Irresistible Crockpot Dump Cake Recipes

Quick Answer: Crockpot dump cake ideas range from classic cherry and apple to chocolate peanut butter, pumpkin spice, and pineapple coconut — all made by layering a fruit filling, dry cake mix, and butter directly in the slow cooker, no mixing bowl required. Cook on low for 3–4 hours until the top is golden and the filling bubbles underneath.

Some nights you want a warm, homemade dessert on the table, and some nights you have exactly zero energy to make one. Crockpot dump cake is the answer for both — you layer a few ingredients straight into the slow cooker, walk away, and come back to something that smells like you spent hours on it.

Below you’ll find twenty ideas that cover every craving, from cozy fall flavors to bright summer fruit to full-on chocolate indulgence, plus the exact method and troubleshooting tips so yours comes out right the first time.

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How to Make Dump Cake in a Crockpot

Every recipe below follows the same basic formula, so once you’ve made one, you can make them all.

The Basic Ratio

• 1 can (20–21 oz) pie filling or fruit base, spread in an even layer on the bottom
• 1 box (15.25 oz) dry cake mix, sprinkled evenly over the filling — do not stir
• 1/2 cup (1 stick) butter, thinly sliced and laid over the top of the dry mix

Cook Time & Settings by Crockpot Size

Crockpot Size	Setting	Approximate Time
4-quart	Low	2.5–3 hours
6-quart	Low	3–4 hours
8-quart	Low	3.5–4.5 hours
Any size	High (if in a hurry)	1.5–2 hours, watch edges closely

Success checklist before you start:

• Use a crockpot size that matches the recipe — too small and it overflows, too large and it cooks unevenly
• Never stir the layers together — the dry mix on top is what forms the golden crust
• Vent the lid with a chopstick or wooden spoon handle for the last 30–45 minutes to let condensation escape
• Check at the minimum time listed — every slow cooker runs a little differently

My family’s most-requested version is the salted caramel apple below — I’ve made it more times than I can count, and it’s the one that finally taught me the “don’t stir” rule after one soggy, sad attempt early on.

20 Crockpot Dump Cake Ideas

Fruit-Based Ideas

1. Classic Cherry Dump Cake

The cherries stay glossy and jammy underneath while the topping bakes into golden, buttery crumbs with just enough crunch to contrast the soft fruit. It’s the one every guest asks about first, and it’s the easiest possible entry point if you’ve never made a dump cake before.

Prep Time: 10 min  |  Cook Time: 3.5 hr  |  Total Time: 3 hr 40 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 2 cans (21 oz each) cherry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) salted butter, thinly sliced
• 1/2 cup chopped pecans, optional

Instructions

1. Lightly grease a 6-quart slow cooker with butter or nonstick spray.
2. Spread both cans of cherry pie filling evenly across the bottom.
3. Sprinkle the dry cake mix evenly over the filling — do not stir.
4. Lay the sliced butter evenly over the dry cake mix, covering as much surface as possible.
5. Scatter pecans over the top, if using.
6. Cover and cook on low for 3.5 to 4 hours, until the topping is golden and the edges are bubbling.
7. Let rest uncovered for 15 minutes before serving.

Baker’s Tip

If your butter slices leave gaps, dot the bare spots with a few extra pats — every inch of dry mix needs butter contact or it stays powdery.

Why You’ll Love It

It tastes like a cherry cobbler and a cake had a baby, and it needs exactly zero baking skill to pull off.

2. Salted Caramel Apple Dump Cake

Warm cinnamon apples soften into a soft, spoonable filling while a ribbon of caramel sauce seeps down through the crust as it cooks. This is the one my family requests on repeat all fall — the caramel drizzle at the end takes it from “nice” to “can I have seconds.”

Prep Time: 12 min  |  Cook Time: 3.5 hr  |  Total Time: 3 hr 42 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 2 cans (21 oz each) apple pie filling
• 1 tsp ground cinnamon
• 1 box (15.25 oz) spice cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1/3 cup caramel sauce
• 1 tsp flaky sea salt

Instructions

1. Grease a 6-quart slow cooker.
2. Stir cinnamon into the apple pie filling, then spread evenly in the bottom of the crockpot.
3. Sprinkle the spice cake mix evenly over the apples — do not stir.
4. Lay the butter slices over the dry mix, covering the surface as completely as possible.
5. Cover and cook on low for 3.5 to 4 hours, until the top is golden brown.
6. Drizzle warm caramel sauce over the top and sprinkle with sea salt just before serving.

