13 Crock Pot Dump Cake Recipes for Easy Scoopable Desserts

Dump cake recipes crock pot cooks lean on follow the same forgiving formula: fruit on the bottom, dry cake mix on top, and butter poured over everything. The slow cooker steams the whole thing into a jammy fruit layer under a soft, golden cake lid.

Start with Classic Cherry Dump Cake for the benchmark version, go Brown Butter Peach Dump Cake if you want something fancier, and choose S’mores Dump Cake for a kid-friendly crowd. Gluten-Free Raspberry Dump Cake handles a wheat-free dessert without any extra fuss.

Which Dump Cake Should You Make?

Classic Cherry Dump Cake

This is the one to make when you want the exact dessert you remember from summer potlucks, no extra spices or toppings. You get a soft cake layer, a glossy cherry base, and a crisp buttery top from almost no work.

Ingredients (makes 8 servings)

• Cherry pie filling: 1 (595 g / 21 oz) can
• Yellow cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup / 1.5 sticks), melted
• Granulated sugar: 2 tbsp
• Vanilla extract: 1 tsp
• Salt: 1/4 tsp

Instructions

Step 1: Lightly grease the inside of a 6-quart slow cooker with a little butter or oil, then scrape the cherry pie filling into the bottom of your crock and spread it into an even layer. You can stir the 1 tsp vanilla extract right into the cherries now if you want a rounder flavor.

Step 2: Sprinkle the 432 g (15.25 oz) box of dry yellow cake mix evenly over the cherries so no wet spots peek through. You don’t stir this layer, the steam and butter will do the mixing for you as it cooks.

Step 3: Pour the 170 g (3/4 cup) melted unsalted butter as evenly as you can across the dry mix, then sprinkle the 2 tbsp sugar and 1/4 tsp salt over the top. You’ll see some dry patches, and that’s fine, they help the top bake into little crisp crumbles.

Step 4: Lay a clean kitchen towel over the top of the slow cooker, then set the lid over the towel. You’ll run the slow cooker on high for 2 to 3 hours, checking after 2 hours for the edges to look set and the top to lose its raw powder.

Step 5: Turn the slow cooker off and let the dump cake sit for 15 minutes with the lid cracked so the juices settle. Then you can serve it warm straight from the crock with vanilla ice cream or a cold spoon of whipped cream.

Brown Butter Peach Dump Cake

Brown butter changes the whole mood here, it gives the cake mix a toasted, nutty flavor that leans right into ripe peaches. This one feels a little more put together, but you still don’t do any real mixing.

Ingredients (makes 6 servings)

• Unsalted butter: 170 g (3/4 cup / 1.5 sticks), sliced into small pieces
• Peach slices in juice: 2 (425 g / 15 oz) cans, 1 drained and 1 with juice
• Spice cake mix: 432 g (15.25 oz) box, dry
• Light brown sugar: 50 g (1/4 cup)
• Ground cinnamon: 1/2 tsp
• Pecans: 60 g (1/2 cup), chopped
• Flaky sea salt: 1/4 tsp

Instructions

Step 1: Put the 170 g butter in a small skillet over medium heat and cook, swirling once or twice, until it smells nutty and the milk solids turn deep golden, about 5 minutes. You’ll pour the brown butter off the heat the moment it’s ready so it doesn’t burn.

Step 2: Scrape the drained peach slices into your 6-quart slow cooker and pour in the juice from the second can. Sprinkle the 50 g brown sugar and 1/2 tsp cinnamon over the fruit, then give it a gentle stir so the peaches sit in a shallow syrup.

Step 3: Sprinkle the 432 g spice cake mix evenly over the peaches, scatter the 60 g pecans and 1/4 tsp flaky sea salt on top. Now pour the warm brown butter across the dry mix as slowly as you can, aiming for even coverage; you’ll still have a few powdery spots, which turn into crisp little crumbles.

Step 4: Set the lid in place and run the slow cooker on high for 2 to 2.5 hours. You can check at 2 hours, the edges should look caramel-dark and the center should no longer look like dry powder when you peek.

