For some reason, nearly every dump cake recipe insists that the ingredients are not to be stirred. (In fact, most recipes add extra emphasis to this instruction by writing it in all-caps: DO NOT STIR!!!) The result of this laissez-faire approach is a half-baked cake. The portion of the yellow cake mix that touches liquid, either the fruit or the soda, bakes through, while the rest sits in unbaked, floury clumps on top.
And the mouthfuls of dusty, raw cake mix is just one of dump cake's problems. The other is the sickly sweetness and gloopy texture that comes with canned fruit, overpowering any hint of fresh flavor.
Dump Test #1: Splotchy, dry flour spots—not a good look.
How to Make an Improved Dump Cake
1. Skip the Boxed Cake Mix
I liked the idea of a super simple, pour-it-in-and-bake dessert, but I wasn't keen on the idea of using a pre-made mix. I was certain I could develop a just-as-simple recipe but still have it be completely homemade. A quick whisking together of flour, sugar, baking powder, baking soda, and salt did the trick, forming a cake mix that works interchangeably with the boxed stuff, whether for dump cakes, birthday cakes, or cupcakes. Make it ahead of time, put it in a jar or bag, and keep it around for the next time you want to make any cake, dump or no.
2. Don't Use Soda
Some dump cakes use butter in place of soda for their liquid ingredients. Since the Sprite didn't exactly work out as Pinterest promised, I decided to go this route for my next go-around. Some recipes suggest melting the butter, but I imagined that would create the same underbaked situation as the soda, so I cubed the butter and spread it evenly on the top of the cake. As it baked, the butter melted throughout the pan, hitting every bit of cake mix and forming pockets of cake in-between the fruit.
3. Use Fresh and Frozen Fruit Instead of Canned
And speaking of that fruit, I was also ready to ditch the too-sweet canned stuff. Instead, I went with frozen peaches and fresh blueberries. It's almost more easy, because you just cut open a bag peaches, open a pint of blueberries, and pour (okay, dump) them into the pan. No can opener required, and the flavor is so much better.