Some desserts are fancy. Others are fussy. But dump cakes? They’re the no-drama, all-flavor heroes of the baking world.
With just a few ingredients, one dish, and zero stress, you get something warm, sweet, and impossibly comforting—like the kind of dessert your grandma might whip up without measuring a thing.
1. Classic Cherry Dump Cake
Start with canned cherry pie filling, layer on yellow cake mix, and dot with butter—pure simplicity. The cherries bubble up and stain the golden topping with streaks of ruby red.
It tastes like the center of a cherry pie got cozy under a crispy, buttery crust. Best served warm with vanilla ice cream.
2. Chocolate-Peanut Butter Dump Cake
Boxed brownie mix, swirls of peanut butter, and chopped peanut butter cups melt together into something rich, gooey, and completely irresistible.
The edges get chewy while the center stays soft like fudge. It’s the kind of dessert that disappears before it’s even cooled down. A chocolate lover’s dream with zero hassle.
3. Apple Cinnamon Dump Cake
Canned apple pie filling and spice cake mix are a perfect fall match. Cinnamon wafts through the kitchen as it bakes, making everything feel like a holiday.
The apples stay tender and saucy beneath the crumbly topping. Add a drizzle of caramel or a scoop of vanilla bean ice cream.
4. Pineapple Coconut Dump Cake
Crushed pineapple and shredded coconut turn this into a tropical daydream. The juice soaks into the cake mix, creating a moist, tangy base.
Toasted coconut on top adds crunch and warmth. I love bringing this one to summer picnics—it feels like vacation in a pan.
5. Pumpkin Spice Dump Cake
Pumpkin puree, evaporated milk, and pumpkin pie spice create a creamy, custard-like base under a spiced cake topping. It’s like pumpkin pie without the crust—and without the work.
A dollop of whipped cream on top makes it taste just like Thanksgiving, no matter what month it is.
6. Triple Berry Dump Cake
Frozen mixed berries bring color, tartness, and a little surprise to every bite. The juices bubble up around a sweet, golden cake topping, giving you crisp edges and juicy pockets.
I like adding a splash of lemon juice to brighten it up. Perfect for spring or any brunch table.
7. Strawberry Cheesecake Dump Cake
Sweet strawberry pie filling and dollops of cream cheese melt together under a buttery crust. It’s soft, creamy, and just a little tangy from the cheesecake swirls.
Let it cool slightly so the flavors settle—it’s worth the wait. This one’s always a crowd-pleaser at potlucks.
8. S’mores Dump Cake
Graham cracker crumbs, chocolate pudding, and marshmallows bake into a gooey, golden campfire treat. The marshmallows puff and toast, while the chocolate stays melty underneath.
It’s a backyard memory in cake form, no firepit required. Best eaten straight from the pan with a spoon.
9. Lemon Blueberry Dump Cake
Tangy lemon pie filling pairs beautifully with sweet, juicy blueberries and a buttery white cake mix. The result is fresh, bright, and not too heavy. I like to add a little lemon zest before baking for extra zing.
It’s light enough to enjoy with coffee or tea.
10. Red Velvet Dump Cake
Velvety red cake mix and sweetened condensed milk create a rich, almost brownie-like texture. Chunks of cream cheese or white chocolate chips take it over the top.
It’s dramatic, decadent, and perfect for Valentine’s Day or any time you want to impress with minimal effort.
11. Chocolate Cherry Cola Dump Cake
A splash of cola adds unexpected depth and bubbles to a rich combo of chocolate cake mix and cherry pie filling. It’s fizzy, moist, and full of retro flavor.
My aunt used to make this for birthdays, and it never lasted more than a day.
12. Peach Cobbler Dump Cake
Canned peaches in syrup melt into a soft, golden cake layer with just enough bite. It’s sticky, sweet, and perfect with a sprinkle of cinnamon or nutmeg.
I always keep this one in my back pocket—it’s endlessly forgiving and so satisfying.
13. Banana Pudding Dump Cake
Sliced bananas, vanilla pudding, and crumbled vanilla wafers make this one taste like a Southern picnic classic. The top gets crisp while the inside stays creamy and soft.
It’s best chilled, so the pudding has time to settle. A whipped topping swirl makes it even better.
14. Carrot Cake Dump Cake
Crushed pineapple, shredded carrots, and spice cake mix give you that classic carrot cake flavor without the frosting drama.
It’s dense, fragrant, and deeply spiced, with bits of texture from nuts or coconut if you like. Serve with cream cheese glaze if you’re feeling fancy.
15. Mocha Fudge Dump Cake
Espresso powder and chocolate cake mix turn this into a deeply flavored, slightly bitter dessert that’s perfect for grown-up palates. Fudge swirls or chocolate chips melt into the middle.
I love this one with a shot of coffee or a big glass of cold milk.
16. Mango Dump Cake
Sweet mango chunks baked under a light yellow cake mix make this feel bright and tropical. It’s not too rich, which makes it perfect after spicy food.
A touch of lime juice adds contrast. I bring this to outdoor dinners when I want something unexpected and easy.
17. Almond Joy Dump Cake
Chocolate cake mix, coconut flakes, and slivered almonds come together to mimic the famous candy bar. A drizzle of sweetened condensed milk ties it all together.
Toast the coconut a bit for that satisfying crunch. It’s sticky, sweet, and totally nostalgic.
18. Orange Creamsicle Dump Cake
Orange pie filling or marmalade baked with vanilla cake mix creates a citrusy, creamy dessert that tastes like summer. The flavor’s bright but mellowed out by the buttery topping.
It’s especially fun served cold with whipped cream and a slice of orange.
19. German Chocolate Dump Cake
Chocolate cake, coconut, pecans, and caramel sauce all bake into a gooey, nutty wonder. It tastes like a slow-cooked masterpiece, but it’s wildly simple to make.
I always bring it to family dinners—it looks fancy and vanishes fast.
20. Blackberry Vanilla Dump Cake
Blackberries burst with juice as they bake, soaking into the buttery vanilla topping. It’s tart, sweet, and a little floral if you add a drop of extract.
I once made this with fresh-picked berries—it’s stayed in rotation ever since.