Step 5: Switch the slow cooker to warm and let it sit uncovered for 10 minutes, then you can serve scoops with a drizzle of the buttery juices and a cold spoon of crème fraîche or yogurt.

Apple Cinnamon Dump Cake

This is the slow cooker version of a warm apple crisp, with soft cinnamon apples and a buttery, oat-topped cake layer. You get the cozy fall flavor without turning on the oven.

Ingredients (makes 10 servings)

• Apple pie filling: 2 (595 g / 21 oz) cans
• Yellow cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Old-fashioned rolled oats: 80 g (1 cup)
• Light brown sugar: 50 g (1/4 cup)
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Pecans or walnuts: 50 g (1/2 cup), chopped

Instructions

Step 1: Empty the two 595 g cans of apple pie filling into your slow cooker and spread the apples into an even layer. You can chop any long apple pieces smaller if you like more even bites.

Step 2: In a bowl, toss the 80 g oats with the 50 g brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg. You’ll sprinkle this oat mixture over the apples before the cake mix, so the middle layer turns into a crumble as it steams.

Step 3: Scatter the 432 g dry yellow cake mix over the oat layer, then pour the 170 g melted butter across the top as evenly as you can. You don’t need to stir, the butter will find its own way down into the layers below.

Step 4: Scatter the 50 g nuts over the top if you’re using them, then set the lid on and choose low for 4 hours or high for 2 hours. Check at the lower end of your chosen time, the top should look set and the edges should bubble in thick, glossy apple juices.

Step 5: Let the cake sit with the lid off for 10 minutes before you scoop, because the apple layer will be molten right out of the heat. Serve it warm with a spoonful of cold heavy cream or vanilla ice cream.

Pineapple Coconut Dump Cake

Crushed pineapple and coconut make this one taste like a tropical upside-down cake with a soft, buttery top. I go heavier on the coconut than most versions do because it toasts into little chewy bites.

Ingredients (makes 12 servings)

• Crushed pineapple in juice: 2 (440 g / 16 oz) cans
• Yellow cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), cut into cubes
• Sweetened shredded coconut: 100 g (1 1/4 cups)
• Light brown sugar: 50 g (1/4 cup)
• Ground ginger: 1/2 tsp
• Flaky salt: 1/4 tsp

Instructions

Step 1: Pour both 440 g cans of crushed pineapple with their juice into your slow cooker and spread the fruit evenly across the bottom. You can add the 1/2 tsp ground ginger right into the pineapple for a warm, slightly spicy note.

Step 2: Sprinkle the 432 g yellow cake mix evenly over the pineapple, letting it fall into any gaps. Then scatter the 50 g brown sugar and 1/4 tsp salt over the dry mix; you’ll get little pockets of caramel as the butter melts into the sugar.

Step 3: Dot the 170 g cubed butter across the cake mix, placing pieces about an inch apart. You’ll see some spots without butter, that’s fine, the steam will carry the fat over the surface as it cooks.

Step 4: Scatter the 100 g shredded coconut over everything and set the lid on top. Run it on high for 2 to 3 hours, checking after 2 hours for the top to look golden and the edges to smell deeply toasted.

Step 5: Crack the lid open and let the dump cake rest for 10 minutes, then scoop it into bowls while it’s still warm. You can serve each portion with a small spoon of cold coconut cream or vanilla ice cream.

Blueberry Lemon Dump Cake

Lemon cake mix and a quick cream cheese layer turn this into a tangy, almost cobbler-like dessert. You get bright citrus against the dark blueberry base, which is a nice change from all the brown sugar versions.

Ingredients (makes 8 servings)

• Blueberry pie filling: 1 (595 g / 21 oz) can, plus 100 g (3/4 cup) fresh or frozen blueberries
• Lemon cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Cream cheese: 113 g (1/2 cup / 4 oz), cold, cut into small chunks
• Lemon zest: from 1 lemon
• Granulated sugar: 1 tbsp
• Flaky salt: 1/4 tsp

Instructions

Step 1: Stir the 595 g can of blueberry pie filling with the extra 100 g blueberries and the zest from 1 lemon right in your slow cooker. You’ll get a deeper berry flavor with the fresh fruit mixed in.

