Peach Dump Cake with Cake Mix and Canned Peaches FAQs

More Easy Dessert Recipes

If you liked this dessert, here are a few more you might want to take a look at:

Pineapple Dump Cake with 3 Ingredients – Canned crushed pineapple is the star of this dessert with a buttery, golden-brown crumble topping that pairs perfectly with the sweet and tangy filling.

Peach Cobbler with Pie Crust and Canned Peaches – Peaches in syrup are the basis for this old-fashioned southern favorite as well–but with a crispier crust and juicier filling.

Peach Cobbler with Canned Peaches – This batter-style cobbler uses self-rising flour and peaches canned in heavy syrup to make a 9×13 pan dessert that’s just as delicious as it is easy.

The post Peach Dump Cake with Cake Mix and Canned Peaches appeared first on ParnellTheChef.

Pineapple Dump Cake with 3 Ingredients

My easy pineapple dump cake with 3 ingredients recipe is great because it has just a few ingredients:

Crushed Pineapple – 2, 20 oz cans, drained

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Juice – 1 Tablespoon

Tools:

9×13 Baking Dish – If you don’t have this large of a baking dish, you can use two 8×8 pans, too.

Spatula – To spread out the crushed pineapple in the baking dish.

Fork – For smoothing out the cake mix, I recommend a fork.

Spoon – Scooping out the last bit of pineapple from the can will probably be easier with a spoon.

Can I Use Pineapple Chunks, Tidbits, or Rings?

Yes. Although I think the texture of crushed pineapple would be best for this recipe, you can use pineapple chunks, tidbits, or rings, too: use a total of 40 oz of canned pineapple, whichever type you prefer. If using rings, cut them into smaller pieces so they are small pieces of pineapple in every bite.

How to Make Pineapple Dump Cake with 3 Ingredients

Learning how to make pineapple dump cake with 3 ingredients is easy. Just follow these simple steps:

Grease the Pan

Don’t forget to grease the pan before you start the recipe. You could use a non-stick spray, but I just opened one of the sticks of butter and rubbed it on the inside of the baking dish.

Put the Butter Back in the Refrigerator

After greasing the pan, be sure to put the rest of the butter back in the refrigerator. You’ll need to cut it into thin pads later on in the recipe, and this is much easier to do when the butter is cold.

Drain the Canned Crushed Pineapple

I drained 2/3 cup of juice out of each can. Although the pineapple was drained thoroughly, there was still a bit of juice left in each can, maybe about 2 Tablespoons. If you try to get 100% of the juice out of the pineapple, your filling will be dry, so don’t overdo it.

Dump the Crushed Pineapple into the Pan

Next, as the name of the recipe suggests, “dump” the crushed pineapple into the baking dish and then spread it out evenly with a spatula or spoon. Do the best you can–I doesn’t have to be perfect.

Add Lemon Juice (If Using)

Although this is optional, I highly suggest sprinkling in 1 Tablespoon of freshly-squeezed lemon juice over the crushed pineapple and then gently mixing it into the fruit. The lemon juice will really help bring out the flavor, helping make the canned pineapple taste like fresh.

Dump in the White Cake Mix

Once you’re done with the filling, “dump” in the white cake mix by shaking the bag as you move it slowly across the top. Don’t worry about getting it distributed evenly–you’ll do that in the next step.

Smooth Out the Cake Mix

Then, take a fork and smooth out the cake mix, breaking up any lumps as you distribute the cake mix evenly across the top. Remember to NOT MIX–simply spread the raw cake mix across the top of the crushed pineapple.

Cut the Butter into Thin Slices and Lay Them On Top of the Cake Mix

Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon. This is much easier if the butter is cold, so be sure to keep the butter in the refrigerator until you get to this step.

As you cut the butter, lay the slices on top of the cake mix, placing them 1/8 to 1/4-inch apart–basically almost touching, but not quite. The idea is for the butter to melt down and spread out as the dump cake bakes in the oven, turning the raw cake mix into buttery, crunchy crumble.

Bake the Dump Cake

Once your pineapple dump cake with 3 ingredients is assembled, bake it at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool at least 10-15 minutes before serving, at least 30 if you want the slices to hold their shape, then enjoy!

Pineapple Dump Cake with 3 Ingredients FAQ’s

Although learning how you make pineapple dump cake with 3 ingredients is easy, here are answers to some frequently asked questions to make sure you can enjoy the best dessert possible.

How Many Servings Does this Recipe Make?

This recipe makes about 12-16 servings that are large enough for a satisfying dessert after a normal meal.

What to Serve with Pineapple Dump Cake with 3 Ingredients?

Although my pineapple dump cake with 3 ingredients is delicious on its own, it’s also great served with vanilla ice cream, Cool Whip, or whipped cream. If you want something especially tasty, make my easy homemade whipped cream recipe for a special treat.

How Long To Bake Pineapple Dump Cake? *

Bake pineapple dump cake for 60 minutes at 350F, uncovered. If your oven is hotter / cooler than normal or if your filling has more / less juice than mine did, baking time may vary, so check the dump cake at the 45-minute mark.

How Long Does Pineapple Dump Cake with 3 Ingredients Last?

Your pineapple dump cake with 3 ingredients should last 2-3 in the refrigerator. Although it will likely be safe to eat for longer, the moisture in your refrigerator will start making the topping unpleasantly soggy.

Pineapple Dump Cake with 3 Ingredients Recipe Variations

If you’re looking for ways to build on this base recipe, be sure to try:

Pineapple Cherry Dump Cake – Paula Deen’s recipe from Grandma Peg combines replaces one of the cans of pineapple with cherry pie filling to make an amazing dessert.

