There are busy days on the farm, especially during harvest season, when the fruit is abundant but time is not. This recipe reminds me of those bustling afternoons when you need a comforting, warm dessert on the table without the fuss of rolling crusts or mixing batters. It captures that rustic, bubbling fruit cobbler vibe using simple pantry staples, proving that honest, heartwarming flavor doesn’t always require a long list of ingredients.
This 3 Ingredient Dump Cake is the definition of stress-free baking. By simply layering juicy fruit filling, a yellow cake mix, and rich butter, you create a dessert with a crisp, golden crust and a lush, bubbling center. It is a reliable go-to for potlucks or quiet family evenings when you want that homemade taste to shine through.
Why This Recipe is a Keeper
There is a simple beauty in a dessert that comes together in minutes yet tastes like you spent hours in the kitchen. This cake celebrates the contrast of textures—the soft, warm fruit filling against the buttery, crisp topping is purely delightful. It is a fantastic way to enjoy a fruit dessert when fresh produce isn’t in season, relying on high-quality preserved fruit instead.
Moreover, it is incredibly versatile. While we use cherry filling here, you can easily adapt it to whatever you have in your farmhouse pantry. The edges get wonderfully caramelized, adding a rustic crunch that pairs perfectly with the tender fruit underneath. It is humble, sweet, and satisfying.
Print
3 Ingredient Dump Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This effortless 3-ingredient dump cake transforms pantry staples into a warm, bubbling dessert with a golden, buttery crust. Perfect for busy weeknights or potlucks, it offers the comforting taste of a fruit cobbler with almost no cleanup required.
Ingredients
- 2 (21-ounce) cans fruit pie filling (such as cherry, apple, or peach)
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup unsalted butter, cold and thinly sliced
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking pan with butter or cooking spray.
- Spread the two cans of fruit pie filling evenly across the bottom of the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the top of the fruit layer, ensuring it covers the fruit completely without stirring.
- Place the thin slices of cold butter evenly across the surface of the dry cake mix to cover the flour as much as possible.
- Bake for 45 to 50 minutes until the top is golden brown and the filling is bubbling around the edges.
Notes
For the best results, ensure the butter is very cold when slicing to achieve a flakier crust. If you notice any dry flour patches halfway through baking, simply place a small extra pat of butter on that specific spot to help it incorporate and brown beautifully.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Staples
Pie Filling
Two cans of your favorite fruit filling provide the heart of this dish. I used cherry for that classic vibrant red color and tart-sweet flavor, but apple or peach works beautifully too. It acts as the moisture base, so pick a quality brand with plenty of fruit pieces.
Yellow Cake Mix
A standard box of yellow cake mix transforms into a cobbler-like crust. You don’t need the eggs or oil usually called for on the box; the dry mix interacts with the butter and fruit juices to bake into a golden topping. White cake mix is a fine substitute if that is what you have on hand.
Unsalted Butter
Butter brings everything together. It needs to be cold and sliced very thinly to cover the cake mix, melting down to moisten the dry ingredients. I prefer unsalted butter to control the flavor, letting the sweetness of the fruit and cake mix take center stage.
How to Make It
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 sugary fruit juices from sticking too stubbornly to the edges.
Step 2: Add the Fruit Layer
Open your cans of pie filling and dump them directly into the prepared baking dish. Spread the fruit out evenly with a spatula so that every bite will have a nice balance of filling.
Step 3: Sprinkle the Cake Mix
Open the box of yellow cake mix and sprinkle it dry right over the cherry layer. Distribute it gently to make sure it covers the cherries completely. Important: Do not stir or mix it with the fruit! Leaving the layers distinct is the secret to that crisp topping.
Step 4: Add the Butter
Take your cold butter and cut it into very thin slices. Place these slices evenly over the dry cake mix layer, covering as much of the surface as possible. Alternatively, you can melt the butter and drizzle it slowly and evenly over the top, but sliced butter tends to create a flakier, more rustic crust.
Step 5: Bake Until Golden
Bake in the preheated oven for 45-50 minutes. You are looking for a top that is golden brown and filling that is bubbling enthusiastically around the edges. Check that the topping is fully baked by lifting a small section of dough; if it looks wet or floury underneath, give it a few more minutes.
Christine’s Farmhouse Secrets
Mind the Dry Spots
The biggest challenge with dump cakes is avoiding dry patches of flour. If you choose to drizzle melted butter, make sure you cover the corners well. If you spot dry patches halfway through baking, you can carefully dab a little extra butter on those specific spots.
Check for Doneness
Visual cues are key. The fruit should be bubbling—that’s how you know the thickener in the pie filling has activated fully. A golden crust is beautiful, but make sure the center isn’t doughy. If the top browns too fast, cover it loosely with foil.
Fresh Fruit Options
If you have an abundance of seasonal produce, you can swap the canned filling. Just be sure to sweeten and thicken your fresh fruit slightly on the stove first. For more on handling seasonal bounty, take a look at my guide to fresh fruit baking.
Flavor Boosts
A sprinkle of cinnamon or a splash of almond extract added to the cherry filling before topping with the cake mix can add a lovely depth of flavor without complicating the process.
Seasonal Twists and Swaps
Chocolate Cherry
For a rich, decadent twist, swap the yellow cake mix for a chocolate cake mix. The combination of chocolate and cherry is timeless. You can read more about similar flavor profiles in our chocolate fruit cake post.
Autumn Spices
If you are making this in the fall with apple filling, sprinkle a teaspoon of cinnamon and nutmeg over the fruit before adding the cake mix. A handful of chopped pecans or walnuts on top adds a wonderful crunch.
Vintage Inspiration
This method is a classic that has been around for decades. You can find many interpretations of this style, including other vintage dump cake recipes that use different fruit combinations like pineapple and peach.
Rustic Presentation
This cake is best served warm, straight from the baking dish. The rustic presentation is part of its charm, so there is no need to unmold it. Just spoon generous portions into bowls.
A scoop of vanilla ice cream is the traditional partner, as the cold cream melts into the warm, bubbling fruit. Fresh whipped cream is also lovely. If you need a dessert for just one person and don’t want to bake a whole tray, you might prefer a quick chocolate mug cake instead, but for a family gathering, this dump cake is a crowd-pleaser.
Simple Joys of Baking
This 3 Ingredient Dump Cake proves that baking doesn’t have to be complicated to be delicious. It brings the warmth of the farmhouse kitchen to your table with minimal effort, letting the simple flavors of fruit and butter shine.
Whether you stick to the classic cherry version or experiment with seasonal fruits, it is a recipe that feels like a warm hug. If you find yourself wanting a more traditional frosted cake for a birthday or celebration, try our yellow cake with chocolate frosting.
I’d love to see your rustic creations! Share your photos with me on Instagram, Facebook, or Pinterest. Happy baking!