Step 2: Scatter the 432 g lemon cake mix evenly over the blueberry layer and shake the crock gently so it settles into an even top. You don’t need to stir it, the dry mix should just rest on the fruit.

Step 3: Dot the 113 g cold cream cheese chunks across the cake mix, pressing them down just a little so they stay put. You’ll also scatter the 1 tbsp sugar and 1/4 tsp salt over the top now, for a slight tangy crust.

Step 4: Pour the 170 g melted butter over everything as evenly as you can manage. The cream cheese will hold its shape at first, then soften into creamy pockets as the slow cooker heats, which you’ll love.

Step 5: Fit the lid in place and let it go on high for 2 to 2.5 hours, checking at 2 hours for the top to look set and the edges to bubble with dark purple juice. You can go a little longer if the center still looks very pale and dry.

Step 6: Let the cake sit with the lid off for 10 minutes before serving, then scoop it into bowls. You can top each one with a spoonful of cold lemon yogurt or a drip of extra lemon zest.

Chocolate Peanut Butter Dump Cake

Chocolate cake mix and salted peanut butter turn a plain dump cake into a soft, fudgy cross between a brownie and a peanut butter cup. You get a rich, salty-sweet dessert that feeds a crowd without any fuss.

Ingredients (makes 9 servings)

• Sliced bananas: 2 large, about 240 g (8 oz)
• Chocolate fudge cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Smooth peanut butter: 130 g (1/2 cup)
• Semisweet chocolate chips: 85 g (1/2 cup)
• Light brown sugar: 25 g (2 tbsp)
• Vanilla extract: 1 tsp
• Flaky sea salt: 1/2 tsp

Instructions

Step 1: Lay the 240 g sliced bananas in the bottom of your slow cooker and mash them lightly with a fork so they turn into a soft, creamy base. You can stir in the 1 tsp vanilla now if you want the banana flavor to stay bright.

Step 2: Sprinkle the 432 g chocolate fudge cake mix evenly over the bananas, covering every bit of fruit. You don’t need to stir, the dry mix will turn into a fudgy layer as the butter and fruit steam it.

Step 3: Drop the 130 g peanut butter in small spoonfuls over the cake mix and scatter the 85 g chocolate chips and 25 g brown sugar on top. You’ll also add the 1/2 tsp flaky sea salt now, because sweet and salty is the whole point here.

Step 4: Pour the 170 g melted butter across the top as evenly as you can, then set the lid in place and let it go on high for 2 to 2.5 hours. Check after 2 hours for the top to look set and the chocolate chips to soften into little pools.

Step 5: Turn the slow cooker to warm and let the cake sit uncovered for 10 minutes, then scoop it into bowls. You can serve each portion with a small glass of cold milk or a dollop of whipped cream, if you like.

Strawberry Shortcake Dump Cake

This one leans hard into the strawberry shortcake idea, with a vanilla cake mix, soft strawberries, and a cream cheese drizzle. You get the same flavors as the biscuit dessert but without any rolling or cutting.

Ingredients (makes 8 servings)

• Strawberry pie filling: 1 (595 g / 21 oz) can, plus 200 g (2 cups) fresh strawberries, hulled and halved
• White cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Cream cheese: 57 g (1/4 cup / 2 oz), softened
• Powdered sugar: 30 g (1/4 cup)
• Milk: 2 tbsp, any kind
• Vanilla extract: 1 tsp

Instructions

Step 1: Stir the 595 g can of strawberry pie filling with the 200 g halved fresh strawberries and 1 tsp vanilla right in your slow cooker. You’ll get a jammy base with some fresh bites that hold their shape.

Step 2: Scatter the 432 g white cake mix evenly over the strawberry mixture and gently tap the crock so the surface is level. You don’t stir this layer, the steam will do the work as it bakes.

