You'll forgive this cake its unfortunate name once you make this homemade version, which uses no canned pie filling or cake mix. Real ingredients are just as easy—and so much tastier!

Photography Credit: Cindy Rahe

I was first introduced to the concept of a dump cake when I was in high school. It quickly became a favorite of my mom’s because it was so easy and convenient–and, of course, everyone loved eating it!

Video! How to Make Dump Cake

What is a Dump Cake?

Classic dump cakes, my mom’s included, were made with canned pie filling, a box of dry cake mix, and melted butter. The ingredients were dumped into the pan—fruit first, then cake mix, followed by the melted butter. No mixing; just layer and bake.

The whole thing came out of the oven resembling something between a cobbler and streusel.

The Problem With Dump Cakes

As much as I loved dump cakes back then, I have a few issues with them now.

Besides the cringe-worthy name, most dump cakes are way too sweet and can be kind of a one-note experience. Using canned pie filling and cake mix also means loads of preservatives and who knows what else going into your cake.

Also, sometimes when you just “dump” things into a pan, they don’t always bake evenly. It’s important to spread the mixture in an even layer, which is what I suggest here.

And rather than top the cake with pats of butter, this recipe calls for melted butter, which is easier to rake across the top of any dry spots on the cake.

How to Make a Dump Cake From Scratch

Dump cakes from scratch are so much better!

No more sugary fruit filling! First of all, you get to use whatever fruit you want and you can control the amount of sugar you use. Use whatever fresh fruit is in season, use frozen fruit, or go for a mix. For today’s recipe, I used frozen berries with a few ripe peaches. (I use frozen or fresh fruit interchangeably!) Easy DIY “cake mix!” Instead of boxed cake mix, I use a simple mix of flour, baking powder, and salt. Sprinkle this over the fruit, add some generous puddles of melted butter, and put it in the oven to bake.

The real beauty of this recipe? It is just as easy as the original. It uses ingredients you already have on hand and can be assembled in minutes. It resembles the dump cakes of my youth, but tastes so much better. No more one-note dump cake!

Ways to Add Variety To Dump Cakes

Change up the fruit! You really can make a dump cake with pretty much any fruit that has some juiciness. My personal favorites are peach and sour cherry, but apple, berries, and stone fruits—even pineapple will work.

You really can make a dump cake with pretty much any fruit that has some juiciness. My personal favorites are peach and sour cherry, but apple, berries, and stone fruits—even pineapple will work. Change up the topping! You can add variety to the topping with a dash of cinnamon or other spices. Some finely chopped nuts or grated coconut could add nice texture to the topping as well.

How to Store Dump Cake

I store this cake in the refrigerator, covered in plastic or in a container. It will keep for several days and takes well to reheating. It does not make a terrible breakfast, reheated with a scoop of Greek yogurt.

CAKES WITH FRUIT ARE AWESOME, RIGHT?!

Watch the video for how to make dump cake!