Is there a dessert quite as delightful as one that practically makes itself? This Christmas dump cake is the ultimate festive treat: sweet, tangy, buttery, and ridiculously simple to prepare. It’s the kind of recipe you whip up in a flash, yet it feels indulgent enough to serve at your most cherished holiday gatherings. What makes it extra special? It’s a holiday-inspired twist on the classic dump cake, bringing together the warm flavors of apples, tart cranberries, and cinnamon for a dessert that tastes like Christmas in every bite.

I first made this cake for a Christmas potluck a few years ago. I’d completely forgotten dessert duty until the morning of the party (oops!), and I didn’t have time for anything elaborate. A quick peek into my pantry revealed a can of apple pie filling, some cranberry sauce left over from Thanksgiving, and a box of cake mix. A lightbulb moment later, this dump cake was born. To my surprise, it was the hit of the party—no one could believe it took less than an hour to pull together. Now, it’s a must-have on my holiday dessert table every year!

Let’s dive into what makes this dish such a crowd-pleaser, why it’s so easy, and how you can make it your own.

A little background: the charm of dump cakes

Dump cakes, as unglamorous as the name might sound, have been a beloved dessert for decades. The concept is pure genius—“dump” a few simple ingredients into a pan, bake, and voilà, dessert is served. They gained popularity in the 1950s when boxed cake mixes became household staples. Think of them as the no-fuss cousin of cobblers or crisps, but with a rich, buttery cake topping.

This Christmas version takes a festive turn with tart cranberry sauce and cozy apple pie filling, which bring a balance of sweetness and tanginess to the dessert. The cinnamon swirl cake mix adds a warm spiced flavor, tying it all together beautifully. It’s holiday nostalgia in dessert form, and the best part? You don’t even need to mix the batter separately!

Let’s talk ingredients: simple, versatile, and oh-so-tasty

This recipe requires just four ingredients, most of which you might already have in your pantry:

Apple pie filling: The base layer of this dump cake is rich and sweet with a hint of warm spices. If you’re out of canned apple pie filling, you can use fresh apples tossed with brown sugar and cinnamon instead. (Pro tip: Granny Smith apples are a great choice for their tartness!)
Whole berry cranberry sauce: This adds a pop of tart, bright flavor that complements the apples beautifully. If cranberry sauce isn’t your thing, you can swap it for cherry pie filling or even raspberries for a slightly different flavor profile.
Cinnamon swirl crumb cake mix: The key to that golden, buttery topping! If you can’t find cinnamon swirl, a yellow or spice cake mix works well too. You can even add a teaspoon of ground cinnamon to mimic the flavor.
Unsalted butter: Melted butter binds the crumb topping together and makes the whole thing irresistibly rich. I always recommend unsalted butter so you can control the saltiness, but salted butter will work in a pinch—just reduce any additional salt you’d add elsewhere.

Kitchen gear: what you’ll need

To whip up this dump cake, you don’t need anything fancy:

9×13-inch baking dish: The perfect size for even baking and serving a crowd. If you don’t have one, a similarly sized casserole dish works fine.
Mixing bowl: To combine the cake mix and butter into that crumbly topping.
A good spatula or spoon: For spreading the layers evenly.

If you’re feeling adventurous, you could even try this recipe in a cast-iron skillet for a rustic presentation. And let’s not forget oven mitts—always a must when handling hot dishes!

Step-by-step: my foolproof method for this Christmas dump cake

Here’s how to make this festive dessert:

Preheat the oven: Start by setting your oven to 350°F. This gives it time to reach the perfect temperature while you prep.
Layer the fruit: In your baking dish, pour the apple pie filling and spread it out evenly. Then, spoon the cranberry sauce on top. Don’t worry about mixing the layers—they’ll naturally meld together while baking.Personal tip: I like to add a sprinkle of nutmeg or a pinch of orange zest over the fruit for an extra layer of holiday flavor.
Prepare the topping: In a large mixing bowl, combine the cinnamon swirl crumb cake mix with its cinnamon sugar topping. Pour in the melted butter and stir until the mixture forms a crumbly texture.Mistake I’ve made: I once skipped the mixing step and just poured the dry cake mix over the fruit before adding butter. While it still tasted good, the topping was uneven and clumpy. Mixing the butter in first makes a world of difference!
Assemble the cake: Sprinkle the crumbly mixture over the fruit layers, making sure it’s evenly distributed.
Bake to perfection: Pop the dish into the oven and bake for 45-50 minutes. You’ll know it’s ready when the top is golden brown, and the fruit is bubbling at the edges.Time-saving trick: If you’re prepping for a party, you can assemble the dish ahead of time and refrigerate it. Just bake it fresh before serving for the best texture.

Variations and adaptations to try

One of the best things about this recipe is how adaptable it is. Here are some ideas to make it your own:

Gluten-free version: Use a gluten-free cake mix, and ensure your fillings are gluten-free too.
Vegan twist: Swap the butter for a vegan alternative like coconut oil or plant-based margarine.
Nutty crunch: Sprinkle chopped pecans or walnuts over the crumble topping before baking for added texture.
Seasonal swaps: In summer, replace the apple pie filling with peaches or blueberries for a warm-weather take on this dessert.
International flair: Add a splash of rum or brandy to the fruit layer for a boozy kick, or sprinkle cardamom for a Middle Eastern-inspired twist.

Serving and presentation ideas

When it comes to serving this Christmas dump cake, I like to keep things simple but festive. A dollop of whipped cream or a scoop of vanilla ice cream is always a winning choice. If you’re feeling extra fancy, drizzle caramel sauce over the top for an indulgent touch.

For presentation, serve it right from the baking dish for a casual vibe, or plate individual portions in dessert bowls and garnish with a sprig of fresh mint or a dusting of powdered sugar for a more polished look.

Drinks to pair with your cake

Pairing this dessert with the right drink is a game-changer. A mug of mulled wine or spiced cider complements the warm, fruity flavors perfectly. For a non-alcoholic option, try cranberry-apple tea or even hot cocoa topped with whipped cream. If you prefer coffee, go for a cinnamon latte—it’s a match made in holiday heaven!

Storage and reheating tips

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop a portion in the microwave for 30 seconds or warm it in the oven at 300°F until heated through.

Pro tip: This cake tastes amazing cold too, especially with a morning coffee!

Scaling the recipe for any crowd

This recipe is easy to adjust for different serving sizes. For a smaller group, halve the ingredients and use an 8×8-inch baking dish. For a larger crowd, double the recipe and bake in two separate dishes—just be sure to keep an eye on the baking time, as a thicker layer might need a few extra minutes.

Common questions about Christmas dump cake

1. Can I use homemade pie filling instead of canned?
Absolutely! Homemade fillings work beautifully and allow you to control the sweetness and spices.

2. Can I freeze this cake?
Yes! Let it cool completely, then wrap it tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

3. What’s the best way to make the topping crispier?
Add a handful of oats or chopped nuts to the topping for extra crunch.

4. Can I make this without butter?
Yes, you can use coconut oil or margarine as a substitute, though the flavor might differ slightly.

5. Is this dessert overly sweet?
Not at all! The cranberry sauce adds a tangy balance to the sweetness of the apples and cake mix.