Desserts
This 9x13 dump cake recipe transforms simple pantry ingredients into a crowd-pleasing dessert with minimal effort. The beauty lies in its simplicity—just dump, mix, and bake. I've perfected this recipe over years of holiday gatherings, where it consistently disappears before the last slice is served.
No fancy techniques or specialized equipment required, just a standard baking pan and basic ingredients.
The magic happens when you layer your favorite cake mix, canned pie filling, and a creamy topping in a single bowl before transferring it to the oven. This method ensures even baking and a moist texture that keeps the cake tender for days.
The best part? You can customize it with your family's favorite flavors—whether it's classic cherry, decadent chocolate, or a fruity twist like peach or apple.
What emerges from your oven is a golden, bubbling masterpiece with a perfectly set topping and a soft, cake-like base. The aroma alone will have everyone heading to the kitchen, and the first bite delivers that perfect balance of cake and filling in every forkful.
It's the kind of dessert that feels special but comes together in under 30 minutes.
Serve warm with a scoop of vanilla ice cream or let it cool slightly for clean slices. This recipe is perfect for potlucks, family dinners, or whenever you crave a no-fuss dessert that tastes like it took hours to prepare. Let's get baking!
Ingredients for 9x13 dump cake
Just 13 ingredients for a dessert that feels like holiday magic—no fancy skills needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Boxed Vanilla Cake Mix 🍰 | 1 box | Any brand, unsweetened preferred |
| Canned Cherry Pie Filling 🍒 | 1 can | 21 oz size, no sugar added if preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Unsalted Butter 🧈 | ½ cup | Softened, full-fat for best flavor |
| Granulated Sugar 🍚 | ½ cup | White or light brown preferred |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla for authentic flavor |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | ¼ cup | For extra moisture if needed |
| Mini Marshmallows 🍫 | 2 cups | Unmelted for perfect topping |
| Chopped Pecans 🥜 | 1 cup | Toasted for extra crunch |
| Vegetable Oil 🫒 | ½ cup | For greasing the pan |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The cake mix is the secret weapon here—Betty Crocker or Duncan Hines are my go-tos, but any boxed vanilla works. The pie filling? Muir Glen or Del Monte are reliable, but check the sugar content if you're watching carbs. Eggs should be at room temperature for smooth mixing, so take them out 20 minutes before baking. Butter matters too—Land O'Lakes or Plugrah are my favorites, but any full-fat butter works. For the marshmallows, Kraft Jet-Puffed is the classic choice, but store-brand works just as well. The pecans? Toast them in a dry pan for 3-4 minutes until fragrant—trust me, it makes all the difference.
No cherry pie filling? Apple, peach, or blueberry work just as well—pick your favorite. Running low on eggs? Substitute with 2 tbsp melted butter plus 2 tbsp milk for each egg. Out of vanilla extract? Almond extract at half the amount gives a nice twist. No marshmallows? Crushed graham crackers or chopped nuts add crunch instead. The flour is optional but helps if your mix feels too dry. For a boozy twist, add 1 tbsp bourbon or rum to the cake batter—it disappears in the baking but adds depth.
This cake keeps beautifully—3-4 days in the fridge covered with foil. Reheat slices in the microwave for 15 seconds to bring back that warm, gooey magic. For make-ahead prep, assemble the cake in the pan but don't bake it. Cover and refrigerate for up to 24 hours before baking. The flavors actually improve overnight as everything melds together. Leftovers? Freeze individual slices for up to 3 months—just thaw at room temperature before serving.
Why You'll Love This Recipe
- Four-Ingredient Magic: I swear by this—just cake mix, cherry filling, eggs, and butter. No fancy prep, no measuring cups cluttering my counters. My lazy Sunday afternoons now include a warm, gooey cake with zero stress.
- Cherry Butter Bliss: That sweet-tart pie filling swirled into buttery cake layers? It’s like dessert hugged comfort food. The butter melts into the cake just enough to make every bite rich, while the cherries keep it bright—no sugar crash here.
- Weeknight Crowd-Feeder: Between us, this is my secret for feeding hungry teens or unexpected company. One pan, 30 minutes, and I’ve got a dessert that disappears faster than my willpower. (Yes, even on a Tuesday night.)
