This fruit cocktail dump cake is a 9×13 pan dessert made with one box of yellow cake mix, a can of undrained fruit cocktail, crushed pineapple, peach chunks, a little cream cheese, and a buttery brown sugar nut topping. It takes about 10 minutes to put together, bakes at 350°F for 45 to 50 minutes, and serves 12.
What makes it different from most dump cakes is the split cake mix. Half goes in the bottom, pressed with melted butter into a thin crust, and half goes on top. The fruit juice soaks into both layers, so you get a golden crumble on top, a juicy middle, and no soggy bottom.
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- Pan: 9×13 inch baking dish, glass or ceramic
- Oven: 350°F (175°C) for 45 to 50 minutes
- Yield: 12 servings
- Cake mix: one 15.25 oz box of yellow cake mix, about 1½ cups on the bottom and the rest on top
- Fruit: one 15 oz can fruit cocktail (not drained), half a can of crushed pineapple (not drained), half a can of peach chunks (drained slightly)
- Keeps: 1 day covered on the counter, 4 days in the fridge, 1 month in the freezer
Fruit Cocktail Cake From a Cake Mix
Plenty of people search for a fruit cocktail cake made with cake mix rather than a dump cake, and this recipe is exactly that. You never make a batter. The dry cake mix and the fruit juice do the work in the oven: the juice hydrates the mix from below, the butter pats melt through from above, and the two meet in the middle as a soft, spoonable cake.
A standard 15.25 oz yellow cake mix is the right size for a 9×13 pan. White cake mix gives a lighter, more vanilla finish. Chocolate cake mix turns it into something closer to a black forest dessert, especially with the cherries from the fruit cocktail. If you like this style, the pineapple dump cake and the peach dump cake use the same cake mix and canned fruit idea with a single fruit.
What Goes Into It
The fruit mix matters most. Fruit cocktail on its own tastes a bit uniform once baked. The crushed pineapple adds tang and body, and the peach chunks give bigger, syrupy bites. The fruit cocktail stays in the recipe no matter what, because its grapes, cherries, and pears are what make it taste like a true fruit cocktail cake. If you only have one of the other two, use a full can of pineapple or a full can of peaches instead of half and half.
Fruit cocktail in syrup gives a sweeter, deeper result. The juice packed kind works well if you want it lighter. Canned fruit is the right choice here, since fresh fruit releases too much liquid and throws off the structure.
The ½ cup of cream cheese or sour cream is not in every dump cake, but I like the contrast it brings. Cream cheese gives rich pockets through the fruit, and sour cream adds a light tang. The same creamy layer shows up in my lemon cream cheese dump cake.
Layer It, Do Not Stir It
Spread about 1½ cups of the dry cake mix over the bottom of a greased 9×13 dish. Drizzle the melted butter over it and press it into a flat layer with a spatula. It will feel like it will not hold together, but it bakes into a crust.
Spoon the fruit cocktail, crushed pineapple, and peach chunks over the base and spread them gently so you do not disturb the crust. Make sure the juice reaches every corner.
Dot the cream cheese or sour cream over the fruit in small spoonfuls. Sprinkle the rest of the cake mix evenly on top without packing it down. Finish with thin pats of butter, the brown sugar, cinnamon, and chopped walnuts or pecans. Bake at 350°F for 45 to 50 minutes, until the top is golden brown and the fruit bubbles at the edges. Let it cool for 10 to 15 minutes before serving.
It is done when the edges are golden and bubbling and the top is crisp in spots where butter and sugar melted together. If the center still looks powdery at 50 minutes, give it 5 more minutes. The middle always sets last.
Dry Spots, Soggy Bottom, and Other Fixes
- Powdery patches on top: the butter did not reach those spots. Lay a few extra thin pats of butter over them mid-bake and keep baking.
- Pale top: too little butter or an oven running cool. Add a few pats and bake 5 more minutes.
- Soggy bottom: too much juice or very soft fruit. Drain the peaches as the recipe says and let the cake cool longer so it can settle before slicing.
- Gummy, sunken center: underbaked. Bake until the middle no longer looks dusty and the fruit bubbles in the center too.
- Dry, pulling from the edges: overbaked, or baked in a dark metal pan that runs hot. Use glass or ceramic and check at 45 minutes.
- Not sweet enough: fruit cocktail packed in juice can taste flat. Use the syrup packed kind next time.
Swaps and Variations That Work
- White cake mix instead of yellow for a lighter, vanilla forward cake.
- Chocolate cake mix plus the cherries from the fruit cocktail for a black forest twist.
- A full can of crushed pineapple and no peaches for a sharper, tangier cake.
- A full can of peaches and no pineapple for a softer, more cobbler like result.
- Walnuts or pecans on top, or leave the nuts off for a softer finish. I slightly prefer walnuts here.
- An extra 2 tablespoons of cake mix sprinkled under the butter pats if you want more crust.
