly sprinkle the dry cake mix over the fruit layer.
- Drizzle melted butter over the top, covering as much of the cake mix as possible.
- Bake for 45–50 minutes or until the top is golden and bubbly.
- Let cool slightly before serving. Great with vanilla ice cream or whipped cream.
Notes
- For extra texture, sprinkle chopped pecans or coconut flakes on top before baking.
- You can use salted butter for a more balanced sweet-salty flavor.
The dump cake rule is using 1 stick of butter (1/2 cup) is the minimum to create that golden, crisp topping, but sometimes it can leave dry patches if not evenly distributed. I increase the butter for a more richer, more buttery topping and better coverage. Here are some options to improve coverage should you go with the standard 1 stick:
- Slice cold butter thinly and lay over the cake mix instead of drizzling melted butter — this can create more even coverage.
-
Combine melted butter with a bit of milk or pineapple juice (2–3 tablespoons) before drizzling to stretch it without losing moisture.
-
Spritz with cooking spray or lightly mist with water before baking to help the dry areas bake more evenly if sticking with 1 stick.
Try this easy, nostalgic dump cake today and bring a little sweetness to your table! Don’t forget to share your delicious creations and tag us so we can see your cozy homemade moments. Happy baking! 🍒🍍
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice
Nutrition
- Serving Size: 1/12th of cake
- Calories: 275
- Fat: 10
- Carbohydrates: 45
- Protein: 1
