11 Fall Dump Cake Recipes for Cozy Weeknight Desserts

Fall dump cake recipes are the easiest way to turn fruit into a warm dessert with almost no mixing. The fruit steams under a dry cake mix and melted butter, so the top turns crisp and golden while the bottom stays soft and jammy. The same technique works with apples, pumpkin, pears, and cranberries, and each version below pushes it in a different direction.

Start with the Classic Apple Cinnamon Dump Cake for a benchmark. Pick the Pumpkin Pecan one for a soft custard center, or the Slow Cooker Apple Butter version when your oven is already full. Whichever you pick, you need a baking dish, spoon, and little patience.

Which Fall Dump Cake Should You Make?

Classic Apple Cinnamon Dump Cake

This is the one I make when I want a warm apple dessert with almost no effort. The yellow cake mix gives a buttery, crisp top, and the cinnamon pulls the apple filling together.

Ingredients (makes 8 servings)

• Apple pie filling: 2 (595 g/21 oz) cans
• Ground cinnamon: 1 tsp
• Yellow cake mix: 1 (432 g/15.25 oz) box
• Light brown sugar: 2 tbsp
• Unsalted butter, melted: 170 g (3/4 cup)
• Chopped pecans: 60 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C) and scrape the 2 cans of apple pie filling into a 23 x 33 cm (9 x 13 inch) baking dish. Stir the 1 tsp cinnamon through the apples so no one bite carries all the spice. You can use an offset spatula or the back of a spoon.

Step 2: Shake the yellow cake mix evenly over the fruit, covering the entire surface. You don’t need to press it down or mix it in, just let the dry mix sit on top of the apples.

Step 3: Drizzle the 170 g (3/4 cup) melted butter over the dry mix. You want to hit as many bare spots as you can, so move slowly and pour in a thin stream.

Step 4: Scatter the brown sugar and pecans over the buttered top. Bake for 38 to 40 minutes, until the top is deep golden and the apple filling bubbles at the edges. You may see the center look slightly damp; that will set as it cools.

Step 5: Rest the cake for 10 minutes before serving so the layers settle. You can spoon it warm into bowls, with vanilla ice cream if you have some.

Pumpkin Pecan Dump Cake

This one bakes up like pumpkin pie with a crunchy cake top, no crust rolling required. I go heavier on the spice because the sweet cake mix can flatten it.

Ingredients (makes 10 servings)

• Pumpkin puree: 425 g (1 can/15 oz)
• Evaporated milk: 355 ml (1 1/2 cups)
• Large eggs: 3
• Granulated sugar: 150 g (3/4 cup)
• Pumpkin pie spice: 2 tsp
• Spice cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, melted: 170 g (3/4 cup)
• Pecan halves: 80 g (3/4 cup)

Instructions

Step 1: Heat your oven to 350F (180C) and grease a 23 x 33 cm (9 x 13 inch) baking dish. You whisk the 425 g (15 oz) pumpkin puree, 355 ml (1 1/2 cups) evaporated milk, 3 eggs, 150 g (3/4 cup) sugar, and 2 tsp pumpkin pie spice in a large bowl until the mixture is smooth and one color.

Step 2: Pour the pumpkin mixture into the prepared dish and scrape the bowl clean with a spatula. You’ll see it settle into a thin, even layer that looks like pie filling before the crust.

Step 3: Sprinkle the spice cake mix over the pumpkin in a steady, even layer. You don’t need to stir it, just cover the entire surface as best you can.

Step 4: Drizzle the 170 g (3/4 cup) melted butter over the dry spice cake mix. You can tilt the dish slightly to help the butter pool into any dry patches, but avoid stirring the layers.

Step 5: Scatter the 80 g (3/4 cup) pecan halves over the top. Bake for 50 to 55 minutes, until the center is set and the top looks deep golden. You may see the edges puff up and pull away from the dish.

Step 6: Let the cake cool for 20 minutes before serving so the custard can finish setting. You can spoon it warm onto plates and add whipped cream or a little extra pumpkin pie spice on top.

Cranberry Apple Dump Cake

Fresh cranberries give this version a sharp pop that cuts through the sweet cake mix. If you can find crisp apples, use those; they hold their shape under the topping.

Ingredients (makes 8 servings)

• Fresh cranberries: 300 g (3 cups)
• Tart apples, peeled and sliced: 450 g (1 lb, about 3 medium)
• Granulated sugar: 100 g (1/2 cup)
• Cornstarch: 2 tbsp
• Orange zest: 1 tbsp
• Yellow cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, cold, cut into thin slices: 170 g (3/4 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Toss the 300 g (3 cups) cranberries, 450 g (1 lb) sliced apples, 100 g (1/2 cup) sugar, 2 tbsp cornstarch, and 1 tbsp orange zest right in a 23 x 33 cm (9 x 13 inch) dish. You can do all of this in the same pan and skip an extra bowl.

