15 Irresistible Dump Cake Recipes: Healthy & Easy, Crowd-Pleasers & Pinterest-Worthy Desserts

There’s something deeply satisfying about a dessert you can assemble in minutes and let the oven do the magic — welcome to the world of dump cake recipes. These one-pan wonders transform simple pantry staples into warm, bubbly, comforting desserts that look like you worked for hours. Whether you’re feeding a crowd, bringing a potluck dish, or craving a fuss-free treat at the end of a long day, dump cake recipes deliver flavor without stress.

With fruit, chocolate, seasonal produce, or tropical twists, each recipe below is built to be forgiving, flexible, and absolutely delicious. You’ll find classic combinations and creative spins that are easy enough for beginners and impressive enough for company. Read on to discover 15 dump cake recipes that are quick to assemble, simple to personalize, and perfect for pinning to your dessert board.

Dump cake recipes are beloved because they reduce baking to comforting basics: fruit or filling, a buttery cake topping, and optional nuts or spices — all layered and baked until golden and bubbly. This simplicity means substitutions are easy: swap fruit, use gluten-free cake mix, or switch out butter for a lighter option depending on your preferences. The technique also encourages experimentation; try a crumble twist, add oats or coconut, or swirl in cream cheese for a richer finish. Once you understand the basic method, dump cake recipes become a toolkit for fast, delicious desserts.

Beyond convenience, many dump cake recipes can be adapted to be lighter, lower in sugar, or more nutrient-dense: use fruit packed with fiber, moderate the topping, and serve with Greek yogurt or a small scoop of ice cream. The result is a dessert that satisfies the comfort craving while still fitting into real-life eating patterns. These 15 recipes below include ingredient lists, detailed step-by-step instructions, and a short health/weight-loss note for each so you can enjoy these treats thoughtfully and deliciously.

Quick Tips Before You Start

Dump cake recipes are forgiving. Use a 9×13-inch pan unless otherwise noted, layer fillings evenly, and remember butter is essential for the classic crisp topping. For extra texture, toast nuts separately and sprinkle them near the end of baking. If using frozen fruit, thaw slightly and drain excess liquid to prevent sogginess. Serve warm for the best texture and aroma.

Comparison Table — Dump Cake Styles

1. Classic Peach Dump Cake

Ingredients

• 2 cans (15 oz each) sliced peaches, drained (or 4–5 cups fresh peaches, peeled and sliced)
• 1 box yellow cake mix (15.25 oz)
• 1/2 cup unsalted butter, sliced thin (room temperature)
• 1 tsp ground cinnamon (optional)
• 1/2 cup chopped pecans or walnuts (optional)
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Spread the drained peaches evenly across the bottom of the prepared pan. If using fresh peaches, arrange slices in an even layer.
3. Sprinkle a pinch of cinnamon and a light pinch of salt over the peaches to brighten flavor.
4. Evenly pour the dry yellow cake mix over the peaches, shaking the pan gently so it level-covers the fruit. Do not mix.
5. Arrange thin slices of butter over the cake mix in an even grid; using cold butter slices helps create pockets that melt into the topping.
6. If using nuts, scatter them over the top so they toast while the cake bakes.
7. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the filling is bubbly around the edges.
8. If the top browns too quickly, tent with foil during the last 10–15 minutes.
9. Remove from oven and let rest 10–15 minutes to thicken slightly — this helps the topping set.
10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
11. Store leftovers covered in the refrigerator for 3–4 days; reheat briefly in the oven or microwave.
12. For crispier topping, broil 1–2 minutes, watching carefully to avoid burning.

Health / Weight-Loss Notes

This classic is fruit-forward, which increases fiber content when fresh fruit or drained canned fruit in juice is used. To reduce calories, serve smaller portions and pair with Greek yogurt instead of ice cream. Choosing reduced-fat butter or cutting the butter slightly can lower saturated fat, and using nut toppings adds healthy fats and crunch, enhancing satiety.

