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15 Easy Dump Cakes and Cobblers

Fifteen easy dump cakes, cobblers and crisps made with fruit and pantry staples, perfect for potlucks, weeknight treats and a big scoop of ice cream.

By Mary Caldwell | Published July 24, 2025
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Close up of cherry pineapple dump cake

When I need a dessert with almost no effort, I reach for a dump cake, cobbler or crisp every single time. They are warm, bubbly and forgiving, and most start with fruit and a few pantry staples you probably already have. This list has fifteen favorites, from classic cherry pineapple dump cake and Southern peach cobbler to apple crisp, pecan pie cobbler and a gooey hot fudge pudding cake. My best planning tip is to keep a box of cake mix, canned fruit and pie filling in the pantry for last minute company.

1) Cherry Pineapple Dump Cake

Close up of cherry pineapple dump cake

1) Cherry Pineapple Dump Cake

Prep10 minsTotal1 hr 10 minsServes12
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This is the original dump cake that started the craze, with juicy pineapple and sweet cherries baked under a buttery golden crust. The dry cake mix soaks up the fruit juices and melted butter, turning half cobbler and half cake. Pecans and coconut on top add a toasty crunch that makes every scoop extra special.

Ingredients

  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 1 can (21 oz) cherry pie filling
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, cold
  • 1/2 cup chopped pecans
  • 1/4 cup sweetened shredded coconut
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon light brown sugar
  • Nonstick cooking spray
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350F and coat a 9×13 inch baking dish with nonstick cooking spray.
  2. Spread the crushed pineapple and all of its juice evenly over the bottom of the baking dish.
  3. Spoon the cherry pie filling over the pineapple in dollops, then gently spread it into an even layer without mixing the two layers together.
  4. Sprinkle the dry cake mix evenly over the fruit, breaking up any lumps with your fingers. Do not stir. Use the back of a spoon to lightly level the surface.
  5. Cut the cold butter into thin slices and lay them in a single layer over the cake mix, covering as much of the surface as possible so there are very few dry spots.
  6. Stir the pecans, coconut, cinnamon and brown sugar together and scatter the mixture over the butter.
  7. Bake for 50 to 60 minutes, until the top is deep golden brown and the fruit is bubbling up around the edges.
  8. Let the dump cake cool for at least 15 minutes so the filling thickens a little. Serve warm with a scoop of vanilla ice cream.

My mom made this for every church supper when I was growing up, and it was always the first pan scraped clean. It still feels like magic that five minutes of work can taste this good.

Slicing the butter thin instead of melting it gives you a crisp, cobbler like top with fewer dry spots. Leftovers keep covered at room temperature for 1 day or in the fridge for 4 days.

2) Southern Peach Cobbler

Close up of southern peach cobbler

2) Southern Peach Cobbler

Prep15 minsTotal1 hr 15 minsServes10
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This old fashioned Southern cobbler starts with melted butter in the pan, then a simple batter, then cinnamon spiced peaches spooned on top. As it bakes, the batter puffs up around the fruit and turns golden with crisp buttery edges. The result is tender and cakey on top with jammy peaches throughout.

Ingredients

  • 1/2 cup unsalted butter
  • 4 cups sliced peaches, fresh or frozen and thawed
  • 1/4 cup granulated sugar, for the peaches
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1 cup all purpose flour
  • 1 cup granulated sugar, for the batter
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350F. Place the butter in a 9×13 inch baking dish and set it in the oven for 5 to 7 minutes, just until the butter melts.
  2. In a medium saucepan, combine the peaches, 1/4 cup sugar, cinnamon, nutmeg and lemon juice. Bring to a simmer over medium heat and cook for 4 to 5 minutes until the peaches release their juices.
  3. In a mixing bowl, whisk together the flour, 1 cup sugar, baking powder and salt. Stir in the milk and vanilla just until smooth.
  4. Pour the batter evenly over the melted butter in the dish. Do not stir.
  5. Spoon the peaches and their syrup evenly over the batter. Again, do not stir. The batter will rise up around the fruit as it bakes.
  6. Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in a cakey spot comes out clean.
  7. Let the cobbler cool for 15 minutes before serving so the syrup thickens. Serve warm with vanilla ice cream or a drizzle of heavy cream.

