Asian Dump Cake Recipe

This ridiculously easy Asian Dump Cake is a tropical explosion of flavor! Forget complicated baking – this recipe lets you 'dump' the ingredients and bake your way to a delicious dessert. Featuring a vibrant mix of pineapple, papaya, and guava in passion fruit juice, topped with a buttery cake crumb topping and toasted nuts, this cake is perfect for any occasion. A guaranteed crowd-pleaser that's ready in under 90 minutes!

Prep Time 15 mins
Cook Time 75 mins
Calories 4122.4 kcal
Protein 62g
Rating 4.7 (3 Reviews)
Asian Dump Cake 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Dump Cake

  • 1 box (15.25 ounces) yellow cake mix
  • 1 (21 ounce) can cherry pie filling
  • 2 cups fruit salad
  • 1/2 cup (1 stick) melted unsalted butter
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup passion fruit juice
  • a scoop mango sorbet

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How to Make Asian Dump Cake

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 9x13 inch baking pan.
  3. In the prepared pan, pour in 2 cups of your favorite fruit salad (I used a mixture of pineapple, papaya, and guava) with 1/2 cup of passion fruit juice and 1 (21 ounce) can of pie filling (cherry, apple, or your choice).
  4. Gently stir to combine the fruits and juices.
  5. Evenly sprinkle 1 box (15.25 ounces) of yellow cake mix over the fruit mixture.
  6. Sprinkle 1/2 cup of chopped nuts (macadamia or pecans recommended) over the cake mix.
  7. Drizzle 1/2 cup (1 stick) of melted unsalted butter over the nuts.
  8. Top with 1/2 cup of sweetened shredded coconut.
  9. Bake, uncovered, for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  10. Let cool slightly before serving. Enjoy as is, or for an extra touch of paradise, serve with a scoop of mango sorbet.

Nutrition Information (Approximate per serving)

Sodium

160 g

Sugar

839g

Fat

375g

Carbs

195g