Dump Cake Recipe

Stephie Predmore | Stephie Cooks Updated

Dump Cake is a quintessential potluck favorite. Make it with homemade, real ingredients!

Dump Cake Photo

Some of my earliest food-centric memories are of church potlucks (or “pitch ins” as they were called in Indiana).

Church potlucks are a Mecca for anyone who loves comfort food and lots of it. I remember waiting anxiously during the sermon, knowing what delicious foods were waiting in the next room. After service the congregation would file into the dining hall, where a group of hard-working ladies had spent the last half-hour lining hams, barbecue, and every kind of casserole, salad, and dessert imaginable along banquet tables. Congregants would descend like the locusts upon Egypt, leaving nary a crumb in sight.

Everyone had a dish that they were known for bringing to these shindigs. Come without that dish and oh boy, there would be hell to pay. For my mother, it was her green bean casserole. For one of our friends, it was her dump cake – the incredibly easy but impossibly delicious love child of canned pie filling and yellow cake mix.

Dump Cake Picture

Canned pie filling and store-bought cake mix might not be ingredients that I keep in my pantry these days, but that doesn’t mean I can’t pull together a delicious dump cake at the drop of a dime. This dump cake, which could also be considered a cobbler, utilizes two recipes I have already shared with you – homemade cake mix and homemade vanilla pudding mix – along with the frozen fruit of your choice and a bottle of ginger beer. That’s right, only four ingredients! You can mix this cake together in less time than it will take your oven to preheat.

Make this dump cake and you’ll be well on your way to church potluck recipe fame.

Looking for more easy desserts using frozen fruit? Check out my slow-cooker berry cobbler recipe!

Planning a dinner party and need some inspiration?

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Dump Cake Recipe

    8 Servings

Ingredients

Directions

  1. Preheat oven to 350°F. Lightly grease a 13" x 9" pan.
  2. Evenly spread the fruit in the bottom of the pan. In a large bowl, whisk together the cake mix, pudding mix, and the ginger beer. Mixture will appear lumpy and a bit grainy – that is ok! Pour the batter evenly over the fruit.
  3. Cover with foil and bake for 25 minutes. Uncover and bake for another 25-30 minutes, until golden brown and a toothpick inserted into the center comes out clean. Serve warm or at room temperature. 

Notes

  • I used mixed berries for the fruit, but you can use any frozen fruit you like.

Source: Adapted from Food.com
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Adapted from Food.com
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Copycat
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Related Recipes:
Copycat Recipes, Copycat Dessert Recipes, Dessert Recipes, Cake Mix Recipes, Cake Recipes, Easy Recipes
Recipe Yields:
1 13" x 9" cake
Prep Time:
Cook Time:
Total Time:
Related Post:
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Author: Stephie Predmore
Source: Adapted from Food.com
Recipe Yields: 1 13" x 9" cake
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 48
Calories 223

% Daily Value*
9%
Total Fat 6g
15%
  Saturated Fat 3g
4%
Sodium 88mg
13%
Total Carbohydrate 38g
4%
  Dietary Fiber 3g
  Sugars 27g
3%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stephie Predmore

About Stephie

Stephie is all about encouraging the art of cooking in her friends and family through her blog, Stephie Cooks. We love that she's also encouraging classic favorites as our Copycat Recipe expert, taking back of the box favorites and updating them for the way we eat today.