2. Chocolate Cherry Dump Cake (Black Forest Style)

Ingredients

• 2 cans (21 oz) cherry pie filling or 2 cups fresh cherries, pitted
• 1 box chocolate cake mix (15.25 oz)
• 1/2 cup unsalted butter, sliced thin
• 1/4 cup cocoa powder (for extra chocolate depth, optional)
• 1/2 cup dark chocolate chips (optional)
• 1 tbsp almond extract (optional, for flavor)

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Spread cherry pie filling evenly in the pan; if using fresh cherries, toss with 1 tablespoon sugar and drain some juice to avoid sogginess.
3. If using almond extract, stir it into the fruit to layer in the flavor.
4. Sprinkle cocoa powder lightly over the fruit for deeper chocolate notes (optional).
5. Evenly pour the chocolate cake mix over the cherries, shaking to distribute.
6. Dot with thin slices of butter over the entire surface, spacing them so the topping melts evenly.
7. Sprinkle chocolate chips over the cake mix for pockets of melted chocolate.
8. Bake 40–50 minutes until top is set and cherries bubble at the edges.
9. Let rest 10 minutes before serving; this allows juices to thicken and topping to crisp.
10. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
11. For garnish, shave bittersweet chocolate over the top.
12. Store in refrigerator up to 4 days; reheat gently before serving.

Health / Weight-Loss Notes

Chocolate cherry dump cake is indulgent, but using dark chocolate chips and limiting butter slices keeps fat quality high. Cherries contribute antioxidants, and portion control is key — enjoy a small warm serving and top with a modest amount of light whipped topping or Greek yogurt to satisfy cravings with fewer added calories.

3. Apple Cinnamon Dump Cake

Ingredients

• 6 cups peeled and sliced apples (Granny Smith or Honeycrisp)
• 1 box spice cake mix or yellow cake mix with 2 tsp cinnamon added
• 1/2 cup unsalted butter, sliced thin
• 1/4 cup brown sugar (optional for caramel notes)
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan with nonstick spray.
2. Toss sliced apples with the ground cinnamon and brown sugar to coat evenly.
3. Spread the cinnamon-coated apple slices in an even layer in the pan.
4. Sprinkle any reserved juices over the apples for extra caramelization.
5. Evenly cover the apples with the spice cake mix, shaking to distribute.
6. Place the thin butter slices across the cake mix in a grid pattern to ensure even melting.
7. Scatter walnuts on top if using, toasting during baking for crunch.
8. Bake for 45–50 minutes until the top is golden and apples are soft and bubbling.
9. Remove from oven and allow to cool 10–15 minutes before serving to let juices thicken.
10. Serve warm with a scoop of vanilla bean ice cream or a drizzle of warm caramel.
11. Leftovers keep refrigerated for up to 4 days.
12. Reheat single servings in the microwave for 20–30 seconds or in a warm oven.

Health / Weight-Loss Notes

Apples add fiber and natural sweetness, reducing the need for excess added sugar. Opting for spice cake mix and reducing butter slightly will lower calories. Walnuts introduce omega-3 fats that increase satiety. Portion control and pairing with plain Greek yogurt instead of ice cream help make this dessert a mindful treat.

4. Mixed Berry Dump Cake with Oat Crumble

Ingredients

• 4 cups mixed berries (fresh or thawed frozen; strawberries, blueberries, raspberries)
• 1/2 cup granulated sugar or maple syrup (adjust to taste)
• 1 tbsp lemon juice
• 1 cup rolled oats
• 1/2 cup whole-wheat flour or all-purpose flour
• 1/3 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 tsp cinnamon
• Pinch salt

Instructions

1. Preheat oven to 375°F (190°C) and grease an 8×8 or 9×9-inch baking dish.
2. Toss berries with sugar and lemon juice, then spread them evenly in the dish.
3. In a bowl, combine oats, flour, brown sugar, cinnamon, and a pinch of salt.
4. Pour melted butter into the oat mixture and stir until crumbly and evenly moistened.
5. Sprinkle the oat crumble evenly over the berries, covering most of the surface.
6. Bake for 30–35 minutes until the top is golden and berries are bubbling around the edges.
7. Remove and cool for 8–10 minutes to let the filling thicken slightly.
8. Serve warm topped with yogurt or ice cream.
9. For extra crunch, add chopped almonds to the crumble mix.
10. Leftovers store in the refrigerator for up to 3 days; reheat gently.
11. This version uses less refined flour and includes oats for fiber.
12. If berries are very juicy, place the pan on a baking sheet to catch drips.

