15 Lazy Dump Cakes and Fruit Cobblers

When the family calls to say they are on their way and I have nothing sweet in the house, a dump cake, cobbler or crisp saves me every time. These desserts are warm, bubbly and very hard to ruin, and most begin with fruit plus a few staples sitting in your cupboard already. I gathered fifteen of my favorites here, including cherry pineapple dump cake, Southern peach cobbler, apple crisp, a gooey pecan pie cobbler and a fudgy pudding cake. I keep cake mix and canned fruit on hand for surprise company.

1) Cherry Pineapple Dump Cake

This is the dump cake that started it all, with juicy pineapple and sweet cherries baked beneath a buttery golden lid. That dry mix drinks in the fruit juice and butter and bakes into something halfway between cobbler and cake. A topping of pecans and coconut adds a toasty crunch to every spoonful.

Dump cake is my answer when I need a big dessert for a church supper or a family reunion. Carry it right in the baking dish with a big serving spoon and let folks scoop it while it is warm. A dollop of whipped cream works just as well as ice cream, and a cup of coffee on the side makes it feel like a real treat.

Ingredients

1 can (20 oz) crushed pineapple in juice, undrained

1 can (21 oz) cherry pie filling

1 box (15.25 oz) yellow cake mix

3/4 cup unsalted butter, cold

1/2 cup chopped pecans

1/4 cup sweetened shredded coconut

1/2 teaspoon ground cinnamon

1 tablespoon light brown sugar

Nonstick cooking spray

Vanilla ice cream, for serving

Thin slices from a cold stick cover the top more evenly than melted butter would, so cut them as thin as you can. Do not drain the pineapple, because that juice is what soaks into the dry mix from below. If you spot dry patches halfway through baking, dot them with a little extra butter and return the pan to the oven.

Instructions

Heat the oven to 350F. Spray a 9×13 inch dish so nothing sticks.

Pour the pineapple into the dish, juice and all, and spread it across the bottom.

Drop spoonfuls of the cherry filling over the pineapple and smooth it out gently, keeping the two fruit layers separate.

Shake the dry cake mix over the fruit, crumbling any lumps between your fingers. Leave it unstirred, and smooth the top lightly with the back of a spoon.

Slice the cold butter very thin and arrange the slices side by side over the cake mix. Try to cover nearly the whole surface so few dry spots remain.

Mix the pecans, coconut, cinnamon and brown sugar in a small bowl, then sprinkle it over the butter.

Bake 50 to 60 minutes. The top should be a deep golden color, with fruit bubbling up at the sides.

Give it at least 15 minutes to cool so the fruit thickens slightly, then scoop it into bowls with vanilla ice cream.

My mother brought this to every church potluck when I was a girl, and her pan always came home empty. I am still amazed that five minutes of effort tastes this good.

Thin slices of cold butter give a crisper top with fewer floury patches than melted butter does. Covered leftovers are fine on the counter for 1 day, or chilled for up to 4.

2) Southern Peach Cobbler

This old style Southern cobbler begins with melted butter in the dish, followed by a plain batter and then cinnamon peaches spooned over the top. In the oven, the batter rises up around the fruit and bakes into golden, crisp, buttery edges. You end up with a soft, cakey top and jammy peaches in every bite.

Peach cobbler is the dessert that ends our summer cookouts, served warm right from the dish on the back porch. For a gathering, I set it out on a tray with a stack of small bowls and spoons so everyone can help themselves. It is also lovely the next morning with a spoonful of plain yogurt and a hot cup of coffee.

Ingredients

1/2 cup unsalted butter

4 cups sliced peaches, fresh or frozen and thawed

1/4 cup granulated sugar, for the peaches

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon fresh lemon juice

1 cup all purpose flour

1 cup granulated sugar, for the batter

1 tablespoon baking powder

1/4 teaspoon salt

1 cup whole milk

1 teaspoon vanilla extract

Frozen peaches work beautifully, as long as you thaw them fully and keep the juice for the pan. If your fresh peaches are very ripe and sweet, cut the sugar for the fruit down to a couple of tablespoons. Keep an eye on the butter as it melts in the oven, because it can brown and scorch quickly.

