Yes! Canned fruit cocktail works wonderfully in dump cakes because it contains a mixture of peaches, pears, pineapple, grapes, and maraschino cherries. Instead of using just one type of fruit, you get a flavorful medley with a sweet-tart taste.

Fruit cocktail dump cake has a mix of fruit that’s dominated by peaches and pears with pineapple, grapes, and cherries in the background, giving it a distinct sweet and tart flavor. Brown sugar, spices like cinnamon and ginger, and almond extract add warmth and depth and the crumble topping is sweet and buttery, so it’s definitely an old-fashioned, southern dessert.

Although both recipes use canned fruit cocktail, this dump cake is very different. Dolly Parton’s fruit cocktail cake bakes up soft and moist, but this dump cake is juicy on the bottom and crispy on the top, giving it a completely different texture.

Yes! While you only need a base of 3 ingredients for this fruit cocktail recipe—fruit cocktail cans, cake mix, and butter—I recommend adding optional ingredients like light brown sugar, lemon juice, cinnamon, cloves, and almond extract to improve the flavor. If using fruit cocktail canned in juice instead of light or heavy syrup, I recommend adding a small amount (1/4 cup) of white sugar as well.

I used fruit cocktail canned in juice so I could control the level of sweetness, but you can adjust the amount of white sugar depending on the type of canning liquid. If using fruit cocktail in juice, use 1/4 cup; for light syrup, use 2 Tablespoons; for mixed fruit in heavy syrup, leave out the white sugar and just add light brown sugar.

Yes—drain one of the 15 ounce cans, but not the other 2. This will give the dump cake enough moisture to keep the filling juicy without making the top overly soggy, ensuring you get a nice, crispy, crunchy crumble on top.

I recommend using white cake mix because its mild flavor allows the peaches, pears, pineapple, grapes, and cherries to shine. However, yellow cake mix would also work well, adding a slightly richer, buttery flavor.

Yes! Shredded coconut and chopped pecans would be great old-fashioned, southern-style additions to this canned fruit cocktail dump cake. I also think using spice cake mix might be good as well, so if you give it a try, let me know how it turns out!

Bake fruit cocktail dump cake uncovered at 350°F (175°C) for about 1 hour (60 minutes), or until the topping is golden brown and the fruit filling is bubbling around the edges. I recommend waiting about 30 minutes to serve it so that the slices hold their shape better and the juices have time to thicken.

Allow the dump cake to cool completely, then refrigerate the leftovers for up to 3–4 days. If you want to freeze the dump cake, put individual portions into containers and then put them in the freezer—they will keep well for up to 3 months.

Bake at 350F, uncovered, for 1 hour–until the top is golden brown and you can see some of the juice/syrup boiling up around the edges. Ovens can vary, so keep an eye on it around the 45 minute-mark.

The 3 ingredients in this recipe are
1) Canned Peaches
2) Cake Mix
3) Butter
Although you only need those ingredients to make this dessert, adding the extras I suggested will improve the flavor, making it taste more homemade.

I recommend using white or yellow cake mix since they have the most neutral flavor (I used white). However, I could see spice or lemon cake mix working in as well. If you use a different flavor, leave me a comment and tell me how it turned out.

Yes, you can use peaches in juice instead of heavy syrup–just be aware that the filling will be a little less sweet and maybe a bit more liquid. If you want, sprinkling an extra 1/4 cup of sugar over the peaches before adding the cake mix will give them about the same sweetness as those canned in syrup.

The most common mistake is not spreading the butter evenly. Make sure the entire top layer of cake mix is covered with butter slices so no dry spots remain. Another mistake is overbaking—if the top gets too brown, the filling can dry out. If you avoid those 2 things, your cobbler is sure to be amazing.

No! As with other dump cakes, the name says it all–simple “dump” or pour the ingredients into a 9×13 baking dish, forming layers by putting each new ingredient on top of the previous one.

Yes! Simply replace the 3 cans of peaches with 2 21 oz cans of peach pie filling, then follow the rest of the recipe exactly.

Yes! If you’re using fresh peaches, peel and slice them first, then toss with about ½ cup of sugar and a tablespoon of lemon juice to create some syrup before adding the cake mix and butter. For a detailed guide, check out this full-length recipe by Melissa Stadler of Modern Honey.

Vanilla ice cream, Cool Whip, and whipped cream make excellent toppings for dump cakes, cobblers, and pies with fruit filling. A drizzle of caramel sauce would be nice as well!

Yes! After your peach dump cake cools to room temperature, cover it and store it in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or warm the whole pan in a 300°F oven for about 10 minutes before serving.

Yes! Once the cake has cooled completely, transfer slices into airtight plastic containers or freezer-safe bags and freeze for up to 4 months. When you’re ready to enjoy it, move the container to the refrigerator, take off the top, and let it thaw for 1–2 hours before serving.