Step 2: Spread the fruit into an even layer, then shake the yellow cake mix evenly over the top. You want the fruit completely hidden under the dry mix, but you don’t need to press it down.

Step 3: Lay the 170 g (3/4 cup) cold butter slices across the dry mix, spacing them about 1 inch apart. You may need to cut a few extra slivers to cover the corners.

Step 4: Bake for 40 minutes, turning the dish halfway if your oven browns unevenly. The fruit should bubble up around the edges and the top should have golden brown patches. You’ll see the cranberries burst and stain the juices pink.

Step 5: Rest the cake for 15 minutes before serving so the juices thicken slightly. You can spoon it into bowls while still warm, with a scoop of vanilla yogurt or ice cream.

Caramel Apple Dump Cake

This is the version for when you want the dessert to feel a little more like a plated thing, not just a pan of fruit. The caramel sauce melts down into the apples and gives the whole thing a dark, sticky edge.

Ingredients (makes 8 servings)

• Apple pie filling: 2 (595 g/21 oz) cans
• Caramel sauce: 240 ml (1 cup)
• Ground cinnamon: 1/2 tsp
• Yellow cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, melted: 170 g (3/4 cup)
• Flaky sea salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 375F (190C). Spoon the 2 cans of apple pie filling into a 23 x 33 cm (9 x 13 inch) dish and drizzle 120 ml (1/2 cup) of the caramel sauce over the apples. You stir in the 1/2 tsp cinnamon gently, just enough to ripple the caramel through the fruit.

Step 2: Shake the yellow cake mix over the apple mixture in an even layer. You can use your hands to break up any large clumps in the dry mix before it goes on.

Step 3: Drizzle the 170 g (3/4 cup) melted butter over the cake mix, then pour the remaining 120 ml (1/2 cup) caramel sauce over the butter in ribbons. You want to see the caramel resting on top, not fully mixed.

Step 4: Bake for 35 to 40 minutes, until the top is golden and the caramel at the edges looks dark and bubbly. You may need to leave it in 3 extra minutes if your pan is glass or your oven runs cool.

Step 5: Cool the cake for 10 minutes so the caramel can settle, then sprinkle the 1/2 tsp flaky sea salt over the top. You can serve it warm in shallow bowls with vanilla ice cream.

Pear and Gingerbread Dump Cake

Gingerbread cake mix turns canned pears into something that tastes like a spiced pear crisp without any extra work. I use the juice from one can to deepen the fruit layer.

Ingredients (makes 6 servings)

• Pear halves in juice: 2 (425 g/15 oz) cans
• Light brown sugar: 50 g (1/4 cup)
• Ground ginger: 1 tsp
• Ground cinnamon: 1/2 tsp
• Gingerbread cake mix: 1 (425 g/15 oz) box
• Unsalted butter, melted: 150 g (2/3 cup)
• Chopped walnuts: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Drain one can of pears, saving 60 ml (1/4 cup) of the juice, and stir that juice with the 50 g (1/4 cup) brown sugar, 1 tsp ginger, and 1/2 tsp cinnamon in a small bowl. You want the sugar to dissolve before it goes over the fruit.

Step 2: Slice the drained pears and the second can of pears into a 23 x 33 cm (9 x 13 inch) dish. You can leave some larger pieces if you like a chunkier texture.

Step 3: Pour the spiced juice over the pears and toss them once with your hands or a spoon. You’ll see the liquid coat the fruit without leaving a pool at the bottom.

Step 4: Sprinkle the gingerbread cake mix over the pears in an even layer, then drizzle the 150 g (2/3 cup) melted butter across the dry mix. You want the whole surface touched with butter, even if a few tiny bare spots remain.

Step 5: Scatter the 50 g (1/2 cup) walnuts over the top. Bake for 35 minutes, until the top is puffed and deep brown. You’ll smell the ginger before you open the oven door.

Step 6: Let the cake rest for 10 minutes so the juices thicken slightly. You can spoon it into bowls and top with whipped cream or a light dusting of cinnamon.

Sweet Potato Casserole Dump Cake

This one leans into the sweet potato casserole side of fall. The base is soft and custardy under the cake mix, almost like a crustless pie.

Ingredients (makes 8 servings)

• Sweet potato puree: 425 g (1 can/15 oz)
• Light brown sugar: 75 g (1/3 cup)
• Large eggs: 2
• Evaporated milk: 170 ml (3/4 cup)
• Vanilla extract: 1 tsp
• Pumpkin pie spice: 1 1/2 tsp
• Yellow cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, melted: 170 g (3/4 cup)
• Mini marshmallows: 100 g (2 cups)

Instructions

Step 1: Heat your oven to 350F (180C) and grease a 23 x 33 cm (9 x 13 inch) dish. You whisk the 425 g (15 oz) sweet potato puree, 75 g (1/3 cup) brown sugar, 2 eggs, 170 ml (3/4 cup) evaporated milk, 1 tsp vanilla, and 1 1/2 tsp pumpkin pie spice until the mixture is smooth and pourable.

