11 Easy Thanksgiving Dump Cakes

Dump cakes are about the easiest holiday dessert there is: you layer a fruit or custard base in a baking dish, sprinkle dry cake mix over the top, add butter and let the oven do the rest. The result is a bubbly, cobbler-like dessert with a golden, crisp topping and a soft, saucy middle.

This collection covers Thanksgiving flavors from apple, pumpkin and pecan pie to cranberry, pear, sweet potato and chocolate. Most take about 10 minutes to assemble, bake in a 9 x 13-inch dish and taste best warm with vanilla ice cream or whipped cream.

1. Apple Pie Dump Cake

Cinnamon-spiced apple pie filling bakes under a buttery yellow cake topping with a handful of oats for extra crunch. It’s apple pie flavor with about 5 minutes of work.

Servings: 12

Total time: 55 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) cold unsalted butter, thinly sliced, plus more for the dish
• 2 (21-ounce) cans apple pie filling
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 (15.25-ounce) box yellow cake mix
• 1/2 cup old-fashioned rolled oats

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Spread the pie filling in the dish and sprinkle with the cinnamon and lemon juice.
3. Sprinkle the dry cake mix evenly over the top, then scatter the oats over it. Don’t stir.
4. Cover the surface with the butter slices in a single layer.
5. Bake for 45 to 50 minutes, until golden and bubbling with no dry spots. Cool for 10 minutes and serve warm.

2. Pumpkin Dump Cake

A spiced pumpkin custard bakes under a buttery cake mix and pecan topping, giving you a cross between pumpkin pie and pecan crumble. Serve it warm or chilled with whipped cream.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 1 (15-ounce) can pure pumpkin purée
• 1 (12-ounce) can evaporated milk
• 3 large eggs
• 1 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1 (15.25-ounce) box yellow cake mix
• 1 cup chopped pecans
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Whisk the pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt until smooth and pour into the dish.
3. Sprinkle the dry cake mix evenly over the pumpkin, then scatter the pecans on top.
4. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
5. Bake for 50 to 60 minutes, until golden and the pumpkin layer is set and reads 160°F (71°C). Cool for 15 minutes and serve with whipped cream.

3. Cranberry Orange Dump Cake

Fresh cranberries simmer in orange juice and sugar right in the oven under a crisp cake topping studded with white chocolate. It’s tart, sweet and as festive as Thanksgiving gets.

Servings: 12

Total time: 1 hour

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 4 cups (16 ounces) fresh or frozen cranberries
• 1 cup sugar
• 1 tablespoon grated orange zest
• 1/2 cup fresh orange juice
• 1 (15.25-ounce) box white or yellow cake mix
• 1/2 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Toss the cranberries with the sugar and orange zest, spread in the dish and pour the orange juice over them.
3. Sprinkle the dry cake mix evenly over the cranberries and scatter the white chocolate chips on top.
4. Drizzle the melted butter over everything, covering as much of the cake mix as possible.
5. Bake for 45 to 50 minutes, until golden and the cranberries are bubbling. Cool for 15 minutes before serving.

4. Pecan Pie Dump Cake

A gooey pecan pie filling bakes under a golden, buttery cake layer for a dessert that tastes like pecan pie with a cake crust on top. It feeds a crowd from one dish.

Servings: 12

Total time: 1 hour 5 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 3 large eggs
• 1 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 2 cups chopped pecans, plus 1/2 cup pecan halves for the top
• 1 (15.25-ounce) box yellow cake mix

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Whisk the eggs, corn syrup, brown sugar, 4 tablespoons melted butter and salt, stir in the chopped pecans and pour into the dish.
3. Sprinkle the dry cake mix evenly over the top and drizzle with the 3/4 cup melted butter. Scatter the pecan halves over it.
4. Bake for 45 to 55 minutes, until golden and the filling is set and reads 160°F (71°C).
5. Cool for 20 minutes so the filling firms up, then serve warm with ice cream.

5. Gingerbread Pear Dump Cake

Sliced pears tossed with ginger, brown sugar and a little molasses bake under a spice cake topping that tastes like gingerbread. It’s cozy, fragrant and a nice change from apple.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 3 pounds ripe but firm pears (about 6), peeled, cored and sliced
• 1/3 cup packed light brown sugar
• 1 tablespoon unsulphured molasses
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground ginger
• 1 (15.25-ounce) box spice cake mix
• 1/4 cup chopped crystallized ginger (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Toss the pears with the brown sugar, molasses, lemon juice and ground ginger and spread in the dish.
3. Sprinkle the dry cake mix evenly over the pears and scatter the crystallized ginger, if using, on top.
4. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
5. Bake for 50 to 55 minutes, until the pears are tender and the top is golden. Serve warm.

