Fruit Cocktail Dump Cake

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Fruit Cocktail Dump Cake

This is the perfect solution for busy weeknights or a weekend treat. With just some fruit cocktail, your favorite cake mix, and butter, you can transform simple ingredients into a warm, comforting dessert. The golden, buttery topping and bubbling fruit filling create a delightful taste sensation.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 208Kcal

Author: Susan Moncrieff

Ingredients

1 box yellow cake mix
2 cans fruit cocktail 15 oz cans (2)
¾ cup butter (one and a half sticks)

Instructions

Preheat oven to 350 ℉.
Spray your 9x13 inch baking dish with nonstick spray.
Pour the canned fruit cocktail into the prepared baking dish.
Gently spread dry cake mix over the fruit. Use the back of a large spoon to spread and break up any cake mix lumps. Do not pack the cake mix. Do NOT stir cake mix into fruit.
Cut butter in thin slices and spread evenly over the cake mix. The more coverage you have, the better it turns out!
Bake in the preheated oven for 30 minutes. Watch to see if it's browning and if the fruit is bubbling.
Let cool for 10 minutes before serving.
My family loves a scoop of ice cream on this simple dessert.

Notes

How to store and reheat

This stores well in the refrigerator for four days if the baking dish is wrapped or the dump cake is transferred to a sealed container.
This easy cobbler recipe can be frozen, but that may affect the texture. Since it is such a quick and easy recipe to make, I would only freeze it if you have leftovers (not because you are trying to make it ahead). Thaw to room temperature and bake for 15 minutes at 350 degrees before serving.

Nutrition (I am not a nutritionist. These are estimates only)