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Summer is the season for fun-filled gatherings, laid-back picnics, and, of course, delicious desserts that don’t require hours in the kitchen.
If you’re looking for an easy way to indulge in sweet, fruity desserts that capture the essence of summer, then you’re in the right place.
Welcome to the world of dump cakes!
These simple yet delicious desserts are the perfect way to celebrate summer with minimal effort and maximum flavor.
With just a few ingredients, you can create a mouthwatering dessert that is guaranteed to impress your guests (or simply treat yourself).
From vibrant berry combinations to tropical fruit blends, the possibilities are endless.
In this blog, we’ve gathered 27+ Summer Dump Cake Recipes that are not only easy to make but bursting with the freshest seasonal ingredients.
Whether you’re in the mood for something fruity, creamy, or delightfully spiced, there’s a dump cake recipe here for every occasion.
27+ Delicious Summer Dump Cake Recipes You Need to Try
Dump cakes are a fantastic way to create memorable, fuss-free desserts without having to spend hours in the kitchen.
The beauty of these cakes lies in their simplicity: all you need is a few ingredients, a baking dish, and some time in the oven, and you’re set with a warm, comforting dessert.
Whether you’re craving a berry-filled treat, a tropical indulgence, or something spiced and warm, these 27+ summer dump cake recipes offer a wide range of flavor combinations to satisfy every sweet tooth.
These easy-to-make cakes are not just for family dinners—they are perfect for potlucks, barbecues, and any summer get-together.
The best part? You can mix and match your favorite fruits, cake mixes, and toppings to create a dump cake that’s uniquely yours.
So, the next time you’re looking for a summer dessert that’s quick, tasty, and bound to be a crowd-pleaser, turn to one of these mouthwatering dump cake recipes and let your oven do the work!
Peach Cobbler Dump Cake
There’s something timeless about a peach cobbler in the summer, and this dump cake version captures all the warmth and nostalgia with half the work.
Juicy canned peaches and warm cinnamon meet the golden crunch of cake mix and butter in this sunny, Southern-inspired dessert.
Ingredients:
- 2 cans (15 oz each) sliced peaches in heavy syrup (do not drain)
- 1 box yellow cake mix
- 1 tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, cut into thin slices
- Optional: vanilla ice cream or whipped cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Pour the peaches with their syrup into a 9×13-inch baking dish.
- Sprinkle cinnamon evenly over the peaches.
- Evenly sprinkle the dry cake mix over the top of the fruit—do not stir.
- Lay the butter slices evenly across the top of the cake mix.
- Bake for 45–50 minutes, or until the top is golden brown and bubbling.
- Let cool slightly before serving.
This peach cobbler dump cake is everything summer should be—easy, warm, comforting, and loaded with fresh flavor.
Serve it with a scoop of vanilla ice cream for the ultimate summer indulgence.
Strawberry Lemonade Dump Cake
A sweet-tart twist on the classic, this strawberry lemonade dump cake is bright, zesty, and irresistibly refreshing.
It’s the perfect mix of summery fruits and cheerful citrus, making it a standout at any backyard BBQ or picnic.
Ingredients:
- 1 can (21 oz) strawberry pie filling
- 1 can (15 oz) crushed pineapple (do not drain)
- Zest of 1 lemon
- 1 box lemon cake mix
- ½ cup (1 stick) unsalted butter, melted
- Optional: powdered sugar or fresh mint for garnish
Instructions:
- Preheat oven to 350°F (175°C).
- In a 9×13-inch baking dish, layer the strawberry pie filling and crushed pineapple evenly.
- Sprinkle lemon zest over the fruit mixture.
- Pour the dry lemon cake mix on top, spreading it evenly—don’t stir.
- Drizzle melted butter over the entire surface.
- Bake for 40–45 minutes, until the top is lightly golden and the filling is bubbling.
- Cool for 10 minutes before serving.
Tangy, fruity, and bursting with color, this strawberry lemonade dump cake is a citrusy crowd-pleaser that balances rich and light flavors beautifully.
It’s like sunshine in dessert form.
Blueberry Coconut Cream Dump Cake
This tropical-inspired dessert is a dreamy combination of sweet blueberries, creamy coconut, and buttery cake crumble.
If you love the idea of a beach vacation in a baking dish, this is your go-to summer dump cake.
