12 Easy Dump-and-Bake Desserts for Quick, Delicious Treats

Looking for dessert ideas that come together quickly and yield delicious results? This collection of 12 dump-and-bake dessert recipes offers a simple approach to satisfying your sweet tooth without spending hours in the kitchen.

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These recipes cover a wide range of flavors and textures, from fruity cobblers and spiced cakes to rich chocolate and tropical treats. Each one relies on combining ingredients in a single dish before baking, making them ideal for busy days or feeding a crowd with little fuss.

What makes these desserts especially appealing is their combination of ease and taste. By minimizing prep time and cleanup, they allow you to enjoy homemade sweets without added stress or mess.

1. Classic Chocolate Chip Dump Cake

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This Classic Chocolate Chip Dump Cake is a simple, no-fuss dessert that combines convenience with comforting flavors. Using canned fruit, boxed cake mix, and chocolate chips, it comes together quickly and delivers a warm, gooey treat that’s ideal for busy days or last-minute get-togethers.

The cake’s texture is a delightful mix of tender, moist fruit filling beneath a slightly crisp, golden crust mixed with rich pockets of melted chocolate. This recipe fits perfectly into any casual gathering or family dessert rotation. Its ease and familiar flavors make it a reliable choice that pleases most palates.

Why This Recipe Works

This dump cake recipe offers a straightforward way to create a hearty dessert with minimal preparation and maximum flavor. It’s a crowd-pleaser that balances fruity sweetness with chocolate richness in a comforting texture.

• Convenience – Requires just dumping ingredients in one pan; no complex mixing involved.
• Flavor balance – Combines sweet, tangy canned fruit with semi-sweet chocolate chips for contrast.
• Texture – Features a moist, juicy fruit base topped with a slightly crunchy cake layer and melted chocolate.
• Appeal – Family-friendly and nostalgic, fitting for both everyday desserts and casual celebrations.
• Cleanup ease – One baking dish to clean, no extra bowls or utensils needed beyond that.

Ingredient Swap Ideas

Swapping a few ingredients can cater this cake to personal preferences or dietary considerations while keeping its core flavors intact. These options help make the recipe adaptable for different tastes or pantry items.

• Canned fruit – Use any canned fruit mix or pie filling, like cherry, peach, or apple, to vary fruit flavors.
• Cake mix – Choose yellow or white cake mix instead of the traditional yellow for a lighter taste.
• Chocolate chips – Swap semi-sweet for milk chocolate, dark chocolate, or even peanut butter chips.
• Butter – Use melted coconut oil instead of butter for a dairy-free version.
• Add-ins – Include chopped nuts or shredded coconut on top for extra texture and flavor.

Ingredients

• 1 can (21 ounces) cherry or fruit pie filling
• 1 box (15.25 ounces) yellow cake mix
• 1 cup semi-sweet chocolate chips
• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray it with nonstick spray.
2. Spread the canned fruit or pie filling evenly across the bottom of the prepared dish. No need to stir or drain the filling.
3. Sprinkle the dry yellow cake mix evenly over the fruit layer. Try to cover the filling completely without pressing down.
4. Distribute chocolate chips evenly over the cake mix.
5. Pour melted butter slowly and evenly over the top.
6. Bake for 45 to 50 minutes until golden brown and bubbling. Let cool slightly before serving.

Serve warm with vanilla ice cream or whipped cream for extra comfort.

2. Peach Cobbler Dump Cake

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Peach Cobbler Dump Cake is a straightforward dessert that combines juicy peaches with a soft, golden cake topping. The mix of fresh or canned peaches with a buttery cake layer creates a pleasing balance of sweet and fruity flavors. This recipe is ideal for those moments when you want a warm, comforting dessert without spending too much time preparing it.

The beauty of this dish lies in its simplicity. Instead of making a traditional cobbler dough or crust from scratch, you “dump” layers of fruit and cake mix into a pan and bake. The result is a dessert that’s tender, moist, and full of peach flavor with little fuss.

