15 Easy Fall Dump Cake Recipes

Dump cakes are the easiest dessert on the planet — dump, dot with butter, bake. These 15 easy fall dump cake recipes bring all the autumn flavors: apple, pumpkin, pecan, caramel, and cranberry. Five minutes of work, one incredible dessert.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Apple Dump Cake

Gooey apple filling under a buttery golden cake crust.

Ingredients

• 2 cans (21 oz) apple pie filling
• 1 box yellow cake mix
• 3/4 cup butter, melted
• 1 tsp cinnamon
• 1/2 cup chopped pecans
• vanilla ice cream, to serve

Instructions

1. Spread apple pie filling in a greased 9×13 pan.
2. Sprinkle with cinnamon.
3. Top with dry cake mix.
4. Drizzle melted butter evenly over all.
5. Sprinkle with pecans.
6. Bake at 350°F for 45–50 minutes.

2. Pumpkin Crunch Dump Cake

Creamy pumpkin custard with a crunchy buttery topping.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1 cup sugar
• 1 tsp pumpkin pie spice
• 1 box yellow cake mix
• 3/4 cup butter, melted

Instructions

1. Whisk pumpkin, evaporated milk, eggs, sugar, and spice.
2. Pour into a greased 9×13 pan.
3. Sprinkle dry cake mix over the top.
4. Drizzle with melted butter.
5. Bake at 350°F for 50–55 minutes.
6. Cool 20 minutes; serve with whipped cream.

3. Cherry Pineapple Dump Cake

Sweet-tart cherries and pineapple under a crisp cake top.

Ingredients

• 2 cans (21 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, drained
• 1 box white cake mix
• 3/4 cup butter, melted
• 1/2 cup chopped pecans

Instructions

1. Spread cherry filling in a greased 9×13 pan.
2. Layer pineapple over the cherries.
3. Top with dry cake mix.
4. Drizzle melted butter over all.
5. Sprinkle with pecans.
6. Bake at 350°F for 45–50 minutes.

4. Caramel Peach Dump Cake

Juicy peaches with a caramel-brown sugar crust.

Ingredients

• 2 cans (21 oz) peach pie filling
• 1 box yellow cake mix
• 3/4 cup butter, melted
• 1 tsp cinnamon
• 1/2 cup brown sugar

Instructions

1. Spread peach filling in a greased 9×13 pan.
2. Sprinkle with cinnamon.
3. Top with dry cake mix and brown sugar.
4. Drizzle with melted butter.
5. Bake at 350°F for 45–50 minutes.
6. Serve warm with ice cream.

5. Spiced Blueberry Apple Dump Cake

Two fruits and spice cake mix — a fall mashup that works.

Ingredients

• 1 can (21 oz) blueberry pie filling
• 1 can (21 oz) apple pie filling
• 1 box spice cake mix
• 3/4 cup butter, melted
• 1/2 cup chopped walnuts

Instructions

1. Layer blueberry and apple fillings in a greased pan.
2. Top with dry spice cake mix.
3. Drizzle with melted butter.
4. Sprinkle with walnuts.
5. Bake at 350°F for 45–50 minutes.
6. Cool 10 minutes before serving.

6. Pear Pecan Dump Cake

Tender pears with butter pecan cake and caramel drizzle.

Ingredients

• 2 cans (15 oz) pears, drained and sliced
• 1 box butter pecan cake mix
• 3/4 cup butter, melted
• 1 tsp cinnamon
• 1/2 cup chopped pecans
• caramel sauce, to serve

Instructions

1. Arrange pears in a greased 9×13 pan.
2. Sprinkle with cinnamon.
3. Top with dry cake mix.
4. Drizzle with melted butter.
5. Sprinkle with pecans.
6. Bake at 350°F for 45 minutes; drizzle with caramel.

7. Pumpkin Toffee Dump Cake

Pumpkin and spice cake with crunchy toffee bits.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 box spice cake mix
• 1/2 cup butter, melted
• 1 cup chopped pecans
• 1/2 cup toffee bits
• whipped cream, to serve

Instructions

1. Spread pumpkin puree in a greased 9×13 pan.
2. Top with dry spice cake mix.
3. Drizzle with melted butter.
4. Sprinkle with pecans and toffee bits.
5. Bake at 350°F for 40–45 minutes.
6. Serve with whipped cream.

8. Salted Caramel Apple Dump Cake

Caramel-soaked apples with a hint of sea salt.