Health / Weight-Loss Notes

This recipe swaps boxed cake mix for an oat crumble topping, increasing fiber and whole grain content. Berries are high in antioxidants and lower in sugar than many fruits, making this a lighter dessert option. Using modest butter and serving with plain Greek yogurt reduces added sugars and fat while increasing protein.

5. Pineapple Coconut Dump Cake (Tropical Twist)

Ingredients

• 2 cans (20 oz) crushed pineapple, drained well
• 1 box yellow cake mix (15.25 oz)
• 1/2 cup unsalted butter, sliced thin
• 1/2 cup sweetened or unsweetened shredded coconut
• 1/4 cup macadamia nuts or chopped pecans (optional)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Spread the drained crushed pineapple in an even layer across the bottom of the pan; add vanilla extract to the pineapple for aromatic depth.
3. Sprinkle the cake mix over the pineapple, smoothing to cover the fruit entirely.
4. Arrange thin butter slices evenly on top of the cake mix.
5. Sprinkle shredded coconut and nuts (if using) over the surface to toast during baking.
6. Bake for 35–45 minutes until topping is golden and filling bubbles slightly at the edges.
7. Remove and let cool 10 minutes to allow juices to thicken.
8. Serve warm with a light dusting of toasted coconut or a scoop of coconut ice cream for extra tropical flair.
9. Store covered in refrigerator for 3–4 days.
10. Reheat portions in microwave for 20–30 seconds if desired.
11. For extra caramel flavor, sprinkle a tablespoon of brown sugar on top before baking.
12. Adjust coconut amount to your taste for chewiness versus crisp topping.

Health / Weight-Loss Notes

Pineapple provides vitamin C and bromelain, which can aid digestion. Using drained pineapple and moderate coconut keeps calories reasonable. Serving small portions and pairing with yogurt reduces added sugar impact. Nuts add healthy fats and protein, increasing satiety and helping control portion intake.

6. Lemon Blueberry Dump Cake (Bright & Fresh)

Ingredients

• 4 cups fresh blueberries (or thawed frozen, drained)
• Zest and juice of 1 lemon
• 1 box white or lemon cake mix
• 1/2 cup unsalted butter, sliced thin
• 1/4 cup light brown sugar (optional)
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or 8×8 for a thicker cake.
2. Toss blueberries with lemon zest, lemon juice, and vanilla; spread evenly in the pan.
3. Sprinkle light brown sugar if you want deeper caramel notes.
4. Evenly cover the fruit with cake mix and gently shake to distribute.
5. Place butter slices across the top of the dry mix.
6. Bake 35–40 minutes until the top is golden and juices bubble at the edges.
7. Let cool 10 minutes before slicing; this helps the filling set.
8. Serve with a drizzle of lemon glaze if desired (powdered sugar + lemon juice).
9. Leftovers will keep 3–4 days in the fridge.
10. For a lighter version use part whole-wheat flour blended into the cake mix.
11. Add almond slivers or coconut for texture before baking.
12. Avoid over-stirring; the characteristic “dump” texture comes from layering, not mixing.

Health / Weight-Loss Notes

Blueberries are antioxidant-rich and low in calories, making them an excellent base for a lighter dessert. Lemon zest and juice provide vitamin C and reduce need for added sugar. Using small servings and topping with a modest Greek yogurt dollop can make this a balanced treat that satisfies without overindulgence.