Why This Recipe Works

This Peach Cobbler Dump Cake brings together ease and taste in a single dish. It delivers a juicy, tender fruit base under a crisp, crumbly cake topping—an excellent choice for casual dinners and special occasions alike.

• Convenience – Requires minimal prep and uses pantry staples for quick assembly.
• Flavor balance – Sweet peaches paired with lightly spiced cake bring a naturally rich taste.
• Texture – Moist fruit contrasts with a crisp and cakey top.
• Appeal – Family-friendly, easy to portion.
• Cleanup ease – One baking dish reduces mess.

Ingredient Swap Ideas

Adapting this recipe is simple and can accommodate different preferences or dietary needs.

• Use gluten-free yellow cake mix – For a gluten-free version.
• Substitute fresh peaches with frozen peaches – When fresh aren’t in season.
• Replace butter with dairy-free margarine or coconut oil – To make dairy-free.
• Add cinnamon or nutmeg to cake mix – To enhance spice.
• Use sugar-free or low-sugar cake mix – For lighter sweetness.

Ingredients

• 3 cups fresh or canned peaches, sliced, drained if canned
• 1 box yellow cake mix (about 15.25 ounces)
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 cup granulated sugar (optional, for fresh peaches)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread peaches evenly, sprinkle sugar and cinnamon if using.
3. Sprinkle dry cake mix over peaches without pressing.
4. Pour melted butter evenly on top.
5. Bake 40-45 minutes until golden and bubbly.
6. Let cool 10 minutes before serving.

Serve warm, optionally with vanilla ice cream or whipped cream.

3. Blueberry Lemon Dump Cake

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This Blueberry Lemon Dump Cake offers a straightforward way to enjoy fresh, bright summer flavors. Juicy blueberries and zesty lemon peel create a lively, refreshing dessert.

The cake topping is soft and golden, contrasting beautifully with the moist fruit underneath. Preparation is simple and quick, perfect for casual gatherings.

Why This Recipe Works

This cake combines easy prep with vibrant flavors in a generous, satisfying dessert.

• Convenience – Minimal prep, one-dish baking.
• Flavor balance – Tart lemon zest with sweet blueberries.
• Texture – Tender cakey top and juicy filling.
• Appeal – Family-friendly and festive.
• Versatility – Adaptable with other berries or citrus.

Ingredient Swap Ideas

Adjust the cake for dietary needs or pantry items.

• Fresh or frozen blueberries – Frozen can be used without thawing.
• Lemon zest swaps – Orange or lime zest for variation.
• Gluten-free cake mix – For gluten-free needs.
• Butter substitute – Coconut oil for dairy-free.

Ingredients

• 4 cups fresh blueberries
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 1 box (15.25 ounces) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/4 cup water
• Optional: powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13-inch dish.
2. Toss blueberries, lemon zest, and sugar in a bowl.
3. Pour fruit mixture and water into dish.
4. Sprinkle cake mix evenly on top.
5. Drizzle melted butter over cake mix.
6. Bake 45-50 minutes until golden and bubbly.
7. Cool slightly, dust with powdered sugar if desired.

Serve warm or room temperature, optionally with vanilla ice cream.

4. Apple Cinnamon Dump Cake

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This Apple Cinnamon Dump Cake brings classic autumn flavors in a simple, comforting dessert. Tender baked apples combine with warm cinnamon and nutmeg to create a cozy taste.

You just layer ingredients and bake; no fuss. The crumbly cake topping contrasts the soft fruit inside.

Why This Recipe Works

Easy to prepare with a warm, spicy-sweet profile perfect for seasonal desserts.

• Convenience – No-mix layering in one dish.
• Flavor balance – Sweet apples with aromatic spices.
• Texture – Crisp crust with tender fruit.
• Appeal – Great for family meals and holidays.
• Serving ease – Easy to scoop from dish.

Ingredient Swap Ideas

Customize for taste or dietary preference.

• Fruit substitution – Pears or mix of apples and pears.
• Additional spices – Add cloves or allspice.
• Gluten-free cake mix – For gluten sensitivity.
• Sweetener alternatives – Maple syrup or honey.
• Butter substitutes – Coconut oil or vegan butter.