Instructions

Heat the oven to 350F. Put the butter in a 9×13 inch dish and slide it into the oven for 5 to 7 minutes, only until melted.

Combine the peaches with 1/4 cup of sugar, the spices and the lemon juice in a medium saucepan. Let it simmer on medium heat for 4 to 5 minutes, until the fruit gives up its juice.

Whisk the flour, the 1 cup of sugar, baking powder and salt in a mixing bowl. Add the milk and vanilla and stir only until smooth.

Pour the batter over the melted butter, spreading it evenly, and resist the urge to stir.

Spoon the peaches and all their syrup over the batter. Leave it unstirred again. The batter will puff up through the fruit while it bakes.

Bake for 40 to 45 minutes. It is ready when the top is a rich golden color and a toothpick poked into a cakey part comes out with no wet batter.

Let it rest 15 minutes so the syrup can thicken. Serve it warm with ice cream or a little pour of cold heavy cream.

Peach cobbler is the dessert I am known for every summer, and the recipe came from my grandmother. Frozen peaches work wonderfully, so I really bake it all year.

With canned peaches, drain them, leave out the sugar for the fruit, and skip cooking them on the stove. Cover leftovers and warm one serving at a time in the microwave for 20 seconds.

3) Easy Apple Crisp

Cinnamon apples soften in the oven beneath a crunchy, buttery oat topping that bakes up golden. A spoonful of flour in the fruit thickens the juices into a silky sauce. Combining tart and sweet apples gives the best flavor and keeps some slices holding their shape.

Apple crisp fills the whole house with the smell of cinnamon, so I like to bake it while guests are eating dinner. Spoon it into small bowls and pass a pitcher of warm caramel sauce for anyone who wants extra. For just Tom and me, a square with a slice of sharp cheddar on the side is an old fashioned treat.

Ingredients

6 medium apples, peeled, cored and sliced

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon all purpose flour, for the filling

1 1/2 teaspoons ground cinnamon, divided

For the topping

3/4 cup old fashioned rolled oats

3/4 cup all purpose flour

3/4 cup packed light brown sugar

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup cold unsalted butter, cubed

Slice the apples about 1/4 inch thick so they turn tender at the same time the topping browns. Granny Smith with Honeycrisp or Gala is a lovely mix of tart and sweet. Make a double batch of the topping and keep half in the freezer, so you can bake a crisp any night with just the apples.

Instructions

Heat the oven to 350F. Butter an 8 or 9 inch square dish.

Put the apple slices in a large bowl. Add the lemon juice and granulated sugar, then sprinkle on the 1 tablespoon of flour plus a teaspoon of cinnamon. Toss well. Spread the apples in the dish.

For the topping, stir the oats in another bowl with the brown sugar, the 3/4 cup flour, the salt, the nutmeg and the last of the cinnamon.

Drop in the cubes of cold butter. Pinch and rub them into the dry mixture with your fingers or a pastry blender until it forms rough, clumpy crumbs.

Spread the crumbs over the apples and press down gently so the fruit is fully covered.

Bake for 40 to 45 minutes. You are looking for a deep golden topping and thick juices bubbling at the sides. A knife should pass easily through the apples.

Cool 10 to 15 minutes to let the juices set. Serve it warm with ice cream or softly whipped cream.

Apple crisp was the very first dessert our kids learned to bake without help, since the topping is so forgiving. Now the grandkids make it with me, and the kitchen smells like autumn for hours.

A mix of a firm tart green apple and a crisp sweet red one gives the best texture. Make twice the topping and freeze half in a bag, and your next crisp will take minutes.