Peach cobbler is my summer signature dessert, and this is the recipe my grandmother taught me. It works beautifully with frozen peaches, so I make it all year.

If you use canned peaches, drain them, skip the sugar in the fruit, and skip the stovetop step. Cover leftovers and rewarm single servings in the microwave for 20 seconds.

3) Easy Apple Crisp

Close up of easy apple crisp

3) Easy Apple Crisp

Prep20 minsTotal1 hr 5 minsServes8
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Tender cinnamon apples bake under a buttery, crunchy oat topping that turns golden and crisp in the oven. A little flour in the filling helps the juices thicken into a silky sauce. Mixing tart and sweet apples gives the best balance of flavor and keeps some slices firm.

Ingredients

  • 6 medium apples, peeled, cored and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all purpose flour, for the filling
  • 1 1/2 teaspoons ground cinnamon, divided
  • For the topping
  • 3/4 cup old fashioned rolled oats
  • 3/4 cup all purpose flour
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cubed

Instructions

  1. Preheat the oven to 350F and grease an 8×8 inch or 9 inch square baking dish.
  2. In a large bowl, toss the sliced apples with the granulated sugar, lemon juice, 1 tablespoon of flour and 1 teaspoon of the cinnamon until evenly coated. Spread the apples in the baking dish.
  3. In another bowl, stir together the oats, 3/4 cup flour, brown sugar, salt, nutmeg and remaining 1/2 teaspoon cinnamon.
  4. Add the cold butter cubes and work them into the dry mixture with your fingertips or a pastry cutter until it looks like coarse, clumpy crumbs.
  5. Sprinkle the topping evenly over the apples, pressing lightly so it covers the fruit completely.
  6. Bake for 40 to 45 minutes, until the topping is golden brown and the apple juices are bubbling thickly around the edges. A knife should slide easily into the apples.
  7. Let the crisp cool for 10 to 15 minutes before serving so the juices thicken. Serve warm with vanilla ice cream or whipped cream.

Apple crisp is the first dessert my kids learned to make on their own because the topping is so forgiving. The whole house smells like fall while it bakes.

Use a mix of Granny Smith and Honeycrisp apples for the best texture and flavor. Make a double batch of topping and freeze half in a bag so your next crisp is ready in minutes.

4) Blueberry Dump Cake

Close up of blueberry dump cake

4) Blueberry Dump Cake

Prep10 minsTotal1 hr 5 minsServes12
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Juicy blueberries tossed with lemon and a little cornstarch bake into a thick, jammy filling under a golden buttery crust. The lemon zest brightens the berries and keeps the dessert from tasting too sweet. Sliced almonds on top toast in the oven and add a delicate crunch.

Ingredients

  • 5 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 box (15.25 oz) white or yellow cake mix
  • 3/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sliced almonds
  • Nonstick cooking spray
  • Whipped cream, for serving

Instructions

  1. Preheat the oven to 350F and coat a 9×13 inch baking dish with nonstick cooking spray.
  2. In a large bowl, toss the blueberries with the sugar, cornstarch, lemon juice and lemon zest until the berries are evenly coated. If using frozen berries, do not thaw them first.
  3. Spread the blueberries in an even layer in the bottom of the baking dish.
  4. Sprinkle the dry cake mix evenly over the berries, gently patting it into a level layer without stirring.
  5. Drizzle the melted butter slowly and evenly over the entire surface, making sure to cover as much of the dry cake mix as possible. Use a spoon to nudge butter onto any dry patches.
  6. Sprinkle the cinnamon and sliced almonds over the top.
  7. Bake for 45 to 50 minutes, until the top is golden brown and the blueberry juices are bubbling up thickly around the edges. Frozen berries may need an extra 5 to 10 minutes.
  8. Cool for 15 minutes before serving with whipped cream or vanilla ice cream.

Blueberry dump cake is my go to after a summer berry picking trip with the kids. It turns a big haul of berries into dessert with almost no work.

Frozen blueberries work just as well, which makes this an easy winter treat too. Serve leftovers cold from the fridge with a spoonful of yogurt for a sneaky breakfast treat.

