Fruity crunch cake (a dump cake variation)

This is basically my own twist on a classic dump cake. I don’t personally like how a dump cake is baked in layers – with the fruity pie filling on the bottom of the pan. I like a more cakey texture, so I combine my fruit filling with a cup of the cake mix and some fresh fruit – and use the rest of the dry mix to make the buttery crunchy topping.

For this particular cake I used blackberry pie filling and lemon cake mix. My family LOVES lemon, and blackberries (or blueberries) work so nicely with lemon cake. Other pairings I love for this recipe are:

peach (or strawberry) pie filling + yellow (or golden butter) cake mix

cherry pie filling + devil’s food (or chocolate) cake mix

pumpkin (or apple) pie filling + spice cake mix



1 can of any kind of fruit pie filling (I used blackberry)

1 pint of fresh fruit (use whatever the filling is made from – I used a pint of blackberries)

1 box of cake mix (I used lemon)

1 stick of butter, melted

nonstick cooking spray



  1. Preheat oven to 350 degrees F and spray a 9″x13″ pan with nonstick spray. Set aside.
  2. In a large mixing bowl, combine pie filling, fresh fruit, and 1 1/2 cups of the dry cake mix. Stir until fully combined.
  3. Spread the mixture evenly into the bottom of the baking pan.
  4. Sprinkle the remainder of the dry cake mix over the top.
  5. Drizzle the melted butter.
  6. With a butter knife, swirl the butter in to/over the dry cake mix and fruit mixture. You want most of the dry mix to have some butter on it.
  7. Bake until the top has formed a golden brown & crunchy crust, about 40 minutes.
  8. Cut it up & devour!



<3 LB

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female. food enthusiast. physics teacher. wife. gym rat.

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