4) Blueberry Dump Cake

Blueberries tossed with lemon and a spoonful of cornstarch bake into a thick, jammy layer under a golden, buttery crust. Grated zest wakes up the berries and stops the whole thing from tasting too sugary. A scattering of sliced almonds toasts as it bakes and adds a light crunch.

This makes a pretty dessert for a Fourth of July picnic, especially with whipped cream and a few fresh berries on top. Serve it in clear glass cups or small jars for a fun look at a backyard party. It also tastes great the next morning with a spoonful of yogurt and a cup of coffee.

Ingredients

5 cups fresh or frozen blueberries

1/3 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 box (15.25 oz) white or yellow cake mix

3/4 cup unsalted butter, melted

1/2 teaspoon ground cinnamon

1/2 cup sliced almonds

Nonstick cooking spray

Whipped cream, for serving

Zest the lemon before you juice it, since zesting a squeezed lemon is nearly impossible. A light colored metal or glass pan works best, because a dark pan can scorch the edges before the middle cooks. Keep frozen berries in the freezer until the moment you toss them, so they do not leak extra juice.

Instructions

Heat the oven to 350F. Spray a 9×13 inch dish so nothing sticks.

Put the blueberries in a big bowl with the sugar, cornstarch, lemon juice and zest and toss until the berries are coated. Frozen berries can go in straight from the freezer.

Pour the berries into the dish and level them out.

Shake the dry cake mix over the blueberries and pat it flat gently. Do not mix it in.

Pour the melted butter slowly over the whole top, trying to moisten nearly all of the cake mix. Push a little butter onto any dry areas with a spoon.

Dust the top with cinnamon and scatter on the almonds.

Bake 45 to 50 minutes, until the crust turns golden and thick purple juices bubble at the edges. Frozen berries might need 5 to 10 minutes more.

Let it cool for 15 minutes, then serve with whipped cream or a scoop of vanilla ice cream.

I make this every July after the grandkids and I come home from the berry farm with far too many blueberries. It turns a big haul into dessert with barely any work.

Frozen blueberries are every bit as good, so this makes a cheerful winter dessert too. Cold leftovers with a spoonful of yogurt make a sneaky breakfast.

5) Blackberry Cobbler

Sweet and tart blackberries bake into a shiny, jammy filling under fluffy buttermilk biscuits with crunchy sugared tops. Leaving space between the biscuits lets the bubbling fruit show through and helps the dough bake evenly. Tender biscuit against warm berries is summer comfort at its very best.

Serve this warm in shallow bowls so the purple juice pools around each biscuit. A drizzle of cold cream instead of ice cream makes it feel like an old farmhouse dessert. It is the perfect ending to a backyard cookout, and the grandkids love it when we pick the berries together first.

Ingredients

5 cups fresh or frozen blackberries

2/3 cup granulated sugar, divided

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

For the biscuit topping

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

3/4 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon coarse sugar, for sprinkling

Keep the butter and buttermilk very cold, because cold fat makes the biscuits light and flaky. If your blackberries are especially tart, add another tablespoon or two of sugar to the fruit. Set the dish on a foil lined sheet pan, since the thick purple juice loves to bubble over.

Instructions

Heat the oven to 375F. Lightly butter a 2 quart dish, or a square one that measures 9 inches.

In a big bowl, toss the blackberries with the cornstarch, the lemon juice and 1/2 cup of the sugar. Pour them into the dish and spread them out.

Whisk the flour, the rest of the granulated sugar, the baking powder and salt in a second bowl.

Work the cold butter cubes into the flour with a pastry blender or your fingertips. Stop when it looks like coarse meal with a few pieces about the size of peas.

Add the buttermilk and vanilla and stir with a fork, stopping as soon as a soft, shaggy dough comes together. Overmixing makes tough biscuits.

Spoon big mounds of dough over the berries with little spaces between them for steam to escape. Sprinkle coarse sugar over each mound.