Ingredients:
- 2 cups fresh or frozen blueberries (no need to thaw)
- 1 can (14 oz) sweetened condensed milk
- 1 box white cake mix
- 1 cup shredded sweetened coconut
- ½ cup (1 stick) unsalted butter, melted
- Optional: toasted coconut or whipped cream for topping
Instructions:
- Preheat the oven to 350°F (175°C).
- Spread the blueberries evenly in the bottom of a 9×13-inch baking dish.
- Drizzle the sweetened condensed milk over the berries.
- Sprinkle the dry white cake mix over the top, followed by the shredded coconut.
- Pour the melted butter over everything as evenly as possible.
- Bake for 45–50 minutes, or until the top is golden and the edges are bubbling.
- Let rest for at least 15 minutes before serving warm or chilled.
With rich creaminess from the condensed milk, the bright burst of blueberries, and the tropical flair of coconut, this dump cake tastes like summer in every bite.
Serve it with a sprinkle of toasted coconut for added crunch and flavor.
Pineapple Coconut Dump Cake
This tropical-inspired dump cake is packed with the sweet and refreshing flavors of pineapple and coconut.
It’s an ideal dessert for summer parties, offering a taste of the beach with every bite.
Ingredients:
- 1 can (20 oz) crushed pineapple (do not drain)
- 1 box yellow cake mix
- 1 cup shredded sweetened coconut
- ½ cup (1 stick) unsalted butter, sliced
- Optional: whipped cream or maraschino cherries for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Pour the crushed pineapple (with juice) into a 9×13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pineapple.
- Top with shredded coconut, then scatter the butter slices on top.
- Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
- Let cool for 10 minutes before serving.
This Pineapple Coconut Dump Cake is a true tropical treat, offering the perfect blend of creamy, fruity, and coconutty goodness.
It’s a light, sweet dessert that will have you dreaming of ocean breezes and warm sands.
Raspberry Almond Dump Cake
This dump cake brings together the bright, tart sweetness of raspberries and the nutty, aromatic flavor of almonds.
It’s a unique dessert with a sophisticated twist, perfect for summer gatherings or a casual treat after dinner.
Ingredients:
- 2 cups fresh or frozen raspberries (do not thaw)
- 1 box yellow cake mix
- ½ cup sliced almonds
- ½ cup (1 stick) unsalted butter, melted
- 1 tsp almond extract
- Optional: vanilla ice cream or fresh whipped cream
Instructions:
- Preheat the oven to 350°F (175°C).
- Spread the raspberries evenly in a 9×13-inch baking dish.
- Sprinkle the dry cake mix over the top, followed by the almond extract and sliced almonds.
- Drizzle the melted butter over everything.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for 10–15 minutes before serving.
The tangy raspberries combined with the subtle, nutty flavor of almonds make this dump cake a refined and elegant dessert.
It’s a wonderful choice when you want to impress guests with minimal effort.
Blackberry Lemon Dump Cake
This dessert combines the sweetness of blackberries with the zing of fresh lemon, making it a perfect end to a summer meal.
With just a few ingredients, this dump cake offers a bold, fruity flavor that’s both tart and sweet.
Ingredients:
- 2 cups fresh or frozen blackberries (no need to thaw)
- 1 box lemon cake mix
- ½ cup (1 stick) unsalted butter, cut into slices
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Optional: fresh whipped cream or vanilla ice cream
Instructions:
- Preheat the oven to 350°F (175°C).
- Spread the blackberries evenly in a 9×13-inch baking dish.
- Sprinkle lemon zest over the blackberries and drizzle with lemon juice.
- Evenly sprinkle the dry lemon cake mix on top, followed by the butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the fruit is bubbling.
- Cool for 10 minutes before serving.
The bright and refreshing flavors of lemon and blackberry make this dump cake a vibrant, sweet treat that’s perfect for summer gatherings.
The warm, fruity filling paired with the light, buttery top makes for an unforgettable dessert.
Cherry Almond Dump Cake
This Cherry Almond Dump Cake blends the tartness of cherries with the nutty depth of almonds, making it an irresistible combination.
The crunchy topping and juicy fruit filling come together to create a dessert that feels like a celebration in every bite.
Ingredients:
- 2 cans (21 oz each) cherry pie filling
- 1 box yellow cake mix
- ½ cup sliced almonds
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp almond extract
- Optional: vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the cherry pie filling evenly in a 9×13-inch baking dish.
- Sprinkle almond extract evenly over the cherries.
- Sprinkle the dry cake mix on top of the cherries, then add sliced almonds over the cake mix.
- Dot the surface with slices of butter.