Baker’s Tip

Warm the caramel sauce for 15 seconds in the microwave first so it drizzles smoothly instead of sitting in a clump on top.

Best For

Fall potlucks, Sunday dinners, or any night you want the house to smell like a bakery.

3. Peach Cobbler Dump Cake

This version leans soft and syrupy rather than crumbly, with tender peach slices that practically melt against a lightly biscuity top. It’s the closest thing to a Southern peach cobbler you’ll get without turning on an oven.

Prep Time: 10 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 10 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 2 cans (15 oz each) sliced peaches in syrup, drained
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) butter, thinly sliced

Instructions

1. Grease a 6-quart slow cooker.
2. Toss drained peaches with brown sugar and cinnamon, then spread evenly in the bottom.
3. Sprinkle dry cake mix evenly over the peaches — do not stir.
4. Layer sliced butter evenly over the top.
5. Cover and cook on low for 3 to 3.5 hours, until golden and bubbling at the edges.
6. Let cool 10 minutes, then serve warm with vanilla ice cream.

Substitutions

Fresh peaches work too — use 5–6 medium peaches, peeled and sliced, tossed with an extra 2 tablespoons of brown sugar to make up for the missing syrup.

Storage & Freezing

Refrigerate covered up to 4 days; the topping softens as it sits, so reheat individual portions in the microwave for the best texture.

4. Pineapple Coconut Dump Cake

This one is tropical and bright against the richer flavors on this list, with juicy crushed pineapple soaking upward into a coconut-flecked crust that turns golden and slightly chewy at the edges. It tastes like a piña colada decided to become a dessert.

Prep Time: 8 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 8 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 2 cans (20 oz each) crushed pineapple, undrained
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1/2 cup sweetened shredded coconut

Instructions

1. Grease a 6-quart slow cooker.
2. Pour undrained crushed pineapple evenly into the bottom.
3. Sprinkle dry cake mix evenly over the pineapple — do not stir.
4. Lay butter slices over the top, then scatter coconut evenly over the butter.
5. Cover and cook on low for 3 to 3.5 hours, until the coconut is toasted golden and the top is set.
6. Let rest 10 minutes before serving.

Flavor Variation

Swap in 1 cup chopped macadamia nuts for the coconut, or use both, for extra crunch throughout the topping.

Why You’ll Love It

It’s the lightest, brightest option here — perfect for a summer cookout when the heavier fall flavors feel wrong for the season.

Chocolate & Indulgent Ideas

5. Chocolate Peanut Butter Dump Cake

Peanut butter cups melt down into the batter and pool into soft, gooey pockets, while the chocolate cake mix bakes up rich and slightly fudgy underneath a crackly top. This is the one to make when a craving hits and only chocolate and peanut butter together will fix it.

Prep Time: 10 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 10 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 1 cup creamy peanut butter, warmed until pourable
• 1 cup chocolate chips
• 1/2 cup (1 stick) butter, thinly sliced
• 1 1/2 cups water
• 8 mini peanut butter cups, quartered

Instructions

1. Grease a 6-quart slow cooker.
2. Pour water into the bottom of the crockpot.
3. Sprinkle the dry cake mix evenly over the water — do not stir.
4. Drizzle warmed peanut butter over the dry mix in ribbons.
5. Scatter chocolate chips and peanut butter cup pieces evenly over the top.
6. Lay butter slices over everything, covering as much surface as possible.
7. Cover and cook on low for 3 to 3.5 hours, until the top is set and the edges pull slightly from the sides.
8. Let rest 15 minutes — the center will firm up slightly as it cools.

Baker’s Tip

Warm the peanut butter for 20 seconds in the microwave so it drizzles instead of clumping in one spot.

Good to Know

This one uses water instead of a canned filling as its base layer, so it bakes up denser and more brownie-like than the fruit versions.

6. Brownie Batter Dump Cake

This is less “cake” and more “giant slow cooker brownie” — dense, fudgy, and shiny on top, with a texture closer to a boxed brownie than a fluffy cake. It’s the pick for anyone who thinks cake is just a vehicle for chocolate.