5) Blackberry Cobbler

Close up of blackberry cobbler

5) Blackberry Cobbler

Prep20 minsTotal1 hr 10 minsServes8
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Sweet tart blackberries bake into a glossy, jammy filling beneath fluffy buttermilk biscuits with crisp sugary tops. Leaving gaps between the biscuits lets the bubbling fruit peek through and helps the dough cook evenly. The contrast of tender biscuit and warm berries is pure summertime comfort.

Ingredients

  • 5 cups fresh or frozen blackberries
  • 2/3 cup granulated sugar, divided
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • For the biscuit topping
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar, for sprinkling

Instructions

  1. Preheat the oven to 375F and lightly grease a 9 inch square or 2 quart baking dish.
  2. In a large bowl, toss the blackberries with 1/2 cup of the sugar, the cornstarch and the lemon juice. Spread them evenly in the baking dish.
  3. In another bowl, whisk together the flour, remaining sugar, baking powder and salt.
  4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea size pieces.
  5. Stir in the buttermilk and vanilla with a fork just until a soft, shaggy dough forms. Do not overmix.
  6. Drop large spoonfuls of the dough over the berries, leaving small gaps between them so steam can escape. Sprinkle the tops with coarse sugar.
  7. Bake for 40 to 45 minutes, until the biscuits are deep golden brown and cooked through and the berry filling is bubbling thickly around them.
  8. Let the cobbler cool for at least 20 minutes so the filling can set, then serve warm with vanilla ice cream.

Blackberries grow wild along the fence at my parents’ house, and this cobbler is what we always make with them. The biscuit topping is so good my kids eat it straight off the top.

Mix in some raspberries or blueberries if you are short on blackberries. Make the biscuit dough up to a day ahead and keep it covered in the fridge until baking.

6) Strawberry Rhubarb Crisp

Close up of strawberry rhubarb crisp

6) Strawberry Rhubarb Crisp

Prep20 minsTotal1 hr 10 minsServes8
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Tart rhubarb and sweet strawberries are a classic spring pairing that bakes into a rosy, jammy filling. Cornstarch thickens the generous juices so the filling is saucy without being runny. A crunchy brown sugar oat topping with a hint of cinnamon balances all that bright tang perfectly.

Ingredients

  • 3 cups sliced fresh strawberries
  • 3 cups sliced rhubarb, 1/2 inch pieces
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • For the topping
  • 1 cup old fashioned rolled oats
  • 3/4 cup all purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed

Instructions

  1. Preheat the oven to 375F and grease a 9 inch square or 2 quart baking dish.
  2. In a large bowl, toss the strawberries and rhubarb with the granulated sugar, cornstarch and vanilla. Let the fruit sit for 5 minutes, then stir again and spread it in the baking dish.
  3. In another bowl, stir together the oats, flour, brown sugar, cinnamon and salt.
  4. Work the cold butter into the oat mixture with your fingertips until it forms clumpy crumbs about the size of peas.
  5. Scatter the topping evenly over the fruit, leaving some larger clumps for extra crunch.
  6. Set the baking dish on a foil lined sheet pan to catch drips. Bake for 40 to 45 minutes, until the topping is golden and the filling is bubbling thickly in the center as well as the edges.
  7. Cool for at least 20 minutes so the juices can thicken, then serve warm or at room temperature with vanilla ice cream.

This crisp is my first dessert every spring when rhubarb shows up at the market. It tastes like the start of warm weather.

Frozen rhubarb works great, just add it straight from the freezer and bake 5 to 10 minutes longer. Wait until the filling bubbles in the center, which tells you the cornstarch has fully thickened.

7) Pumpkin Dump Cake

Close up of pumpkin dump cake

7) Pumpkin Dump Cake

Prep10 minsTotal1 hr 10 minsServes12
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This dessert tastes like pumpkin pie and pecan crumble had a delicious baby. A creamy spiced custard layer bakes underneath a buttery, crisp cake topping studded with toasted pecans. It is easier than pie, feeds a crowd, and has become a holiday favorite in so many homes.