Step 2: Pour the sweet potato mixture into the dish and scrape the bowl with a spatula. You’ll see it level out into a thin, even layer, the same color as pumpkin pie filling.

Step 3: Shake the yellow cake mix over the sweet potato mixture in an even layer. You don’t need to press it or stir it in, just cover the surface as best you can.

Step 4: Drizzle the 170 g (3/4 cup) melted butter over the dry mix. You can use a spoon to spread any pooled butter toward the corners, but keep the layers separate.

Step 5: Bake for 45 minutes, then pull the dish out and scatter the 100 g (2 cups) mini marshmallows over the top. You can bake it for 8 to 10 minutes more, until the marshmallows puff and turn golden brown.

Step 6: Cool the cake for 15 minutes before serving. You can scoop it warm onto plates and the marshmallow top will stay soft and slightly crisp at the edges.

Maple Pumpkin Dump Cake with Gingersnap Topping

This one swaps the usual nuts for crushed gingersnaps, so the top gets an extra crisp, spicy layer. Maple syrup goes into the pumpkin base where it can actually be tasted.

Ingredients (makes 8 servings)

• Pumpkin puree: 425 g (1 can/15 oz)
• Maple syrup: 80 ml (1/3 cup)
• Evaporated milk: 240 ml (1 cup)
• Large eggs: 2
• Pumpkin pie spice: 2 tsp
• Spice cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, melted: 150 g (2/3 cup)
• Crushed gingersnap cookies: 120 g (1 cup)

Instructions

Step 1: Heat your oven to 350F (180C) and grease a 23 x 33 cm (9 x 13 inch) dish. You whisk the 425 g (15 oz) pumpkin puree, 80 ml (1/3 cup) maple syrup, 240 ml (1 cup) evaporated milk, 2 eggs, and 2 tsp pumpkin pie spice in a large bowl until completely smooth.

Step 2: Pour the pumpkin mixture into the dish and level it with the back of a spoon. You can tilt the dish once or twice to help the mixture settle before the topping goes on.

Step 3: Sprinkle the spice cake mix over the pumpkin in an even layer. You want a full covering, but you don’t need to mix the layers together.

Step 4: Drizzle the 150 g (2/3 cup) melted butter over the dry mix, then scatter the 120 g (1 cup) crushed gingersnaps across the top. You can crush the cookies by hand or with a rolling pin inside a sealed bag.

Step 5: Bake for 50 to 55 minutes, turning the dish halfway if your oven browns unevenly. The center should still wobble slightly, but the top will be crisp and the gingersnaps will smell toasted. You may see the edges rise a bit.

Step 6: Cool the cake for 15 minutes before serving. You can spoon it warm into bowls and add vanilla ice cream or a little extra maple syrup on top.

Blackberry Pear Dump Cake

Blackberries and pears cook down into a jammy, inky purple base that tastes more complex than the ingredient list suggests. Keep some frozen blackberries around for this one.

Ingredients (makes 6 servings)

• Frozen blackberries: 350 g (3 cups)
• Ripe pears, cored and sliced: 450 g (1 lb)
• Granulated sugar: 100 g (1/2 cup)
• Cornstarch: 2 tbsp
• Lemon juice: 1 tbsp
• Vanilla cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, melted: 150 g (2/3 cup)
• Sliced almonds: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Toss the 350 g (3 cups) frozen blackberries, 450 g (1 lb) sliced pears, 100 g (1/2 cup) sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice directly in a 23 x 33 cm (9 x 13 inch) dish. You can keep the blackberries frozen, no need to thaw them first.

Step 2: Spread the fruit into an even layer, then shake the vanilla cake mix over the top. You want the fruit completely covered so no juices bubble straight through the dry mix before it bakes.

Step 3: Drizzle the 150 g (2/3 cup) melted butter over the cake mix, then scatter the 50 g (1/2 cup) sliced almonds over the butter. You’ll still see a few dry patches before baking; they’ll crisp up in the oven.

Step 4: Bake for 40 to 45 minutes, until the fruit bubbles up around the edges and the almonds look toasted. You can cover the top with foil if it browns too fast in the last 10 minutes.

Step 5: Rest the cake for 10 minutes so the juices settle. You can serve it warm in bowls with a scoop of vanilla yogurt or a light dusting of cinnamon.

Spiced Cranberry Orange Dump Cake

Cranberry and orange is a fall pairing that keeps the whole dessert from feeling heavy. This one uses orange marmalade for a bitter-sweet layer that plain sugar cannot give you.

