Fresh Apricot Dump Cake: The World’s Easiest Dessert

Fresh Apricot Dump Cake is the effortless, any-day dessert you need. It combines juicy apricot pie filling with a buttery, almond-flecked cake mix crumble for the perfect mix of sweet and crunchy. Inspired by my years-long love of Pineapple Dump Cake, this apricot version is a delightful and easy twist.

I’m not exaggerating when I say this is the easiest dessert you will ever make, and its humble name belies a truly delicious, homey, and satisfying result that will have everyone asking for seconds.

WHY THIS DUMP CAKE WILL BECOME YOUR GO-TO RECIPE

If you’ve never made a dump cake before, you’re in for a treat. This Fresh Apricot Dump Cake recipe is legendary for a few key reasons.

• First, it requires no fancy equipment, no mixing bowls for the filling, and absolutely no technical skill.
• Secondly, the contrast between the soft, juicy fruit and the crisp, crumbly topping is a textural dream that appeals to everyone.
• Furthermore, it’s incredibly versatile; you can use this same method with almost any fruit you have on hand.
• Finally, the entire dessert comes together in about 5 minutes of active prep, leaving you free to enjoy your company or simply relax while your kitchen fills with an incredible aroma.

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THE SIMPLE SCIENCE OF THE PERFECT APRICOT DUMP CAKE

The name “dump cake” might sound simplistic, but there’s a clever method at work. The fruit layer creates its own juicy sauce as it bakes, sweetening and thickening naturally. The cake mix, sprinkled evenly over the top, doesn’t get stirred in.

Instead, as it bakes, the butter melts down through the dry mix, creating steam and causing the topping to crisp up in some places and form soft, cobbler-like pockets in others. This creates that signature multi-textured finish that is so irresistible.

YOUR SHORT & SWEET APRICOT DUMP CAKE INGREDIENT LIST

This recipe is all about simplicity, but using great ingredients makes a world of difference.

For the Fruit Layer:

• 2 pounds fresh apricots, pitted and quartered
• ⅓ cup granulated sugar (adjust to taste based on apricot sweetness)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Topping:

• 1 box (about 15 oz) yellow or vanilla cake mix
• 1 cup (2 sticks) unsalted butter, melted

THE BAKER’S TOOLKIT

The tool list is beautifully short:

• A 9×13 inch baking dish
• A knife and cutting board
• A small bowl for melting butter
• A spoon for sprinkling

BAKING MAGIC: YOUR STEP-BY-STEP GUIDE

Let’s transform these simple Fresh Apricot Dump Cake ingredients into a legendary dessert. Follow these steps for flawless results.

PREPARE THE FRUIT LAYER

First, preheat your oven to 350°F (175°C). Then, gently toss the quartered fresh apricots with the granulated sugar, lemon juice, and vanilla extract right in the 9×13 inch baking dish. The lemon juice not only adds a bright note but also helps to keep the apricots from browning.

ADD THE CAKE MIX

Now, sprinkle the dry cake mix evenly over the apricot layer. Do not stir! The key is to create a uniform layer of dry mix that will become your topping. Using a spoon helps you distribute it more evenly than pouring from the box.

DRIZZLE WITH BUTTER

This is the most important step for the perfect texture. Take your melted butter and drizzle it as evenly as possible over the entire surface of the cake mix. Try to cover most of the dry patches, as this is what will create the crispy, golden topping.

BAKE TO GOLDEN PERFECTION

Place the baking dish in the preheated oven and bake for 45-55 minutes. The cake is done when the fruit filling is bubbly around the edges and the topping is a deep, golden brown.

PRO TIPS FOR THE ULTIMATE APRICOT DUMP CAKE

Elevate your dessert from great to extraordinary with these simple tricks.

• Taste Your Fruit: If your apricots are very tart, you may want to add an extra tablespoon or two of sugar. If they’re perfectly ripe and sweet, you can reduce it slightly.
• Butter Distribution: For an even crispier topping, use a pastry cutter to cut cold, thin slices of butter over the cake mix instead of drizzling melted butter. This creates more defined crispy bits.
• Add Some Crunch: Sprinkle a handful of sliced almonds or chopped pecans over the top with the cake mix for a delightful nutty flavor and extra texture.
• Don’t Under-Bake: The topping should look deeply golden and crispy. A pale topping will have a raw, floury taste.

DELICIOUS VARIATIONS YOU’LL ACTUALLY TRY

This method is a fantastic base for all your fruit dessert dreams.

• Apricot-Berry Bliss: Use 1.5 pounds of apricots and add 1 cup of fresh raspberries or blueberries.
• Ginger-Spiced: Add 1 teaspoon of ground ginger to the cake mix before sprinkling for a warm, spicy kick.
• Almond Amaretto: Substitute ¼ teaspoon of almond extract for the vanilla and sprinkle with sliced almonds before baking.

STORING AND REHEATING LEFTOVERS

This dump cake is best served warm, but leftovers store beautifully. Cover the baking dish with plastic wrap or transfer portions to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or in a 350°F oven for 10-15 minutes until warm.

TROUBLESHOOTING: YOUR QUESTIONS ANSWERED

“My topping is still powdery after baking.”
This means the butter didn’t fully saturate that area. Next time, take extra care to drizzle the butter evenly over every inch of the cake mix.

“My fruit filling is too watery.”
This can happen if the apricots are very juicy. Let the cake sit for 15-20 minutes after baking to allow the juices to thicken slightly. A scoop of vanilla ice cream also solves this problem deliciously!

“Can I use frozen apricots?”
Yes, you can! There’s no need to thaw them. Just use them directly from the freezer, but expect to add 5-10 minutes to the baking time.

“Is it supposed to be gooey in the middle?”
Yes! The center will be softer than the edges. As long as the topping is golden and the fruit is bubbling, it’s done.

A SWEET NOTE ON INDULGENCE

This is a celebratory, comfort food dessert meant to be enjoyed fully. The simple ingredient list delivers a powerful punch of sweet, buttery flavor. Serving it à la mode with a scoop of vanilla ice cream is highly recommended for the ultimate experience.

MY STORY: A SUMMER TRADITION IS BORN

This fresh apricot dump cake recipe is tied to my fondest summer memories. My neighbor had a prolific apricot tree that would rain fruit every July. One year, the harvest was so abundant that I was desperate for a way to use them all. I stumbled upon the dump cake method and decided to give it a try.

The result was so shockingly good that it became an instant tradition. Now, every summer, when the apricots are at their peak, I make this cake. It’s a celebration of the season, of simplicity, and of sharing something truly wonderful with the people you love.

YOUR FINAL BAKING CHECKLIST

Before you preheat the oven, run through this list:

• Apricots are pitted and quartered.
• Oven is preheated to 350°F (175°C).
• 9×13 inch baking dish is ready.
• Butter is melted and ready to drizzle.

APRICOT DUMP CAKE FAQS