6. Sweet Potato Dump Cake

A silky sweet potato custard spiced with cinnamon and nutmeg bakes under a crisp cake and walnut topping. It’s a Southern-style twist on sweet potato pie that’s almost effortless.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 2 cups mashed cooked sweet potatoes
• 1 (12-ounce) can evaporated milk
• 3 large eggs
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 (15.25-ounce) box yellow cake mix
• 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Whisk the sweet potatoes, evaporated milk, eggs, brown sugar, cinnamon, nutmeg and salt until smooth and pour into the dish.
3. Sprinkle the dry cake mix evenly over the top and scatter with the walnuts.
4. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
5. Bake for 50 to 60 minutes, until golden and the sweet potato layer is set and reads 160°F (71°C). Cool for 15 minutes before serving.

7. Triple Chocolate Dump Cake

Chocolate pudding, chocolate cake mix and chocolate chips bake into a rich, gooey dessert with a crackly top and a saucy middle. It’s a guaranteed hit with kids and chocolate lovers.

Servings: 12

Total time: 55 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 1 (3.9-ounce) box instant chocolate pudding mix
• 2 cups cold whole milk
• 1 (15.25-ounce) box chocolate fudge cake mix
• 1 cup semisweet chocolate chips
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Whisk the pudding mix and milk for 2 minutes, until thickened, and spread in the dish.
3. Sprinkle the dry cake mix evenly over the pudding and scatter the chocolate chips on top.
4. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
5. Bake for 40 to 45 minutes, until the top is set and the edges are bubbling. Cool for 15 minutes and serve warm with ice cream.

8. Caramel Apple Dump Cake

Fresh sliced apples tossed with cinnamon and brown sugar get a layer of caramel sauce before the cake mix goes on, so the topping bakes up golden over a gooey caramel apple filling. Finish with more caramel and walnuts.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 5 apples (about 2 1/2 pounds), peeled, cored and thinly sliced
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1/2 cup caramel sauce, plus more for drizzling
• 1 (15.25-ounce) box yellow cake mix
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Toss the apples with the brown sugar, cinnamon and lemon juice, spread in the dish and drizzle with 1/2 cup caramel sauce.
3. Sprinkle the dry cake mix evenly over the apples and scatter the walnuts on top.
4. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
5. Bake for 50 to 55 minutes, until the apples are tender and the top is golden. Drizzle with more caramel and serve warm.

9. Pumpkin Cream Cheese Dump Cake

Spiced pumpkin custard and sweet cream cheese dollops bake under a spice cake topping, giving you a pumpkin cheesecake swirl in every scoop. It’s rich, creamy and especially good chilled.

Servings: 12

Total time: 1 hour 15 minutes

Ingredients

For the pumpkin layer:

• Butter, for the dish
• 1 (15-ounce) can pure pumpkin purée
• 1 (12-ounce) can evaporated milk
• 2 large eggs
• 3/4 cup sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

For the cream cheese layer:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 large egg

For the topping:

• 1 (15.25-ounce) box spice cake mix
• 3/4 cup (1 1/2 sticks) unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Whisk the pumpkin layer ingredients until smooth and pour into the dish.
3. Beat the cream cheese, sugar and egg until smooth and drop by spoonfuls over the pumpkin, swirling lightly with a knife.
4. Sprinkle the dry cake mix evenly over the top and drizzle with the melted butter, covering as much as possible.
5. Bake for 50 to 60 minutes, until golden and the center is set and reads 160°F (71°C). Cool for 20 minutes, or chill and serve cold.

10. Cherry Cranberry Dump Cake

Cherry pie filling and whole-berry cranberry sauce bake into a jewel-red base under a crisp cake and almond topping. It’s a great way to use leftover cranberry sauce, too.

Servings: 12

Total time: 55 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 1 (21-ounce) can cherry pie filling
• 1 (14-ounce) can whole-berry cranberry sauce
• 1 teaspoon grated orange zest
• 1 (15.25-ounce) box white or yellow cake mix
• 1/2 cup sliced almonds

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Stir the cherry pie filling, cranberry sauce and orange zest together and spread in the dish.
3. Sprinkle the dry cake mix evenly over the fruit and scatter the almonds on top.
4. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
5. Bake for 45 to 50 minutes, until golden and bubbling. Cool for 15 minutes before serving.

11. Turtle Dump Cake

A caramel base bakes under chocolate cake mix, toasted pecans and chocolate chips, turning into a gooey, pudding-like dessert with all the flavors of turtle candy. Serve it warm with vanilla ice cream.

Servings: 12

Total time: 55 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for the dish
• 1 (12-ounce) can evaporated milk
• 1 cup caramel sauce
• 1 (15.25-ounce) box chocolate fudge cake mix
• 1 cup chopped toasted pecans
• 1 cup semisweet chocolate chips
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Whisk the evaporated milk and caramel sauce until smooth and pour into the dish.
3. Sprinkle the dry cake mix evenly over the caramel, then scatter the pecans and chocolate chips on top.
4. Drizzle the melted butter over the top, covering as much of the cake mix as possible.
5. Bake for 40 to 45 minutes, until the top is set and the caramel is bubbling at the edges. Cool for 15 minutes so the sauce thickens, then serve warm with ice cream.