Add Coconut and Nuts – This Food.com recipe calls for adding flaked coconut and chopped nuts. I’ve never tried it, but I think the flavor and texture would be delicious. For the nuts, I think both chopped walnuts or peanuts would be delicious, whichever you prefer.

More Pineapple Recipes

If you agree that pineapple is delicious, especially in desserts, then don’t miss my other recipes:

Pineapple Upside Down Cake with Crushed Pineapple – Cake mix makes this class dessert easy.

Pineapple Pie Recipe – This double-crust, old-fashioned pie is one of my favorites. Definitely worth a try!

Pineapple Coconut Cake with Cake Mix – Cream cheese frosting and pineapple filling make this amazing.

More 3-Ingredient Dump Cake Recipes

3-ingredient cobblers are great recipes for beginner cooks, so be sure to check out these as well:

Pumpkin Dump Cake with 3 Ingredients – This easy dessert is perfect for fall, especially Thanksgiving.

Cherry Dump Cake with 3 Ingredients – Bright red filling and golden brown topping are great together.

3 Ingredient Apple Dump Cake – This cobbler is even better with the addition of lemon juice and spices.

3-Ingredient Key Lime Dump Cake – Canned pie filling makes this citrus-packed dessert nice and easy.

Pineapple Dump Cake with 3 Ingredients Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

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Lemon Blueberry Dump Cake with 3 Ingredients

My lemon blueberry dump cake with 3 ingredients recipe is super easy because it’s so simple:

Blueberry Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box lemon cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Zest – 1 Tablespoon lemon zest. If you don’t have zest, replace it with 1.5 teaspoons of extract.

Lemon Juice – 2 Tablespoons freshly-squeezed lemon juice.

Tools:

9×13 Baking Dish – I used a glass Pyrex dish, but aluminum or tin is fine, too.

Spatula – For spreading out the pie filling.

Fork – To smooth out the cake mix and break up the lumps.

Sharp Knife – For cutting the butter into thin slices.

How to Make Lemon Blueberry Dump Cake with 3 Ingredients

Learning how to make blueberry dump cake with 3 ingredients is easy. Just follow the steps below:

Grease a 9×13 Baking Dish

Before starting the recipe, remember to grease the baking dish with butter or cooking spray.

Dump in the Pie Filling

As the name suggests, the first step in this 3-Ingredient lemon blueberry dump cake recipe is “dumping” the cans of pie filling into the baking dish. Use a spatula or spoon to distribute it evenly in the dish.

Add the Lemon Juice and Zest (Optional)

Although you only need 3 ingredients to make this recipe, I highly recommend adding lemon juice and zest: they’ll really add to the flavor.

Dump in the Lemon Cake Mix

Once the blueberry pie filling is evenly distributed in the baking dish and the lemon juice and zest are added (if using), “dump” in the cake mix by shaking the bag as you move it over the filling. Don’t worry about breaking up the lumps–you’ll do that next.

Smooth Out the Cake Mix

Then, use a fork to smooth out the cake mix. Don’t mix the cake mix into the pie filling or pat it down; instead, simply drag the fork across the top so you can distribute the cake mix evenly. As you do this, use the fork to break up any lumps of cake mix, too.

Slice the Butter into Small Pads and Lay the Butter on the Cake Mix

Even though the next step in this lemon blueberry dump cake with 3 ingredients recipe is the most tedious and time-consuming, it’s also the most important. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

As you cut the butter into pads, lay the slices on top of the raw cake mix. Ideally, they should almost be touching, but not quite–maybe a few millimeters apart–so that you can cover entire surface with only 2 stick of butter. Be sure to spread out the butter evenly; otherwise, you’ll end up with dry spots.

Bake

Once the butter is laid across the top, bake the dump cake at 350F, uncovered, for 1 hour.

Cool and Serve

After letting the dump cake cool enough to eat, serve and enjoy!

Lemon Blueberry Dump Cake with 3 Ingredients FAQ’s

Although this recipe is easy to make, you might still have a few questions. If so, here are answers to some frequently asked questions:

How Many Servings Does this Recipe Make?

This 9×13 dump cake should give you at least 12-16 servings that are of a decent size to satisfy a craving.

What to Serve with 3-Ingredient Lemon Blueberry Dump Cake

Even though my 3-Ingredient lemon blueberry dump cake with pie filling is delicious on its own, you can also serve it with vanilla ice cream, whipped cream, or cool whip. Some lemon curd might be good, too, as well as some fresh blueberries.

How Long to Bake Lemon Blueberry Dump Cake?

Bake lemon blueberry dump cake in the oven at 350F for 60 minutes, uncovered. Every oven is different, so you might have to cook your dump cake for less or more time. So, I suggest checking on it after 45 minutes.

How Long to Let Lemon Blueberry Dump Cake Cool Before Serving?

Although you could serve this lemon blueberry dump cake right out of the oven, I suggest letting it cool for at least 30 minutes so that the slices hold their shape when cut and served.

How Long Does this Dump Cake Keep?

If kept in the refrigerator, lemon blueberry dump cake with 3 ingredients should keep for 2-3 days.

Can You Freeze Dump Cake?

Yes! Once the dump cake has cooled, cut it into individual servings, put them on disposable plates, wrap the plates in plastic, and then freeze.

When you want to serve a slice, take it out of the freezer, unwrap, and let it thaw in the refrigerator for a few hours. Once thawed, microwave on HIGH in 30-second ingredients until it’s heated through.

Can You Make 3-Ingredient Lemon Blueberry Dump Cake in a Crock Pot?