Step 3: Pour the 170 g melted butter across the cake mix as evenly as you can, trying to wet most of the dry spots. You’ll still see some white powder, which turns into soft crumb topping.

Step 4: Put the lid on and run it on high for 2 to 2.5 hours, checking after 2 hours for the top to look set and the edges to bubble with red syrup. You can add 10 more minutes if the center still looks very pale.

Step 5: While the cake cooks, beat the 57 g softened cream cheese with the 30 g powdered sugar and 2 tbsp milk until you have a smooth drizzle. You’ll use this in place of a traditional shortcake cream.

Step 6: Let the dump cake rest with the lid off for 10 minutes, then drizzle the cream cheese mixture over the top. Serve it warm right from the crock, and you can pass extra cream drizzle at the table.

S’mores Dump Cake

No fire needed for this one, just a slow cooker and a bag of marshmallows. You get a gooey chocolate cake layer, sticky marshmallow pockets, and a graham cracker crumb that turns buttery and crisp.

Ingredients (makes 12 servings)

• Graham cracker crumbs: 120 g (1 cup)
• Chocolate fudge cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Mini marshmallows: 150 g (3 cups)
• Semisweet chocolate chips: 85 g (1/2 cup)
• Light brown sugar: 25 g (2 tbsp)
• Granulated sugar: 1 tbsp
• Salt: 1/4 tsp

Instructions

Step 1: Scatter 120 g graham cracker crumbs in an even layer across the bottom of your slow cooker and lightly press them down. You can use a flat-bottomed cup to firm the crust just enough to hold together.

Step 2: Sprinkle the 432 g chocolate fudge cake mix evenly over the graham crumbs, then drop the 150 g mini marshmallows and 85 g chocolate chips on top. You’ll also add the 25 g brown sugar and 1 tbsp granulated sugar now for a deeper sweetness.

Step 3: Pour the 170 g melted butter over everything as evenly as you can, then set the lid in place. You don’t need to stir, the butter will toast the graham base and turn the chocolate mix into a soft fudgy layer.

Step 4: Set the slow cooker on high and give it 1.5 to 2 hours, checking at 1.5 hours for the marshmallows to puff and turn golden brown on top. You can lift the lid carefully, the steam will be hot and the chocolate should look set underneath.

Step 5: Switch the slow cooker to warm and let it sit uncovered for 10 minutes, then scoop out warm servings. You’ll want to dig through the gooey marshmallow top to get a bit of the graham crust in every spoon.

Pumpkin Spice Dump Cake

Pumpkin puree and spice cake mix turn a slow cooker into a fall dessert that tastes like pumpkin pie with a buttery crumb top. You don’t need to blind bake a crust or fuss with eggs here.

Ingredients (makes 10 servings)

• Pumpkin puree: 425 g (15 oz / 1 can), not pumpkin pie filling
• Evaporated milk: 120 ml (1/2 cup)
• Large eggs: 2, lightly beaten
• Granulated sugar: 100 g (1/2 cup)
• Spice cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Pecans: 60 g (1/2 cup), chopped
• Pumpkin pie spice: 2 tsp, divided

Instructions

Step 1: In a large bowl, whisk the 425 g pumpkin puree with the 120 ml evaporated milk, 2 lightly beaten eggs, 100 g sugar, and 1 tsp pumpkin pie spice until completely smooth. You’ll scrape this spiced pumpkin mixture into your slow cooker and spread it level.

Step 2: Sprinkle the 432 g spice cake mix evenly over the pumpkin layer, then scatter the 60 g chopped pecans across the top. You don’t stir this layer, the cake mix will absorb the pumpkin’s moisture and bake into a soft crumb.

Step 3: Pour the 170 g melted butter over the top as evenly as you can, then sprinkle the remaining 1 tsp pumpkin pie spice over the butter. You’ll see a few dry patches of mix, which will turn crisp as the cake steams.

Step 4: Lay a clean kitchen towel over the slow cooker, then set the lid on top, this helps keep condensation from dripping onto the cake. You’ll run the slow cooker on high for 2 to 3 hours, checking after 2 hours for the top to look set and the edges to pull away from the sides.

