Mom's Best Recipes
Recipe

Light Dump Cake: Savory and Herbal

A cozy, lighter savory dump cake bake with herbs, lemon, and golden edges. Think pot pie vibes without the fuss: creamy chicken and veggies under a crisp, buttery topping.

Author By Matt Campbell
4.7
A golden-topped savory herb dump cake in a white baking dish with a serving spoon scooping up creamy chicken and vegetables
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If you hear “dump cake” and your brain immediately goes to cherry pie filling and boxed yellow cake mix, same. But stay with me because the savory dump cake is the weeknight plot twist you did not know you needed.

Quick note for the rule-followers: classic dump cake is usually “sprinkle and drizzle,” no mixing bowl required. This version is still very low effort, but you do give the topping a fast stir in a bowl so it bakes up herby, tender, and golden.

This lighter take leans on Greek yogurt for creaminess, rotisserie chicken for speed, and a biscuit-style topping with herbs, lemon zest, and just enough butter to get those crisp edges. It is the kind of meal you can throw together while chatting in the kitchen, tasting as you go, and pretending you planned it all along.

A mixing bowl with Greek yogurt sauce and herbs being stirred with a spoon on a kitchen counter

Why It Works

  • Big flavor, low drama: Rotisserie chicken and frozen vegetables keep prep short, while herbs, garlic, and lemon make it taste like you worked harder than you did.
  • Lighter but still creamy: Greek yogurt and broth create a lush filling without heavy cream.
  • Golden, crisp topping: A quick herb biscuit layer bakes up browned and crisp on top, soft where it meets the filling.
  • Flexible: Swap chicken for turkey, add mushrooms, or change the herbs based on what is in your fridge.

Pairs Well With

Storage Tips

How to Store Leftovers

  • Refrigerate: Cool completely, then cover the baking dish or transfer to airtight containers. Keeps well for 3 to 4 days.
  • Reheat: For the best topping texture, reheat in a 350°F oven until hot, about 15 to 20 minutes. Microwave works too, but the topping will soften.
  • Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Texture tip: If the filling thickens a lot after chilling, stir a splash of broth into your portion before reheating to bring back the creaminess.

Common Questions

FAQ

Is this actually a dump cake if it is savory?

In spirit, yes. Classic dump cake usually means you sprinkle a dry mix right on top and drizzle butter, with basically zero bowl action. This one asks for a quick stir in a bowl for the herb topping, so it is more dump cake energy than strict dump cake rules. Either way, it is still very low effort and very cozy.

What kind of biscuit mix should I use?

Any biscuit or baking mix works here, including regular (not “light”). I call for “light” because it keeps the topping a bit lighter overall, but brand to brand varies. For best results, measure by cups as written instead of relying on weights.

Can I use canned biscuits instead of the mix topping?

You can. Place biscuit pieces over the filling with a little space between them. Bake until deeply golden and cooked through. The top will be more biscuit-like and less crackly, but still delicious.

What herbs work best?

Thyme, parsley, rosemary, and chives are the cozy classics. If using dried herbs, remember they are stronger than fresh. Start modest and taste the sauce.

Can I make it vegetarian?

Yes. Swap chicken for cannellini beans or sautéed mushrooms and use vegetable broth. If using mushrooms, measure them after sautéing (they shrink a lot). Aim for about 3 cups cooked mushrooms, then proceed as written. A handful of spinach stirred into the filling right before baking is also nice.

Will the Greek yogurt curdle?

Usually it bakes up creamy, but some yogurts can look a little grainy with high heat plus lemon and Dijon. If that happens, it is cosmetic and still tastes great. To keep it extra smooth, whisk the yogurt with a few spoonfuls of broth first, then whisk in the rest.

How do I keep the topping from getting soggy?

Use a thick-ish filling (not watery), do not overmix the topping, and bake uncovered until the top is properly browned. For more crisp edges, keep the topping in rustic dollops and do not smooth it into a perfectly sealed blanket.

I started playing with savory dump cakes because I love the idea of comfort food that does not ask for a sink full of pans. The first time I made one, I was aiming for “chicken pot pie, but my energy level is toast.” I dumped, stirred, baked, and somehow ended up with this herby, lemony, creamy thing that felt way fancier than it had any right to.

Now it is one of my favorite kitchen moves when I want dinner that tastes like I cared, even if I was basically winging it. It is relaxed cooking at its best. Throw it together, taste the filling, add more herbs because you can, then let the oven do the rest.