Yes! As shown by Heidi of TheFrugalGirls.com, you can make lemon blueberry dump cake in a crockpot. However, since the crockpot locks in most of the moisture, the topping won’t get as browned as crispy as in my version: if you want a golden brown, crispy top, you need the dry heat of the oven.

Can I Make this Dump Cake with White or Yellow Cake Mix?

Yes! If you can’t find lemon cake mix, you can definitely use white or yellow cake mix. Since you’ll be missing lemon flavor, the lemon juice and zest because essential.

Lemon Blueberry Dump Cake Recipe Variations

If you want to switch things up, possible variations of this recipe include:

Different Cake Mix – Strawberry, spice, or even chocolate cake mix would take this dump cake in a whole different direction, so experimenting a bit would be fun.

Cream Cheese – Dolloping cream cheese into the blueberry pie filling would give this a cheesecake-like twist.

Lemon Oreos – Some food bloggers, especially on TikTok and Pinterest, suggest putting a layer of lemon Oreos under the blueberry pie filling.

More Lemon Recipes

If you’re as much of a lemon-lover as I am, be sure to check our these other amazing desserts:

3-Ingredient Lemon Dump Cake – If you like the flavor of lemon but not the acidity, this is for you.

Lemon Chess Pie – My version of this old-fashioned dessert is full of southern flavor.

Other Blueberry Recipes

Blueberry is an amazing flavor. If you can’t get enough, you might also want to try:

3-Ingredient Blueberry Dump Cake – If you’re looking for a quick and simple berry dessert, this it it.

Lemon Blueberry Dump Cake with 3 Ingredients Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Lemon Blueberry Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Blackberry Dump Cake Ingredients

My 3-ingredient blackberry dump cake has just a few, simple ingredients:

Cake Mix – 1 15.25 oz box. I used white, but you could also use yellow.

Pie Filling – 2 21 oz cans. Be sure to use two cans–just one isn’t enough.

Butter – 2 sticks of unsalted butter.

In addition to the 3 base ingredients, I highly recommend adding:

Lemon Juice – 1.5 Tablespoons. As in my apple dump cake recipe, a bit of lemon juice really brings out the fruit flavor. While not absolutely necessary, I highly recommend adding

Tools:

When you make this recipe, make sure you have:

9×13 pan – If you don’t have a 9×13 pan, you can divide the ingredients in half and use two 8×8 baking dishes.

Spatula or Large Spoon – You’ll need a spatula or large spoon to not only scoop out the canned blackberry pie filling but also to spread it out in the baking dish.

How to Make Blackberry Dump Cake with 3 Ingredients

Learning how to make blackberry dump cake with 3 ingredients is easy. You just have to follow a few, easy steps:

Butter the 9×13 Baking Dish

Before starting the recipe, it’s important to butter the baking dish. I opened one of the sticks of butter and used it to grease the 9×13 dish, but you can use non-stick spray if you want.

Keep the Butter in the Refrigerator

After greasing the dish, remember to put the 2 sticks of butter back into the refrigerator so it’ll be easier to slice.

Dump in the Pie Filling

Once the greased, it’s time to start the dump cake recipe by “dumping” in the 2 cans of blackberry pie filling. Be sure to use a large spoon or spatula to spread out the pie filling evenly.

Add Lemon Juice (If Using)

Although it’s not absolutely required for the recipe, I highly recommend sprinkling 1.5 Tablespoons of lemon juice over the blackberry pie filling to really bring out the berry flavor.

Sprinkle the Cake Mix over the Pie Filling

Once the blackberry pie filling layer is in the baking dish, “dump” in the cake mix by moving the bag back and forth over the baking dish as you sprinkle the raw cake mix on top of the filling.

Smooth Out the Cake Mix

Use the back of a spoon to smooth it out, breaking up large lumps along the way. Although it seems a bit counterintuitive, don’t press down on the cake mix–simply spread it out so it rests lightly on top of the pie filling underneath.

Slice the Butter into Pads

The next step is probably the hardest, most time-consuming part of this 3-ingredient blackberry dump cake recipe. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.

Lay the Pads on Top of the Cake Mix

As you cut the butter into thin pads, lay those pads on top of the cake mix, making sure they’re spaced closely yet evenly across the top. As the butter melts, it will soak down and into the raw cake mix, turning it into a crispy, crunchy crumble topping.

Bake

Once the slices of butter are on top of the cake mix, put the 3-ingredient blackberry dump cake into the oven and bake at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool down for 15-30 minutes so that the pieces don’t fall apart when you cut and serve them.

3-Ingredient Blackberry Dump Cake FAQ’s

How to Serve 3-Ingredient Blackberry Dump Cake

Even though this 3-ingredient blackberry dump cake is absolutely amazing served plain, it’s also good with:

Ice Cream – Vanilla ice cream is always good with fruit pies, cobblers, and dump cakes.

Whipped Cream – If you’ve never made homemade whipped cream before, my simple whipped cream recipe using an immersion blender is perfect: it’s easy, quick, and delicious!

Cool Whip – If you don’t like whipped cream, whipped topping is a good alternative.

How Many Servings Does Cake Recipe Make?

Although it all depends on the size of the portions, this recipe makes a 9×13 dump cake, so you should be able to cut it into 12-16 pieces that would be big enough to satisfy most people.

Does Blackberry Dump Cake Need to be Refrigerated?

Yes. Once your blackberry dump cake cools down to room temperature, store it in the refrigerator, uncovered. I don’t recommend covering it because trapping in the moisture can make the topping soggy.

How Long Does Blackberry Dump Cake Keep?

This 3-ingredient blackberry dump cake should keep in the refrigerator for 2-3 days. Although it will likely be good for 4-5, the moisture in your refrigerator will start making the crumble soggy after the 3rd day.