Ingredients (makes 6 servings)

• Fresh or frozen cranberries: 300 g (3 cups)
• Orange marmalade: 240 g (3/4 cup)
• Granulated sugar: 50 g (1/4 cup)
• Ground cardamom: 1/2 tsp
• Ground cinnamon: 1/2 tsp
• Yellow cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, melted: 150 g (2/3 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Mix the 300 g (3 cups) cranberries, 240 g (3/4 cup) orange marmalade, 50 g (1/4 cup) sugar, 1/2 tsp cardamom, and 1/2 tsp cinnamon in a 20 x 28 cm (8 x 11 inch) dish. You can use frozen cranberries straight from the freezer.

Step 2: Spread the cranberry mixture into an even layer, then sprinkle the yellow cake mix across the top. You don’t need to stir the layers together, just let the dry mix sit on the fruit.

Step 3: Drizzle the 150 g (2/3 cup) melted butter over the surface. You want to hit most of the dry mix, but a few bare spots are fine.

Step 4: Bake for 35 minutes, until the cranberries have burst and the top is golden. You’ll hear the fruit hissing at the edges when it’s ready, and the kitchen will smell like warm orange.

Step 5: Cool the cake for 10 minutes before serving. You can spoon it into small bowls and top with fresh orange zest if you have it.

Slow Cooker Apple Butter Dump Cake

This is the one for Thanksgiving day when the oven is full. The slow cooker steams the top rather than crisping it fully, so treat it like a warm apple cobbler with a soft cake lid.

Ingredients (makes 10 servings)

• Apple butter: 480 g (2 cups)
• Tart apples, peeled and cubed: 450 g (1 lb)
• Ground cinnamon: 1 tsp
• Yellow cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter, melted: 150 g (2/3 cup)
• Chopped walnuts: 50 g (1/2 cup)

Instructions

Step 1: Grease the inside of a 6 quart slow cooker with butter or nonstick spray. You stir the 480 g (2 cups) apple butter, 450 g (1 lb) cubed apples, and 1 tsp cinnamon together right in the pot until the fruit is coated.

Step 2: Shake the yellow cake mix over the apple mixture in an even layer. You want the surface fully covered, but you don’t need to stir it into the apple butter.

Step 3: Drizzle the 150 g (2/3 cup) melted butter over the dry mix, then sprinkle the 50 g (1/2 cup) walnuts across the top. You can use a spoon to spread any pooled butter toward the edges.

Step 4: Cover the slow cooker and cook on high for 2 to 2 1/2 hours, or on low for 4 hours. You’ll see the sides bubbling and the top look dry and set when it’s done.

Step 5: Turn off the heat and let the cake rest with the lid ajar for 15 minutes. You can spoon the warm cake into bowls and top with a small scoop of vanilla ice cream.

Chai Pear Dump Cake

The chai spices are the whole point here, not an afterthought. I bloom them in the melted butter so they hit the dry cake mix with more flavor than they would if you simply dusted them over the fruit.

Ingredients (makes 6 servings)

• Pear halves in juice: 2 (425 g/15 oz) cans
• Light brown sugar: 50 g (1/4 cup)
• Chai spice blend: 2 tsp
• Vanilla cake mix: 1 (432 g/15.25 oz) box
• Unsalted butter: 170 g (3/4 cup)
• Sliced almonds: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 375F (190C). Drain the 2 cans of pears, saving 60 ml (1/4 cup) of the juice from one can, then slice the pears into a 23 x 33 cm (9 x 13 inch) dish. You toss the pears with the 50 g (1/4 cup) brown sugar and the reserved juice right in the dish.

Step 2: Melt the 170 g (3/4 cup) butter in a small saucepan over low heat. You stir in the 2 tsp chai spice blend as soon as the butter is liquid, then pull the pan off the heat and let it sit for 2 minutes so the spices bloom.

Step 3: Sprinkle the vanilla cake mix over the pears in an even layer. You can shake the pan gently to settle the dry mix, but don’t stir it into the fruit.

Step 4: Drizzle the spiced butter over the cake mix, covering every dry patch you can. You want the butter to carry the chai flavor into the top as it bakes.

Step 5: Scatter the 50 g (1/2 cup) sliced almonds over the top. Bake for 35 to 40 minutes, until the top is deep gold and the pear juices bubble up around the edges. You can rotate the dish once halfway through if your oven has hot spots.

Step 6: Cool the cake for 10 minutes before serving. You can spoon it into bowls while the bottom is still warm and the almond topping is crisp, with a scoop of vanilla ice cream if you like.

The one thing worth paying attention to in any dump cake is getting the butter evenly over the dry mix. If you leave large dry patches, they’ll stay powdery. Move slowly while drizzling and tilt the dish if you need to, but never stir the layers.

Pick any version on this list, and you’ll have a warm fall dessert with almost no cleanup.