7. Banana Nut Dump Cake (Caramelized Banana Comfort)

Ingredients

• 5 ripe bananas, sliced
• 1/2 cup brown sugar
• 1 tbsp lemon juice
• 1 box yellow cake mix
• 1/2 cup unsalted butter, sliced thin
• 1/2 cup chopped walnuts or pecans
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13 pan.
2. Toss banana slices with brown sugar, lemon juice, and cinnamon; arrange in a single layer in the pan.
3. Distribute cake mix evenly over the bananas.
4. Place butter slices across the top so they melt into pockets during baking.
5. Scatter chopped nuts across the surface for toasty texture.
6. Bake for 35–45 minutes until golden and bubbling at the edges.
7. Allow to cool 10 minutes to let caramel set slightly.
8. Serve warm with a scoop of vanilla or caramel ice cream.
9. Leftovers store in refrigerator for 3 days.
10. For added richness, drizzle a little caramel sauce just before serving.
11. For a lighter version, reduce brown sugar by half or omit and use a touch of maple syrup.
12. This cake pairs well with coffee or tea for an afternoon treat.

Health / Weight-Loss Notes

Bananas provide potassium and natural sweetness, which lets you reduce added sugars. Nuts add healthy fats and protein to increase fullness. Controlling portion size and choosing lower-fat toppings helps keep this indulgent dessert compatible with weight goals.

8. Pear, Ginger & Almond Dump Cake (Autumn Elegance)

Ingredients

• 5 ripe pears, peeled and sliced
• 1 tbsp fresh grated ginger or 1 tsp ground ginger
• 1/4 cup honey or maple syrup
• 1 box almond or yellow cake mix
• 1/2 cup unsalted butter, sliced thin
• 1/2 cup sliced almonds
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease 9×13 pan.
2. Toss sliced pears with ginger, vanilla, and honey/maple and spread in pan.
3. Sprinkle cake mix evenly over pears.
4. Dot butter slices across mix.
5. Scatter sliced almonds on top to toast while baking.
6. Bake 35–45 minutes until golden and bubbling.
7. Cool 10 minutes before serving to let juices settle.
8. Serve warm with a spoonful of Greek yogurt or light cream.
9. For a deeper flavor, macerate pears 30 minutes with honey before assembling.
10. Leftovers refrigerate up to 3 days.
11. Use gluten-free cake mix to make it gluten-free.
12. For extra spice, add a pinch of cardamom or nutmeg.

Health / Weight-Loss Notes

Pears add fiber and sweetness, while ginger aids digestion and can help reduce inflammation. Using honey or maple syrup in modest amounts provides natural sweetness. Almonds add protein and healthy fats, increasing satiety — pair small portions with yogurt to make a balanced treat.

9. Strawberry Shortcake Dump Cake (Fast & Fresh)

Ingredients

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar (or less, to taste)
• 1 box yellow cake mix
• 1/2 cup unsalted butter, sliced thin
• 1 tsp vanilla extract
• 1/2 cup chopped macadamias (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 pan.
2. Toss strawberries with sugar and vanilla and let macerate 10 minutes.
3. Spread strawberries evenly in pan, draining excess juices if very watery.
4. Sprinkle cake mix over berries, covering completely.
5. Dot the top with butter slices to ensure even browning.
6. Scatter macadamia nuts if using for crunch.
7. Bake 35–40 minutes until golden and bubbling.
8. Cool 8–10 minutes; serve with whipped cream or clotted cream.
9. For a lighter version, top with Greek yogurt sweetened lightly instead of cream.
10. Leftovers refrigerated 2–3 days.
11. This makes a lovely summer dessert that showcases fresh fruit.
12. Use angel food cake crumbs for a lighter crumbly topping if preferred.

Health / Weight-Loss Notes

Strawberries are low in sugar and high in vitamin C and antioxidants. Keeping added sugar low and using small portions of butter helps moderate calories. Serving with Greek yogurt adds protein and reduces reliance on heavy creams, making this a lighter summer indulgence.

10. Salted Caramel Pear Dump Cake

Ingredients

• 5 pears, sliced
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 box yellow cake mix
• 1/2 cup unsalted butter, sliced thin
• 1/4 tsp sea salt (plus more to finish)
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Grease pan.
2. Arrange sliced pears in the pan; drizzle with caramel and sprinkle a pinch of sea salt.
3. Cover pears with cake mix evenly.
4. Dot butter over the top and sprinkle pecans.
5. Bake 35–45 minutes until golden.
6. Finish with a light sprinkle of sea salt before serving for a salted-sweet contrast.
7. Serve warm with a small scoop of vanilla ice cream.
8. Store leftover cake refrigerated up to 3 days.
9. For healthier caramel, use date-based caramel or reduce amount.
10. Reheat individual slices in microwave 20–30 seconds.
11. Garnish with toasted pecans to enhance nuttiness.
12. Enjoy this richer, decadent version in moderation.