Bake for 40 to 45 minutes. The biscuits should be deeply browned and baked through, with the filling bubbling thickly around them.

Give it a good 20 minutes on the counter so the fruit can set, and serve warm with vanilla ice cream.

Wild blackberries tangle along the back fence of our garden, and this cobbler is where most of them end up. The grandkids pick the biscuits off the top before I can even serve it.

If you are short on blackberries, fill in with raspberries or blueberries. The biscuit dough can be made a day ahead and kept covered in the fridge until you bake.

6) Strawberry Rhubarb Crisp

Tangy rhubarb and sweet strawberries make a classic spring pair, baking down into a rosy, jammy filling. Cornstarch thickens all that juice so the fruit is saucy but not watery. A crunchy oat and brown sugar topping with a whisper of cinnamon balances the tartness.

Strawberry rhubarb crisp is a sign of spring at our house, and I love bringing it to a Mother's Day lunch. Serve it warm or cooled with a dollop of sweetened whipped cream. The pink filling looks so pretty in white bowls, especially with a fresh strawberry on top.

Ingredients

3 cups sliced fresh strawberries

3 cups sliced rhubarb, 1/2 inch pieces

2/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

For the topping

1 cup old fashioned rolled oats

3/4 cup all purpose flour

2/3 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

Use only the rhubarb stalks and throw away every leaf, because the leaves are not safe to eat. Choose firm, bright red stalks and slice them evenly so they soften at the same time as the berries. Frozen rhubarb works too, but let it thaw and drain first so the filling does not turn watery.

Instructions

Heat the oven to 375F. Butter a 2 quart baking dish or a 9 inch square pan.

Toss the strawberries and rhubarb in a big bowl with the sugar, cornstarch and vanilla. Let it stand 5 minutes, stir once more, and spread it in the dish.

For the topping, combine the flour and oats in a separate bowl with the brown sugar, cinnamon and salt.

Add the cold butter cubes and rub them in with your fingertips. Keep going until you have clumps about the size of peas.

Spread the topping across the fruit, leaving a few bigger clusters for crunch.

Set the dish on a sheet pan lined with foil to catch any drips. Bake for 40 to 45 minutes. Wait for a golden topping and thick bubbles in the middle, not just at the edges.

Let it cool at least 20 minutes so the juices thicken. Enjoy it warm or cooled to room temperature, with a scoop of vanilla ice cream.

This is the first dessert I bake every spring once the rhubarb in my garden is tall enough to cut. It tastes like the beginning of warm weather.

Frozen rhubarb is fine, add it frozen and bake an extra 5 to 10 minutes. Wait until you see bubbles in the middle, which means the cornstarch has done its job.

7) Pumpkin Dump Cake

Picture pumpkin pie and a pecan crumble rolled into one easy pan. A smooth, spiced custard bakes on the bottom while a buttery, crisp cake topping full of toasted pecans forms above it. It is simpler than pie, serves a crowd, and has become a holiday regular in many homes.

I serve this at Thanksgiving next to the pies, and it is always the first pan scraped clean. Cut it into squares and top each one with whipped cream and a few toasted pecans. It is a great choice for a big family gathering, since one pan feeds a crowd without any crust to roll.

Ingredients

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 large eggs

1 cup granulated sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 teaspoon vanilla extract

1 box (15.25 oz) yellow cake mix

1 cup chopped pecans

3/4 cup unsalted butter, melted

Whipped cream, for serving

Check the can carefully, because pumpkin pie filling is already sweetened and spiced and will make this far too sweet. Bake it on the middle rack so the custard sets evenly before the top gets too dark. Refrigerate leftovers, since the custard layer is made with eggs and milk.

Instructions

Heat the oven to 350F. Butter or spray a 9×13 inch baking dish well.

Whisk the pumpkin, evaporated milk, eggs, sugar, pie spice, salt and vanilla in a big bowl until no streaks remain.