For a richer nut topping, try the caramel pecan dump cake. For a pudding based version, the chocolate dump cake is the one to bake next, and the cherry pineapple dump cake is the closest cousin to this one. You can find more in my roundup of easy dump cake recipes.
A Pantry Dessert for Busy Holiday Weeks
Everything except the butter and cream cheese sits in the pantry for months, which is why this is my backup dessert for December potlucks, cookie swaps, and the week between Christmas and New Year. Keep a box of cake mix and the three cans in the cupboard and you can have a warm dessert on the table in about an hour. If you want something more festive for the same crowd, the Christmas dump cake and the cranberry dump cake use the same easy method.
To make it ahead, bake it the day before, cool it completely, cover, and refrigerate. The fruit firms up a little when chilled. Reheat covered at 300°F until warm, then uncover for the last few minutes so the topping crisps again. Serve warm with vanilla ice cream or whipped cream, or cut it into squares for a bake sale.
Quick Questions About Fruit Cocktail Dump Cake
Should you drain the fruit cocktail for a dump cake?
No. Leave the fruit cocktail and the crushed pineapple undrained, because their juice is what hydrates the dry cake mix. Only the peach chunks get drained slightly.
Can I make fruit cocktail cake with a cake mix and no eggs?
Yes. This fruit cocktail cake uses only the dry cake mix, butter, and fruit juice, so no eggs, oil, or water are added.
What size pan do I need?
A 9×13 inch baking dish. Glass or ceramic is best, since metal can overbrown the bottom layer before the top is done.
How long does fruit cocktail dump cake bake?
Bake it at 350°F for 45 to 50 minutes, until the top is golden brown and the fruit bubbles along the edges. Add 5 minutes if the center still looks powdery.
Can I leave out the cream cheese?
Yes. The cream cheese or sour cream is optional. Without it the cake is fruitier and a little lighter.
Can you freeze fruit cocktail dump cake?
Yes. Wrap slices and freeze them in an airtight container for up to 1 month. Thaw in the fridge and reheat in a 300°F oven so the topping stays crisp.
Pin this fruit cocktail dump cake so it is ready the next time you need a fast dessert from pantry cans. If you swap the fruit or the cake mix, tell me in the comments how it turned out.
Fruit Cocktail Dump Cake
This fruit cocktail dump cake is a fruit cocktail cake made with cake mix, undrained canned fruit cocktail, crushed pineapple, peach chunks, and cream cheese, finished with butter, brown sugar, and nuts. It takes about 10 minutes to assemble and bakes at 350°F for 45 to 50 minutes in one 9x13 inch pan, serving 12. Half the dry yellow cake mix is pressed with melted butter into a bottom crust, so the fruit juice soaks in without making it soggy, and the rest bakes into a golden crumble on top. Serve it warm with ice cream or whipped cream for potlucks, holiday buffets, bake sales, or a last minute pantry dessert. Swap in white or chocolate cake mix if you like. It keeps 4 days in the fridge and freezes for 1 month.
Ingredients
- 1 box (15.25 oz) yellow cake mix, divided
- 1/2 cup (1 stick) unsalted butter, melted
- 1 can (15 oz) fruit cocktail in juice or syrup, not drained
- 1/2 can (7–8 oz) crushed pineapple, not drained
- 1/2 can (7–8 oz) peach chunks, drained slightly
- 1/2 cup cream cheese or sour cream
- 4 tbsp unsalted butter, sliced into thin pats
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- MAKE THE BASE: Pour half of the dry cake mix (about 1½ cups) evenly into the bottom of the baking dish. Drizzle the melted butter over the top and use a spatula to gently press it down into a flat, even layer.
- ADD THE FRUIT: Spread the fruit cocktail, crushed pineapple, and peach chunks evenly over the cake base, making sure the fruit juices are distributed across the surface.
- ADD THE CREAMY LAYER: Dot small spoonfuls of cream cheese or sour cream evenly over the fruit layer, if using, to add a creamy texture and mild tang.
- TOP WITH CAKE MIX: Sprinkle the remaining dry cake mix over the top of the fruit and cream layer, covering evenly. Do not stir or mix.
- ADD TOPPINGS: Arrange thin pats of butter evenly across the surface. Sprinkle with brown sugar, cinnamon, and chopped nuts if using for extra flavor and texture.
- BAKE: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the fruit is bubbling along the edges.
- COOL AND SERVE: Let the cake cool for 10–15 minutes before serving warm. It can also be served at room temperature.
Notes
Do not drain the fruit cocktail or crushed pineapple; the juice hydrates the cake mix. Drain the peach chunks slightly. You can use a full can of pineapple or peaches instead of half and half. Cream cheese creates a richer texture, while sour cream adds a slight tang. Use chopped pecans or walnuts for a crunchy topping, or leave them out for a softer finish. A glass or ceramic 9x13 dish bakes more evenly than dark metal. Store covered at room temperature for 1 day, in the fridge for up to 4 days, or freeze slices for up to 1 month; reheat at 300°F.
