All-Star Dump Cake Recipes That Are Perfect for Summer!

Why You’ll Love This Recipe

I love dump cakes because they require almost no effort, yet they always taste like something special. There’s no mixing bowls, no fancy equipment, and no stressing over technique. Just layer the ingredients in a baking dish, pop it in the oven, and let the magic happen. They’re perfect when I need a last-minute dessert or want to bring something homemade without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1. Lemon Dump Cake

• 2 (12-ounce) jars lemon curd

• 8 ounces cream cheese, softened

• 1 large egg, room temperature

• ¼ cup granulated sugar

• 1 (15.25-ounce) box white cake mix (or lemon, vanilla, or yellow)

• ½ cup salted butter, cold

2. Peach Dump Cake

• 58 ounces sliced peaches in syrup (2 x 29-ounce cans)

• ¾ teaspoon cinnamon

• 1 box vanilla cake mix

• ¾ cup butter, melted

3. Strawberry Cheesecake Dump Cake

• 42 ounces strawberry pie filling

• 8 ounces cream cheese, softened

• ¼ cup sour cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 15.25 ounces white cake mix

• 1 cup salted butter, cold

4. Pecan Dump Cake

• 2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)

• 1 cup dark corn syrup

• 1¼ cup salted butter, melted and cooled (divided into ½ cup and ¾ cup)

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• 4 cups pecan halves (divided into 3 cups and 1 cup)

• 15.25 ounces white cake mix

• 1 cup hot water

• Caramel topping (optional)

Directions

Each dump cake follows a similar method—layer the ingredients in a dish, bake, and enjoy. Here’s how I make each one:

Lemon Dump Cake

1. I preheat the oven to 350°F and lightly grease a 9×13 baking dish.

2. In a bowl, I beat cream cheese, egg, and sugar until smooth.

3. I spread the lemon curd evenly in the baking dish, then layer the cream cheese mixture over it.

4. I sprinkle the dry cake mix on top, then dot with thin slices of cold butter.

5. I bake for 40–45 minutes until golden and bubbly.

Peach Dump Cake

1. I dump the canned peaches (with syrup) into a greased 9×13 dish.

2. I sprinkle cinnamon over the peaches.

3. I top everything with the dry cake mix and drizzle melted butter evenly across the surface.

4. I bake at 350°F for 45–50 minutes until the top is golden brown.

Strawberry Cheesecake Dump Cake

1. In a bowl, I beat cream cheese, sour cream, powdered sugar, and vanilla until smooth.

2. I spread the strawberry pie filling in the bottom of a 9×13 dish.

3. I dollop and swirl the cheesecake mixture over the strawberries.

4. I sprinkle the dry cake mix on top, then add slices of cold butter evenly across the surface.

5. I bake at 350°F for 45–50 minutes until bubbly and golden.

Pecan Dump Cake

1. In a bowl, I mix 2 cups brown sugar, corn syrup, ½ cup melted butter, eggs, and vanilla.

2. I stir in 3 cups pecan halves and pour the mixture into a greased 9×13 pan.

3. I sprinkle the dry cake mix over the top, followed by the remaining ¾ cup brown sugar.

4. I scatter the remaining pecans over the surface and drizzle with ¾ cup melted butter.

5. I pour the hot water evenly over the top (don’t stir).

6. I bake at 350°F for 50–55 minutes. I drizzle caramel on top before serving if I want to go all out.

Servings and timing

Each recipe yields about 12 servings, depending on how I slice it.

• Prep time: 10–20 minutes

• Bake time: 45–55 minutes

• Total time: Around 1 hour (plus cooling time before serving)

Variations

• For a berry twist, I’ve used blueberry pie filling in the cheesecake version.

• With the peach cake, I sometimes add a splash of bourbon or vanilla for depth.

• I love adding a citrus glaze on top of the lemon cake for an extra zing.

• The pecan version becomes extra decadent with a scoop of vanilla ice cream or a caramel drizzle.

Dump cakes are endlessly customizable. I mix and match fruit fillings, cake mix flavors, and toppings depending on the season or what I have in my pantry.

Storage/Reheating

I store leftover dump cake in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for about 20–30 seconds. They’re also great cold or at room temperature—especially the fruity versions. I don’t recommend freezing them, as the texture can get soggy after thawing.

FAQs

Do I have to use cake mix, or can I make my own?

I stick with boxed cake mix for ease, but I’ve also made my own dry mix using flour, sugar, baking powder, and salt when needed.

Can I use fresh fruit instead of canned?

Yes, I’ve used fresh or frozen fruit tossed with a bit of sugar and cornstarch. It works great—just make sure there’s enough moisture to help the cake bake evenly.

Why is it called a dump cake?

Because I literally “dump” the ingredients into the pan—no mixing bowls required. It’s all about layering and baking, which is why I love how fast it comes together.

Can I make these in advance?

Absolutely. I often make them the night before and refrigerate. They’re easy to warm up or serve cold, depending on the version.

What size pan should I use?

I always use a 9×13-inch baking dish for even baking and the perfect cake-to-topping ratio.

Conclusion

These All-Star Dump Cake recipes are a summer dessert dream—easy, delicious, and endlessly versatile. Whether I’m in the mood for something fruity, creamy, or nutty, there’s a version that satisfies every craving. I love how they come together with little effort but deliver big flavor. When I need a dessert that feels homemade but doesn’t stress me out, these dump cakes are always my first pick.

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