Name: 4-Ingredient Christmas Dump Cake Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 (21 oz) can cherry pie filling; 1 (14 oz) can whole berry cranberry sauce; 1 (15.25 oz) box spice cake mix; 1 cup (2 sticks) unsalted butter, sliced into thin pats; ½ cup chopped pecans (optional)

This Christmas dump cake comes together in about five minutes with just four ingredients you probably already have in your pantry. A layer of cherry pie filling and cranberry sauce, a blanket of spice cake mix, and a whole lot of melted butter bake into a bubbly, fruit-studded dessert that tastes like the holidays with barely any effort.

It is the dessert I turn to when the oven is already full and I need something warm, sweet, and festive on the table without adding stress to the day.

What Makes This Dump Cake So Good

The tart pop of whole cranberries against the sweet cherry filling is exactly what I want after a heavy meal. There is no mixer, no bowls to wash, and no tricky steps. You dump, you bake, and you show up with something that looks like you fussed.

The spice cake mix adds a gentle warmth that plain yellow cake just cannot match. Combined with melted butter, it forms a crisp, golden lid that crackles when you dig in. People ask for the recipe, then laugh when they hear how easy it is.

Ingredients

1 (21 oz) can cherry pie filling: Look for one that is not overly sweet, or use any red fruit pie filling.
1 (14 oz) can whole berry cranberry sauce: Jellied works too, but whole berry gives nice texture.
1 (15.25 oz) box spice cake mix: A white or yellow cake mix with 1 tsp cinnamon stirred in also works.
1 cup (2 sticks) unsalted butter, sliced into thin pats: Cold butter works best here.
Optional: ½ cup chopped pecans, for a little crunch on top.

Variations / Substitutions

Swap cherry pie filling: Apple or mixed berry pie filling both taste great with the cranberry layer.
Use a white cake mix: Add 1 tbsp pumpkin pie spice if you cannot find spice cake mix.
Omit the nuts: For a nut-free version, leave out the pecans or replace them with old-fashioned oats.
Make it dairy-free: Use a plant-based stick butter that is suitable for baking.

A similar recipe to try is our Easy Apple Dump Cake for fall gatherings.

How to Make 4-Ingredient Christmas Dump Cake

Step 1: Layer the Fruit

Heat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spoon the 21 oz cherry pie filling and the 14 oz whole berry cranberry sauce into the dish and spread them into an even layer with the back of a spoon. The fruit mixture should cover the bottom completely. No need to stir them together; they will mingle as the dish bakes.

Step 2: Add the Cake Mix

Open the 15.25 oz box of spice cake mix and sprinkle it evenly over the fruit layer. Use your fingers to break up any large clumps, but do not press down. You want a light, even blanket that covers the fruit all the way to the edges.

Step 3: Top with Butter

Arrange the 1 cup of sliced cold butter pats evenly over the surface of the dry cake mix. Try to cover as much of the powder as you can. Gaps are normal; as the butter melts in the oven it will seep into the cake mix and create that classic golden crust. If you are using pecans, scatter the ½ cup evenly over the butter.

Step 4: Bake until Golden and Bubbling

Slide the dish onto the middle rack and bake for 45 to 50 minutes. You will know it is ready when the edges are dark and bubbly and the top is a deep golden brown with patches of buttery cake peeking through the fruit. The center should look set, not dry. Let it rest for about 10 minutes on a cooling rack before serving. Scoop and serve warm, straight from the dish.

A Few Notes Before You Start

Do not stir the layers together. The magic of a dump cake is that the cake mix and butter create a crust on top while the fruit bubbles up from below.
Cold butter slices work better than melted butter here. They melt slowly and form a crisper, more even topping.
If some spots of dry cake mix remain after baking, dab a tiny pat of butter on them and pop the dish back in the oven for 2 to 3 minutes. It will melt right in.
This recipe doubles easily for a crowd. Use a large roasting pan and add about 10 minutes to the bake time.

How to Keep Leftovers Fresh

Refrigerate: Store covered in the refrigerator for up to 4 days. The topping will soften slightly but still taste great.
Reheating: Rewarm individual portions in the microwave for 30 to 45 seconds, or return the whole dish to a 300°F oven until heated through, about 10 minutes.
Serve cold: It is surprisingly good straight from the fridge, especially with a pour of cold heavy cream.

What to Serve With Christmas Dump Cake

A scoop of vanilla ice cream melting over the warm fruit is the classic move. The cold cream cuts the sweetness and the vanilla echoes the cake spices. A dollop of lightly sweetened whipped cream works too, or even a drizzle of eggnog custard if you have some left from the party.

Frequently Asked Questions

Can I make this ahead of time?

You can assemble the fruit and cake mix layers up to 2 hours ahead and keep the dish on the counter. Top with butter and bake just before serving for the best texture.

Do I really not stir it?

No, do not stir. Keeping the layers distinct allows the butter and cake mix to form a crust on top while the fruit stays saucy underneath. Stirring would create a soggy, cake-like batter.

Can I use fresh cranberries instead of canned sauce?

Fresh cranberries are too tart and lack the syrup that keeps the cake moist. If you want to use fresh, toss 2 cups of fresh or frozen cranberries with ½ cup sugar and 2 tablespoons orange juice first, but the texture will be looser.

Why is my dump cake still powdery on top?

A few small powdery spots are normal, especially if the butter coverage was not perfect. Dabbing extra butter on those spots and baking a few more minutes fixes it. Using very cold butter slices arranged closely together helps prevent large dry patches.