Fruit Dump Cake
A delightful fruit dump cake combining sweet peaches, blueberries, and raisins with rich cake layers. The blend of vanilla and white cake mixes creates a moist, flavorful dessert perfect for family gatherings or casual occasions. Easy to prepare and bake, it offers a comforting, fruity treat that everyone will enjoy.
Ingredients
Instructions
- Mix the sliced and diced peaches, blueberries, raisins, tapioca, and sugar; set aside.
- Combine the two cake mixes in a bowl.
- Add oil, eggs, and water to the cake mixes and mix well by hand.
- Add the fruit mixture to the batter and blend well.
- Spoon the mixture into greased and floured pans (4 round or 2 rectangular) and spread evenly.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. You can substitute fresh peaches with canned peaches if they're out of season; just drain them well. If you prefer a different fruit combination, feel free to use apples or strawberries. This recipe works well with gluten-free cake mixes too for a gluten-free variation. Serve with whipped cream for added indulgence.
Serving Suggestions
Serve the Fruit Dump Cake warm, possibly topped with vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. It pairs beautifully with a refreshing Orange Slush, making it a perfect end to a summer meal. You can also enjoy it with a side of fresh fruit salad for a light contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can warm in the oven at 350°F (175°C) for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Dump Cake contains roughly 314 calories, with 4g protein, 51g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fruit in this dump cake?
Absolutely! This recipe is very versatile. You can swap in almost any fruit you like, such as cherries, pineapple, or even mixed berries. Just ensure the fruit is cut into similar sizes for even baking.
What if I don’t have tapioca on hand?
If you don't have tapioca, you can substitute it with cornstarch or flour in equal amounts. This will help thicken the fruit mixture and prevent it from becoming too runny during baking.
How can I make this recipe dairy-free?
To make this Fruit Dump Cake dairy-free, simply use a dairy-free cake mix and substitute the eggs with an egg replacer like applesauce or flaxseed mixed with water. You can also use vegetable oil or melted coconut oil instead of any butter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).