Fruit Cocktail Dump Cake with Cake Mix – Easiest Dessert Ever

This fruit cocktail dump cake recipe brings together canned fruit, boxed yellow cake mix, and pantry basics in one easy bake. It uses fruit cocktail in juice, crushed pineapple, and peach chunks layered between a buttery cake crust and a brown sugar nut topping. The result is a soft, sweet dessert with a golden top and juicy center. This is one of those fruit cocktail cake recipes that works well for weeknights, gatherings, or any time you need something fast and satisfying.

The layering is what matters. Half the dry cake mix is pressed with melted butter to form a crust underneath. This helps avoid a soggy bottom, which is common in some dump cake recipes. The fruit cocktail, pineapple, and peaches bring the needed moisture, while the remaining cake mix on top bakes into a golden crumble.

I’ve tested a few fruit cocktail recipes desserts before, and most of them leaned too sweet or too wet. This one hits the right balance because the butter, nuts, and brown sugar pull in enough richness to hold the structure without losing that soft cake texture.

Ingredient Notes and Choices

A standard yellow cake mix (15.25 oz) brings the sweetness and structure without overcomplicating the prep. I use half underneath and half on top, which sets this apart from other cakes with cake mixes where the batter goes in all at once.

The fruit cocktail should stay undrained. The juice is essential for moisture. I prefer the kind in syrup for deeper sweetness, but the juice-packed version works if you want it lighter. The crushed pineapple adds tang and body, while the peach chunks bring larger, syrupy bites that break up the texture in a good way.

Cream cheese or sour cream isn’t always in dump cake recipes, but I like the contrast it brings. The creamy layer keeps the fruit filling from turning flat. I’ve also tried it with just fruit, and the difference is noticeable.

For a similar texture-driven bake, the Chocolate Dump Cake Recipe uses pudding for moisture, but this one leans on juice and soft cream cheese for richness.

Spotlight on the Fruit Mix

The fruit combination makes this cake. Fruit cocktail alone tastes too uniform once baked. Adding crushed pineapple and peach chunks changes that. You get a variety of textures, soft, juicy bits with bright bites that hold up even after baking.

If you’re low on one, you can use the full can of either pineapple or peaches, but don’t skip the cocktail. That mix of grapes, cherries, and pears delivers the signature flavor that makes this a true fruit cocktail cake recipe.

This works best with canned fruit, which holds its shape and sweetness through baking. Fresh fruit in this recipe will release too much liquid and throw off the structure.

How to Build the Layers

Start by pressing melted butter into the bottom layer of dry cake mix. It will feel odd at first, like it won’t hold, but it bakes into a crust. Spread the fruit gently to avoid moving the base. The juices should run slightly into the cake layer without flooding it.

I dot the cream cheese across the fruit and keep it chunky. It doesn’t need to be perfect. The top layer of cake mix should go on evenly, but don’t pack it down. Let the thin slices of butter melt through during baking and carry flavor into the top.

The Lemon Cream Cheese Dump Cake uses a similar method, where layering matters more than mixing.

Signs It’s Baked Through

Look for golden edges and bubbling fruit. The top should be golden brown and crisped in places where butter and sugar melted together.

If the center still looks powdery after 50 minutes, it likely needs another 5 minutes. The middle sets last, especially if your cream cheese wasn’t spread evenly.

An underdone cake will sink when cooled and feel gummy. Overdone cakes pull away from the edges and turn too dry at the bottom.

Troubleshooting Common Issues

If your top stays pale, it likely needs more butter. You can add a few more thin pats mid-bake without affecting the outcome.

Too much juice or overripe fruit can cause soggy bottoms. In that case, let it cool longer before serving so it can settle.

If your cake doesn’t feel sweet enough, check your fruit cocktail. Some canned versions in juice lack the depth that syrup-packed versions have.

Flavor Variations

You can swap yellow cake mix for white cake mix for a lighter finish. Chocolate cake mix changes the entire profile, leaning it into a black forest style if you add cherries.

Try using a full can of crushed pineapple and skipping the peach chunks for a sharper, tangier base. Or go all in on peaches for a more cobbler-like result.

Walnuts and pecans both work well, but I slightly prefer walnuts here. Their softer crunch doesn’t overpower the tender cake.

Storing and Reheating

On the counter, this cake holds for a day loosely covered. In the fridge, you’ll get 4 days without much change in texture. The fruit firms up slightly when chilled.

To freeze, wrap in slices and store in an airtight container for up to a month. Thaw in the fridge or reheat gently in the oven at 300°F. The topping stays crisper with oven reheating.

Tested Tips from My Kitchen

Use a glass or ceramic 9×13 pan. Metal runs hot and can burn the bottom layer before the top finishes.

Dot the cream cheese in small spoonfuls to keep it from clumping. If using sour cream, spread it gently for more even coverage.

Use brown sugar with a bit of molasses left in. Light brown works best. It gives the cake a caramelized edge after baking.

If you want more crust, sprinkle an extra 2 tablespoons of cake mix under the butter topping.

The Easy Pecan Pie Dump Cake Recipe uses a similar nut-studded top layer if you’re looking for something richer.

Serving Suggestions

Serve warm with vanilla ice cream. Dust with powdered sugar for a quick finish.

Cut into squares for bake sales or school events. Top with whipped cream and toasted nuts.

Eat straight from the pan with a spoon when no one’s looking. That counts too.

Save This Recipe

Pin this fruit cocktail dump cake so you have it ready the next time you need a fast dessert from canned pantry ingredients.

Let me know in the comments how you made it your own or if you swapped in different fruits. I love seeing the creative versions you come up with.

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