Pour the pumpkin custard into the dish and smooth the top.

Shake the dry cake mix over the pumpkin, crumbling any lumps. Pat it flat gently, but do not stir it in.

Spread the chopped pecans across the cake mix, reaching right to the edges.

Drizzle the melted butter slowly over everything, trying to wet as much of the cake mix as you can.

Bake 50 to 60 minutes, until the top turns golden and the middle is set with only a slight wobble when you nudge the pan.

Cool for at least 30 minutes, or refrigerate until cold for cleaner squares. Cut it into 12 pieces and serve with plenty of whipped cream and a dusting of cinnamon.

I first made this when I wanted the taste of pumpkin pie without fussing over a crust. Now it sits beside the real pie at Thanksgiving, and it is always gone first.

Bake it a day early and chill it, since cold squares slice neatly. Use spice cake mix instead of yellow for even more cozy fall flavor.

8) Hot Fudge Pudding Cake

This old fashioned cupboard dessert bakes into a soft chocolate cake sitting on top of a pool of thick fudge sauce. The trick is hot water poured over the top, which sinks down and turns the cocoa and sugar layer into sauce. Serve it warm, with ice cream melting into every gooey bite.

Bring the pan to the table warm and let everyone dig in with big spoons. A few fresh raspberries or sliced strawberries on the side add a bright bite against the rich chocolate. It is a cozy dessert for two on a winter night, and leftovers warm up nicely in the microwave.

Ingredients

1 cup all purpose flour

3/4 cup granulated sugar

6 tablespoons unsweetened cocoa powder, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup whole milk

1/3 cup unsalted butter, melted

1 1/2 teaspoons vanilla extract

1 cup packed light brown sugar

1 1/2 cups very hot water

1/2 cup semisweet chocolate chips

Vanilla ice cream, for serving

Pour on water that is very hot, right off the kettle, because it melts the sugar and cocoa layer into a smooth sauce. Do not stir or swirl anything after the water goes on, or the layers will not separate. Pull it as soon as the center bounces back, since extra time in the oven soaks up the fudge sauce.

Instructions

Heat the oven to 350F. Grease an 8 or 9 inch square dish.

Whisk the flour, granulated sugar, 2 tablespoons of cocoa, baking powder and salt together in a mixing bowl.

Add the milk, melted butter and vanilla and stir into a thick, smooth batter. Spread it in the dish and scatter the chocolate chips over it.

Mix the brown sugar with the remaining 4 tablespoons of cocoa in a small bowl and sprinkle it all over the batter.

Carefully pour the very hot water over everything and leave it alone. Yes, it looks like a soupy mess, and that is just what you want.

Bake for 30 to 35 minutes. The top should look dry and cakey, with sauce bubbling at the edges. The center should bounce back lightly when pressed.

Let the pan rest on a rack for 10 to 15 minutes. The fudge underneath will thicken a little as it stands.

Dig deep with your spoon to get plenty of fudge from the bottom, and top each bowl with vanilla ice cream.

This is my emergency chocolate fix, since the ingredients are always in my pantry. The grandkids call it magic cake and love how messy it looks going into the oven.

Serve it warm for the saucy texture, because the fudge firms up as it cools. Give leftovers 20 to 30 seconds in the microwave and the sauce comes right back.

9) Pear Crisp

Ripe, juicy pears grow soft and buttery as they bake beneath a crunchy topping of oats and walnuts. A little ground ginger gives the fruit a gentle warmth that suits its delicate flavor. It makes a welcome change from the usual apple version when pears are in season.

Pear crisp is a lovely dessert for a fall dinner party, with a drizzle of caramel and a few extra walnuts on top. A cup of spiced tea pairs nicely with the gentle ginger flavor. It is also a sweet treat for two, served warm in little bowls by the fire.

