Oh my gosh, you have to try this crockpot dump cake with cake mix—it’s seriously the easiest dessert you’ll ever make! I stumbled upon this method years ago when I desperately needed something sweet but had zero energy for complicated baking. Just dump everything in your slow cooker and walk away—magic happens while you go about your day!
I’ll never forget the first time I made it. My skeptical husband peeked into the crockpot halfway through cooking and said, “That’s it? You just… dumped it?” But when he tasted that warm, buttery cake with juicy fruit filling? Wow. He became an instant believer. Now it’s our go-to dessert for potlucks, lazy Sundays, and those “I need chocolate NOW” emergencies.
The best part? You probably have all the ingredients in your pantry right this minute. Cake mix, pie filling, butter—that’s it! No fancy techniques, no stress. Just pure, comforting deliciousness that makes your whole house smell amazing.
Why You’ll Love This Crockpot Dump Cake with Cake Mix
Trust me, once you try this ridiculously easy dessert, you’ll be hooked. Here’s why it’s my favorite lazy baker’s secret weapon:
- 5-minute prep – Literally dump and go (no mixing bowls to wash!)
- Endless flavor combos – Swap cake mixes and fillings for new treats every time
- No oven required – Perfect for hot summer days or tiny kitchens
- Always a crowd-pleaser – Serve warm with ice cream for guaranteed recipe requests
I’ve made this for everything from book club to kids’ sleepovers – it never fails to disappear fast!
Ingredients for Crockpot Dump Cake with Cake Mix
Here’s all you’ll need for this magical dump cake—I bet you’ve got most of this in your pantry already! The beauty is in the simplicity:
- 1 box (15.25 oz) yellow cake mix – My go-to, but any flavor works (I’ll share fun combos later!)
- 1 can (21 oz) pie filling – Cherry’s classic, but my heart belongs to peach
½ cup (1 stick) unsalted butter – Melted, and yes, real butter makes all the difference
- ¼ cup chopped nuts – Optional – Pecans or walnuts add the perfect crunch
See? Just four simple things between you and warm, gooey dessert heaven. Now let’s make some magic!
How to Make Crockpot Dump Cake with Cake Mix
Okay, here’s the ridiculously simple method that’ll make you feel like a kitchen wizard. The key? No stirring allowed! Just layer everything like magic and let your crockpot do the rest. I use my trusty 6-quart slow cooker, but any 4-6 quart size works perfectly.
Step 1: Prepare the Slow Cooker
First things first – give that crock a quick grease! I just take a paper towel and rub a tiny bit of butter or cooking spray around the bottom and sides. This little step saves you from heartbreak later when that beautiful cake sticks.
Step 2: Layer the Pie Filling
Dump that glorious can of pie filling right in and spread it evenly with a spoon. You want every bite to have that fruity goodness, so no thick clumps in one spot and bare patches in another. Pro tip: tilt the slow cooker to help spread it smoothly!
Step 3: Add the Cake Mix
Here’s where people panic – but don’t! Just sprinkle the dry cake mix straight from the box over the filling. No mixing, no stirring, no fancy techniques. I like to use a sieve for extra even coverage, but your hands work great too. The mix should blanket the filling like fresh snow.
Step 4: Drizzle with Butter
Now pour that melted butter over the top in slow, zigzagging streams. Imagine you’re decorating a cake – you want every bit of dry mix to get kissed by butter. This creates those irresistible crispy-chewy edges we all fight over!
Step 5: Optional Add-Ins
Feeling fancy? Now’s the time to sprinkle on chopped nuts, chocolate chips, or even coconut flakes. My grandma always added pecans – that little crunch takes it over the top!
Step 6: Cook and Serve
Pop the lid on and set it to low for 2-3 hours. Around the 2-hour mark, peek in – you want a golden, slightly crisp top with bubbling fruit peeking through at the edges. Let it sit 15 minutes before scooping (I know, the wait is torture!). Serve it warm with vanilla ice cream melting over the top – absolute perfection!
Tips for Perfect Crockpot Dump Cake with Cake Mix
After making this dump cake more times than I can count, I’ve learned a few tricks to guarantee perfection every time. First – resist the urge to stir! Those layers work magic on their own. Second, check early – slow cookers vary, and overcooked cake breaks my heart. Around 2 hours, peek for that golden top with fruit bubbles at the edges.
