Description
These four dump cake variations offer effortless dessert preparation with rich, gooey textures and warm fruit or chocolate flavors ready in under an hour.
Ingredients
- 2 cans peach halves in syrup (15 oz each)
- 1/2 cup reserved peach syrup
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1 can cherry pie filling (21 oz)
- 1 box chocolate fudge cake mix (18.25 oz)
- 1 cup semi-sweet chocolate chips
- 1 cup unsalted butter (melted)
- 1/2 cup water
- 1 box yellow cake mix (15.25 oz)
- 1 cup light corn syrup
- 1/2 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1/2 cup brown sugar (packed)
- 2 cans cherry pie filling (21 oz each)
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter (melted)
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish; arrange drained peach halves in the dish and pour reserved peach syrup over them; sprinkle dry yellow cake mix evenly over fruit without stirring; whisk melted butter with vanilla and drizzle slowly over the dry mix; bake for 45 to 50 minutes until top is deep golden brown and filling bubbles vigorously; cool for at least 15 minutes before serving.
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish; spread cherry pie filling on the bottom of the dish; sprinkle dry chocolate fudge cake mix over the filling followed by chocolate chips; mix melted butter with water and pour slowly over the dry layers; bake for 45 to 55 minutes until top is set, edges are bubbling, and center loses raw shine; rest for 20 minutes before cutting.
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish; whisk corn syrup, melted butter, and vanilla together; pour half the mixture into the dish and sprinkle chopped pecans and brown sugar over it; sprinkle dry yellow cake mix over the nut layer without stirring; pour remaining syrup mixture over the cake mix; bake for 40 to 50 minutes until top is golden and filling bubbles thickly; cool completely for at least 30 minutes to allow filling to set.
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish; pour both cans of cherry pie filling into the dish and spread evenly; sprinkle dry yellow cake mix over the filling; optionally sprinkle granulated sugar over the cake mix; drizzle melted butter slowly and evenly over the entire surface; bake for 45 to 55 minutes until top is deep golden brown and filling bubbles vigorously; rest for 15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Peach Dump Cake Tips: If the top browns too quickly, cover loosely with foil for the last 10 minutes; always check doneness by looking for active bubbling at the edges rather than just crust color. Chocolate Dump Cake Tips: Tent with foil if the top looks like it is burning before the center is cooked; ensure butter is fully melted before pouring for even distribution. Pecan Pie Dump Cake Tips: Toasting pecans in a dry skillet for 3-4 minutes enhances flavor significantly; run a knife around the edges immediately after removing from the oven if sticking occurs. Cherry Dump Cake Tips: If the top browns too fast, lower temperature to 325°F and extend baking time by 10 minutes; serve warm with vanilla ice cream for a classic experience.