Prep Time: 8 min  |  Cook Time: 2.5 hr  |  Total Time: 2 hr 38 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 box (18.3 oz) fudge brownie mix
• 1 box (15.25 oz) chocolate cake mix
• 2 cups water
• 3/4 cup (1.5 sticks) butter, thinly sliced
• 1 cup chocolate chips

Instructions

1. Grease a 6-quart slow cooker.
2. Pour water into the bottom of the crockpot.
3. Sprinkle the brownie mix evenly over the water, then the cake mix over that — do not stir.
4. Lay butter slices evenly over the dry mixes, covering as much surface as possible.
5. Scatter chocolate chips over the top.
6. Cover and cook on low for 2.5 to 3 hours, checking at the low end since this one runs denser and can overcook.
7. Let rest 15 minutes before serving — it firms up significantly as it cools.

Make-Ahead Tip

This one reheats beautifully — make it a day ahead and warm individual portions for 20 seconds in the microwave for that fresh-baked texture again.

Storage & Freezing

Freezes well in individual portions for up to 2 months; thaw overnight in the fridge before reheating.

7. S’mores Dump Cake

Toasted marshmallows form a golden, slightly charred blanket over a rich chocolate base, with graham cracker crumbs adding crunch in every bite. It’s the campfire treat reimagined for a night you’re staying firmly indoors.

Prep Time: 10 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 10 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 1 1/2 cups water
• 1/2 cup (1 stick) butter, thinly sliced
• 1 cup crushed graham crackers
• 2 cups mini marshmallows
• 1/2 cup chocolate chips

Instructions

1. Grease a 6-quart slow cooker.
2. Pour water into the bottom of the crockpot.
3. Sprinkle the dry cake mix evenly over the water — do not stir.
4. Lay butter slices evenly over the dry mix.
5. Scatter graham cracker crumbs and chocolate chips over the top.
6. Cover and cook on low for 2.5 hours.
7. Uncover, scatter marshmallows evenly over the top, then re-cover and cook on high for 10–15 minutes more, until marshmallows are puffed and golden.
8. Serve immediately while the marshmallows are still soft.

Baker’s Tip

Add the marshmallows only at the very end — cooking them the whole time turns them tough and rubbery instead of soft and toasted.

Best For

Kids’ birthday parties, summer nights, or anyone who misses camping without the bugs.

Seasonal & Holiday Ideas

8. Pumpkin Spice Dump Cake

Real pumpkin puree bakes into a soft, custardy layer under a spiced, buttery crumb, tasting almost exactly like pumpkin pie without the crust. This is the one to make the week before Thanksgiving when the oven is already booked solid.

Prep Time: 12 min  |  Cook Time: 3.5 hr  |  Total Time: 3 hr 42 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp pumpkin pie spice
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1/2 cup chopped pecans

Instructions

1. Grease a 6-quart slow cooker.
2. Whisk together pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
3. Pour the pumpkin mixture evenly into the bottom of the crockpot.
4. Sprinkle the dry cake mix evenly over the pumpkin layer — do not stir.
5. Lay butter slices evenly over the top, then scatter pecans over the butter.
6. Cover and cook on low for 3.5 to 4 hours, until the top is set and springs back lightly when touched.
7. Let rest 20 minutes before serving so the pumpkin layer finishes setting.

Good to Know

This version uses a wet pumpkin custard instead of canned pie filling, so it needs the full rest time to firm up properly — don’t skip it.

Why You’ll Love It

All the flavor of pumpkin pie with a fraction of the effort, and no crust to roll out.

9. Gingerbread Dump Cake

Molasses and warm spices bake into a deeply flavored, slightly sticky cake with a color almost as dark as the spices smell. It’s the coziest, most Christmas-morning-coded entry on this whole list.

Prep Time: 10 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 10 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 box (14.5 oz) gingerbread cake mix
• 1 box (15.25 oz) spice cake mix
• 1/3 cup molasses
• 1 3/4 cups water
• 1/2 cup (1 stick) butter, thinly sliced
• Powdered sugar, for dusting

Instructions

1. Grease a 6-quart slow cooker.
2. Whisk molasses into the water, then pour evenly into the bottom of the crockpot.
3. Sprinkle gingerbread mix, then spice cake mix, evenly over the liquid — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3 to 3.5 hours, until the top is set and no longer wet-looking.
6. Let rest 15 minutes, then dust with powdered sugar before serving.

Best For

Holiday potlucks and cookie exchanges where everyone brings sugar cookies and you show up with something different.

Substitutions

No gingerbread mix on hand? Use two boxes of spice cake mix and add an extra 1/2 teaspoon each of ground ginger and cinnamon to the water mixture.