Always use fresh pie filling (expired cans can be too runny). And if your butter pools in spots? Just tilt the crock gently to redistribute. Trust me – these little things make all the difference between good and “Oh my gosh, give me the recipe!” amazing.
Variations for Crockpot Dump Cake with Cake Mix
The best part? You can mix and match flavors to create a whole new dessert every time! My family’s favorite combos:
- Chocolate cake mix + cherry pie filling – Like a warm black forest cake (add chocolate chips for extra decadence!)
- Spice cake mix + apple pie filling – Tastes like autumn in a crockpot (toss in some raisins if you’re feeling fancy)
- Lemon cake mix + blueberry filling – Bright, tangy summer vibes (I add lemon zest for extra punch)
Honestly? I’ve never found a combo that didn’t work. Get creative with what’s in your pantry!
Serving and Storing Crockpot Dump Cake with Cake Mix
Oh, serving this warm is non-negotiable in my house! I always scoop it straight from the crockpot while it’s still gently steaming – that’s when the magic happens. A big scoop of vanilla ice cream melts into all those buttery crevices, or if I’m feeling fancy, homemade whipped cream with a sprinkle of cinnamon.
Leftovers? Just cover the crock with its lid (or transfer to an airtight container) and keep at room temp for up to 2 days. A quick 30-second microwave zap brings back that fresh-from-the-crock warmth. Though honestly? It rarely lasts that long in my kitchen!
FAQs About Crockpot Dump Cake with Cake Mix
Over the years, I’ve gotten so many questions about this magical dump cake—here are the ones I hear most often!
Can you really use brownie mix instead of cake mix?
Absolutely! Chocolate lovers go wild for this swap. Just use a standard 18-oz brownie mix instead of cake mix—it makes an insanely fudgy dessert. My trick? Add 1/4 cup water to help it spread evenly over the filling.
Why did my dump cake turn out soggy?
Usually means you stirred (oops!) or had too much liquid in the filling. Next time, drain excess syrup from canned fruit first. And remember—no mixing allowed! Those layers need to stay separate to work their magic.
Can I make this in the oven instead?
You sure can! Bake at 350°F in a greased 9×13 pan for 35-45 minutes. But honestly? The slow cooker gives it that special melt-in-your-mouth texture I can’t replicate in the oven.
What’s the best way to know when it’s done?
Trust your nose first—when your whole kitchen smells like heaven, check for golden edges with bubbling fruit peeking through. The top should feel set but still slightly springy when gently pressed.
Nutritional Information for Crockpot Dump Cake with Cake Mix
Now, I’m no nutritionist, but here’s the general scoop on what you’re getting per serving (because let’s be real—we all peek at the numbers between bites!). Remember, these can change based on your specific ingredients:
- Calories: About 350 per slice
- Fat: 15g (that glorious butter doing its thing!)
- Carbs: 52g (worth every single one)
- Sugar: 28g (it is dessert, after all)
My philosophy? Life’s too short to stress over dessert math—just enjoy that warm, gooey goodness!
I’d love to see your dump cake creations! Tag me on Instagram or leave a comment below with your favorite flavor combos. Nothing makes me happier than seeing others fall in love with this easy dessert magic!
Print5-Minute Crockpot Dump Cake with Cake Mix – Effortless Bliss
A simple and delicious crockpot dump cake made with cake mix. Just layer the ingredients in your slow cooker and let it do the work for you.
- Prep Time: 5 mins
- Cook Time: 2-3 hours
- Total Time: 2-3 hours 5 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (21 oz) pie filling (apple, cherry, or peach)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup chopped nuts (optional)
Instructions
- Grease the inside of your slow cooker lightly.
- Spread the pie filling evenly at the bottom.
- Sprinkle the dry cake mix over the pie filling.
- Drizzle the melted butter over the cake mix.
- Add chopped nuts if desired.
- Cover and cook on low for 2-3 hours or until the top is golden and set.
- Let cool slightly before serving.
Notes
- Do not stir the layers—just dump them in.
- Check for doneness after 2 hours to avoid overcooking.
- Use any flavor of pie filling or cake mix you prefer.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
