What is the biggest mistake to avoid when making a dump cake?

The most common mistake when baking a Dump Cake with Whipped Cream Topping is not spreading the butter evenly over the dry cake mix. Uneven buttering leaves dry patches that won’t bake properly. To avoid this, make sure the butter is fully melted and drizzled across the entire surface. This ensures your easy dump cake with whipped cream topping develops a golden, crisp layer every time.

Can you use whipped cream as a cake topping?

Yes! Whipped cream is the perfect finishing touch for a dump cake. The airy, slightly sweet topping balances the richness of the cake base. Adding fresh whipped cream turns even a 3 ingredient dump cake into a bakery-style dessert, giving it a light, refreshing finish.

How long will whipped cream hold on a cake?

Fresh whipped cream on a Dump Cake with Whipped Cream Topping will hold for about 2–3 hours if refrigerated. For best results, whip the cream until soft peaks form and serve it fresh. Stabilizing whipped cream with a bit of powdered sugar helps it last longer without deflating.

Can you put frosting on a dump cake?

While traditional recipes use whipped cream, you can add frosting if desired. A cream cheese frosting or light glaze works beautifully on an old fashioned dump cake with whipped cream topping . Still, whipped cream is often preferred because it enhances the cake’s texture rather than overpowering it.

Dump Cake with Whipped Cream Topping – The Best Easy Dessert Recipe (2025)

Description

This simple dump cake starts with a fruity base, a buttery cake topping, and finishes with a light, fluffy layer of whipped cream. It’s the perfect balance of cozy comfort and creamy elegance.

Ingredients

Scale

🛒 Ingredients:

2 cans (21 oz each) cherry, blueberry, or peach pie filling (or 4 cups fresh fruit tossed with 2 tbsp sugar + 1 tbsp cornstarch)
1 box yellow or white cake mix (15 oz)
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup heavy whipping cream (chilled)
2 tablespoons powdered sugar
½ teaspoon vanilla extract (for whipped cream)

Instructions

📝 Instructions:

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread pie filling (or fresh fruit mixture) evenly in the dish.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly over the cake mix. Add vanilla extract.
Bake: Bake 40–45 minutes until golden and bubbly. Let cool 20 minutes.
Whip Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Serve: Slice the dump cake into squares, top each with a generous spoonful (or piping swirl) of whipped cream.

Notes

For a flavor boost, fold ½ teaspoon almond extract into the whipped cream (pairs beautifully with cherry).
Try a spiced version by adding cinnamon or nutmeg to the cake mix before baking.
Whipped cream is best made fresh, but you can stabilize it with 1 teaspoon cornstarch or powdered gelatin if you need it to hold longer.

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baked
Cuisine: American