Ingredients

6 ripe but firm pears, peeled, cored and sliced

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

For the topping

3/4 cup old fashioned rolled oats

2/3 cup all purpose flour

2/3 cup packed light brown sugar

1/2 cup chopped walnuts

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

Pick pears that give just slightly near the stem, because very soft pears turn mushy and watery in the oven. Bartlett and Anjou both bake nicely and keep a bit of their shape. Toast the walnuts in a dry skillet first if you want an even deeper nutty flavor in the topping.

Instructions

Heat the oven to 350F. Butter a square baking dish that measures 9 inches across.

Put the pears in a big bowl with the sugar, cornstarch, lemon juice, ginger and cinnamon and toss until coated. Spread them in the dish.

In another bowl, stir together the walnuts, oats, flour, brown sugar and salt.

Add the cold butter and work it in with your fingertips. Keep rubbing until the topping forms damp clumps and no loose flour is left.

Scatter the topping over the pears to cover them completely, keeping a few larger clumps.

Bake for 40 to 45 minutes. The topping should be a deep golden color, with juices bubbling at the sides, and a knife should slip easily into the fruit.

Cool 15 minutes so the juices can thicken a little and the topping firms up as it sits. Serve warm, topped with ice cream, whipped cream or a little caramel sauce.

Pear crisp is my quiet favorite among all the autumn fruit desserts. It feels a bit unexpected, and someone always asks me for the recipe.

Pick pears that are ripe yet still firm so the slices hold up in the oven. Any good baking pear works, and a handful of cranberries adds pretty color.

10) Strawberry Dump Cake

Sliced fresh berries and a can of strawberry pie filling bake into a bright, saucy layer beneath a golden buttery crust. Little white chocolate chips melt into sweet pools across the top. It tastes like strawberry shortcake for a fraction of the effort, especially with a mound of whipped cream.

Make this one in early summer when strawberries are at their best, and finish each bowl with a big swirl of whipped cream. It looks so pretty in clear bowls with a few fresh berries and a mint leaf. It is a hit at birthday parties and baby showers, and the grandkids love the pink color.

Ingredients

4 cups fresh strawberries, hulled and sliced

1/3 cup granulated sugar

1 tablespoon cornstarch

1 can (21 oz) strawberry pie filling

1 box (15.25 oz) white cake mix

3/4 cup unsalted butter, melted

1/2 teaspoon vanilla extract

1/4 cup white chocolate chips

1 tablespoon coarse sugar

Nonstick cooking spray

Whipped cream, for serving

Cut the strawberries evenly, about 1/4 inch thick, so they soften at the same rate. Pat them dry after rinsing, because extra water makes the filling runny. If the top browns too fast, lay a sheet of foil loosely over the pan for the last 10 minutes.

Instructions

Heat the oven to 350F. Spray a 9×13 inch dish so nothing sticks. Rinse, hull and slice the strawberries if you have not done so already.

Toss the sliced berries with the sugar and cornstarch in a large bowl, then fold in the pie filling gently.

Spread the strawberry mixture across the bottom of the dish.

Shake the dry cake mix over the fruit and smooth it with the back of a spoon, keeping it on top of the berries rather than mixing it in.

Stir the vanilla into the melted butter. Pour it slowly across the top, trying to leave no dry patches.

Finish with a scattering of white chocolate chips and a sprinkle of coarse sugar.

Bake 40 to 50 minutes, until the crust browns and the pink filling bubbles up at the edges.

Cool for at least 15 minutes. Top each serving with whipped cream or ice cream, plus a few sliced berries for a pretty finish.

Our daughter still asks for this instead of birthday cake every June. It is cheerful, pink and close to impossible to get wrong.

Frozen sliced strawberries work too, as long as you thaw and drain them first. For an extra pink party version, use strawberry cake mix.

11) Caramel Apple Dump Cake

Apple pie filling with cinnamon and gooey caramel bakes under a crisp, buttery cake topping studded with toasted pecans. A final ribbon of warm caramel plus some flaky salt makes it taste like the caramel apples sold at every fall fair. It may be the easiest fall dessert you will ever make.