Health / Weight-Loss Notes

Salted caramel is rich, so portion control is key. Using date-based caramel or cutting the amount reduces added sugar. Pears bring fiber, while pecans add healthy fats that increase satiety. Pairing small portions with fruit or yogurt can keep the treat within a balanced eating plan.

11. Mango Lime Dump Cake (Tropical Brightness)

Ingredients

• 4 cups diced ripe mango (fresh or thawed frozen, drained)
• Zest and juice of 1 lime
• 1 box white or yellow cake mix
• 1/2 cup unsalted butter, sliced thin
• 1/4 cup shredded coconut (optional)
• 1 tbsp honey (optional)

Instructions

1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×13 pan.
2. Toss mango with lime juice, zest, and honey; spread evenly in pan.
3. Sprinkle the cake mix evenly over mango.
4. Place butter slices across the top in a grid.
5. Sprinkle shredded coconut for texture if desired.
6. Bake 35–40 minutes until top is golden and juices bubble.
7. Let cool 8–10 minutes to firm up thick.
8. Serve warm with a scoop of coconut or vanilla ice cream.
9. Leftovers refrigerate up to 3 days.
10. For tartness, add a tablespoon of passionfruit pulp.
11. Mango works well with basil or mint garnish.
12. This bright cake is excellent for summer gatherings.

Health / Weight-Loss Notes

Mango brings vitamin A and C, and lime adds freshness with minimal calories. Using moderate butter and adding coconut only sparingly keeps fat content reasonable. Serve small portions paired with plain yogurt to add protein and reduce caloric density.

12. Pumpkin Spice Dump Cake (Cozy Fall Favorite)

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk (or 1 cup milk)
• 1 box yellow cake mix or spice cake mix
• 1/2 cup unsalted butter, sliced thin
• 1 tsp pumpkin pie spice
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 pan.
2. In a bowl, mix pumpkin puree with evaporated milk and pumpkin pie spice.
3. Spread the pumpkin mixture evenly in the pan.
4. Sprinkle the dry cake mix across the top.
5. Dot with thin butter slices evenly.
6. Scatter pecans for crunch if using.
7. Bake 35–45 minutes until the top is set and edges bubble.
8. Cool 10–15 minutes before serving; the filling firms as it cools.
9. Serve with whipped cream or a scoop of spiced ice cream.
10. Leftovers keep refrigerated for 3–4 days.
11. For lower fat, substitute evaporated milk with lower-fat milk or unsweetened plant milk.
12. This cake is great for holiday gatherings or cozy family desserts.

Health / Weight-Loss Notes

Pumpkin is high in fiber and vitamin A; using it as a base increases nutritional value and reduces need for added sugar. Choosing reduced-fat milk or serving modest portions helps control calories. Nuts add protein and healthy fats to increase satisfaction.

13. Coffee Toffee Dump Cake (Morning Treat)

Ingredients

• 1 box chocolate or yellow cake mix
• 1/2 cup instant coffee dissolved in 1/4 cup hot water
• 1 can (14 oz) sweetened condensed milk (or 1/2 cup lightened with milk)
• 1/2 cup toffee bits or chopped dark chocolate
• 1/2 cup unsalted butter, sliced thin
• Pinch sea salt

Instructions

1. Preheat oven to 350°F (175°C) and grease 9×13 pan.
2. Dissolve instant coffee in hot water and stir into sweetened condensed milk for a coffee sauce.
3. Spread the coffee sauce in the bottom of the pan.
4. Sprinkle cake mix evenly over the sauce.
5. Place butter slices over the top and scatter toffee bits or chocolate.
6. Bake 40–45 minutes until top is golden brown and bubbling.
7. Let rest 10 minutes before serving so sauce sets.
8. Sprinkle a pinch of sea salt to accentuate toffee flavors.
9. Serve warm with coffee whipped cream if desired.
10. Store leftovers refrigerated up to 4 days.
11. For lighter version, reduce condensed milk amount and serve smaller portions.
12. This is a decadent brunch or dessert option with bold coffee notes.