10. Cranberry Orange Dump Cake

Tart whole cranberries burst against a citrusy, orange-zested crumb, cutting through the richness of a holiday table with something bright and a little tangy. This is the dessert for the person at your Thanksgiving who says everything else is “too sweet.”

Prep Time: 12 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 12 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 bag (12 oz) fresh cranberries
• 3/4 cup granulated sugar
• Zest of 1 orange
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) butter, thinly sliced

Instructions

1. Grease a 6-quart slow cooker.
2. Toss cranberries with sugar and orange zest, then spread evenly in the bottom.
3. Sprinkle the dry cake mix evenly over the cranberries — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3 to 3.5 hours, until the top is golden and cranberries have burst and released their juice.
6. Let rest 15 minutes before serving.

Flavor Variation

Fold in 1/2 cup white chocolate chips with the sugar and zest for a sweeter, more dessert-forward version.

Good to Know

Fresh or frozen cranberries both work — if frozen, no need to thaw first, just add 15–20 minutes to the cook time.

Lighter & Simple Ideas

11. Lemon Blueberry Dump Cake

Whole blueberries pop into a jammy pool beneath a lemon-scented crust, tasting like a blueberry muffin and a lemon bar met in the middle. This one is the lightest on the list — a good pick when you want something fruity that doesn’t feel heavy after dinner.

Prep Time: 8 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 8 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 box (15.25 oz) lemon cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1/2 cup powdered sugar
• 2 tsp lemon juice, for glaze

Instructions

1. Grease a 6-quart slow cooker.
2. Toss blueberries with granulated sugar and 1 tablespoon lemon juice, then spread evenly in the bottom.
3. Sprinkle the lemon cake mix evenly over the blueberries — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3 to 3.5 hours, until golden and the blueberries have released their juice.
6. Whisk powdered sugar with 2 teaspoons lemon juice until smooth, then drizzle over the cake just before serving.

Substitutions

Frozen blueberries work without thawing — just add 10–15 minutes to the cook time since they release more liquid as they cook.

Storage & Freezing

Best eaten within 3 days; the glaze softens the topping the longer it sits.

12. Strawberry Shortcake Dump Cake

Macerated fresh strawberries turn syrupy and sweet beneath a topping that bakes up light and slightly shortcake-like rather than dense. Served with whipped cream, it’s dessert-table-ready without a hint of the effort a real strawberry shortcake usually takes.

Prep Time: 15 min (plus 20 min macerating)  |  Cook Time: 3 hr  |  Total Time: 3 hr 35 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 box (15.25 oz) white or yellow cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• Whipped cream, for serving

Instructions

1. Toss strawberries with sugar and let sit 20 minutes to release their juices.
2. Grease a 6-quart slow cooker.
3. Spread the macerated strawberries and their juice evenly in the bottom.
4. Sprinkle the dry cake mix evenly over the strawberries — do not stir.
5. Lay butter slices evenly over the top.
6. Cover and cook on low for 3 to 3.5 hours, until golden and set.
7. Let rest 10 minutes, then top with whipped cream just before serving.

Baker’s Tip

Don’t skip the maceration step — it draws out enough juice to keep the strawberries from drying out during the long cook time.

Best For

Spring gatherings, baby showers, or anytime you want something that photographs beautifully with minimal effort.

13. Banana Pudding Dump Cake

Sliced bananas soften into a custardy layer while crushed vanilla wafers on top add a nostalgic crunch that echoes classic Southern banana pudding. It’s the one to make for anyone who grew up on the real thing and misses it.

Prep Time: 10 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 10 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 4 ripe bananas, sliced
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups milk
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1 cup crushed vanilla wafers

Instructions

1. Grease a 6-quart slow cooker.
2. Whisk pudding mix with milk until slightly thickened, then pour into the bottom of the crockpot.
3. Arrange sliced bananas evenly over the pudding layer.
4. Sprinkle the dry cake mix evenly over the bananas — do not stir.
5. Lay butter slices evenly over the top, then scatter crushed vanilla wafers over the butter.
6. Cover and cook on low for 3 to 3.5 hours, until the top is golden and set.
7. Let rest 15 minutes before serving so the pudding layer firms up.

Good to Know

Use bananas that are ripe but still firm — overripe bananas turn mushy and disappear into the pudding layer instead of holding their shape.

