Dump Cake Fruity Layers (Printable Version)

A simple, layered dessert with fruity filling, dry cake mix, and butter baked until golden and bubbling.

# What You'll Need:

→ Fruit Layer

01 - 2 cans (21 oz each) fruit pie filling (e.g., cherry, apple, or blueberry)

→ Cake Layer

02 - 1 box (15.25 oz) yellow or white cake mix

→ Topping

03 - 1/2 cup (1 stick) unsalted butter, cold and sliced into thin pats

# Method:

01 - Preheat the oven to 350°F.
02 - Lightly grease a 9x13-inch baking dish.
03 - Spread the fruit pie filling evenly over the bottom of the baking dish.
04 - Sprinkle the dry cake mix evenly over the fruit layer without mixing.
05 - Arrange the sliced cold butter evenly over the cake mix, covering as much surface as possible.
06 - Bake for 40 to 45 minutes until the topping is golden brown and the fruit filling bubbles around the edges.
07 - Allow to cool slightly before serving warm, optionally accompanied by whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • You don't mix anything, just layer and bake, which means less mess and almost no active work.
  • It always turns out golden and bubbly, even if you've never baked before.
  • You can swap flavors endlessly and it still tastes like you planned it all along.
02 -
  • Don't mix the cake mix into the fruit or you'll end up with a dense, gummy layer instead of that light, crumbly topping.
  • Cold butter is essential because it melts gradually and creates those crispy, caramelized spots that make this dessert unforgettable.
03 -
  • Place a baking sheet under the dish in case the fruit bubbles over; it saves you from scrubbing your oven later.
  • If the top starts browning too fast, tent the dish loosely with foil for the last ten minutes of baking.
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