Pear Dump Cake

I layer juicy pears with a buttery cake‑mix topping, then bake until the crust is golden and the fruit filling is soft and comforting—a delightfully simple and cozy dessert.

Why I’ll Love This Recipe

I love how this recipe brings together minimal prep and maximum flavor—just pouring ingredients into a pan, baking, and ending up with a luscious pear dessert. It’s perfect for last‑minute baking and always pairs wonderfully with a scoop of ice cream, making it ideal for any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pears (fresh or canned)

• Boxed yellow cake mix

• Ground cinnamon

• Granulated sugar

• Powdered sugar (for optional dusting)

• Salt (a pinch)

• Unsalted butter, melted

• Milk (optional, depending on recipe variant)

directions

1. I preheat my oven (typically to 350 °F or as directed on the cake mix box).

2. I place the pears in the bottom of a baking dish—either fresh slices tossed with cinnamon and sugar or drained canned pears.

3. I sprinkle a dry cake mix evenly over the pears without stirring.

4. Then I drizzle melted butter over the cake mix layer, ensuring full coverage.

5. I bake until the top is golden brown and the fruit underneath is bubbly—typically around 45–50 minutes.

6. Once out of the oven, I let it cool slightly, then optionally dust with powdered sugar before serving.

Servings and timing

I usually get about 8 servings from a standard pan. Total time is around 1 hour, including prep (~10 minutes) and baking (~50 minutes).

Variations

I sometimes swap in spice or yellow cake mix for a different flavor. Adding pecans on top before baking gives a toasty crunch. I’ve also used canned fruit in syrup for even easier prep.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to three days. I reheat individual servings in the microwave for about 20–30 seconds to bring back warmth and softness.

FAQs

Do I need to mix the ingredients?

No—I don’t mix anything. The magic comes from layering: fruit, dry cake mix, then butter on top. Mixing disrupts the structure and texture.

Can I use canned pears?

Absolutely—I’ve used canned pears (undrained) with great results when fresh aren’t in season.

Can I use a different cake mix?

Yes—yellow or spice cake mixes both work well and add distinct flavors.

Can I add nuts?

Yes—I love sprinkling pecans on top before baking for added crunch and flavor.

How do I serve it?

I serve it warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream—it elevates the dessert to next-level comfort food.

Conclusion

I’m always impressed by how effortlessly this Pear Dump Cake turns simple ingredients into a warm, fruity, indulgence. The soft filling and crisp topping are a great contrast, and it’s perfect for casual evenings or when I want a fuss-free dessert with big flavor.

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