Caramel apple dump cake is a great dessert for a fall harvest party or a cozy evening around the fire pit. Scoop it warm into mugs so guests can carry it around while they visit. I like to bring it to our church potluck in the fall, and it never comes home with leftovers.

Ingredients

2 cans (21 oz each) apple pie filling

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup caramel sauce, divided

1 box (15.25 oz) yellow or spice cake mix

3/4 cup unsalted butter, melted

1/2 cup chopped pecans

2 tablespoons light brown sugar

1/4 teaspoon flaky sea salt

Nonstick cooking spray

Vanilla ice cream, for serving

Spice cake mix makes this taste even more like fall, so try it if you have one on hand. Warm the caramel sauce for a few seconds before drizzling so it flows evenly over the apples. Add the flaky salt only at the very end, because it melts and disappears if it bakes into the top.

Instructions

Heat the oven to 350F. Spray a 9×13 inch dish so nothing sticks, getting into the corners too.

Spread both cans of apple filling in the dish, cutting up any big slices with a spoon. Dust the cinnamon and nutmeg over the fruit.

Drizzle 1/4 cup of the caramel over the apples.

Shake the dry cake mix over the apples and smooth it gently. Leave it unstirred.

Drizzle on the melted butter a little at a time, moving across the pan so most of the mix is moistened.

Toss the pecans with the brown sugar and scatter them over the buttery layer.

Bake for 45 to 50 minutes. Look for a crisp, deep golden top and apples bubbling at the sides.

Let it cool 15 minutes. Warm the rest of the caramel and drizzle it across the pan. Finish with the flaky salt, and pass a carton of vanilla ice cream at the table.

For a church supper or a bake sale in the fall, this is my no stress solution. It looks and smells much fancier than the work involved.

Spice cake mix adds even more cozy flavor. In place of the canned filling, you can toss 6 cups of fresh apple slices with 2 tablespoons of flour and 1/2 cup of sugar.

12) Lemon Dump Cake

Tangy canned lemon filling turns into a bright, creamy layer under a buttery golden crust. A quick lemon glaze drizzled on top adds an extra burst of sunshine. Sliced almonds toast in the oven and bring a little crunch to balance the soft, zesty fruit layer.

Lemon dump cake is a nice change after a heavy holiday meal or a big Easter ham. Serve it chilled or at room temperature with fresh berries alongside. It is perfect for a spring luncheon or a bridal shower, and the lemon makes everyone feel a little sunny.

Ingredients

2 cans (15.75 oz each) lemon pie filling

1 tablespoon lemon zest

1 box (15.25 oz) lemon or yellow cake mix

3/4 cup unsalted butter, melted

1/2 cup sliced almonds

Nonstick cooking spray

For the topping

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 cup whipped cream, for serving

Grate only the yellow skin of the lemon, since the white pith underneath tastes bitter. Let the cake cool the full 20 minutes before glazing so the glaze stays on top instead of soaking in. Store leftovers in the refrigerator, where the lemon layer firms up and tastes even brighter.

Instructions

Heat the oven to 350F. Spray a 9×13 inch dish so nothing sticks.

Mix the lemon zest into the pie filling and spread it evenly over the bottom of the dish.

Shake the dry cake mix over the lemon layer, crumbling any clumps, and pat it flat. Do not stir.

Drizzle the melted butter across the cake mix, covering as much as you can. Use a spoon to coax butter onto any dry spots.

Scatter the sliced almonds over the top in an even layer so every square gets a little crunch.

Bake 35 to 45 minutes, until the crust turns golden and the sides bubble.

While it bakes, stir the powdered sugar and lemon juice together into a smooth, pourable glaze.

Cool the cake for 20 minutes and drizzle on the glaze. Add a spoonful of whipped cream to each square and grate a little extra zest over the top.

