Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Easy Dump Cake (Only 5 Ingredients & So Delicious!)

Sarah Smith
Oct 31, 2025
3 min read

Updated: Dec 25, 2025

Golden-brown cobbler with cherries peeking out, topped with a scoop of melting vanilla ice cream in a white baking dish on a beige cloth.

Sometimes you need a dessert that’s warm, comforting, and effortless. Enter the Dump Cake — a vintage favorite that’s as simple as it sounds. No mixing, no fuss — just “dump” everything into the pan and bake!

This version has all the buttery, fruity sweetness you love from cobblers or crisps but takes half the time. With juicy fruit filling, fluffy cake layers, and a golden, buttery crust, it’s pure comfort in every bite.

Whether you’re hosting a family gathering or craving something sweet on a weeknight, this cake delivers — easy, quick, and irresistibly good. If you love easy, cozy desserts, try my Old-Fashioned Chocolate Fudge, Classic Apple Crisp, or Southern Sweet Potato Pie next.

Recipe Card

Servings: 8–10 Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes

Ingredients

1 (21 oz) can of cherry pie filling (or any fruit pie filling you love)
1 (20 oz) can crushed pineapple, undrained
1 box yellow cake mix
¾ cup butter (1 ½ sticks), melted
½ cup chopped pecans or walnuts (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.
Layer the Fruit: Pour the crushed pineapple (with juice) into the baking dish and spread evenly. Spoon the cherry pie filling over the top.
Add the Cake Mix: Sprinkle the dry cake mix evenly over the fruit — do not stir.
Add the Butter: Drizzle melted butter evenly over the top of the cake mix, covering as much of the surface as possible.
Top and Bake: Sprinkle with chopped nuts if desired. Bake for 40–45 minutes, or until the top is golden brown and bubbly around the edges.
Serve: Let cool slightly before serving. Enjoy warm with whipped cream or a scoop of vanilla ice cream!

Tips for the Best Dump Cake

Try different flavor combos: apple filling with spice cake mix, blueberry with vanilla, or peach with white cake mix.
Use butter slices instead of melted butter for an extra crisp texture.
Add a sprinkle of brown sugar and cinnamon before baking for more depth.
Store leftovers in the refrigerator and reheat in the oven or microwave.
It’s great served warm or chilled — equally delicious either way!

Final Thoughts

This Easy Dump Cake proves that you don’t need fancy ingredients to make something truly delicious. It’s sweet, buttery, and oh-so-simple — the perfect dessert for holidays, potlucks, or cozy nights at home.

FAQ

Q: What is a dump cake? A dump cake is an easy dessert where you simply “dump” the ingredients into a baking dish — usually fruit, cake mix, and butter — with no mixing required.

Q: Can I use fresh fruit instead of canned? Yes — fresh fruit works great. Just add ¼–½ cup of sugar (depending on sweetness) and a splash of lemon juice so the filling bakes properly.

Q: Do I have to stir the ingredients together? No, traditional dump cake is not mixed. Keeping the layers separate helps the top become buttery, crumbly, and crisp.

Q: Can I make dump cake with different cake mix flavors? Absolutely! White, yellow, chocolate, spice cake, or even lemon cake mix all work beautifully, depending on the fruit you use.

Q: How do I keep the top from being dry? Make sure the butter is evenly distributed across the top — thin slices or melted butter help the cake mix fully absorb.

Q: How long does dump cake last? Refrigerate leftovers for 3–4 days. Warm in the oven or microwave before serving.