Storage & Freezing

Best eaten the same day; bananas brown and the wafers soften significantly by the next day.

14. Key Lime Dump Cake

A tangy lime custard layer bakes up beneath a buttery crust, landing somewhere between key lime pie and a lemon bar but distinctly its own thing. This is the pick when you want something tart and a little unexpected on a summer dessert table.

Prep Time: 10 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 10 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 2 large eggs
• 1 box (15.25 oz) white cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• Zest of 2 limes

Instructions

1. Grease a 6-quart slow cooker.
2. Whisk together condensed milk, lime juice, and eggs until smooth, then pour into the bottom of the crockpot.
3. Sprinkle the dry cake mix evenly over the lime layer — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3 to 3.5 hours, until the top is set and lightly golden.
6. Let rest 20 minutes, then top with lime zest just before serving.

Baker’s Tip

This one needs the full rest time — the lime custard layer is soft right out of the crockpot and firms up as it cools.

Why You’ll Love It

It’s tart where everything else on this list leans sweet, which makes it the refresher your dessert spread actually needs.

15. Carrot Cake Dump Cake

Shredded carrots and warm spices bake into a moist, tender cake studded with walnuts, finished with a tangy cream cheese drizzle that mimics classic carrot cake frosting. It’s a genuinely different flavor than anything else here — earthy, spiced, and a little nutty.

Prep Time: 15 min  |  Cook Time: 3.5 hr  |  Total Time: 3 hr 45 min  |  Servings: 8  |  Difficulty: Medium

Ingredients

• 2 cups shredded carrots
• 1/2 cup crushed pineapple, drained
• 1 tsp cinnamon
• 1 box (15.25 oz) spice cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1/2 cup chopped walnuts
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp milk

Instructions

1. Grease a 6-quart slow cooker.
2. Combine shredded carrots, pineapple, and cinnamon, then spread evenly in the bottom.
3. Sprinkle the dry cake mix evenly over the carrot mixture — do not stir.
4. Lay butter slices evenly over the top, then scatter walnuts over the butter.
5. Cover and cook on low for 3.5 to 4 hours, until the top is set and golden.
6. Whisk cream cheese, powdered sugar, and milk until smooth, then drizzle over the cake just before serving.

Substitutions

Swap walnuts for pecans, or leave nuts out entirely for a nut-free version — the carrots and spice carry plenty of flavor on their own.

Best For

Easter gatherings or any spring occasion that calls for something other than chocolate. Looking for even more carrot cake inspiration? Check out our full carrot cake recipes roundup.

16. Chai Spice Pear Dump Cake

Soft pear slices simmer in warm chai spices — cardamom, clove, and cinnamon — for a flavor profile that feels grown-up and a little unexpected next to the more familiar apple and cherry versions. This is the one for the person who finds regular apple dump cake a little predictable. For more ways to use pears this season, browse our pear dessert ideas.

Prep Time: 12 min  |  Cook Time: 3.5 hr  |  Total Time: 3 hr 42 min  |  Servings: 8  |  Difficulty: Medium

Ingredients

• 5 ripe pears, peeled and sliced
• 1/3 cup brown sugar
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1 tsp cinnamon
• 1 box (15.25 oz) spice cake mix
• 1/2 cup (1 stick) butter, thinly sliced

Instructions

1. Grease a 6-quart slow cooker.
2. Toss pear slices with brown sugar, cardamom, cloves, and cinnamon, then spread evenly in the bottom.
3. Sprinkle the dry cake mix evenly over the pears — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3.5 to 4 hours, until the pears are tender and the top is golden.
6. Let rest 15 minutes before serving.

Good to Know

Use pears that are ripe but still firm to the touch — very soft pears break down too much over the long cook time.

Flavor Variation

Add a splash of chai concentrate in place of 2 tablespoons of the brown sugar mixture’s liquid for an even more pronounced chai flavor.

17. Chocolate Cherry Dump Cake

This one takes the classic cherry version and layers in chocolate cake mix instead of yellow, so the filling stays fruity and jammy while the top bakes up rich and cocoa-forward — like a Black Forest cake without the layers. It’s the pick when plain cherry dump cake feels a little too simple. For more cherry-forward bakes, see our cherry dessert recipes.