Step 5: Turn the slow cooker off and let the cake rest with the lid cracked for 15 minutes so the pumpkin layer can firm up. You’ll want to wait this long, or the center will slide when you scoop.

Step 6: Serve the pumpkin dump cake warm with a heavy spoonful of whipped cream or a small drizzle of maple syrup. You can also chill any leftovers overnight and serve it cold, which is genuinely good.

Spiced Pear Dump Cake

Canned pears and a gingery cake mix make this one taste like a poached pear dessert, but you don’t stand over the stove. The pears soften until they nearly melt into the buttery cake layer above.

Ingredients (makes 8 servings)

• Pear halves in juice: 2 (425 g / 15 oz) cans, 1 drained and 1 with juice, pears sliced
• Gingerbread cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Light brown sugar: 50 g (1/4 cup)
• Ground ginger: 1/2 tsp
• Ground cardamom: 1/4 tsp
• Sliced almonds: 40 g (1/3 cup)
• Flaky sea salt: 1/4 tsp

Instructions

Step 1: Arrange the sliced pears from both 425 g cans in the bottom of your slow cooker, then pour the juice from one can over them. You’ll sprinkle the 50 g brown sugar, 1/2 tsp ginger, and 1/4 tsp cardamom over the pears and give them a gentle toss.

Step 2: Scatter the 432 g gingerbread cake mix evenly over the pears, covering all the fruit. You don’t need to mix, the dry layer will soak up the spiced pear juice as it cooks.

Step 3: Pour the 170 g melted butter across the cake mix as evenly as you can, then scatter the 40 g sliced almonds and 1/4 tsp flaky sea salt over the top. You’ll get a nutty, crisp lid that plays off the tender pears below.

Step 4: Set the lid in place and choose low for 4 hours or high for 2 to 2.5 hours. Check at the earlier end of your chosen time, the top should look golden and the edges should bubble with a thick, amber syrup.

Step 5: Let the dump cake sit with the lid off for 10 minutes before you scoop. Serve it warm with a small spoon of crème fraîche or a cold pour of heavy cream.

Mixed Berry Almond Dump Cake

A bag of frozen mixed berries and a little almond extract turn this into a bright, jammy dessert that works in the dead of winter. You get juicy bursts of blueberry, raspberry, and blackberry under a soft almond-scented cake top.

Ingredients (makes 6 servings)

• Frozen mixed berries: 600 g (6 cups), not thawed
• Granulated sugar: 100 g (1/2 cup)
• Cornstarch: 2 tbsp
• Lemon juice: 1 tbsp
• Vanilla cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 170 g (3/4 cup), melted
• Sliced almonds: 50 g (1/2 cup)
• Almond extract: 1/2 tsp
• Flaky sea salt: 1/4 tsp

Instructions

Step 1: In your slow cooker, toss the 600 g frozen mixed berries with the 100 g sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1/2 tsp almond extract until they’re all coated. You don’t need to thaw the berries first, they’ll release their juices as they cook.

Step 2: Sprinkle the 432 g vanilla cake mix evenly over the berry mixture and shake the crock gently so the top is level. You won’t stir this layer, because the dry mix should just float on the juicy berries below.

Step 3: Pour the 170 g melted butter over the top as evenly as you can, then scatter the 50 g sliced almonds and 1/4 tsp flaky sea salt over it. You’ll see some dry spots of cake mix, which bake into soft little crumb clusters.

Step 4: Put the lid on and let it go on high for 2 to 2.5 hours, checking at 2 hours for the top to look set and the edges to bubble with purple juice. You can go 20 more minutes if the center still looks very pale and loose.

Step 5: Turn off the slow cooker and let it sit uncovered for 12 minutes so the berry filling can thicken slightly. Serve it warm with cold heavy cream or a scoop of vanilla ice cream, and you’ll want a little of the almond topping in each spoon.