- Bake for 40–45 minutes or until the top is golden brown and bubbly.
- Allow to cool for 10 minutes before serving with a scoop of vanilla ice cream, if desired.
The combination of cherries and almonds in this dump cake creates a flavor profile that is both fruity and nutty, with just the right amount of sweetness.
It’s a comforting dessert that’s perfect for any occasion.
Apple Cinnamon Dump Cake
A classic flavor combination that’s always a crowd-pleaser, this Apple Cinnamon Dump Cake is a deliciously easy way to enjoy the flavors of fall, even during summer.
The warm cinnamon-spiced apples blend perfectly with a buttery, golden cake top for a comforting dessert that’s quick to make.
Ingredients:
- 2 cans (21 oz each) apple pie filling
- 1 tsp ground cinnamon
- 1 box yellow or spice cake mix
- ½ cup (1 stick) unsalted butter, cut into slices
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat the oven to 350°F (175°C).
- Pour the apple pie filling evenly into a 9×13-inch baking dish.
- Sprinkle cinnamon over the apples.
- Evenly sprinkle the dry cake mix over the apples.
- Place the butter slices evenly on top.
- Bake for 45–50 minutes, until the top is golden and the edges are bubbling.
- Let cool for 10 minutes before serving with whipped cream or vanilla ice cream.
This Apple Cinnamon Dump Cake is perfect for those who love warm, comforting desserts.
It’s an easy-to-make treat that brings together the sweetness of apples with the spice of cinnamon—an irresistible combo that never goes out of style.
Mixed Berry Dump Cake
A colorful and refreshing option for summer, this Mixed Berry Dump Cake combines juicy strawberries, blueberries, and raspberries with a rich, buttery cake topping.
It’s a berry-packed dessert that’s both light and indulgent, perfect for hot weather.
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 box white cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp vanilla extract
- Optional: powdered sugar or fresh whipped cream for serving
Instructions:
- Preheat the oven to 350°F (175°C).
- In a 9×13-inch baking dish, spread out the fresh strawberries, blueberries, and raspberries.
- Sprinkle vanilla extract over the berries.
- Evenly sprinkle the dry white cake mix over the fruit.
- Top with the butter slices evenly spread across the cake mix.
- Bake for 40–45 minutes, or until the top is golden and the berries are bubbling.
- Cool for 10 minutes before serving with a dusting of powdered sugar or a dollop of fresh whipped cream.
This Mixed Berry Dump Cake is light, fresh, and full of sweet summer flavor.
The juicy berries and the soft, golden cake topping make it a perfect end to any summer meal, and it’s an ideal dessert for any berry lover!
Mango Coconut Dump Cake
This tropical-inspired dump cake combines juicy mangoes with the rich, nutty flavor of coconut, making it the perfect sweet treat for summer.
The flavors of this cake are so refreshing and exotic, you’ll feel like you’re on vacation with every bite.
Ingredients:
- 2 cups fresh or frozen mango chunks (thaw if frozen)
- 1 can (14 oz) sweetened coconut milk
- 1 box yellow cake mix
- 1 cup shredded sweetened coconut
- ½ cup (1 stick) unsalted butter, sliced
- Optional: toasted coconut for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the mango chunks evenly in a 9×13-inch baking dish.
- Pour sweetened coconut milk over the mangoes.
- Evenly sprinkle the dry yellow cake mix over the coconut milk and mango.
- Sprinkle shredded coconut over the cake mix.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
- Cool for 10 minutes before serving with a sprinkle of toasted coconut, if desired.
This Mango Coconut Dump Cake is a tropical delight that brings the flavors of the island right to your table.
It’s a light, creamy, and fruity dessert that will leave everyone coming back for more.
Apricot Almond Dump Cake
If you love apricots, this dump cake is for you.
The sweet, tangy apricots perfectly complement the rich, nutty flavor of almonds, creating a beautifully balanced dessert that’s perfect for summer picnics or backyard barbecues.
Ingredients:
- 2 cans (15 oz each) apricot halves, drained
- 1 box almond-flavored cake mix (or yellow cake mix)
- 1 cup sliced almonds
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp almond extract
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the drained apricot halves evenly in a 9×13-inch baking dish.
- Drizzle almond extract over the apricots.
- Evenly sprinkle the dry cake mix over the apricots.
- Sprinkle sliced almonds over the cake mix.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving with whipped cream or vanilla ice cream, if desired.