Prep Time: 10 min  |  Cook Time: 3.5 hr  |  Total Time: 3 hr 40 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 2 cans (21 oz each) cherry pie filling
• 1 tsp almond extract
• 1 box (15.25 oz) chocolate cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1/2 cup chocolate shavings or mini chips

Instructions

1. Grease a 6-quart slow cooker.
2. Stir almond extract into the cherry pie filling, then spread evenly in the bottom.
3. Sprinkle the chocolate cake mix evenly over the cherries — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3.5 to 4 hours, until the top is set and no longer wet-looking.
6. Let rest 15 minutes, then scatter chocolate shavings over the top just before serving.

Baker’s Tip

The almond extract is doing a lot of quiet work here — it’s what makes the cherry-chocolate combination taste intentional instead of random. Don’t skip it.

Why You’ll Love It

It’s the closest thing to a Black Forest cake you’ll get from a slow cooker and two cans.

18. Blackberry Cobbler Dump Cake

Blackberries cook down into a deep, slightly tart, jammy filling with a lot more complexity than sweeter berries, set against a simple golden crust that lets the fruit stay the star. It’s the most grown-up-tasting fruit option on this list.

Prep Time: 8 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 8 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 4 cups fresh or frozen blackberries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 box (15.25 oz) white cake mix
• 1/2 cup (1 stick) butter, thinly sliced

Instructions

1. Grease a 6-quart slow cooker.
2. Toss blackberries with sugar and cornstarch, then spread evenly in the bottom.
3. Sprinkle the dry cake mix evenly over the blackberries — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3 to 3.5 hours, until the top is golden and the berries have released their juice.
6. Let rest 15 minutes before serving.

Substitutions

Frozen blackberries work without thawing; add 10–15 minutes to the cook time to account for the extra moisture.

Storage & Freezing

Refrigerate covered up to 4 days — the filling actually thickens slightly and tastes even better on day two.

19. Funfetti Birthday Dump Cake

Rainbow sprinkles bake right into a soft, sweet vanilla topping, keeping their color and a little bit of their crunch through the whole cook time. This is the one to make when there’s a birthday and zero time to decorate a real cake.

Prep Time: 8 min  |  Cook Time: 3 hr  |  Total Time: 3 hr 8 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 1 can (21 oz) vanilla or white frosting, thinned with 2 tbsp milk
• 1 box (15.25 oz) funfetti or white cake mix
• 1/2 cup (1 stick) butter, thinly sliced
• 1/2 cup rainbow sprinkle mix

Instructions

1. Grease a 6-quart slow cooker.
2. Spread the thinned frosting evenly in the bottom of the crockpot in place of a fruit filling.
3. Sprinkle the dry cake mix evenly over the frosting layer — do not stir.
4. Lay butter slices evenly over the top.
5. Cover and cook on low for 3 to 3.5 hours, until the top is set and lightly golden.
6. Scatter sprinkles over the top in the last 20 minutes of cooking so they don’t bleed color into the topping.
7. Let rest 10 minutes before serving.

Baker’s Tip

Adding sprinkles too early causes the colors to run — hold them back until near the end for the cleanest, brightest look.

Best For

Kids’ birthdays, school parties, or any celebration that needs to come together fast.

20. Dairy-Free Apple Cinnamon Dump Cake

This version proves dump cake doesn’t need real butter to get that golden, slightly crisp top — coconut oil does the same job while keeping the whole dessert dairy-free. It’s just as gooey and cinnamon-forward as the classic, with nobody able to tell the difference. Craving more apple options? Browse our apple dessert recipes or our caramel apple dessert roundup.

Prep Time: 10 min  |  Cook Time: 3.5 hr  |  Total Time: 3 hr 40 min  |  Servings: 8  |  Difficulty: Easy

Ingredients

• 2 cans (21 oz each) apple pie filling
• 1 tsp cinnamon
• 1 box (15.25 oz) dairy-free yellow cake mix
• 1/2 cup refined coconut oil, solidified and thinly sliced
• 1/3 cup chopped walnuts, optional

Instructions

1. Line a 6-quart slow cooker with a slow cooker liner or grease well with coconut oil.
2. Stir cinnamon into the apple pie filling, then spread evenly in the bottom.
3. Sprinkle the dairy-free cake mix evenly over the apples — do not stir.
4. Lay coconut oil slices evenly over the dry mix, covering as much surface as possible.
5. Scatter walnuts over the top, if using.
6. Cover and cook on low for 3.5 to 4 hours, until the top is golden and set.
7. Let rest 15 minutes before serving.

