3 Ingredient Dump Cake

There is a special kind of magic in recipes that feel like cheating but taste like a labor of love. I remember the first time I needed a dessert in a pinch—guests were ten minutes away, and my kitchen was bare. I grabbed a box of mix and some fruit, crossed my fingers, and discovered a 3 Ingredient Dump Cake is the ultimate secret weapon. It’s warm, gooey, and delivers that perfect fruit-to-crust ratio we all crave.

this Recipe

This isn’t just a shortcut; it’s a texture masterpiece. The butter transforms the dry mix into a golden, shortbread-style topping that cracks beautifully over the bubbling fruit. Whether you use cherry, apple, or peach, this simple method guarantees a cozy, crowd-pleasing treat every single time.

The Simple Magic of This Dessert

You are going to fall in love with how effortless this is. Here is why this recipe stays in my weekly rotation:

• Minimal Effort: It lives up to its name—you literally dump, layer, and bake. No mixing bowls required.
• Texture Heaven: The contrast between the jammy, hot fruit filling and the crisp, buttery topping is unbeatable.
• Versatility: You can swap the fruit or the cake mix flavor to suit whatever is in your pantry right now.
• Crowd Pleaser: It tastes like a cobbler that took hours to make, but you’ll be done prepping in five minutes.

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The Flavor Stars

This 3 Ingredient Dump Cake relies on pantry staples to create something wonderful. Since the list is short, every element plays a huge role.

• Pie Filling (42 oz): I used cherry for this version because the tartness cuts through the sweet topping perfectly. You need two 21-ounce cans to get that bubbling, generous base.
• Yellow Cake Mix (15.25 oz): This acts as your flour, sugar, and leavening agent all in one. A standard yellow box mix offers a neutral, vanilla-forward flavor that pairs with almost any fruit.
• Unsalted Butter (1 cup): This is the game-changer. Cold, thinly sliced butter melts slowly over the mix, hydrating it to create a crispy, golden crust. Using unsalted allows you to control the flavor profile, though salted works if you love that sweet-salty pop.

How to Make It

This process is incredibly satisfying. Trust the method—resist the urge to stir!

Step 1: Prep the Pan

Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking pan generously with butter or cooking spray to keep those sticky fruit juices from clinging to the sides.

Step 2: The Fruit Base

Open your two cans of pie filling and dump them into the prepared baking dish. Use a spatula to spread the fruit into an even layer so every bite has that fruity zing.

Step 3: The Cake Layer

Sprinkle the dry yellow cake mix directly over the cherry layer. Shake the pan gently to even it out. You want the fruit completely covered by the mix. Do not stir. Mixing it now will destroy that distinct crust layer we want.

Step 4: The Butter Topping

You have two options here for that flavor pop. I prefer slicing 1 cup of cold butter into thin pats and placing them like tiles over the dry mix. This creates delicious pools of golden crispiness. Alternatively, you can melt the butter and drizzle it evenly over the top. Just try to cover as much of the dry powder as possible.

Step 5: Bake to Perfection

Bake for 45–50 minutes. You are looking for a golden brown top and fruit filling that is bubbling enthusiastically around the edges. If you see large dry flour spots, you can drizzle a tiny bit more melted butter on them halfway through baking.

Jasmine’s Simple Tweaks

Want to take this from good to “wow”? Here are a few ways to guarantee success:

• Mind the Dry Spots: The biggest enemy of a dump cake is dry, powdery cake mix. If you choose the slicing method, make sure your butter slices are thin and plentiful. If drizzling, go slow to cover the surface.
• Add a Flavor Twist: Sprinkle a little cinnamon or nutmeg over the fruit before adding the cake mix. For a cherry version, a drop of almond extract in the filling adds a bakery-style aroma.
• Fruit Variations: If you want to mix up your fruit base, check out our guide on creating a fruit-garden of flavors using simple pantry items.
• Check for Doneness: Lift a small section of the crust with a fork near the center. It should look moist like a biscuit, not wet or doughy. If it’s still raw, give it another 5–10 minutes.

Make It Yours

This recipe is a blank canvas for your creativity. Here are some fun swaps to try:

• Chocolate Cherry: Swap the yellow cake mix for a chocolate fudge cake mix. It tastes like a black forest cake with zero effort.
• Spiced Apple: Use apple pie filling and a spice cake mix. It screams autumn comfort.
• Lemon Blueberry: Use blueberry filling and a lemon cake mix for a zesty, bright version.
• Crunchy Top: Add ½ cup of chopped pecans or walnuts on top of the butter before baking for extra texture.

If you love rapid chocolate desserts but want something single-serve, try my chocolate-mug-cake for a quick fix.

How to Serve

This cake is best served warm, right out of the oven when the fruit is still jammy and hot. Here is how I like to plate it:

• The Classic: A big scoop of vanilla bean ice cream is non-negotiable for me. The cold cream melting into the hot fruit is pure joy.
• Light & Airy: A dollop of whipped cream works wonders if you want something lighter.
• Breakfast Style: Honestly, leftovers make a great breakfast with a cup of coffee. It’s similar to our cute-quick-bakes that double as morning treats.

The Sweet Spot

This 3 Ingredient Dump Cake proves that you do not need a complicated ingredient list to make something spectacular. It creates a warm, comforting moment that brings everyone to the table. Whether you stick to cherry or experiment with apple and spice, the result is always delicious.

For another fruit-forward dessert that is great for sharing, try our blueberry-coffee-cake. It uses similar pantry staples for a cozy finish.

Did you try this recipe? I’d love to see your flavor pops! Share your photos with me on Instagram, Pinterest, or Facebook. Happy baking!