This Apricot Almond Dump Cake is a unique and delicious dessert that perfectly balances the sweetness of apricots with the nutty, fragrant flavor of almonds.
It’s a great way to enjoy the vibrant taste of summer fruits in a simple, no-fuss dessert.
Watermelon Dump Cake
A fun, fruity twist on the classic dump cake, this Watermelon Dump Cake is perfect for summer parties, barbecues, or just a sweet treat to enjoy on a warm day.
It’s a refreshing and light dessert that captures the taste of summer in every bite.
Ingredients:
- 3 cups fresh watermelon, cubed and pureed (strain out excess water)
- 1 box white cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp lemon juice
- Optional: whipped cream or fresh mint for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Puree the watermelon in a blender and strain out excess water.
- Pour the watermelon puree into a 9×13-inch baking dish.
- Drizzle lemon juice over the watermelon.
- Evenly sprinkle the dry white cake mix over the watermelon puree.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving with whipped cream or fresh mint.
This Watermelon Dump Cake is a refreshing, light dessert that’s perfect for hot summer days.
The watermelon base adds a juicy, sweet flavor, while the cake topping gives it the perfect amount of texture. It’s a playful and unexpected treat that’s sure to become a new favorite.
Kiwi Pineapple Dump Cake
This exotic dump cake is a fun and vibrant combination of tropical fruits.
The tangy kiwi and sweet pineapple blend perfectly with the buttery, golden cake topping, making it a deliciously unique dessert for any summer gathering.
Ingredients:
- 4 ripe kiwis, peeled and sliced
- 1 can (20 oz) crushed pineapple (do not drain)
- 1 box white cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp vanilla extract
- Optional: whipped cream or toasted coconut for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the sliced kiwi evenly in a 9×13-inch baking dish.
- Pour the crushed pineapple (with juice) over the kiwis.
- Sprinkle the dry cake mix evenly over the top of the fruits.
- Drizzle vanilla extract over the cake mix.
- Scatter the butter slices evenly on top of the cake mix.
- Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
- Let cool for 10 minutes before serving with whipped cream or toasted coconut, if desired.
This Kiwi Pineapple Dump Cake is a tropical dream come true, offering the perfect balance of tart, sweet, and buttery flavors.
It’s a fun and refreshing dessert that will stand out at any summer celebration!
Pear Ginger Dump Cake
This warm and spiced dessert features the soft, sweet flavor of pears complemented by the bold, zesty kick of ginger.
The combination makes this dump cake a cozy, aromatic treat perfect for summer evenings when you want something just a little different.
Ingredients:
- 2 cans (15 oz each) pear halves, drained and sliced
- 1 tsp ground ginger
- 1 box gingerbread or spice cake mix
- ½ cup (1 stick) unsalted butter, sliced
- ½ cup chopped crystallized ginger (optional)
- Optional: whipped cream or cinnamon ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the sliced pears evenly in a 9×13-inch baking dish.
- Sprinkle ground ginger over the pears.
- Sprinkle the dry gingerbread or spice cake mix evenly over the pears.
- If using, scatter chopped crystallized ginger on top.
- Dot the top with slices of butter.
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling.
- Cool for 10 minutes before serving with whipped cream or cinnamon ice cream.
This Pear Ginger Dump Cake brings cozy, spiced flavors to your summer dessert table. The pears are tender and juicy, while the ginger adds a nice warmth and depth to the dish.
It’s a comforting and aromatic dessert that’s perfect for those who enjoy a little spice with their sweets.
Lemon Blueberry Cheesecake Dump Cake
This delicious dump cake combines the tart, fresh flavors of lemon and blueberry with the richness of cream cheese, creating a dessert that tastes like a blueberry cheesecake with minimal effort.
Ingredients:
- 2 cups fresh or frozen blueberries (do not thaw)
- 1 package (8 oz) cream cheese, softened
- 1 box lemon cake mix
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp vanilla extract
- Optional: fresh lemon zest or whipped cream for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the blueberries evenly in a 9×13-inch baking dish.
- In a small bowl, mix the softened cream cheese with the sour cream and vanilla extract until smooth. Spread this mixture over the blueberries.
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
- Dot the top with butter slices.
- Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling.
- Cool for 10 minutes before serving. Garnish with fresh lemon zest or whipped cream, if desired.
This Lemon Blueberry Cheesecake Dump Cake is a refreshing and indulgent dessert.
The creamy cheesecake layer pairs beautifully with the tart blueberries and bright lemon flavor, creating a dessert that’s both sweet and tangy—perfect for summer!