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup unsalted butter, melted
  • Whipped cream, for serving

Instructions

  1. Preheat the oven to 350F and grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, salt and vanilla until completely smooth.
  3. Pour the pumpkin mixture into the baking dish and spread it into an even layer.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer, breaking up any lumps. Gently pat it level, but do not stir it in.
  5. Scatter the chopped pecans evenly over the cake mix, all the way to the edges.
  6. Slowly drizzle the melted butter over the entire surface, aiming to moisten as much of the cake mix as possible.
  7. Bake for 50 to 60 minutes, until the top is golden brown and the center is set and only slightly jiggly when you gently shake the pan.
  8. Cool for at least 30 minutes, or chill completely for neater slices. Serve with a big dollop of whipped cream.

I started making this when I wanted pumpkin pie flavor without rolling out a crust. Now it shows up at Thanksgiving right next to the real pie, and it disappears first.

Make it a day ahead and refrigerate it, since it slices beautifully when cold. Swap the yellow cake mix for spice cake mix for even more warm fall flavor.

8) Hot Fudge Pudding Cake

Close up of hot fudge pudding cake

8) Hot Fudge Pudding Cake

Prep15 minsTotal55 minsServes9
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This old fashioned pantry dessert bakes into a tender chocolate cake floating over a pool of rich fudge sauce. The magic happens when hot water poured over the top sinks down and turns the cocoa sugar layer into sauce. Spoon it warm into bowls with ice cream that melts into every gooey bite.

Ingredients

  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/3 cup unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 cup packed light brown sugar
  • 1 1/2 cups very hot water
  • 1/2 cup semisweet chocolate chips
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350F and grease an 8×8 or 9×9 inch baking dish.
  2. In a mixing bowl, whisk together the flour, granulated sugar, 2 tablespoons of the cocoa powder, baking powder and salt.
  3. Stir in the milk, melted butter and vanilla until a thick smooth batter forms. Spread it evenly in the baking dish and scatter the chocolate chips on top.
  4. In a small bowl, stir together the brown sugar and remaining 4 tablespoons of cocoa powder. Sprinkle this evenly over the batter.
  5. Slowly pour the very hot water over the top. Do not stir. It will look like a mess, but that is exactly right.
  6. Bake for 30 to 35 minutes, until the top looks set and cakey and the sauce is bubbling around the edges. The center should spring back lightly when touched.
  7. Let the cake stand for 10 to 15 minutes so the sauce thickens slightly.
  8. Spoon into bowls, scooping deep to get the fudgy sauce from the bottom, and top with vanilla ice cream.

This is my emergency chocolate dessert because I always have the ingredients on hand. My kids call it magic cake and love watching it go in the oven looking like a mess.

Serve it warm for the saucy texture, since the fudge firms up as it cools. Leftovers can be reheated in the microwave for 20 to 30 seconds to bring the sauce back.

9) Pear Crisp

Close up of pear crisp

9) Pear Crisp

Prep20 minsTotal1 hr 5 minsServes8
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Sweet, juicy pears turn soft and buttery in the oven under a crunchy oat and walnut topping. A touch of ground ginger gives the filling a gentle warmth that pairs beautifully with the delicate fruit. It is a lovely change of pace from apple crisp when pears are at their peak.

Ingredients

  • 6 ripe but firm pears, peeled, cored and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • For the topping
  • 3/4 cup old fashioned rolled oats
  • 2/3 cup all purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed

Instructions

  1. Preheat the oven to 350F and grease a 9 inch square baking dish.
  2. In a large bowl, toss the pear slices with the granulated sugar, cornstarch, lemon juice, ginger and cinnamon until evenly coated. Spread them in the baking dish.
  3. In another bowl, combine the oats, flour, brown sugar, walnuts and salt.
  4. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture forms moist clumps and no dry flour remains.
  5. Sprinkle the topping evenly over the pears, covering them completely and leaving a few larger clumps.
  6. Bake for 40 to 45 minutes, until the topping is golden brown and the juices are bubbling around the edges. A knife should slide easily into the pears.
  7. Let the crisp cool for 15 minutes before serving so the juices can thicken a bit. Serve warm with vanilla ice cream, whipped cream or a drizzle of caramel sauce.

Pear crisp is my secret favorite of all the fall fruit desserts. It feels a little unexpected and guests always ask for the recipe.

