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

The most common mistake is stirring the layers. For the best texture, keep the fruit on the bottom, the dry cake mix in the middle, and the butter on top. This layering creates the golden crust that makes a dump cake so irresistible.

What makes mango cake so special?

Unlike traditional fruit dump cakes, a mango dump cake recipe offers a naturally sweet, tropical flavor. Combined with pineapple and coconut, it transforms into a dessert that feels like a vacation in every bite.

Can you use fresh fruit in a dump cake?

Absolutely! Fresh mango is ideal when in season, but frozen or canned mango works just as well. Just remember to drain excess liquid so your pineapple mango dessert doesn’t turn soggy.

Why do they call it dump cake?

The name comes from the method—you simply “dump” the fruit, cake mix, and butter into a baking dish. There’s no complicated mixing, making it one of the easiest desserts around.

Is this like a mango cobbler with cake mix?

Yes, it’s very similar. Think of this as a shortcut cobbler, where the cake mix forms the topping instead of homemade dough.

Mango Dump Cake with Tropical Flavors

Name: Mango Dump Cake with Tropical Flavors
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Tropical
Ingredients: 3 cups diced fresh mango or 2 cans (15 oz each) drained; 1 can (20 oz) crushed pineapple, undrained; 1 box yellow or white cake mix (15 oz); ½ cup (1 stick) unsalted butter, melted or thin slices; ½ cup shredded sweetened coconut; ½ cup chopped macadamia nuts or cashews (optional); Zest of 1 lime (optional)

Description

This mango dump cake is like a tropical vacation in dessert form! Sweet ripe mangoes (fresh or canned) are layered with tropical add-ins like coconut and pineapple, then topped with buttery cake mix that bakes into a golden crust. The result: gooey, fruity layers with a lightly crisp topping — effortless, bright, and crowd-pleasing.

Ingredients

Scale

🛒 Ingredients:

3 cups diced fresh mango (or 2 cans, 15 oz each, drained)
1 can (20 oz) crushed pineapple, undrained
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted (or thin slices)
½ cup shredded sweetened coconut
½ cup chopped macadamia nuts or cashews (optional, for crunch)
Zest of 1 lime (optional, for brightness)

Instructions

📝 Instructions:

Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer Fruit: Spread diced mango and crushed pineapple (with juice) evenly in the dish. Sprinkle lime zest over if using.
Add Cake Mix: Sprinkle the dry cake mix evenly over the fruit layer. Do not stir.
Top with Butter & Coconut: Drizzle melted butter (or dot with butter slices) evenly over the cake mix. Sprinkle shredded coconut and nuts on top.
Bake: Bake uncovered for 40–45 minutes, until the topping is golden brown and the edges are bubbling.
Serve: Cool slightly, slice, and serve warm with vanilla ice cream or coconut whipped cream.

Notes

Extra Tropical Flavor: Stir ½ cup coconut milk into the fruit layer before adding the cake mix.
Spiced Option: Add ½ teaspoon ground ginger or cardamom to the fruit for a warm, exotic twist.
Storage: Refrigerate leftovers up to 3 days; reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American