One of the first desserts I learned to make was a dump cake. I made it in home economics class in 7th grade. My mom was not much of a baker so when I tried this recipe at home, she thought I had written down the recipe wrong, but she went along with it. She thought if my cake failed then I would learn to pay attention and take better notes. It came out well and she told me later (when I was 55!) that it was one of her favorite desserts. It’s so quick and easy to do and after an hour’s baking, you have a dump cake that can be enjoyed hot or cold. Just scoop it out and dump it on a plate. We served ours hot topped with vanilla ice cream.
What sets dump cake apart is its easy and effortless prep. There is no need for complicated measurements, mixing, or intricate baking techniques. This, along with the simple equipment needed, makes dump cakes a go-to dessert for those just starting in the kitchen. It is a low effort but a high reward recipe.
When I tried to research dump cakes I couldn’t really find much. Interestingly, the name to describe dump cakes varies based on geographical regions. In some areas, they’re called cockeyed cakes, crazy cakes, or wacky cakes, with references to them under these names being made as far back as the 1920s. Everyone agrees that the dump cake method goes back to the 1920’s. When the recipe called for individual dry cake ingredients, including flour, baking soda, salt, and more. Those ingredients were then dumped into a bowl, then mixed and poured into a pan for baking. Once box cake mixes became available these were adopted into the recipe.
Dump cakes reached their peak during the ’60s and ’70s, with boxed cake mix companies like Duncan Hines offering dump cake recipes on the back of the box. Dump cakes can easily accommodate dietary preferences. For a gluten-free choice, choose a gluten-free cake mix. Swap out regular butter for dairy-free alternatives. Choose sugar-free pie filling and cake mix if you’re watching the amount of sugar. I have many recipes for this easy dessert that uses 3 to 5 ingredients, any flavor pie filling and comes out more like a cobbler than a cake. I even have crock pot recipes for dump cake that keep the cake moist and leave the oven for other dishes on busy cooking days. This version of cherry and pineapple is the first one I made.
Cherry Pineapple Dump Cake
1 15.25-ounce Duncan Hines Classic Butter Golden Moist Cake Mix (could use any yellow or white cake mix)
1 20 ounce can cherry pie filling
1 20 ounce can crushed pineapple in 100% pineapple juice, undrained
1 stick butter or 8 tablespoons or 1/2 cup
Nuts pecans or walnuts
Instructions
Dump cherry pie filling and crushed pineapple with the juice in a 9 x 13 baking dish. Mix the cherry pie filling and pineapple together with a spoon. Add in nuts. Spread cake mix evenly over the pineapple and cherries. Cut the butter into pieces all over the top of the cake mix. Bake in a preheated 350-degree oven for 45 to 50 minutes until the filling is bubbly and the top is browned.
Caramel Apple Pecan Dump Cake
Ingredients
2 can apple pie filling (21 ounces each)
1 box spice cake mix, or butter cake mix (15.25 ounces)
1 c butter, melted
1/2 c caramel sauce, like you would put on ice cream
1/2 tsp cinnamon
1 c chopped pecans
Directions
In a greased 9 X 13-inch baking dish, mix apple pie filling, caramel sauce, and cinnamon. Spread evenly in the pan. Pour dry cake mix directly on top of the pie filling and spread evenly. Top with melted butter. Sprinkle pecans on top. Bake at 350 degrees for 50-55 minutes or until the top is golden brown and the apple filling is bubbly.
