Dump Cake Fruity Layers (Printable)

Layers of fruit filling, cake mix, and butter baked until golden and bubbly for an easy sweet treat.

# What You Need:

→ Fruit Layer

01 - 2 cans (21 oz each) fruit pie filling (e.g., cherry, apple, or blueberry)

→ Cake Layer

02 - 1 box (15.25 oz) yellow or white cake mix

→ Topping

03 - 1/2 cup (1 stick) unsalted butter, cold and sliced into thin pats

# How-To Steps:

01 - Preheat oven to 350°F (175°C).
02 - Lightly grease a 9x13-inch baking dish to prevent sticking.
03 - Evenly spread the fruit pie filling over the bottom of the prepared dish.
04 - Sprinkle the dry cake mix evenly over the fruit layer without mixing.
05 - Distribute the thin butter slices over the cake mix, covering as much surface as possible.
06 - Bake for 40 to 45 minutes until the top is golden and the fruit filling bubbles at the edges.
07 - Allow to cool slightly before serving warm; optionally accompany with whipped cream or vanilla ice cream.

# Expert Suggestions:

01 -
  • It proves you don't need fancy skills or hours in the kitchen to feel like a baker.
  • The topping gets crispy while the fruit stays jammy, creating this perfect textural moment that feels like you planned it all along.
  • Works with whatever pie filling you have on hand, so it's always an option even when your pantry feels bare.
02 -
  • Don't skip the preheat—an oven that hasn't reached temperature will bake the bottom unevenly, and you'll lose that crispy top layer you're after.
  • Cold butter matters more than you'd think; it creates those little pockets that give you texture instead of turning into one oily sheet.
03 -
  • For extra texture and subtle flavor, sprinkle chopped pecans or shredded coconut over the butter layer before baking—it creates another layer of richness that surprises people.
  • If your butter pats are too thick, they'll take longer to melt and won't distribute as evenly; thin slices are genuinely the secret here.
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