Strawberry Peach Dump Cake
This is a classic combination of sweet, juicy strawberries and peaches with a buttery, golden topping.
The mix of two of summer’s best fruits makes for an easy and delightful dessert that’s sure to be a hit at any picnic or barbecue.
Ingredients:
- 2 cups fresh or frozen strawberries (do not thaw)
- 2 cups fresh or frozen peaches (do not thaw)
- 1 box yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp vanilla extract
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the strawberries and peaches evenly in a 9×13-inch baking dish.
- Sprinkle vanilla extract evenly over the fruit.
- Evenly sprinkle the dry yellow cake mix over the fruit.
- Scatter the butter slices evenly over the top of the cake mix.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving with whipped cream or vanilla ice cream.
This Strawberry Peach Dump Cake is a fruity, comforting dessert that celebrates the flavors of summer.
The mix of strawberries and peaches provides a perfect balance of sweetness and tartness, while the golden cake topping adds a buttery richness.
Tropical Fruit Dump Cake
This tropical-inspired dump cake is a vibrant combination of pineapple, mango, and coconut, offering a refreshing and exotic flavor profile that’s perfect for those hot summer days when you want something light and fruity.
Ingredients:
- 1 can (20 oz) crushed pineapple (do not drain)
- 1 can (15 oz) mango slices, drained and chopped
- 1 cup shredded sweetened coconut
- 1 box white or yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced
- Optional: fresh mint or toasted coconut for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the crushed pineapple (with juice) and chopped mango slices evenly in a 9×13-inch baking dish.
- Sprinkle shredded coconut over the fruit mixture.
- Evenly sprinkle the dry cake mix over the coconut and fruit.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden and the edges are bubbly.
- Cool for 10 minutes before serving, and garnish with fresh mint or toasted coconut for an extra touch.
This Tropical Fruit Dump Cake is a refreshing, island-inspired dessert that brings together the sweet and tangy flavors of pineapple and mango with the rich, tropical coconut.
It’s a perfect choice when you want a dessert that feels like a beach vacation.
Blackberry Peach Dump Cake
Sweet, juicy blackberries and peaches come together in this mouthwatering dump cake.
The rich fruit filling is topped with a golden, buttery cake that’s simple to make but full of flavor. It’s a dessert that celebrates the best of summer’s bounty.
Ingredients:
- 2 cups fresh or frozen blackberries (do not thaw)
- 2 cups fresh or frozen peaches, sliced (do not thaw)
- 1 box vanilla or yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp cinnamon
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the blackberries and sliced peaches evenly in a 9×13-inch baking dish.
- Sprinkle cinnamon over the fruit for a warm, spiced flavor.
- Evenly sprinkle the dry cake mix over the fruit mixture.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
- Let cool for 10 minutes before serving with whipped cream or vanilla ice cream.
This Blackberry Peach Dump Cake is a beautiful and delicious dessert that combines the sweetness of peaches with the tang of blackberries, topped with a golden, buttery cake layer.
The cinnamon adds a warm, comforting touch to this easy, crowd-pleasing treat.
Blackberry Lemonade Dump Cake
This vibrant, citrusy dump cake combines the sweet, tangy flavors of blackberries with the refreshing zest of lemonade.
The result is a bright and lively dessert that’s perfect for summer picnics, barbecues, or simply enjoying on a warm afternoon.
Ingredients:
- 2 cups fresh or frozen blackberries (do not thaw)
- 1 can (12 oz) frozen lemonade concentrate, thawed
- 1 box lemon cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp lemon zest
- Optional: whipped cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the blackberries evenly in a 9×13-inch baking dish.
- Pour the thawed lemonade concentrate evenly over the blackberries.
- Evenly sprinkle the dry lemon cake mix over the lemonade and berries.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the fruit mixture is bubbling.
- Let cool for 10 minutes before serving with a dollop of whipped cream.
The tartness of the lemonade combined with the sweetness of the blackberries makes this dump cake a zesty and refreshing treat.
The lemon cake topping adds a nice, buttery finish, creating a dessert that’s perfect for summer.
Pina Colada Dump Cake
Transport yourself to a tropical paradise with this Pina Colada Dump Cake, which brings together the flavors of pineapple and coconut with a cake topping that tastes like a tropical drink.
It’s a fun, easy dessert that’s ideal for a beachy or island-themed get-together.