Can You Freeze Blackberry Dump Cake?

Yes! To freeze blackberry dump cake, cut it into individual portions, place them on paper plates, wrap them in plastic wrap, and then freeze the pieces. To serve, take them out of the freezer, take off the plastic wrap, and either defrost in the refrigerator or in the microwave.

Can You Use Yellow Cake Mix?

Yes! Both white and yellow cake mix are fairly neutral, so you could use either in this recipe.

Can I Pour Melted Butter Over the Top?

No. Unfortunately, I don’t recommend pouring melted butter on top of the cake mix. If you do, it will be hard to make sure it’s poured over evenly, resulting in dry, tasteless patches.

Blackberry Dump Cake Recipe Variations

Some blackberry dump cake recipe variations you might want to try include:

Fresh or Frozen Blackberries – Using fresh or frozen berries instead of pie filling would likely give this dump cake even more fruit flavor.

Lemon Cake Mix – Lemon juice helps to bring out the berry flavor, so I’m curious how lemon dump cake would affect this recipe.

Strawberry Cake Mix – A strawberry cake mix top and blackberry filling would make for an interesting mixed berry dessert. If you try this, let me know!

More 3-Ingredient Dump Cake Recipes

If you liked the ease and simplicity of this 3-ingredient blackberry cobbler recipe, you might also like:

3-Ingredient Lemon Dump Cake – If you like lemon but don’t like the acidity, this recipe is for you.

3-Ingredient Strawberry Dump Cake – You’ll love the golden brown top and bright red filling.

Pumpkin Dump Cake with 3 Ingredients – This is an easy fall dessert that everyone will love.

More Blackberry Recipes

If you love the sweet and sour flavor profile of blackberries, check out these other recipes:

Blackberry Cobbler with Pie Crust – Frozen berries make this old fashioned cobbler easy.

3-Ingredient Blackberry Dump Cake Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post 3-Ingredient Blackberry Dump Cake appeared first on ParnellTheChef.

What Is A Dump Cake?

Originating in the 1950’s, a dump cake is a simple dessert in which ingredients are “dumped” into a dish and baked. Most versions, such as my 3 ingredient lemon dump cake, resemble cobblers in that pie filling or canned fruit is dumped into a pan, covered with cake mix, topped with pads of butter, and then baked.

Can You Make a Dump Cake with Chocolate Cake Mix?

Yes! You can make a dump cake with chocolate cake mix by either using it in one of the cobbler recipes, such as replacing the white cake mix in my cherry dump cake recipe, or using the chocolate cake mix to make a quick cake that’s perfect for chocoholics.

4-Ingredient Chocolate Dump Cake

If you choose the cake option, I highly recommend my 4-ingredient chocolate dump cake recipe. It’s moist, flavorful, and super easy to make: all you have to do is dump the ingredients into a baking dish, mix them together, and bake.

Is It Really a Dump Cake?

Although some purists might say that the need to stir disqualifies this recipe from being classified as a dump cake, I disagree. Like other dump cakes, this dessert requires few ingredients and little preparation–it’s mostly just opening boxes of pre-measured ingredients and pouring them into a baking dish. And just like other dump cakes, everything is done in one dish, so cleanup is a breeze.

Easy, Good for Beginner Cooks, and Crowds

Another good thing about this chocolate dump cake recipe is that there are no eggs! That means you can try the batter without worrying about the raw eggs.

Considering that this recipe is so simple, I think it still deserves to be classified as a dump cake. It’s good, easy, and since it’s made in a 9×13 pan, it’s great for crowds. If you try it, I know you’ll like it.

Chocolate Dump Cake Ingredients

To make this simple 9×13 dessert, you only need 4 ingredients:

Chocolate Cake Mix – 15.25 oz box. I used Devil’s food, but you can use any kind you want.

Instant Chocolate Pudding – 3.9 oz box. I used regular, but fudge, triple chocolate, etc. is OK.

Milk – 1.5 cups (360g). I used whole milk–powdered, actually–but you can use 1%, 2%, or even skim.

Butter – 1 stick, unsalted (113g). If using salted butter, omit the optional salt.

Optional Ingredients:

Although these ingredients aren’t necessary, I highly recommend adding:

Chocolate Chips – 12 oz bag. I used dark chocolate, but milk is fine as well.

Instant Coffee – 1 teaspoon. It really brings out the chocolate flavor.

Salt – About 1/4 teaspoon–I honestly didn’t measure. A bit of salt helps to balance out the flavors.

Tools for the Recipe

9×13 Baking Dish – Like other dump cakes, this recipe should be made in a 9×13 casserole dish.

What Type of Chocolate Cake Mix Should I Use?

Any kind you want! I used Devil’s food chocolate cake mix because that’s what I had on hand, but you could any type, including chocolate fudge, dark chocolate, milk chocolate, or even German chocolate.

Although your dump cake will turn out slightly different, I don’t think the finished dessert will be drastically different, so feel free to use what you have on hand and to experiment.

Can I Use Brownie Mix?

Yes! Use can definitely use brownie mix to make this 4-ingredient chocolate cake recipe. However, you will have to make a few adjustments to the recipe:

Add 1 teaspoon baking powder – Most brownie mixes have minimal (if any) leavening agent, so unless you want your cake to be flat, you need to add 1 teaspoon of baking powder.

Note the number of ounces – My box of cake mix was 15.25 oz, but I’ve noticed that many brownie mixes are around 18 oz, so you might want not want to use the whole box, or maybe use a bit more milk to make the batter.