Ingredients

• 6 cups peeled and sliced apples
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 box (15.25 ounces) yellow cake mix
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13-inch dish.
2. Toss apples with cinnamon, nutmeg, salt, and sugar.
3. Spread apple mixture evenly in dish.
4. Sprinkle cake mix on top, then nuts if using.
5. Drizzle melted butter over top.
6. Bake 45-50 minutes until golden and bubbly.
7. Cool slightly before serving.

Enjoy with or without vanilla ice cream.

5. Chocolate Fudge Brownie Dump Cake

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This Chocolate Fudge Brownie Dump Cake provides rich, indulgent chocolate flavor with minimal effort. Boxed brownie mix plus dark chocolate chunks create gooey, fudgy layers.

The dump method means simple layering in one pan. The end result has a crisp top with a soft, moist inside.

Why This Recipe Works

Combines convenience and indulgence with decadent chocolate depth.

• Convenience – Uses pantry basics and no-mix methods.
• Flavor balance – Bittersweet dark chocolate with cakey brownie.
• Texture – Crisp edges and fudgy center.
• Appeal – Suitable for any occasion.
• Cleanup ease – One-pan baking.

Ingredient Swap Ideas

Modify ingredients to suit needs without losing chocolate richness.

• Gluten-free brownie mix – For gluten sensitivity.
• Chocolate chips variation – Milk or semi-sweet chips.
• Butter substitute – Coconut oil for dairy-free.
• Lower sugar – Use low-sugar mix or less sugar.
• Add-ins – Chopped walnuts or pecans.

Ingredients

• 1 box brownie mix (18-19 oz)
• 1/2 cup unsalted butter, melted
• 1 cup dark chocolate chunks or chips
• 1/4 cup water
• 1/4 cup vegetable oil
• 2 large eggs

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13-inch pan.
2. In bowl, combine brownie mix, butter, water, oil, eggs; mix just blended.
3. Pour half batter into pan, spread evenly.
4. Sprinkle half chocolate chunks, pour remaining batter over, then top with remaining chocolate.
5. Bake 30-35 minutes; toothpick shows moist crumbs.
6. Cool 15 minutes before slicing.

Serve warm or room temperature.

6. Pumpkin Spice Dump Cake

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Pumpkin Spice Dump Cake brings fall flavors together simply. Pumpkin puree mixed with warm spices bakes under a sweet, crunchy cake topping.

This no-fuss dessert balances moist pumpkin with a crisp spice cake crust.

Why This Recipe Works

Seasonal flavors and easy prep merge for a cozy dessert.

• Convenience – One-pan minimal prep.
• Flavor balance – Sweet spiced pumpkin with cake topping.
• Texture – Moist filling with crisp crust.
• Appeal – Perfect for fall gatherings.
• Cleanup ease – Simplified washing.

Ingredient Swap Ideas

Adjust for your pantry or dietary choices.

• Pumpkin puree substitute – Sweet potato or butternut squash.
• Gluten-free spice cake mix – For gluten-intolerant.
• Butter alternative – Coconut oil or margarine.
• Homemade pumpkin pie spice – Cinnamon, nutmeg, ginger, cloves.
• Sweetener tweak – Maple syrup or brown sugar.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 box (18 oz) yellow or spice cake mix
• 1 cup unsalted butter, melted
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13-inch pan.
2. Mix pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves until smooth.
3. Pour pumpkin into pan evenly.
4. Sprinkle cake mix over pumpkin layer, add nuts if using.
5. Drizzle butter evenly over cake mix.
6. Bake 50-60 minutes until golden and bubbly. Cool briefly before serving.

Serve with vanilla ice cream for added warmth.

7. Cherry Almond Dump Cake

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Cherry Almond Dump Cake pairs sweet cherry pie filling with the nutty aroma of almond extract.

Simple layering with yellow cake mix bakes into a tender, golden crust.

Why This Recipe Works

Quick to assemble with well-balanced tart and nutty flavors.