Choose pears that are ripe but still firm so they keep their shape as they bake. Bartlett or Bosc pears both work well, and you can mix in a handful of cranberries for color.

10) Strawberry Dump Cake

Close up of strawberry dump cake

10) Strawberry Dump Cake

Prep10 minsTotal1 hrServes12
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Fresh strawberries and strawberry pie filling bake together into a bright, saucy layer under a golden buttery cake crust. White chocolate chips melt into sweet little pockets on top. It tastes like strawberry shortcake with a fraction of the work, especially with a pile of whipped cream.

Ingredients

  • 4 cups fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 can (21 oz) strawberry pie filling
  • 1 box (15.25 oz) white cake mix
  • 3/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup white chocolate chips
  • 1 tablespoon coarse sugar
  • Nonstick cooking spray
  • Whipped cream, for serving

Instructions

  1. Preheat the oven to 350F and coat a 9×13 inch baking dish with nonstick cooking spray.
  2. In a large bowl, toss the sliced strawberries with the granulated sugar and cornstarch until coated. Gently fold in the strawberry pie filling.
  3. Spread the strawberry mixture evenly over the bottom of the baking dish.
  4. Sprinkle the dry cake mix evenly over the fruit and gently level it with the back of a spoon. Do not stir it into the fruit.
  5. Stir the vanilla into the melted butter, then drizzle it slowly over the entire surface of the cake mix, covering as many dry spots as possible.
  6. Scatter the white chocolate chips and coarse sugar over the top.
  7. Bake for 40 to 50 minutes, until the top is golden brown and the strawberry filling bubbles up around the edges.
  8. Cool for at least 15 minutes before serving. Top with whipped cream or vanilla ice cream and a few fresh strawberry slices for a pretty finish.

This is the dessert my daughter requests for her summer birthday instead of a regular cake. It is cheerful, pink and nearly impossible to mess up.

Frozen sliced strawberries work too, just thaw and drain them first. Use a strawberry cake mix if you want an extra pink, extra fruity version for a party.

11) Caramel Apple Dump Cake

Close up of caramel apple dump cake

11) Caramel Apple Dump Cake

Prep10 minsTotal1 hr 5 minsServes12
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Cinnamon spiced apple pie filling and gooey caramel bake under a crisp buttery cake topping with toasted pecans. A final drizzle of warm caramel and a pinch of flaky salt make it taste like a caramel apple from the county fair. It is one of the easiest fall desserts you will ever make.

Ingredients

  • 2 cans (21 oz each) apple pie filling
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup caramel sauce, divided
  • 1 box (15.25 oz) yellow or spice cake mix
  • 3/4 cup unsalted butter, melted
  • 1/2 cup chopped pecans
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon flaky sea salt
  • Nonstick cooking spray
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350F and coat a 9×13 inch baking dish with nonstick cooking spray.
  2. Spread the apple pie filling evenly in the baking dish, breaking up any large apple slices with a spoon. Sprinkle the cinnamon and nutmeg over the apples.
  3. Drizzle 1/4 cup of the caramel sauce over the apple layer.
  4. Sprinkle the dry cake mix evenly over the apples and gently level it without stirring.
  5. Drizzle the melted butter slowly and evenly over the top, covering as much of the dry mix as possible.
  6. Stir the pecans and brown sugar together and scatter them over the buttered cake mix.
  7. Bake for 45 to 50 minutes, until the top is deep golden and crisp and the apple filling bubbles around the edges.
  8. Let cool for 15 minutes. Warm the remaining caramel sauce, drizzle it over the top, sprinkle with flaky salt and serve with vanilla ice cream.

When I need a fall dessert for a school event or bake sale, this is my no stress answer. It looks and smells far fancier than the effort it takes.

Use spice cake mix to add even more cozy flavor. You can swap the canned filling for 6 cups of sliced fresh apples tossed with 1/2 cup sugar and 2 tablespoons flour.

12) Lemon Dump Cake

Close up of lemon dump cake

12) Lemon Dump Cake

Prep10 minsTotal55 minsServes12
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Tangy lemon pie filling bakes into a bright, creamy layer beneath a golden buttery cake crust. A drizzle of simple lemon glaze on top adds even more sunshine. The almonds toast as it bakes and give a little crunch that balances the soft, zesty filling.