Gluten-Free Raspberry Dump Cake

This version uses a gluten-free cake mix and a little extra butter so the topping still bakes up tender and crisp. You get the same jammy raspberry base and golden crumb without wheat, and no one will miss it.

Ingredients (makes 8 servings)

• Raspberry pie filling: 1 (595 g / 21 oz) can, plus 150 g (1.5 cups) fresh raspberries
• Gluten-free yellow cake mix: 432 g (15.25 oz) box, dry
• Unsalted butter: 226 g (1 cup / 2 sticks), melted
• Light brown sugar: 30 g (2 tbsp)
• Lemon zest: from 1 lemon
• Flaky sea salt: 1/4 tsp

Instructions

Step 1: Stir the 595 g can of raspberry pie filling with the 150 g fresh raspberries and the zest from 1 lemon right in your slow cooker. You’ll get a bright, tart base that balances the sweet topping.

Step 2: Sprinkle the 432 g gluten-free yellow cake mix evenly over the raspberry layer, then scatter the 30 g brown sugar and 1/4 tsp flaky sea salt over the top. You don’t stir this layer, the dry mix will steam into a tender crumb as the butter melts.

Step 3: Pour the 226 g melted butter over everything as evenly as you can, trying to wet any clumps of mix. You’ll still see a few dry spots, which turn into lovely crisp edges.

Step 4: Set the lid in place and run the slow cooker on high for 2 to 2.5 hours, checking after 2 hours for the top to look set and the edges to bubble with ruby juice. You can go 10 extra minutes if the center still looks sandy, because gluten-free mixes sometimes need a bit longer.

Step 5: Let the dump cake sit with the lid off for 10 minutes before you scoop. Serve it warm with cold coconut yogurt or a scoop of dairy-free vanilla ice cream, if you like.

Dairy-Free Mango Coconut Dump Cake

Mango and coconut are a natural pair, and this version uses coconut oil instead of butter so it stays completely dairy-free. You get a luscious, tangy mango base under a crisp, coconut-scented cake top.

Ingredients (makes 10 servings)

• Frozen mango chunks: 600 g (6 cups), not thawed
• Coconut sugar or light brown sugar: 80 g (1/2 cup)
• Lime juice: 1 tbsp
• Cornstarch: 1 tbsp
• Yellow cake mix: 432 g (15.25 oz) box, dry
• Coconut oil: 160 g (3/4 cup), melted
• Shredded coconut: 60 g (3/4 cup), unsweetened
• Ground cardamom: 1/4 tsp
• Flaky sea salt: 1/4 tsp

Instructions

Step 1: In your slow cooker, toss the 600 g frozen mango chunks with the 80 g coconut sugar, 1 tbsp lime juice, 1 tbsp cornstarch, and 1/4 tsp cardamom until they’re all coated. You don’t need to thaw the mango first, the slow cooker will turn it tender and jammy.

Step 2: Sprinkle the 432 g dry yellow cake mix evenly over the mango mixture and gently tap the crock so the surface settles. You won’t stir, the dry mix should just sit on top of the sweet, juicy fruit below.

Step 3: Pour the 160 g melted coconut oil across the cake mix as evenly as you can, then scatter the 60 g unsweetened shredded coconut and 1/4 tsp flaky sea salt over it. You’ll see some dry spots, and that’s fine, they bake into crisp golden shreds.

Step 4: Put the lid on and let the slow cooker go on high for 2 to 2.5 hours, checking after 2 hours for the top to look set and the coconut to smell deeply toasted. You can go a little longer if the center still looks pale and powdery.

Step 5: Turn off the slow cooker and let the cake sit with the lid off for 10 minutes before you scoop. Serve it warm with cold coconut cream or a squeeze of extra lime, and you’ll want to get some of that glossy mango juice in every bowl.

The one thing that makes or breaks any dump cake is even butter coverage. Take an extra twenty seconds pouring the melted fat across the dry mix in thin ribbons, and you’ll get a golden, crisp top instead of sticky raw pockets.

Pick whichever version sounds like tonight, dump everything into the crock, and let the slow cooker handle dessert. You probably already have half the ingredients waiting.