According to Susie of MomsDinner.com, brownie mixes usually have more sugar and more cocoa powder than cake mixes. In spite of the difference, I don’t think you need to make any other changes in order to use brownie mix in this chocolate dump cake recipe.

How to Make 4-Ingredient Chocolate Dump Cake

Learning how to make a 4-Ingredient chocolate dump cake is easy. Just follow a few, simple steps:

Melt the Butter and Pour Into the Dish

After greasing the 9×13 pan with butter, the first step in my 4-ingredient chocolate dump cake is melting the butter. In the video I cut up the stick up butter, put the chunks in a glass measuring cup, and then melted the butter in the microwave–I think that’s probably the easiest way to do it.

When the butter is melted, pour it into the 9×13 pan and try to distribute it in the pan as evenly as possible. In the video you can see there were still a few bits of unmelted butter. This is an easy, forgiving recipe, so if some of the butter isn’t melted, that’s OK–it’ll get worked into the batter perfectly fine.

Add the Instant Pudding

Once the melted butter is in the dish, add the instant chocolate pudding by sprinkling it into the melted butter as evenly as possible. In a normal dump cake recipe, sprinkling in a dry ingredient evenly is important, but since this recipe calls for mixing everything together, this version is more forgiving.

Dump in the Cake Mix

Then, add the chocolate cake mix by “dumping” it into the pan, moving the bag over the pan so that you distribute the cake mix evenly. If you want to, you can use a fork or spoon to spread it out evenly in the pan, but that isn’t necessary–as with the instant pudding, since everything is going to be mixed into a batter, you don’t have to make sure the ingredients are distributed throughout the pan evenly.

Sprinkle in the Instant Coffee and Salt (Optional)

Although this chocolate dump cake is absolutely great with just 4 ingredients, I recommend adding 2 more at this point in the recipe if you want to take this dessert to the next level: salt and coffee.

Whatever you’re making, salt helps to bring out the flavors–even in desserts–so a bit of salt will make this chocolate dump cake even more flavorful. I didn’t measure, but I’d recommend adding 1/4 teaspoon.

As in my chocolate cake with peanut butter cream cheese frosting recipe, coffee enhances the flavor of chocolate. Even if you don’t really like coffee, I still highly recommend sprinkling in 1 teaspoon of instant coffee–it will make a big difference.

What Can I Add to Enhance the Flavor Besides Coffee?

However, if you absolutely hate coffee, a good alternative is 1 teaspoon of molasses. Chocolate chip cookie recipes almost always have brown sugar, so molasses and chocolate definitely go together.

Pour in the Milk

Next, add the milk. Try to pour the milk in evenly throughout the pan, but once again, you don’t have to be perfect. I used powdered whole milk because that’s what I had on hand, but regular whole, 2%, 1%, or even skim would be fine.

Honestly, I think you could even use plant-based milk, or if you absolutely have to, just water–the chocolate dump cake won’t be as rich, but it will still be good. Like I said earlier, this recipe is forgiving.

Stir the Ingredients to Make the Batter

Now it’s time to stir the ingredients together to make the batter. Avoid splashing against the sides so that the dish stays clean and the finished cake looks more presentable.

Smooth Out the Dump Cake Batter

Once the batter is formed, smooth it out so that it’s distributed evenly in the pan. I used a fork to mix the batter but a spoon to spread it out, but for spreading out the batter, I definitely recommend a spoon.

Add the Chocolate Chips (Optional)

Although this recipe is great with just 4 ingredients–along with the salt and coffee–adding chocolate chips will really take this dump cake to the next level. With the batter smoothed out evenly in the pan, sprinkle a 12 oz bag of chocolate chips on top of the cake. I used semi-sweet chocolate chips, but you could use milk chocolate, too.

By adding the chocolate chips at the end, they’ll sit on top of the cake–or sink down slightly–so they’ll be visible when the dump cake is done. This way, everyone will know that this cake not only has a chocolate batter but also chocolate chips: any chocoholic who lays eyes on it will definitely want a piece.

Can I Put the Chocolate Chips Inside the Cake?

If you’d rather have chocolate chips inside the dump cake, you definitely can. Although I would add them right before pouring in the milk, I recommend first putting the chocolate chips into a bowl, adding 1.5 Tablespoons of flour, and coating the chips with the flour, and then adding them to the pan.

Whenever you want chocolate chips, chopped nuts, or any other mix-ins evenly distributed in a cake, muffin, or other baked good, it’s best to first coat the small pieces with flour. That way, they’re much less likely to sink to the bottom during the baking process.

Bake the Dump Cake

Now that everything is in the 9×13 baking dish, it’s time to put the dump cake into the oven. I baked my 4-ingredient chocolate dump cake at 350F, uncovered, for 35 minutes.

After cooling for 15-20 minutes, it should be cool enough to serve. Enjoy!

How to Serve 4-Ingredient Chocolate Dump Cake

Although this 4-ingredient chocolate dump cake was delicious on its own, you could serve this cake with:

Ice Cream – There’s nothing like ice cream and cake, and this dump cake is no exception.

Whipped Cream – The fattiness of whipped cream helps cut through the sweetness of desserts. If you just need a little bit for a few servings, make my whipped cream with an immersion blender recipe–there’s nothing like homemade whipped cream!

Cool Whip – Cool whip or some other type of whipped topping would be good, too.

Caramel Sauce – As suggested by Stephanie Keeping of SpaceshipsandLaserBeams.com in her version of this recipe, caramel sauce would go great with this dump cake.

Can You Make This 4-Ingredient Chocolate Dump Cake Recipe Without Stirring?

