Ingredients
Scale
- 1 box (15.25 oz) Premium Cake Mix (any flavor: Yellow, White, or Chocolate)
- 1 cup Whole Milk (replaces the water for a richer taste)
- 3 Large Eggs (use 4 eggs for a denser, more homemade texture)
- 1/2 cup Melted Butter (replaces the oil for a bakery-style flavor)
- Optional for Dump Cake: 2 cans (21 oz) Fruit Pie Filling and 1 stick of sliced butter.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick cooking spray. If you are making a dump cake, simply pour your fruit pie filling into the bottom of the pan and spread it evenly.
- In a large mixing bowl, combine the cake mix, milk, melted butter, and eggs. Use a hand mixer on medium speed for two minutes until the batter is smooth and creamy. If you are doing the “Dump Cake” method, simply sprinkle the dry cake mix over the fruit layer and top with thin slices of cold butter—no mixing required!
- Pour the batter into your prepared pan and smooth the top with a spatula. Place the pan in the center rack of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. For dump cakes, bake until the fruit is bubbly and the top is golden brown.
- Remove the cake from the oven and let it cool in the pan for at least 15 minutes. This allows the structure to set. If you are making a no-bake variation, this is where you would fold in whipped topping and refrigerate. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 45 minutes