Dump Cake

Dump Cake

1 can cherry pie filling, or any flavour
1 can crushed pineapple, drained
1 box vanilla cake mix, or any flavour
1-1/4 cups margarine or butter
1/2 cup walnuts
1/2 cup coconut

Spread the pie filling in a 9x13-inch glass pan.

Scatter pineapple over fruit mixture.

Sprinkle the dry cake mix in a layer over the filling.

Drop slices of margarine or butter over the cake mix.

Scatter nuts, then coconut on top. DO NOT STIR.

Bake at 300 F for 30 to 40 minutes.

Serve plain or with whipped cream or ice cream.

*** If anyone makes this, I would really like to know how it turns out. Thanks!

I have made this but my recipe does not call for coconut. It is very very good. I have also tried using blackberry pie filling and it was even better. You could use any type of pie filling that sounds good to you, probably even change the cake mix to lemon, orange, or whatever.

Thanks for your reply Vanilla953. I found it to be a very interesting recipe; wondered how the dry cake mix would turn out when baked.

Though extremely doubtful I tried this cake and I have to tell you it is delicious. It will certainly form part of my future favorite receipes. Rosemarie


2 c. flour
2 c. sugar
2 eggs
1/2 c. oil
2 t. cinnamon
2 t. baking soda
1/2 c. chopped nuts; optional
1 can fruit pie filling (apple, cherry or pineapple)
1/2 t. salt

Combine all ingredients in large bowl; mix well. Mixing is a little difficult at first. Pour batter into greased 13 x 9-inch pan. Bake for 1 hour at 350* F. Frost with Dump Cake Frosting.

1 pkg. vanilla instant pudding
1 can (8 oz.) crushed pineapple
1 tub (8 oz.) frozen whipped topping

Combine frosting ingredients. Blend well. Spread over cool cake.


1 pkg. cake mix, approx. 18 oz., yellow or white
2 cans of pie filling, 21 oz. each, apple or cherry or choice
1 stick butter, melted or 1 c. if your find cake gets too ?dry? to come out of pan without crumbling

Spray 13 X 9-inch pan with vegetable cooking spray. Dump filling in pan; dump cake mix on top; dump sliced butter on top. Bake at 350* F. for 25 - 30 minutes or until cake tests done.


1 can (15 oz.) crushed pineapple
1 can (21 oz.) cherry pie filling
1 box cake mix, white or yellow
½ c. crushed pecans (optional)
1 stick butter, cut into pats

Layer ingredients in order given into 13 X 9-inch pan. Bake at 350* F. for 45 minutes. For a different variation, use chocolate cake mix and strawberry pie filling; or a lemon cake mix with blueberry pie filling, etc.


1 can (29 oz.) pumpkin puree
3 eggs
1/2 c. brown sugar, packed
1/2 c. sugar
1 can (12 oz.) evaporated milk
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/2 t. salt
1 pkg. (18.25 oz.) spice cake mix
1/2 c. coarsely chopped pecan
1/2 c. butter, melted

Preheat oven to 350* F. Grease 13 X 9-inch pan. In large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over all. Bake 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.


1 pkg. (18.25 oz.) yellow cake mix
1 pkg. (5.9 oz.) instant chocolate pudding mix
4 eggs, beaten
2/3 c. vegetable oil
2/3 c. sugar
1/3 c. water
1 tub (8 oz.) sour cream
1 c. semisweet chocolate chips

Preheat oven to 350* F. Grease and flour a Bundt pan. In bowl, mix cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in sour cream and chocolate chips. Pour batter into the prepared Bundt pan. Bake for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.


1 pkg. (5 oz.) non-instant chocolate pudding mix
2 1/3 c. milk
1 pkg. (18.25 oz.) chocolate cake mix
2 c. semisweet chocolate chips

Preheat oven to 350* F. Lightly grease 13 X 9-inch baking pan. Combine chocolate pudding and milk in saucepan and cook over medium heat until thick, stirring frequently. Remove pan from heat and add in dry cake mix. Mix together and pour into prepared pan. Evenly spread the chocolate chips over the top of the cake. Bake 40 to 45 minutes. Cool and serve.


1 can (21 oz.) cherry pie filling
1 can (16.5 oz.) pitted dark sweet cherries
1 pkg. (18.25 z.) chocolate cake mix
1 c. chopped walnuts
3/4 c. butter, cut into pieces

Preheat oven to 375* F. Spray 13 X 9-inch baking pan with cooking spray. Dump cherry pie filling into pan and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top. Bake 45 minutes.


1 pkg. (18.25 oz.) spice cake mix
2 cans (21 oz. each) apple pie filling
1 t. ground cinnamon
1 t. ground nutmeg
1 t. ground allspice
1 T. white sugar
3/4 c. butter
1 c. chopped pecans

Preheat oven to 350* F. Pour apple pie filling into 13 X 9-inch pan. In small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour cake mix over apples. Dot with butter and scatter nuts on top. Bake for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.


1 pkg. (18.5 oz.) yellow cake mix
4 c. fresh blueberries
1/2 c. sugar
1/2 c. butter, melted
1 t. ground cinnamon

Preheat oven to 350* F. Mix berries, sugar, and cinnamon in bottom of 13 X 9-inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Hi Kitchenwitch!

Your dump cake recipes sound soooooo delicious. Although I posted the first dump cake recipe, I wasn’t about to try it LOL I had my reservations :lol: BUT… looking over your dump cake recipes, there are a few that I definitely HAVE to try… (pumpkin and apple dump cakes). I love spice cake! Thanks a bunch!

P.S. I love your recipe posts. 8) Keep them coming!

Aline -

I am glad to hear you enjoy the recipes. I have more Dump Cake recipes as well. I love to share recipes with everyone. I may even post a few more.

Rosemarie -

did you see these???

Kitchen Witch