Unfortunately, no. As I said earlier, some dump cake purists argue that since this recipe requires stirring, it isn’t really a dump cake, so you might be wondering if it’s possible to make this without stirring the ingredients.

I thought about it, and I don’t think this will work without stirring. As I say in the video, all chocolate cake recipes call for stirring–I think that agitating ingredients by mixing helps to combine the dry and wet ingredients. However, if you do make this dump cake without stirring, let me know how it turns out.

How to Tell When the Dump Cake is Done?

As with other chocolate cake recipes, it can be hard to tell when this dump cake is done since the cake doesn’t turn golden brown. You can tell that your 4-ingredient chocolate dump cake is done when:

It pulls away from the edge – Look for a small gap between the edge of the cake and the pan.

The top looks dry – The top of the cake no longer looks wet.

A toothpick comes out clean – If you insert a toothpick into the cake, it should come out clean, or in this case, mostly clean. This dump cake is supposed to be more moist than other chocolate cakes, so taking it out of the oven when the toothpick still doesn’t come out totally clean is OK.

Is 4-Ingredient Chocolate Dump Cake Supposed to Be Gooey?

Yes, to an extent, especially if served warm. This 4-ingredient chocolate dump cake is supposed to be more moist than normal chocolate cakes. And with chocolate chips, some are going to melt slightly, making the cake gooey, especially if it’s served warm.

Although the dump cake should be gooey, it shouldn’t be runny, especially when cooled. If you slice into the cake and it’s runny inside, it’s underdone. Likewise, if it’s gooey at room temperature, it’s underdone, too. If you find that your dump cake is underdone, simply put it in the oven for about 10 more minutes.

How to Store 4-Ingredient Chocolate Dump Cake

Storing your 4-ingredient chocolate dump cake is easy: simply put the entire pan in the refrigerator. If there isn’t enough room for a 9×13 pan, you can cut the cake into smaller pieces.

Although you could cover the pan with foil, I wouldn’t. I think that covering the cake may trap in moisture and making the cake soggy faster, but if you feel better covering it, go ahead and cover the cake lightly.

How Long Does 4-Ingredient Chocolate Dump Cake Last?

If stored in the refrigerator, this 4-ingredient chocolate dump cake should keep 2-3 days, possibly up to 5. However, after about the third day, it will probably start to lose flavor and get soggy.

Can You Make a Chocolate Dump Cake the Night Before?

Yes! You can definitely make chocolate dump cake the night before. Although you can make it ahead of time, I personally wouldn’t make it more than 24 hours in advance so that you can serve the cake, as well as leftovers, for a day or two before the quality starts to decline.

Can You Make a Chocolate Dump Cake in a Crockpot?

Yes! You can make a chocolate dump cake in a crockpot. I’ve never done it myself, but if you do, let me know how it turns out!

Can I Make this Recipe with Only 3 Ingredients that are Shelf-Stable?

Yes! If you only have instant pudding, cake mix, and dry or shelf-stable milk, you can still make this dump cake. It won’t be as rich without the butter, but it will be acceptable. I would increase the milk by 1/2 cup to 2 cups, and I would also make sure to spray the pan thoroughly to keep the cake from sticking.

Can I Make This Recipe Vegan?

Yes! If you have vegan chocolate cake mix and instant pudding, I think you could use plant-based milk as well. I’ve never used a vegan butter substitute, but I’m sure it would work in this recipe, too.

A Chef’s Review

This 4-ingredient chocolate dump cake recipe turned out great. With a deep, rich color and chocolate chip on top, it’s sure to grab the attention of chocolate lovers. Because of the 3 types of chocolate–pudding, cake mix, and the (optional) chips–it had a very strong chocolate flavor. Although salt and instant coffee are definitely optional, I still highly recommend them to bring out the flavor even more.

This dump cake was also very easy to make. Although a bit of stirring is required, it’s far simpler to make than most chocolate cakes since the ingredients are pre-measured and there’s minimal cleanup. And since this recipe makes a 9×13 cake, this dessert is perfect for beginner cooks who need to feed a crowd.

However, as a chef I have to admit that although this dump cake tasted good, it doesn’t have the same flavor as a “real” old-fashioned cake. If that’s what you’re looking for, this recipe isn’t for you. But if you want a quick dessert to satisfy a craving, this 4-ingredient chocolate dump cake recipe is perfect.

Possible Changes to the Recipe

Although I thought this dump cake turned out great, possible changes to the recipe include:

Different cake mix – I’m curious how a chocolate fudge or German chocolate cake mix would change the recipe.

Milk Chocolate Chips – I prefer dark chocolate, but I’m sure milk chocolate would be good in this recipe.

Peanut Butter Cups – Replacing the chocolate chips with broken mini peanut butter cups would be a good twist on this dessert.

4-Ingredient Chocolate Dump Cake Recipe Variations

Possible variations to this 4-ingredient chocolate dump cake recipe include:

Chocolate Cherry – Cherry pie filling would put a Black Forest Cake twist on this recipe.

White Chocolate Chips – I’m sure that white chocolate chips would work in this dump cake.

Chocolate Cream Cheese – The tanginess of cream cheese would go well with the chocolate.

These are just a few–honestly, the possibilities are endless!

More Dump Cake Recipes

If you liked this 4-ingredient chocolate dump cake recipe, be sure to check out:

Apple Cobbler with Cake Mix and Pie Filling – Technically a dump cake, it’s absolutely delicious.

Cherry Cobbler with Cake Mix – This 3-ingredient dump cake cobbler is super easy to make.

Strawberry Dump Cake – If you like strawberries, you’ll love this dessert.

