No mixing required! The ingredients for this super-easy cake are simply "dumped" into a pan and baked...and yes, it tastes as good as it is easy, making this the perfect "potluck" cake. (Photograph shows the fresh pineapple variation.)

Another delicious recipe from our Family-Favorite Recipes Collection.

Dump Cake with Variations

Canned Fruit Variation:

1 (20-ounce) can crushed pineapple with juice
1 (21-ounce) can cherry pie filling (or other pie filling flavors)
1 (18.25-ounce) package yellow or white cake mix
1 cup cold butter
1 cup sliced almonds*

1 tablespoon granulated sugar for sprinkling

 

Fresh or Frozen Fruit Variation:

8 cups fresh or partially thawed frozen fruit such as blackberries, sliced strawberries, sliced peaches, cut-up pineapple**

1/2 cup--more or less--granulated sugar (depending on the sweetness of the fruit)
1 (18.25-ounce) package yellow or white cake mix
1 cup cup cold butter
1 cup sliced almonds*

1 tablespoon granulated sugar for sprinkling

Directions for Canned Fruit Version:

1. Preheat oven to 350°F (175°C).
2. Grease a 13 x 9 x 2-inch baking pan
3. Dump pineapple (including juice) into prepared pan; spread evenly.
4. Dump in cherry pie filling and spread evenly over the pineapple.
5. Dump yellow cake mix on top of the fruit mixture and spread evenly.
6. Sprinkle the sliced almonds evenly over the cake mix.
7. Cut cold butter into thin slices and place the slices evenly over entire top of the cake.
8. Sprinkle evenly with the sugar.
9. Bake 45 to 55 minutes, or until done.
10. Cool completely before serving.

Directions For Fresh or Frozen Fruit Version:

1. Preheat oven to 350°F (175°C).
2. Grease a 13 x 9 x 2-inch baking pan
3. Dump prepared fresh or partially frozen fruit into prepared pan; spread evenly.
4. Sprinkle the 1/2 cup sugar evenly over fruit.
5. Dump yellow cake mix on top of the fruit, spreading evenly.
6. Sprinkle the sliced almonds evenly over the cake mix.
7. Cut cold butter into thin slices and place the slices evenly over entire top of the cake.
8. Sprinkle the 1 tablespoon sugar evenly all.
9. Bake 45 to 55 minutes, or until done.
10. Cool completely before serving.

Makes 12 servings.

*Chopped walnuts or pecans can be substituted.

**Use only ripe, juicy types of fresh fruit.

Cook's Note: This cake is best served well chilled.

Nutritional Information Per Serving (1/12 of Canned Fruit Version): 458.0 calories; 46% calories from fat; 24.4g total fat; 41.5mg cholesterol; 405.3mg sodium; 205.9mg potassium; 58.0g carbohydrates; 2.1g fiber; 27.2g sugar; 55.9g net carbs; 4.1g protein.

Nutritional Information Per Serving (1/12 of Fresh or Frozen Fruit Version): 446.2 calories; 48% calories from fat; 24.8g total fat; 41.5mg cholesterol; 396.9mg sodium; 251.9mg potassium; 54.2g carbohydrates; 6.5g fiber; 33.4g sugar; 47.8g net carbs; 5.0g protein.

Recipe and Photograph Copyright Hope Pryor, please see Terms of Use.