Ingredients

  • 2 cans (15.75 oz each) lemon pie filling
  • 1 tablespoon lemon zest
  • 1 box (15.25 oz) lemon or yellow cake mix
  • 3/4 cup unsalted butter, melted
  • 1/2 cup sliced almonds
  • Nonstick cooking spray
  • For the topping
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup whipped cream, for serving

Instructions

  1. Preheat the oven to 350F and coat a 9×13 inch baking dish with nonstick cooking spray.
  2. Stir the lemon zest into the lemon pie filling, then spread the filling in an even layer across the bottom of the baking dish.
  3. Sprinkle the dry cake mix evenly over the lemon filling, breaking up any clumps. Gently pat it level, but do not stir.
  4. Drizzle the melted butter evenly over the cake mix, covering as much of the surface as you can. Nudge butter toward any dry spots with a spoon.
  5. Sprinkle the sliced almonds over the top.
  6. Bake for 35 to 45 minutes, until the top is golden and the edges are bubbling.
  7. While the cake bakes, whisk the powdered sugar and lemon juice together until smooth to make a simple glaze.
  8. Let the cake cool for 20 minutes, then drizzle with the lemon glaze. Serve with whipped cream and a little extra lemon zest on top.

Lemon desserts are my weakness, and this one is ridiculously easy. It is my favorite treat for Easter and baby showers.

Chill the dump cake for an hour if you want firmer squares for a party platter. Add a cup of fresh blueberries to the filling for a pretty lemon blueberry version.

13) Pecan Pie Cobbler

Close up of pecan pie cobbler

13) Pecan Pie Cobbler

Prep15 minsTotal1 hr 15 minsServes12
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This cobbler tastes just like pecan pie, with a tender cake layer rising through a gooey brown sugar caramel sauce. Hot syrup poured over the batter sinks to the bottom as it bakes, creating that signature pie filling texture. Toasted pecans on top give every spoonful the classic nutty crunch.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup all purpose flour
  • 1 1/2 cups packed light brown sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract, divided
  • 1 1/2 cups chopped pecans
  • 1/2 cup light corn syrup
  • 1 1/2 cups boiling water
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350F. Place the butter in a 9×13 inch baking dish and put it in the oven for 5 to 7 minutes until melted.
  2. In a mixing bowl, whisk together the flour, 1/2 cup of the brown sugar, the baking powder and salt.
  3. Stir in the milk and 1 teaspoon of the vanilla until a smooth batter forms.
  4. Pour the batter over the melted butter without stirring. Sprinkle the chopped pecans evenly over the batter.
  5. In a heatproof bowl, whisk together the remaining 1 cup of brown sugar, the corn syrup, the remaining vanilla and the boiling water until the sugar dissolves.
  6. Very slowly and gently pour the hot syrup over the pecans. Do not stir. It will look soupy, which is correct.
  7. Bake for 35 to 40 minutes, until the top is golden brown and the cake layer is set when lightly touched.
  8. Let the cobbler cool for at least 20 minutes so the gooey sauce thickens. Serve warm with vanilla ice cream.

I discovered this when I wanted pecan pie but had no time for a crust. It has become a Thanksgiving tradition in my house.

Let the cobbler rest at least 20 minutes, or the sauce will be very runny. Leftovers keep in the fridge for 4 days and reheat nicely in the microwave.

14) Cherry Cobbler

Close up of cherry cobbler

14) Cherry Cobbler

Prep20 minsTotal1 hr 10 minsServes8
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Juicy cherries cook briefly on the stove with sugar and lemon until thick and glossy, then bake under golden biscuit topping. A tiny splash of almond extract makes the cherry flavor taste deeper and brighter. Cooking the filling first means the bottoms of the biscuits stay fluffy instead of soggy.