Ingredients

• 2 cans (21 oz) apple pie filling
• 1 cup caramel sauce
• 1 box yellow cake mix
• 3/4 cup butter, melted
• 1/2 tsp sea salt

Instructions

1. Spread apple filling in a greased pan.
2. Drizzle with caramel sauce.
3. Top with dry cake mix.
4. Drizzle with melted butter.
5. Sprinkle with sea salt.
6. Bake at 350°F for 45–50 minutes.

9. Cranberry Apple Dump Cake

Tart cranberries balance sweet apples in this holiday-ready cake.

Ingredients

• 1 can (14 oz) whole berry cranberry sauce
• 2 cans (21 oz) apple pie filling
• 1 box yellow cake mix
• 3/4 cup butter, melted
• 1/2 cup rolled oats

Instructions

1. Spread cranberry sauce in a greased 9×13 pan.
2. Layer apple filling on top.
3. Top with dry cake mix.
4. Drizzle with melted butter.
5. Sprinkle with oats.
6. Bake at 350°F for 45–50 minutes.

10. Black Forest Dump Cake

Chocolate cake and cherries — the easiest Black Forest ever.

Ingredients

• 2 cans (21 oz) cherry pie filling
• 1 box chocolate cake mix
• 3/4 cup butter, melted
• 1 cup chocolate chips
• vanilla ice cream, to serve

Instructions

1. Spread cherry filling in a greased pan.
2. Top with dry chocolate cake mix.
3. Drizzle with melted butter.
4. Sprinkle with chocolate chips.
5. Bake at 350°F for 40–45 minutes.
6. Serve warm with ice cream.

11. Pecan Pie Pumpkin Dump Cake

Pumpkin custard meets pecan pie topping in one pan.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 1 cup sugar
• 3 eggs
• 1 box butter pecan cake mix
• 3/4 cup butter, melted
• 1 cup chopped pecans

Instructions

1. Whisk pumpkin, evaporated milk, sugar, and eggs.
2. Pour into a greased 9×13 pan.
3. Top with dry cake mix.
4. Drizzle with melted butter.
5. Cover with chopped pecans.
6. Bake at 350°F for 55–60 minutes.

12. Tropical Peach Dump Cake

Peaches, pineapple, and coconut — a sunny twist on the classic.

Ingredients

• 2 cans (21 oz) peach pie filling
• 1 can (20 oz) crushed pineapple
• 1 box white cake mix
• 3/4 cup butter, melted
• 1 cup shredded coconut

Instructions

1. Layer peach filling and pineapple in a greased pan.
2. Top with dry cake mix.
3. Drizzle with melted butter.
4. Sprinkle with coconut.
5. Bake at 350°F for 45–50 minutes.
6. Serve warm.

13. Carrot Cake Apple Dump Cake

Spiced carrot cake mix over cinnamon apples.

Ingredients

• 2 cans (21 oz) apple pie filling
• 1 box carrot cake mix
• 3/4 cup butter, melted
• 1/2 cup chopped walnuts
• cream cheese frosting, to serve

Instructions

1. Spread apple filling in a greased pan.
2. Top with dry carrot cake mix.
3. Drizzle with melted butter.
4. Sprinkle with walnuts.
5. Bake at 350°F for 45–50 minutes.
6. Serve with cream cheese frosting.

14. Lemon Pineapple Dump Cake

Bright and tangy — a refreshing change from fall spice.

Ingredients

• 1 can (21 oz) lemon pie filling
• 1 can (20 oz) crushed pineapple
• 1 box yellow cake mix
• 3/4 cup butter, melted
• 1/2 cup sliced almonds

Instructions

1. Spread lemon filling in a greased pan.
2. Layer pineapple on top.
3. Top with dry cake mix.
4. Drizzle with melted butter.
5. Sprinkle with almonds.
6. Bake at 350°F for 40–45 minutes.

15. Mixed Berry Crumble Dump Cake

Jammy mixed berries with a sparkly sugar crust.

Ingredients

• 2 cans (21 oz) mixed berry pie filling
• 1 box white cake mix
• 3/4 cup butter, melted
• 1 tsp lemon zest
• 1/2 cup coarse sugar

Instructions

1. Spread berry filling in a greased pan.
2. Sprinkle with lemon zest.
3. Top with dry cake mix.
4. Drizzle with melted butter.
5. Sprinkle with coarse sugar.
6. Bake at 350°F for 45–50 minutes.