Crockpot Dump Cake
Crockpot dump cake is the dessert you make with four ingredients and no mixing bowl. Fruit pie filling goes on the bottom, cake mix on top, butter over it, and the slow cooker turns it into a warm, bubbly cobbler-style cake.
12
servings10
minutes2
hoursPie filling topped with dry cake mix and butter slices, slow cooked until bubbly and golden at the edges.
Ingredients
2 cans (21 oz each) cherry pie filling
1 can (8 oz) crushed pineapple, drained
1 box (15.25 oz) yellow cake mix, dry
3/4 cup unsalted butter, thinly sliced
1/2 cup chopped pecans, optional
1/2 cup sweetened shredded coconut, optional
1/2 tsp ground cinnamon
Vanilla ice cream or whipped cream for serving
1 tsp vanilla extract
2 Tbsp brown sugar
Directions
- Grease the inside of a 6-quart slow cooker well with butter or cooking spray.
- Spread the cherry pie filling and the drained pineapple in an even layer on the bottom.
- Sprinkle the dry cake mix over the fruit in an even layer. Do not stir it.
- Sprinkle the cinnamon over the cake mix.
- Lay the butter slices across the top, covering as much of the surface as you can so no dry patches remain.
- Scatter the pecans and coconut on top, if using.
- Lay a clean paper towel across the top of the pot, then set the lid on it to catch steam.
- Cook on HIGH for 2 to 2 1/2 hours or on LOW for 3 1/2 to 4 hours. The top should look set and the fruit should bubble up around the edges.
- Turn off the heat, remove the towel and let the cake rest for 15 minutes.
- Scoop into bowls and serve warm.
Notes
- Swap the fruit for apple, peach or blueberry pie filling. Using a white or spice cake mix changes the flavor. Do not add water or the top turns pasty. Leftovers keep 3 days in the fridge and reheat in the microwave. Check at 2 hours, since slow cookers vary and the edges can burn.
Why dump cake is made for the slow cooker
Dump cake is just what it sounds like. You pour the fruit into the crock, sprinkle dry cake mix over the top, add butter and walk away. The slow cooker steams the fruit into a bubbly, jammy layer, while the topping bakes into a soft, buttery crust with golden edges.
There is no mixing, no measuring beyond the basics and almost no cleanup. It is the dessert you can make with pantry staples for a last-minute potluck. Two hours later you have a warm dessert that smells like a bakery. If you can stir a spoon, you can make this, which is why it is the dessert of choice for new cooks and busy parents.
Ingredient notes
Cherry pie filling: Two cans give a thick, sweet fruit layer. Choose a brand with plenty of whole cherries and not just syrup.
Crushed pineapple: Drain it well. It adds a little tartness and moisture, which keeps the fruit from tasting too sweet.
Yellow cake mix: Use a dry mix from the box and do not prepare it. The dry powder soaks up the fruit juices from below and the butter from above.
Butter: Thin slices spread evenly over the mix melt and brown the top. Unsalted gives you control over the flavor.
Nuts and coconut: Pecans and coconut are optional, and they add crunch and flavor to the topping. Do not use fruit packed in heavy syrup without draining it, since the extra liquid keeps the cake mix from setting up.
Tips for the best dump cake
Cover the entire surface: Sprinkle the dry mix evenly all the way to the edges. Dry patches will not cook, and the powder stays raw.
Slice the butter thin: Spread thin pats across the top so they melt into every corner. If you drizzle melted butter instead, you can cover the mix more evenly.
Do not stir after layering: The most common mistake is mixing the layers, which makes a gummy, pasty mess. Also place a towel under the lid to catch steam. The cake is done when the top is golden and the fruit bubbles around the edges, usually after two hours on LOW. The edges brown faster than the center, so if your slow cooker runs hot, check the cake after ninety minutes.
Swaps and variations
Use peach or apple pie filling with a spice cake mix, or blueberry filling with a white cake mix. Try a chocolate cake mix with cherry filling for a Black Forest version. Mix the dry cake mix with a little cinnamon and brown sugar for extra warmth. A handful of chopped nuts adds crunch.
Do not use a cake mix with pudding already in it as a swap for the plain kind. The texture of the topping changes, and it can turn gummy. Peach pie filling with a spice cake mix and chopped walnuts is another good pairing.
What to serve with it
Serve the dump cake warm in bowls, topped with vanilla ice cream or whipped cream. A sprinkle of toasted coconut or pecans on top adds texture. It is a great potluck dessert, since you can keep it warm in the crock. A scoop of vanilla ice cream melting into the warm cherry layer is the best way to serve it, and a handful of fresh cherries on top look nice for guests.
Storing and reheating
Cover leftovers and keep them in the fridge for up to four days. Reheat single servings in the microwave for 30 to 45 seconds.
You can freeze it in portions for up to two months. Thaw in the fridge and reheat before serving. Warm leftovers briefly in the microwave to bring back the soft, buttery topping, and add a fresh scoop of ice cream to serve.
Crockpot Dump Cake at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 12 servings
- Ingredients: 10, led by (21 oz each) cherry pie filling, (8 oz) crushed pineapple, box (15.25 oz) yellow cake mix, unsalted butter
Tips for Crockpot Dump Cake
Swap the fruit for apple, peach or blueberry pie filling. Using a white or spice cake mix changes the flavor. Do not add water or the top turns pasty. Leftovers keep 3 days in the fridge and reheat in the microwave. Check at 2 hours, since slow cookers vary and the edges can burn.
Crockpot Dump Cake FAQ
How long does Crockpot Dump Cake take?
Crockpot Dump Cake takes 2 hours of cooking after 10 minutes of prep.
How many people does Crockpot Dump Cake serve?
This recipe makes 12 servings.
What do I need to make Crockpot Dump Cake?
10 ingredients, led by (21 oz each) cherry pie filling, (8 oz) crushed pineapple, box (15.25 oz) yellow cake mix, unsalted butter. Amounts are in the recipe card above.
