When you need a comforting, crowd-pleasing dessert with almost zero effort, Cake Mix Cobbler is your secret weapon. Also known as “Dump Cake,” this iconic recipe is a masterclass in simplicity: just fruit, cake mix, butter, and maybe nuts, layered in a pan and baked into a magical, self-saucing dessert.
The result? A bubbling fruit base topped with a buttery, crisp, and cake-like golden crust. It’s the perfect solution for last-minute guests, potlucks, or when a sweet tooth strikes. With endless flavor combinations using different fruits and cake mixes, this humble cobbler is a versatile classic that deserves a permanent spot in your recipe rotation.
The Science of the “Magic” Layers
The beauty of this cobbler lies in the ingenious layering and what happens in the oven. You start with canned fruit in syrup, which provides the juicy “sauce” base. The dry cake mix is sprinkled evenly on top—do not stir. As the cobbler bakes, the heat causes the fruit syrup to bubble up. This steam begins to hydrate the cake mix from the bottom, while the cold, cubed butter placed on top melts downward.
The fat from the butter coats the cake mix particles, inhibiting gluten formation where it touches, which creates a tender, crumbly, crisp topping. The cake mix that gets fully hydrated by the fruit juice cooks into a soft, cakey layer beneath the crust. This separation of layers is intentional and creates the perfect textural contrast of juicy fruit, soft cake, and buttery crunch.
Ingredients
- 2 (21 oz) cans of pie filling* OR 2 (15 oz) cans of fruit in syrup, undrained
- 1 box (15.25 oz) dry cake mix* (yellow, white, or spice)
- ½ cup (1 stick / 113g) unsalted butter, cold and cut into thin slices or small cubes
- Optional: ½ cup chopped pecans or walnuts
*Classic combinations: Cherry pie filling with yellow cake mix. Peach slices with spice cake mix. Apple pie filling with yellow or white cake mix. Pineapple chunks with yellow cake mix.
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Layer the Fruit: Pour both cans of pie filling or fruit (with all the syrup) into the prepared baking dish. Spread it into an even layer.
3. Add the Cake Mix: Sprinkle the entire box of DRY cake mix evenly over the fruit layer. Do not stir. Gently shake the pan to distribute it evenly.
4. Top with Butter (& Nuts): Evenly distribute the thin slices or small cubes of cold butter all over the surface of the cake mix. If using, sprinkle chopped nuts over the top.
5. Bake: Bake for 45-55 minutes, or until the top is deep golden brown, the fruit is bubbling vigorously around the edges, and the butter has been fully absorbed and cooked in.
6. Cool & Serve: Let the cobbler cool for 15-20 minutes before serving. It will be extremely hot. Serve warm in bowls, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
7. Store: Cover and store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or a low oven.
Pro-Tips for the Perfect Dump Cake Cobbler
- Do Not Stir: The cardinal rule of dump cake! Layering without stirring is what creates the distinct textured layers.
- Cold Butter is Key: Using cold butter cubes ensures they melt slowly, soaking into the cake mix to create that perfect crumbly-crisp topping. Melted butter poured over will make a greasier, less crisp result.
- Fruit Choices: Using fruit “in syrup” or “pie filling” provides the necessary liquid. If using fresh or frozen fruit, toss it with about ½ cup of sugar and ¼ cup of water or juice first.
- Check for Doneness: The cobbler is done when the topping is an even golden brown and looks dry. The center may look slightly less set than the edges, but it will firm up as it cools.
- Flavor Boosters: Add a teaspoon of cinnamon or pumpkin pie spice to the dry cake mix. Drizzle a little caramel or sprinkle butterscotch chips over the butter layer.
This Cake Mix Cobbler is proof that the simplest recipes often bring the most joy.