Other Chocolate Recipes

If you have a chocolate craving, these recipes are just what you’re looking for:

Chocolate Milk with Cocoa Powder Recipe – No need to buy chocolate milk powder–use cocoa instead!

Sweetened Condensed Milk Fudge Recipe – With just 2 ingredients, this couldn’t get any easier to make.

4-Ingredient Chocolate Dump Cake Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post 4-Ingredient Chocolate Dump Cake appeared first on ParnellTheChef.

What Is a Dump Cake?

As explained in my pumpkin dump cake article and similar recipes on my site, a dump cake is a simple cobbler made by “dumping” ingredients into a 9×13 dish. Although some recipes call for fresh or frozen fruit, most use cans of storebought pie filling.

All you have to do is layer in fruit filling, a cake layer, and then butter on top, home cooks can quickly and easily make a cobbler. And since most dump cake recipes use 9×13 pans, these cobblers are perfect for feeding large crowds.

I absolutely love desserts with fruit, as well as lemon. I tried and liked strawberry and blueberry cake mix cobblers, so I wanted to see how a lemon version would turn out–I’m really glad I decided to give this a try because it turned out even better than I had anticipated.

Are Lemon Dump Cake and Lemon Bars the Same Thing?

No, they’re not. Although they’re both rectangular lemon-flavored desserts, the flavor and texture are very different.

As seen in Sally’s Baking Addiction lemon bar recipe, this treat has a shortbread crust, lemon curd filling, and then a sprinkling of powdered sugar on top. However, a lemon dump cake inverts the two main layers by putting the lemon pie filling on the bottom and a cake layer on top.

In my opinion, the texture of the crust is similar in the two desserts, but lemon dump cake’s topping is a bit more like a crumble. Although both have a lot of lemon flavor, I think dump cake has a bit less sour, which is perfect for people who like lemon but don’t like sour things.

In short, if you like lemon bars, I think you’ll like lemon dump cake.

Ingredients

Like I said, this lemon dump cake recipe is super easy because it only has 3 main ingredients:

Lemon Pie Filling – Two 22 oz cans of pie filling.

Cake Mix – I used lemon cake mix since it just made sense.

Butter – 2 sticks of unsalted butter. It sounds like a lot–and it is–but you’ll need it.

However, if you want to take this cobbler to the next level, I recommend adding:

Lemon Juice – 2 Tablespoons. Freshly squeezed, of course.

Lemon Zest – 2 teaspoons. If you don’t have zest, use 1 teaspoon of extract instead.

But even with just 3 ingredients, this dessert is fantastic.

Can You Make Lemon Dump Cake with White or Yellow Cake Mix?

Yes! Although I do think that using lemon dump cake makes sense in this recipe, you can definitely use white or yellow cake mix. If you want to mimic lemon cake mix, I would mix in 1-2 teaspoons of lemon zest into the white or yellow cake mix.

Can You Use Lemon Curd Instead of Pie Filling?

Yes–but it will be different. Lemon curd is a bit richer than lemon pie filling, but it’s similar, so I think you could use it. However, lemon curd is a bit runnier, so the finished cobbler might not hold its shape as well when cut and served.

Also, like I said, lemon curd is very rich–possibly too rich. When combined with the already sweet cake mix, some people might find the dump cake to be too sweet. I haven’t tried this recipe with lemon curd, but if you do, please let me know what you think.

How to Make Lemon Dump Cake with 3 Ingredients

Learning how to make my lemon dump cake with 3 ingredients is easy! You just have to follow a few, simple steps:

Dump in Pie Filling

After buttering the 9×13 baking dish, the first step in making lemon dump cake is pouring in the pie filling. This step is simple: just open 2 cans of pie filling and “dump” them into the baking dish. Then, take a spatula or large spoon to spread out the filling evenly.

Lemon Juice and Lemon Zest?

As stated above, your dump cake will be delicious with just 3 ingredients. However, if you want to take it to the next level, I recommend adding some lemon juice and zest. Simple sprinkle the juice and zest over the pie filling, then mix them in gently.

Like I said, this is optional, but I highly recommend it. I tried the pie filling straight out of the can, and then with some fresh lemon mixed in, and there was definitely a difference: a little bit of the real thing goes a long way.

And BTW, when it comes to lemon juice, please use freshly squeezed–the bottled stuff is OK in an emergency, but it just isn’t the same.

Lemon Zest and Juice Tips

Buy firm lemons – Old, soft lemons are very hard to zest, so make sure to buy firmer lemons.

Zest before cutting to juice – Zesting a cut lemon is very difficult–I know from experience.

Roll before slicing to juice – Rolling the lemons on the counter for a few seconds makes them easier to juice.

Dump In Cake Mix

Once you’re done with the filling layer, it’s time to add the cake mix. Simply open the cake mix and sprinkle it on top of the pie filling, trying to sprinkle it on as evenly as possible.

Smooth Out the Cake Mix

After sprinkling on the raw cake mix, use a large spoon, spatula, or fork to smooth it out. Even though it might seem natural, resist the urge to pack the cake mix down or mix it in with the pie filling: simply drag the utensil across the top of the cobbler to level it out.

While you’re level out the top, break up any large clumps of cake mix. Don’t worry about being perfect–this is an easy, forgivable recipe, so just do the best you can.

Add Butter

The last step in making my lemon dump cake with 3 ingredients recipe is adding the butter. This is the most time-consuming and tedious step, but taking a bit of time to do it right will ensure that your dessert turns out perfectly. To do this:

Use Cold Butter – It’s much easier to slice cold butter than soft butter, so keep your butter in the refrigerator until you’re ready to use it.

Slice It Thinly – Cutting the butter thinly will give you more pads, making it easier to distribute the butter evenly. In each Tablespoon of butter, aim for 4 to 6 pads of butter.

