Fruit Cocktail Dump Cake: Your 1 Easiest Sweet Treat!

Fruit Cocktail Dump Cake

Oh, my dears, prepare yourselves for a dessert that’s less a recipe and more a warm, nostalgic hug in a pan: the glorious Fruit Cocktail Dump Cake! This isn’t just a dish; it’s a cherished memory, instantly whisking me back to childhood potlucks and impromptu bake sales, where my grandma, with a twinkle in her eye, literally ‘dumped’ everything into a pan, mesmerizing my tiny self with her simple magic and wisdom: “Honey, some of the best things in life don’t need a fuss.”

And boy, was she right! This Fruit Cocktail Dump Cake perfectly embodies that philosophy – no fancy tools, no complex steps, just pure, unadulterated comfort blooming from the simplest ingredients, and if you’re as charmed by the magic of no-fuss desserts as I am, you’ll love diving into even more easy dump cake recipes right here on Bake Mode.

While some incredible desserts, like mastering the perfect peach blueberry cobbler with its 5 secrets might involve a few more intricate steps, this Fruit Cocktail Dump Cake champions the unparalleled joy of effortless, satisfying home baking, proving how profoundly comforting food can be without a fuss. Ready to make some magic with me?

Fruit Cocktail Dump Cake: Your Easiest Sweet Treat!

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This Fruit Cocktail Dump Cake is the ultimate effortless dessert, combining sweet canned fruit cocktail with a buttery cake mix topping for a warm, bubbly, and incredibly satisfying treat.

Ingredients

• 1 (15-ounce) can fruit cocktail, undrained

• 1 (20-ounce) can crushed pineapple, undrained

• 1 (15.25-ounce) box yellow cake mix (or white cake mix)

• 1/2 cup chopped pecans (optional)

• 1 stick (1/2 cup) unsalted butter, melted

• Vanilla ice cream or whipped cream, for serving (optional)

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
• Pour the undrained fruit cocktail into the prepared baking dish, spreading evenly across the bottom.
• Next, pour the undrained crushed pineapple over the fruit cocktail. Do not stir the layers together.
• Evenly sprinkle the dry yellow cake mix over the fruit layer, ensuring it covers the fruit as much as possible. Again, resist the urge to stir.
• If using, sprinkle the chopped pecans over the cake mix layer for added crunch and flavor.
• Drizzle the melted butter evenly over the entire surface of the dry cake mix and pecans. Try to cover as much of the dry mix as possible, as this creates the cake’s crust.
• Bake for 45-55 minutes, or until the top is golden brown and bubbly around the edges. A knife inserted into the cake part should come out mostly clean.
• Remove from oven and let cool slightly (about 10-15 minutes) before serving. The cake will be very hot and bubbly, and will set a bit as it cools.
• Serve warm, perhaps with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream for an extra special treat.

Notes

• The ‘No-Stir’ Secret: Seriously, resist the urge to stir! The magic of a dump cake is letting the liquids from the fruit absorb into the dry cake mix and the butter. Stirring will make it dense, and we want that lovely, crumbly-cake top!
• Flavor Variations: Don’t be afraid to experiment! While fruit cocktail is classic, you can swap it for other canned fruits. Try cherry pie filling, peach pie filling, or even just plain sliced peaches for a different delicious twist. Just make sure to keep the liquid content similar to ensure the cake mix bakes properly.
• Toasty Topping: For an extra layer of flavor and texture, toast your chopped pecans lightly in a dry skillet for a few minutes before adding them to the cake. This simple step brings out their nuttiness beautifully and adds a lovely depth to the topping!