Ingredients

  • 5 cups pitted sweet or tart cherries, fresh or frozen
  • 3/4 cup granulated sugar, divided
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • For the topping
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 2/3 cup whole milk
  • 1 tablespoon coarse sugar

Instructions

  1. Preheat the oven to 375F and grease a 9 inch square or 2 quart baking dish.
  2. In a saucepan, combine the cherries, 1/2 cup of the sugar, the cornstarch and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring, until the juices thicken and turn glossy. Stir in the almond extract and pour into the baking dish.
  3. In a bowl, whisk the flour, remaining 1/4 cup sugar, baking powder and salt.
  4. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
  5. Stir in the milk with a fork just until a soft dough forms.
  6. Drop spoonfuls of dough over the hot cherry filling, leaving small gaps. Sprinkle with coarse sugar.
  7. Bake for 30 to 35 minutes, until the topping is golden brown and a toothpick inserted into a biscuit comes out clean.
  8. Cool for 15 to 20 minutes before serving with vanilla ice cream.

Cherry cobbler is my husband’s favorite dessert, and he gets one every Fourth of July. It is red, juicy and perfect for summer.

Frozen pitted cherries save a lot of time and work beautifully here. If you use tart cherries, add an extra 1/4 cup of sugar to balance the pucker.

15) Mixed Berry Crisp

Close up of mixed berry crisp

15) Mixed Berry Crisp

Prep15 minsTotal1 hrServes8
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A colorful mix of strawberries, blueberries, raspberries and blackberries bakes into a jammy, sweet tart filling. The brown sugar oat topping turns golden and crunchy with plenty of buttery clusters. It works with fresh summer berries or a bag of frozen berries any time of year.

Ingredients

  • 6 cups mixed berries, fresh or frozen
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the topping
  • 1 cup old fashioned rolled oats
  • 3/4 cup all purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed

Instructions

  1. Preheat the oven to 375F and grease a 9 inch square or 2 quart baking dish.
  2. In a large bowl, gently toss the berries with the granulated sugar, cornstarch, lemon juice and vanilla until evenly coated. If using frozen berries, keep them frozen.
  3. Spread the berry mixture evenly in the baking dish.
  4. In another bowl, stir together the oats, flour, brown sugar, cinnamon and salt. Add the cold butter and rub it in with your fingertips until large crumbly clumps form.
  5. Sprinkle the topping evenly over the berries, squeezing some into bigger clusters for extra crunch.
  6. Place the baking dish on a foil lined sheet pan to catch drips. Bake for 40 to 45 minutes, or 50 to 55 minutes for frozen berries, until the topping is golden and the filling is bubbling thickly in the center.
  7. Cool for at least 15 minutes before serving so the juices set. Serve warm with ice cream or at room temperature with whipped cream.

This is my year round fruit crisp because frozen mixed berries are always in my freezer. It turns an ordinary night into a little celebration.

Assemble the crisp, cover, and refrigerate up to 8 hours before baking for an easy make ahead dessert. Store leftovers covered in the fridge for up to 4 days.

Before You Start Cooking

Most of these desserts can be assembled a few hours ahead and baked while you eat dinner, so they come out warm for dessert. Store leftovers covered in the fridge for up to 4 days and rewarm single servings for 20 to 30 seconds in the microwave.

I hope these easy fruit desserts bring a little sweetness to your table and fill your kitchen with that warm, bubbly smell we all love. Grab a spoon, add a scoop of ice cream, and enjoy every cozy bite.

Frequently Asked Questions

What is the difference between a cobbler, a crisp and a dump cake?

A cobbler has fruit topped with biscuit dough or a cakey batter. A crisp has fruit under a crumbly streusel, usually with oats. A dump cake layers fruit with dry cake mix and butter, which bake into a crumbly golden crust. All three are easy, rustic and best served warm with ice cream.

Why does my dump cake have dry powdery spots?

Dry spots happen when butter does not reach every part of the cake mix. Spread the mix in an even layer and cover it completely with thin butter slices or slowly drizzled melted butter. If you still see dry patches halfway through baking, dab them with a little extra melted butter.

Can I use frozen fruit in cobblers and crisps?

Yes, frozen fruit works very well and is often picked at peak ripeness. Do not thaw it first, since thawing releases extra juice. Toss it with the sugar and cornstarch while frozen and add 5 to 15 minutes to the baking time. Look for the filling to bubble in the center before pulling it out.

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