30 delicious dump cake recipes: 59 photos
FAQ
Dump cake is a nearly foolproof dessert recipe but there's one big mistake to avoid. You don't need to stir dump cake. Doing so will impact the texture of the finished cake. Simply layer the ingredients into the pan as directed and bake.
But it's more like a cobbler than a cake — it's filled with fruit and, as the name suggests, all the ingredients are “dumped” in a dish and baked in the oven. Canned cherry pie filling mixed with crushed pineapple is traditional, but feel free to swap out with other canned fruit, like peaches or strawberry pie filling.
How to Store a Dump Cake. Store the dump cake in an airtight container at room temperature for up to 3 days. Cover with foil and reheat in the oven at 350 degrees F until heated through.
The origins of the dump cake are somewhat unclear. It has been suggested that the name originated with a recipe published by Duncan Hines in 1980, though the name is attested in a number of American community cookbooks and periodicals from the 1970s and 60s.
If you've baked your dump cake and there's still cake mix powder on the top, it's likely because the butter wasn't evenly distributed on top of the cake. When assembling your dump cake recipe, be sure to spread the cake mix in a thin even layer and space the pats of butter evenly across the top.
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Mike Karabeini
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