Health / Weight-Loss Notes

This version is richer due to sweetened condensed milk and toffee; enjoy in small portions. The coffee flavor helps satisfy morning cravings without needing a full cup of sugary pastry. Pair with fruit or a small yogurt to offset intensity and add nutrients.

14. Blackberry Lavender Dump Cake (Elegant Twist)

Ingredients

• 4 cups blackberries (fresh or thawed frozen)
• 1–2 tsp culinary lavender (crushed) or 1/2 tsp lavender essence (optional)
• 1 box white cake mix
• 1/2 cup unsalted butter, sliced thin
• 1/4 cup sugar (optional, to taste)
• Zest of 1 lemon

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13 pan.
2. Toss blackberries with lemon zest and optional lavender, spreading evenly.
3. Sprinkle cake mix over the berries and shake to distribute.
4. Dot with butter slices and sprinkle a little sugar if berries are tart.
5. Bake 35–40 minutes until top is golden and syrup bubbles.
6. Let rest 10 minutes so filling thickens slightly.
7. Serve warm with a small scoop of lemon or vanilla ice cream.
8. Store refrigerated up to 3 days.
9. This elegant flavor pairing works well for dinner parties or bridal showers.
10. Use sparingly — lavender is potent and should be subtle.
11. Garnish with mint or a dusting of powdered sugar if desired.
12. Try adding a crisp oat topping for extra texture.

Health / Weight-Loss Notes

Blackberries are high in fiber and low in sugar, making them a smart base for desserts. Lavender adds aroma without calories but use sparingly to avoid bitterness. Limiting added sugar and butter and serving small portions keeps this dish compatible with balanced eating.

15. S’mores Dump Cake (Campfire Nostalgia)

Ingredients

• 1 box chocolate cake mix
• 2 cups mini marshmallows
• 1 cup graham cracker crumbs or crushed graham crackers
• 1/2 cup chocolate chips or chopped chocolate
• 1/2 cup unsalted butter, sliced thin
• Pinch salt

Instructions

1. Preheat oven to 350°F (175°C). Grease 9×13 pan.
2. Sprinkle graham cracker crumbs evenly across the bottom of the pan.
3. Scatter chocolate chips over the graham layer.
4. Evenly pour the chocolate cake mix over the top.
5. Place butter slices over the dry mix to encourage a molten top.
6. Bake 40–45 minutes until top is set and edges bubble slightly.
7. Remove briefly and scatter mini marshmallows over the surface, then return to oven for 2–4 minutes until marshmallows toast lightly.
8. Watch carefully so marshmallows brown but do not burn.
9. Remove and let cool slightly before serving to allow structure.
10. Serve warm with extra graham crackers for dipping.
11. Leftovers keep 2–3 days refrigerated; reheat briefly.
12. This playful dessert is a kids’ favorite and makes an excellent party centerpiece.

Health / Weight-Loss Notes

S’mores dump cake is an indulgent option best enjoyed occasionally and in small servings. Pair with fresh fruit to add fiber, and consider reducing chocolate chips or butter slightly for a lighter treat. Sharing a small portion can satisfy cravings with fewer calories.

Conclusion

Dump cake recipes prove that spectacular desserts don’t require complicated techniques or long ingredient lists. These 15 one-pan cakes showcase how pantry staples, fresh or canned fruit, and a little butter can become warm, homey desserts your family will request again and again.

Each recipe here is designed to be forgiving, customizable, and approachable—switch fruit, change nuts, try gluten-free mixes, or reduce sugar to suit your needs. Pin your favorites, batch for gatherings, and remember that portion control and smart serving choices (Greek yogurt instead of ice cream, smaller slices, adding fruit) can keep these desserts compatible with balanced eating. Save this guide, experiment with flavors, and enjoy the simple joy of a dessert that’s equal parts comfort and convenience.