• Convenience – Minimal prep and pantry staples.
• Flavor balance – Tart cherries with warm almond.
• Texture – Cakey top and juicy filling.
• Appeal – Family-friendly.
• Cleanup ease – One dish to wash.

Ingredient Swap Ideas

Customize for preferences or allergies.

• Pie filling swaps – Blueberry or mixed berry.
• Gluten-free cake mix – For gluten sensitivity.
• Almond extract – Vanilla extract substitute.
• Butter alternative – Dairy-free margarine.

Ingredients

• 1 (21 oz) can cherry pie filling
• 1 box yellow cake mix (15.25 oz)
• 1/2 cup sliced almonds
• 1/2 cup unsalted butter, melted
• 1 tsp almond extract

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13-inch dish.
2. Spread cherry filling in dish. Sprinkle almond extract over filling.
3. Cover with cake mix, don’t stir.
4. Sprinkle almonds on top.
5. Drizzle butter evenly.
6. Bake 40-45 minutes until golden and bubbly. Cool slightly before serving.

Serve with vanilla ice cream if desired.

8. Salted Caramel Pecan Dump Cake

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Salted Caramel Pecan Dump Cake combines rich caramel sweetness with crunchy toasted pecans.

Ingredients are layered and baked for a warm, inviting dessert.

Why This Recipe Works

Simple prep meets layered flavors of sweet and salty with texture contrast.

• Convenience – Easy layering in one dish.
• Flavor balance – Sweet caramel, nuts, and sea salt.
• Texture – Crisp top, soft interior.
• Appeal – Ideal for potlucks or family meals.
• Cleanup ease – One baking dish.

Ingredient Swap Ideas

Flexible swaps support dietary needs.

• Gluten-free cake mix – For gluten-free.
• Nut substitution – Walnuts or almonds.
• Caramel swap – Dulce de leche.
• Butter substitute – Vegan butter or coconut oil.
• Spice Addition – Add cinnamon or pumpkin pie spice.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 cup chopped pecans, toasted
• 1 jar caramel sauce (12 oz)
• 1/2 cup unsalted butter, melted
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13 dish.
2. Spread yellow cake mix evenly in dish.
3. Pour caramel sauce over cake mix.
4. Sprinkle pecans evenly on caramel.
5. Drizzle melted butter over nuts.
6. Bake 45-50 minutes until golden and bubbly.
7. Immediately sprinkle sea salt on warm cake. Cool slightly before serving.

9. Strawberry Shortcake Dump Cake

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Strawberry Shortcake Dump Cake pairs fresh strawberries with airy angel food or yellow cake mix.

It results in a light, fluffy top with juicy fruit beneath, perfect for spring or summer.

Why This Recipe Works

Simple prep yields a fresh, satisfying strawberry dessert.

• Convenience – Little prep, no mixing bowls.
• Flavor balance – Sweet strawberries complement cake topping.
• Texture – Fluffy cake and juicy fruit.
• Appeal – Light and refreshing.
• Cleanup ease – One dish baking.

Ingredient Swap Ideas

Adjust for dietary or taste preferences.

• Cake mix – Gluten-free versions.
• Berries – Blueberries or raspberries.
• Fruit syrup – Homemade compote.
• Butter – Coconut oil for dairy-free.
• Topping – Crushed graham crackers or oats for crunch.

Ingredients

• 4 cups fresh strawberries, sliced
• 1 box angel food or yellow cake mix (15.25 oz)
• 1 can (21 oz) strawberry pie filling or syrup
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13 dish.
2. Spread sliced strawberries, pour pie filling/syrup.
3. Sprinkle dry cake mix evenly.
4. Drizzle melted butter evenly over top.
5. Bake 45-50 minutes until golden and bubbly.
6. Cool slightly before serving.

Serve with whipped cream or vanilla ice cream if desired.

10. Banana Cream Dump Cake

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Banana Cream Dump Cake blends ripe bananas with vanilla pudding and a crunchy cake topping.

It’s creamy, comforting, and easy to assemble.