- Budget Leftovers Win: I make this twice—once for dinner, once for breakfast. The second day, I slice it up, toast it, and drizzle with extra butter. Cheap, filling, and my wallet thanks me for not ordering takeout.
Step-by-step instructions for 9x13 dump cake recipe
This one-bowl wonder transforms simple ingredients into a showstopping dessert with minimal effort.
Prep the Pan and Mix Wet Ingredients
Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with the ½ cup vegetable oil. This prevents sticking and ensures easy removal later. In a large bowl, whisk together the ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup milk until smooth and fully combined. The mixture should look like a creamy, pale yellow batter.
Next, add the 2 whole large eggs, 1 teaspoon vanilla extract, and ½ teaspoon salt to the bowl. Whisk vigorously for about 1 minute until the mixture thickens slightly and becomes frothy. This step ensures your cake will be tender and moist—don't skip it! The eggs and butter create a rich base that keeps the cake from drying out during baking.
Combine Dry Ingredients and Cake Mix
In the same bowl, sift in the 1 box boxed vanilla cake mix and 1 teaspoon ground cinnamon, then gently fold in the ¼ cup all-purpose flour using a spatula. Mix just until combined—overmixing can make the cake dense. The cake mix provides structure, while the cinnamon adds warm, cozy flavor that pairs perfectly with the cherry filling.
Now, pour the cake batter into the prepared 9x13-inch baking dish, spreading it evenly with the back of a spoon. This even distribution ensures your cake bakes uniformly. The batter should cover the bottom of the pan completely, creating a perfect foundation for the filling and toppings.
Add Filling and Toppings
Spread the 1 can canned cherry pie filling evenly over the cake batter, using the back of a spoon to create a smooth, thin layer. This step is where the magic happens—the cherries will soak up the cake's moisture while adding bursts of fruity flavor. Press down gently to help the filling settle and ensure even distribution throughout the cake.
Next, sprinkle the 1 cup chopped pecans evenly over the cherry filling. Toasting the pecans beforehand adds a delightful crunch and rich nutty flavor that balances the sweetness of the cake and cherries. If you skipped toasting, no worries—just sprinkle them raw, but toasted pecans make all the difference!
Bake Until Set and Golden
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. The cake should feel firm to the touch but still be slightly jiggly in the middle—this indicates it's perfectly baked. If the top browns too quickly, tent the dish with aluminum foil to prevent over-browning while the center finishes baking.
While the cake bakes, prepare the marshmallow topping. In a small bowl, mix together the 2 cups mini marshmallows with the ½ cup granulated sugar reserved earlier. This mixture will create a gooey, caramelized topping that's the star of this dump cake. Once the cake is done, immediately sprinkle this marshmallow-sugar mixture evenly over the top.
Broil for the Perfect Topping
Return the cake to the oven and broil on high heat for 2-3 minutes, watching closely to prevent burning. You're aiming for a golden, caramelized topping that's slightly crispy on top but still soft and gooey underneath. The marshmallows will puff up and turn a beautiful golden brown, creating that classic dump cake look.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period allows the layers to set and the marshmallow topping to firm up slightly. Serve warm for the ultimate experience—each bite delivers a perfect balance of tender cake, juicy cherries, crunchy pecans, and gooey marshmallow topping. This dessert is a crowd-pleaser that feels like a homemade hug!
Pro Tips For Making 9x13 Dump Cake
- SOFTEN THE BUTTER FIRST: I learned this the hard way—mixing cold butter into the cake batter makes it lumpy and uneven. Take the butter out of the fridge 30 minutes before you start, then cut it into small cubes for faster blending. The batter should look smooth, not like wet sand.
- DRAIN THE CHERRY FILLING: That thick cherry pie filling? It’ll make your cake soggy if you don’t thin it first. Pour it into a strainer over a bowl and let it sit for 10 minutes—this removes excess liquid while keeping the flavor. (Yes, even if you’re in a hurry.)
- BAKE UNTIL THE EDGES SPRING: The cake’s done when a toothpick comes out clean and the edges pull away from the pan slightly. I used to pull it out too soon, and the center stayed dense. Set your oven to 350°F and give it 10-15 minutes past the box’s suggested time—better to err on the side of dry.