Ingredients:
- 1 can (20 oz) crushed pineapple (do not drain)
- 1 cup shredded sweetened coconut
- 1 box yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp rum extract (optional)
- Optional: maraschino cherries for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the crushed pineapple (with juice) evenly in a 9×13-inch baking dish.
- Sprinkle shredded coconut evenly over the pineapple.
- If using, add rum extract for an extra tropical touch.
- Evenly sprinkle the dry yellow cake mix over the pineapple and coconut.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving. Garnish with maraschino cherries if desired.
This Pina Colada Dump Cake is a sweet, coconut-infused treat that captures the essence of a tropical vacation.
The juicy pineapple and rich coconut are perfectly complemented by the buttery cake topping.
Raspberry Coconut Dump Cake
This sweet and tangy dump cake features the vibrant flavor of fresh raspberries paired with the creamy richness of coconut.
The two flavors work together beautifully to create a light yet indulgent dessert that’s sure to be a hit at any summer gathering.
Ingredients:
- 2 cups fresh or frozen raspberries (do not thaw)
- 1 cup shredded sweetened coconut
- 1 box yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp vanilla extract
- Optional: fresh whipped cream or vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the raspberries evenly in a 9×13-inch baking dish.
- Sprinkle shredded coconut evenly over the raspberries.
- Evenly sprinkle the dry yellow cake mix over the coconut and fruit.
- Drizzle vanilla extract over the cake mix.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving with whipped cream or vanilla ice cream.
This Raspberry Coconut Dump Cake is a light, refreshing dessert with a rich coconut flavor that balances perfectly with the tangy raspberries.
It’s simple yet decadent, making it an ideal treat for a summer afternoon.
Cherry Almond Dump Cake
This delicious dump cake features sweet cherries paired with the rich, nutty flavor of almonds.
The combination of tart cherries and the warm, fragrant almond flavor makes for a perfect dessert that’s both comforting and refreshing.
Ingredients:
- 2 cans (15 oz each) cherry pie filling
- 1 cup sliced almonds
- 1 box yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp almond extract
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the cherry pie filling evenly in a 9×13-inch baking dish.
- Sprinkle sliced almonds evenly over the cherry filling.
- Evenly sprinkle the dry yellow cake mix over the top.
- Drizzle almond extract over the cake mix.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving with whipped cream or vanilla ice cream.
The sweet cherries combined with the crunch of almonds and the buttery cake topping create a beautifully balanced dessert.
It’s a simple yet elegant treat that’s perfect for summer gatherings.
Tropical Mango Banana Dump Cake
This tropical-inspired dump cake features the sweet, juicy flavors of mango and banana.
With its sunny fruit combination, this dessert will transport you straight to a tropical beach, making it the ideal sweet treat for any summer occasion.
Ingredients:
- 2 ripe bananas, sliced
- 2 cups fresh or frozen mango chunks (do not thaw)
- 1 box yellow cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp vanilla extract
- Optional: shredded coconut or whipped cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the sliced bananas and mango chunks evenly in a 9×13-inch baking dish.
- Drizzle vanilla extract over the fruit.
- Evenly sprinkle the dry yellow cake mix over the fruit.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving. Garnish with shredded coconut or whipped cream if desired.
This Tropical Mango Banana Dump Cake is bursting with tropical flavors, from the sweet, creamy bananas to the juicy mangoes.
It’s a refreshing and light dessert that’s sure to be a crowd-pleaser.
Lemon Blueberry Dump Cake
Lemon and blueberry are a classic, refreshing combination that brings a zesty and sweet flavor to this easy-to-make dump cake.
The tangy lemon pairs beautifully with the juicy blueberries, making for a dessert that’s bright, vibrant, and perfectly balanced.
Ingredients:
- 2 cups fresh or frozen blueberries (do not thaw)
- 1 box lemon cake mix
- ½ cup (1 stick) unsalted butter, sliced
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Optional: fresh whipped cream or vanilla ice cream for serving
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the blueberries evenly in a 9×13-inch baking dish.
- Sprinkle lemon zest and vanilla extract over the blueberries.
- Evenly sprinkle the dry lemon cake mix over the blueberries.
- Dot the top with butter slices.
- Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
- Let cool for 10 minutes before serving. Top with fresh whipped cream or vanilla ice cream for extra indulgence.
The tart lemon and sweet blueberries make this dump cake a refreshing dessert that’s perfect for summer picnics or gatherings.
The buttery cake topping complements the fruity filling beautifully, creating a dessert that’s both light and indulgent.
