Do you really not mix anything?
Yep. Spread the fruit, sprinkle the dry cake mix, then pour butter. You can gently pat down any dry pockets, but do not stir the layers together or you will lose that classic cakey-on-top texture.
Why is my dump cake powdery on top?
Usually the butter did not reach all the dry mix. Pour the butter slowly and evenly, hitting the corners. If you spot dry patches halfway through baking, drizzle 1 to 2 tablespoons more melted butter over those areas.
Is 3/4 cup butter enough?
Most of the time, yes, especially if you drizzle slowly and cover the corners. That said, cake mix brands vary. If you know your mix tends to stay dry, keep an extra 2 to 4 tablespoons melted butter on standby (or go up to 1 cup total) and spot-fix any pale, powdery areas.
Can I use different fruit?
Absolutely. Apple, blueberry, peach, and strawberry pie filling all work. Keep the amount the same: two 21-ounce cans, or about 5 cups total filling.
Can I make it less sweet?
Use one can of pie filling plus 2 cups of fresh or frozen fruit, then add 1 to 2 tablespoons lemon juice. It balances the sweetness and tastes brighter.
Do I need eggs?
No eggs. No mixing bowl. The cake mix bakes from the moisture in the fruit and the butter, giving you a crisp top and a soft, cakey layer underneath.
Can I use sliced butter instead of melted?
You can, but melted butter is the move for even coverage and fewer dry spots. If you want to use slices, cut cold butter into thin pats and cover the surface as evenly as you can.