- DRIZZLE MELTED BUTTER ON TOP: Skip the extra sugar on top—it burns easily and makes the cake taste one-note. Instead, melt 2 tablespoons of unsalted butter, brush it over the warm cake, then sprinkle with a thin layer of sugar. It adds richness without overpowering the cherries. (Your future self will notice the difference.)
Dietary considerations for 9x13 dump cake
Gluten-Free Adaptations
For a gluten-free version, replace the boxed vanilla cake mix with a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur. Use 1 box of the blend and add 1 extra teaspoon of xanthan gum to ensure proper structure.
The rest of the recipe remains the same—just ensure all other ingredients (like pie filling) are certified gluten-free. 🌱
Dairy-Free Options
Swap the ½ cup butter for ½ cup coconut oil (melted and cooled slightly) and use ½ cup unsweetened almond milk instead of regular milk. For the marshmallow topping, opt for dairy-free marshmallows like Dandies or Wholesome!. The texture stays rich and creamy while keeping the recipe allergy-friendly.
Lower-Sugar Versions
Reduce the ½ cup sugar in the batter to ¼ cup and use a no-sugar-added pie filling like Muir Glen Unsweetened. For the marshmallow topping, cut the sugar to 2 tablespoons and use sugar-free marshmallows like Great Value Sugar-Free.
The cake will still be moist and flavorful, just with fewer carbs.
Vegan Modifications
Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken). Use vegan butter like Miyoko's and almond milk for the wet ingredients.
For the marshmallow topping, try vegan marshmallows like Dandies or Dylons. The cake will be just as tender and delicious!
Nut-Free Substitutions
Skip the pecans and replace them with 1 cup crushed graham crackers or ½ cup chopped walnuts (if nut allergies are mild). For extra crunch, toast the graham crackers lightly in the oven at 350°F for 5 minutes before sprinkling. The texture stays delightful without the nuts.
Keto-Friendly Adjustments
Use a low-carb vanilla cake mix like Betty Crocker Gluten-Free + Keto and replace the pie filling with sugar-free jam or unsweetened applesauce. For the topping, use sugar-free marshmallows and ½ cup chopped pecans (if keeping under 20g net carbs per serving).
The result is a keto-friendly dessert that still satisfies sweet cravings. 💪
Nutrition facts
Frequently asked questions
Can I make this dump cake in a different-sized pan?
The 9x13-inch pan is ideal for this recipe, but you can adapt it to a 9x9-inch square pan by reducing baking time to 35-40 minutes. For a 8x8-inch pan, cut the recipe in half and bake for 30-35 minutes. Always use an oven thermometer to ensure accurate temperature—underbaking can leave the center soggy.
Why does my marshmallow topping burn before the cake is done?
Broiling too long or using too much sugar in the marshmallow mix causes burning. Keep the broiler on high for only 2-3 minutes and watch closely. For extra insurance, sprinkle the marshmallow topping in sections and broil in 30-second bursts until golden. A lighter hand with the sugar (try ¼ cup instead of ½ cup) also helps prevent scorching.
Can I use fresh fruit instead of canned pie filling?
Use 2 cups fresh fruit (like peaches or berries) mixed with 2 tablespoons cornstarch and 1 tablespoon sugar to thicken. Simmer for 5-7 minutes until juices reduce, then drain excess liquid before spreading over the cake. Fresh fruit adds vibrant flavor but may require 5 extra minutes of baking time to set properly.
How do I fix a sunken middle in my dump cake?
Overmixing the batter or opening the oven too soon causes sinking. For next time, mix just until combined and avoid peeking! If it happens, place the cake back in the oven at 325°F for 5-10 minutes to help set the center. A quick fix is to spread a thin layer of whipped cream or caramel sauce over the sunken area before serving—it hides the issue beautifully.
What's the best way to reheat leftover dump cake?
Slice the cake and microwave for 10-15 seconds to restore the marshmallow's gooey texture. For a warm, restaurant-style experience, wrap slices in foil and bake at 300°F for 8-10 minutes. Avoid the oven if your topping is already crispy—microwaving preserves that perfect balance of soft cake and gooey marshmallow.