Why This Recipe Works

Delivers creamy texture and great flavor with minimal effort.

• Convenience – Simple layering.
• Flavor balance – Sweet bananas and vanilla pudding.
• Texture – Creamy base and crisp topping.
• Appeal – Family-friendly.
• Cleanup ease – One pan only.

Ingredient Swap Ideas

Customize for dietary needs and preferences.

• Fruit – Substitute cooked apples or pears.
• Pudding – Sugar-free or dairy-free versions.
• Cake mix – Gluten-free.
• Butter – Coconut oil or margarine.
• Milk – Almond or oat milk.

Ingredients

• 4–5 ripe bananas, sliced
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 box (15.25 oz) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups cold whole milk
• 1 cup chopped nuts (optional)

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13 dish.
2. Spread banana slices evenly.
3. Sprinkle pudding mix evenly.
4. Spread cake mix on top.
5. Pour cold milk gently over.
6. Drizzle melted butter and add nuts if using.
7. Bake 45-50 minutes until golden and bubbly. Cool before serving.

11. Coconut Pineapple Dump Cake

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This Coconut Pineapple Dump Cake offers tropical flavors with minimal effort. Pineapple chunks and shredded coconut pair with yellow cake mix for a sweet, exotic treat.

The crisp top contrasts juicy pineapple below.

Why This Recipe Works

Simple prep brings bright tropical taste and texture.

• Convenience – One-dish layering.
• Flavor balance – Sweet pineapple and coconut blend.
• Texture – Moist inside, crispy top.
• Appeal – Family-friendly and easy to serve.
• Cleanup ease – One pan only.

Ingredient Swap Ideas

Adapt easily for tastes or dietary needs.

• Pineapple – Crushed instead of chunks.
• Coconut – Unsweetened instead of sweetened.
• Cake mix – Gluten-free.
• Butter – Coconut oil for dairy-free.
• Additions – Chopped macadamia or pecans.

Ingredients

• 1 can (20 oz) pineapple chunks, drained
• 1 box (15.25 oz) yellow cake mix
• 1 cup shredded sweetened coconut
• 1 cup unsalted butter, melted
• Optional: 1/2 cup chopped nuts

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13 dish.
2. Spread pineapple evenly, sprinkle nuts if using.
3. Sprinkle cake mix evenly, spread shredded coconut on top.
4. Pour melted butter evenly.
5. Bake 45-50 minutes until golden and bubbling.
6. Cool before serving. Great warm or with ice cream.

12. Mocha Dump Cake

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Mocha Dump Cake offers rich coffee and chocolate flavors baked together simply. The moist crumb with mocha notes is perfect for coffee lovers.

Layer ingredients and bake for a fuss-free treat.

Why This Recipe Works

Deep mocha flavors and simple assembly make it a winning dessert.

• Convenience – Layer without mixing bowls.
• Flavor balance – Coffee cuts sweetness, rich chocolate.
• Texture – Crisp topping over moist base.
• Versatility – Serve warm or room temperature.
• Cleanup ease – One dish.

Ingredient Swap Ideas

Customizable for pantry and dietary needs.

• Gluten-free cake mix – For gluten-free.
• Instant coffee swaps – Brewed espresso.
• Butter alternative – Coconut oil.
• Chocolate chips – Dark chocolate.
• Milk – Canned coconut milk.

Ingredients

• 1 box yellow cake mix
• 1 cup brewed coffee
• 1/2 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1/2 cup evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup butter, melted
• Optional: whipped cream or vanilla ice cream

Instructions

1. Preheat oven to 350°F (175°C), grease 9×13 dish.
2. Spread cake mix evenly in dish.
3. Sprinkle cocoa powder evenly on cake mix.
4. Spread chocolate chips over cocoa powder.
5. Mix coffee, evaporated milk, and sugar until sugar dissolves; pour evenly.
6. Drizzle melted butter on top.
7. Bake 45-50 minutes until golden and bubbling. Cool 10 minutes.

Serve with whipped cream or ice cream for extra indulgence.