Lay the Pads Close to Each Other – Place the pads of butter as evenly as possible across the top and relatively close to each other; at most, 1/4 inch apart.

It’s important to spread out the slices of butter evenly and to place them close to each other. As the dump cake cobbler bakes in the oven, the butter will melt down and out, turning the raw cake mix into a delicious crumble.

However, if butter doesn’t soak into some of the cake mix, those areas will turn out dry, powdery, and unappetizing. Like I said, cutting the butter and putting it on top of the dump cake is time-consuming, but it’s worth the time and effort.

Can You Pour On Melted Butter?

Although I’ve seen dump cake recipes on YouTube in which people melt the butter in the microwave and then pour it in top, I personally wouldn’t recommend that. I think it would be hard to pour the butter evenly across the top, so you’d be almost guaranteed to have some dry spots.

Is There An Easier Way to Add The Butter?

Even though I’ve never tried it, a subscriber on YouTube suggested freezer the butter, grating it on a cheese grater, and then sprinkling the grated butter on top of the dump cake. In theory, I think this would work great. If you give this a try, let me know how it turns out!

Bake in the Oven

When the butter is laid across the top, it’s time to put the dump cake in the oven. Mine took 1 hour at 350F, but be sure to keep an eye on it since ovens very.

Serve

I let the dump cake cool for about an hour before serving. Even though I think you could serve your dump cake immediately, I recommend letting it cool for at least 30 minutes. Not only do you not want to burn yourself–LOL–but the portions will also hold their shape better once mostly cool.

What to Serve with Lemon Dump Cake

Although this lemon dump cake was absolutely fantastic on its own, it’s also good with:

Whipped Cream – A bit of whipped cream helps to cut through the sweetness and tartness. Use my hand blender whipped cream recipe if you just want a little bit for 1 or 2 portions.

Cool Whip – If you don’t care for whipped cream, whipped topping is an option, too.

Ice Cream – Vanilla ice cream would be good on this, too, I think.

How to Store Lemon Dump Cake

After the dump cake cools down completely, store–uncovered–in the refrigerator. Personally, I recommend not covering fruit pies and cobblers because covering them will trap in the moisture, potentially making the crust soggy (or at least not as crispy / crunch).

Can I Make Lemon Dump Cake The Night Before?

Yes! I think that the dump cake would be perfectly fine if you made it the night before and kept it in the refrigerator after it cooled down.

How Long Does Lemon Dump Cake Keep?

2-3 days. I kept mine in the refrigerator, and I ate a little bit every day. I felt that it was still fine on the 3rd day, but by the 4th day, the crust wasn’t as crunchy and the filling had started to loose some flavor.

Can You Freeze Dump Cake?

Yes! Simply cut the cobbler into individual portions, place them on paper plates, wrap in plastic wrap, and freeze. The frozen dump cake should maintain its quality for 2-3 months.

To defrost, unwrap and place in the refrigerator for a few hours. As recommended by a SoutherLiving.com article when thawing cake slices, make sure your slice of dump cake is unwrapped: if it thaws while wrapped in plastic, the plastic will trap in the moisture and make the cake crumble topping soggy.

A Chef’s Review

My lemon dump cake with 3 ingredients recipe was a big success. I was actually surprised by how much I liked it: it had plenty of lemon flavor but with less acidity. Even though there was a touch of an artificial taste, that’s to be expected when using storebought ingredients.

With the combination of taste, texture, and ease, this dessert was a win. If you like lemon desserts like lemon bars or lemon meringue pie but you don’t like the sourness, and especially if you want something an easy cobble recipe you can make for a crowd, this is for you.

Possible Changes to the Recipe

Although I thought that it turned out great, I’m curious how making a few tweaks would change the recipe:

White or Yellow Cake Mix – I think it might cut down on the lemon flavor a bit, but then the focus would be on the lemon pie filling.

Spice Cake Mix – I think that citrus and spices go together well. Honestly, I think the spices might overpower the lemon a bit, but I’m still curious how this would turn out.

Lemon Curd – Using this instead of lemon pie filling would be interesting.

Lemon Dump Cake Recipe Variations

Possible variations to the recipe include:

Blueberries – I think that adding fresh blueberries, or perhaps some blueberry pie filling would be good.

Strawberries – Just like blueberries, I think strawberries and lemon go together very well.

Cream Cheese – I think the tanginess of cream cheese and the sourness of lemon would go together well.

More 3-Ingredient Dump Cake Recipes

If you liked this 3-ingredient lemon dump cake recipe, check out my other easy dump cake cobblers:

Pumpkin Dump Cake (3 Ingredients) – Spice cake mix is the perfect combination to the pie filling.

Strawberry Dump Cake (3 Ingredients) – For spring and early-summer flavor, this is one of the best.

Blueberry Dump Cake (3 Ingredients) – A bit of lemon juice brings out the berry flavor in this recipe.

Cherry Dump Cake (3 Ingredients) – The bright-red filling of this cobbler is really eye-catching.

3-Ingredient Key Lime Dump Cake – If you like lemon flavor but not all the acidity, this is for you.

More Lemon Recipes

If you’re a lemon-lover like I am, be sure to give these other recipes a try:

Lemon Blueberry Dump Cake with 3 Ingredients – Lemon and blueberry go together well in this dessert.

Lemon Custard Pie – Based on egg custard pie, this dessert has lots of lemon flavor without the sourness.

Argentinian Lemon Mustard Chicken – This recipe uses lemon, mustard, and spices in an incredible way.

Lemon Dump Cake with 3 Ingredients Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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