Substitutions

Refined coconut oil has a neutral flavor and behaves just like butter here; unrefined coconut oil works too but will add a mild coconut taste.

Good to Know

A slow cooker liner makes this dairy-free version even easier to clean up, since coconut oil can leave more residue than butter on the ceramic insert.

Crockpot Dump Cake Troubleshooting Table

Even a simple recipe can go sideways in a slow cooker — here’s how to fix the most common problems.

Problem	Likely Cause	Fix
Soggy or mushy center	Too much moisture trapped by condensation	Vent the lid with a chopstick for the last 30–45 minutes of cooking
Dry, powdery top	Butter didn’t cover the full surface of the dry mix	Slice butter thin and overlap slices to cover every inch; dot bare spots with extra pats
Burnt or overly dark edges	Cooking on high the entire time, or crockpot runs hot	Switch to low heat, or start checking 30 minutes before the minimum listed time
Overflow or bubbling over the sides	Crockpot too small for the recipe volume	Use at least a 6-quart crockpot for a full 2-can recipe, or halve the recipe for a 4-quart
Cake didn’t set or rise	Layers were stirred together instead of left separate	Always sprinkle dry mix over filling without mixing — the layers are what create the texture

Which Recipe Should You Make?

Not sure where to start? Here’s a quick way to narrow it down by what you’re actually craving.

Recipe	Best For	Difficulty	Total Time
Classic Cherry	First-timers, potlucks	Easy	3 hr 40 min
Salted Caramel Apple	Fall gatherings	Easy	3 hr 42 min
Chocolate Peanut Butter	Serious chocolate cravings	Easy	3 hr 10 min
Pumpkin Spice	Thanksgiving, oven overflow	Easy	3 hr 42 min
Key Lime	Summer, something tart	Easy	3 hr 10 min
Dairy-Free Apple Cinnamon	Dairy-free households	Easy	3 hr 40 min

Serving & Topping Ideas

A scoop of vanilla ice cream is the classic move, but a few other finishing touches make any of these feel a little more special: whipped cream and a dusting of cinnamon, a drizzle of caramel or chocolate sauce, toasted nuts for crunch, or a scoop of cinnamon whipped cream instead of plain. For fruit-based versions, a squeeze of fresh lemon juice right before serving brightens the sweetness nicely.

How to Store These Desserts

Cool completely before covering, then refrigerate for up to 4–5 days. Reheat individual portions in the microwave for 20–30 seconds to bring back that fresh-from-the-crockpot texture — the topping softens in the fridge, so a quick reheat matters more than it would for an oven-baked cake. Most versions freeze well for up to 2 months in an airtight container; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can you make dump cake without a cake mix?

Yes — combine 2 cups flour, 1 1/2 cups sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt as a homemade substitute for one box of dry cake mix, then follow the recipe exactly as written.

Why is my dump cake still powdery or dry on top?

The butter didn’t fully cover the dry mix. Slice it thin, overlap the pieces, and check for bare patches of dry mix before covering the crockpot.

Do you need to stir crockpot dump cake before cooking?

No — never stir the layers together. Leaving the filling, dry mix, and butter as separate layers is exactly what creates the golden crust on top and the gooey filling underneath.

How long does dump cake last in the fridge?

Covered and refrigerated, it stays fresh for 4 to 5 days. Reheat individual portions briefly in the microwave for the best texture.

Can you cook dump cake on high instead of low?

Yes, in about half the time, but check it 30 minutes before the minimum high-heat time since edges can burn faster on high than they would on low.

Can you make dump cake dairy-free?

Yes — swap in a dairy-free cake mix and use solidified refined coconut oil in place of butter, sliced the same way.

What’s the best crockpot size for a family-size dump cake?

A 6-quart crockpot fits a standard 2-can recipe comfortably without overflowing; a 4-quart works for a single-can, halved version.

Can you freeze crockpot dump cake?

Most versions freeze well for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating.

Is dump cake the same as cobbler?

They’re closely related, but dump cake uses a dry cake mix layered on top of the filling, while cobbler typically uses a wet biscuit or batter topping mixed before baking.

Can you double the recipe in a large crockpot?

Yes, in an 8-quart or larger crockpot — just add 30–45 minutes to the cook time and check the center for doneness before serving.

More Recipes You’ll Love

• Easy Crockpot Desserts — more no-fuss slow cooker treats beyond dump cake
• Easy Potluck Desserts — crowd-friendly recipes that travel well