Fruitcake Dump Cake
Oh, fruitcake. The holiday gift that keeps on giving… and giving, and giving. You know the one I’m talking about—the dense brick that could double as a doorstop or a festive paperweight.
Well, darling, I’ve got the perfect solution to transform that holiday conundrum into something fabulous!
Introducing the Fruitcake Dump Cake—a culinary miracle that turns that re-gifted relic into a warm, gooey, mouthwatering dessert.
Now, I know what you’re thinking: “Can this really work?” Oh, honey, not only does it work, but it’s also downright delicious!
This recipe is a blend of all the best holiday flavors—juicy pineapple, dried fruits, and a buttery cake mix—topped with nuts and coconut for a little crunch.
And the best part? It’s as easy as dumping it all in a pan and letting the oven do the rest.
So, grab that fruitcake, and let’s turn it into something that’ll have your guests begging for seconds.
Who knew a diva could be so resourceful?
Fruitcake Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box yellow cake mix
- 2 cups fruitcake crumbled (store-bought or homemade)
- 1 20-ounce can crushed pineapple undrained
- 1 cup mixed dried fruits like cherries, apricots, raisins
- 1/2 cup chopped nuts pecans or walnuts
- 1 cup unsweetened shredded coconut
- 1/2 cup brown sugar
- 1/2 cup unsalted butter melted
- 1/4 cup rum or brandy for an extra holiday kick optional
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish, unless you enjoy a post-cake scrub workout.
- Spread the crumbled fruitcake evenly across the bottom of the baking dish. Pour the crushed pineapple (juice and all) over the top, making sure to distribute it evenly. Sprinkle the mixed dried fruits on top of the pineapple layer.
- Evenly sprinkle the dry cake mix over the fruit layers. Pat it down gently with a spoon or your impeccably clean hands.
- Sprinkle the chopped nuts, shredded coconut, and brown sugar over the cake mix layer. Think of it as decking the halls—only this time, it's delicious.
- Drizzle the melted butter (and rum or brandy, if you're feeling festive) evenly over the entire dish. Bake for 45-50 minutes, or until the top is golden brown and bubbly. The aroma will make your kitchen smell like holiday cheer.
- Allow the cake to cool slightly before serving, unless you enjoy the challenge of eating molten fruitcake lava. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutrition
Diva's Elegant Enhancements
Tropical Delight:
Swap out the dried fruits for dried tropical fruits like mango, papaya, and pineapple. Add a splash of coconut milk instead of rum for a tropical twist.
Chocolate Lover’s Dream:
Add 1/2 cup of mini chocolate chips to the topping mix, and drizzle with a chocolate liqueur instead of rum or brandy.
Gingerbread Spice:
Mix 1 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon into the cake mix for a gingerbread-inspired variation. Top with candied ginger pieces for an extra zing.
Presentation Suggestions:
Serve this Fruitcake Dump Cake in a festive dish with a sprig of holly (non-toxic, please!) on the side.
For an extra festive touch, dust the top with powdered sugar to resemble a light snowfall.
If you’re feeling particularly creative, serve each slice with a small candy cane sticking out of the whipped cream—because who said fruitcake can’t be fun?
Ready to turn that fruitcake into pure dessert magic?
Grab your apron (or just wing it like I do) and dive into this easy, crowd-pleasing recipe! Trust me, you’ll never look at fruitcake the same way again.
Let’s get dumping! 🍰
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