I have never met a lemon dessert I did not love, and this one is almost silly how easy it is. It is my go to for Easter and spring baby showers.

For firmer squares on a party tray, chill it for an hour first. A cup of fresh blueberries stirred into the filling makes a pretty lemon blueberry twist.

13) Pecan Pie Cobbler

Every spoonful of this cobbler tastes like pecan pie, with a tender cake rising up through a gooey brown sugar caramel. Hot syrup poured over the batter sinks during baking and forms that classic pie filling texture underneath. Toasted pecans across the top give each spoonful the nutty crunch you expect.

Here is the dessert I make when the family wants pecan pie but I do not want to fuss with a crust. A cup of strong coffee on the side cuts the sweetness nicely. It makes a wonderful Thanksgiving or Christmas dessert, and one pan feeds a crowd.

Ingredients

1/2 cup unsalted butter

1 cup all purpose flour

1 1/2 cups packed light brown sugar, divided

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup whole milk

2 teaspoons vanilla extract, divided

1 1/2 cups chopped pecans

1/2 cup light corn syrup

1 1/2 cups boiling water

Vanilla ice cream, for serving

Toast the pecans in a dry skillet for a few minutes first to bring out their rich, buttery flavor. Pour the hot syrup over the back of a spoon so it does not dig holes in the batter. Use a 9x13 dish with high sides, since the syrup bubbles up quite a bit during baking.

Instructions

Heat the oven to 350F. Put the butter in a 9×13 inch dish and let it melt in the heating oven, which takes 5 to 7 minutes.

In a mixing bowl, whisk the baking powder, salt and flour with 1/2 cup of the brown sugar.

Add the milk and 1 teaspoon of vanilla and stir until the batter is smooth.

Pour the batter over the melted butter and leave it unstirred. Scatter the pecans evenly on top.

In a heatproof bowl, whisk the boiling water with the corn syrup, the rest of the vanilla and the last 1 cup of brown sugar until the sugar dissolves.

Pour the hot syrup over the pecans very slowly and gently. Do not stir. It will look soupy, and that is correct.

Bake for 35 to 40 minutes. The cake should be golden and spring back when touched lightly.

Let it stand a full 20 minutes or more while the sauce thickens, then serve warm with vanilla ice cream.

I came up with this one busy November when I craved pecan pie but could not face making a crust. It has been a Thanksgiving fixture at our house ever since.

Give it at least 20 minutes of rest, or the sauce will be very loose. Chilled leftovers last 4 days and warm up well in the microwave.

14) Cherry Cobbler

Juicy cherries bubble for a few minutes in a saucepan with sugar and lemon until thick and shiny, then bake under a golden biscuit crust. Just a drop of almond extract makes the cherry flavor deeper and brighter. Cooking the filling first keeps the undersides of the biscuits fluffy instead of soggy.

Cherry cobbler is a classic for the Fourth of July or a summer family reunion. Serve it in white bowls with a pour of cold heavy cream for an old fashioned touch. The bright red filling looks so festive with a few fresh cherries and a sprig of mint on top.

Ingredients

5 cups pitted sweet or tart cherries, fresh or frozen

3/4 cup granulated sugar, divided

3 tablespoons cornstarch

1 tablespoon fresh lemon juice

1/4 teaspoon almond extract

For the topping

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

2/3 cup whole milk

1 tablespoon coarse sugar

A cherry pitter saves a lot of time, but a sturdy straw pushed through each cherry works too. Tart cherries need the full amount of sugar, while very sweet cherries may want a little less. Make sure the filling is still hot when the dough goes on, which helps the biscuit bottoms cook through.

Instructions

Heat the oven to 375F. Butter a 2 quart baking dish or a 9 inch square pan.

Put the cherries in a saucepan with 1/2 cup of sugar, the cornstarch and lemon juice. Set it on medium heat and stir for 5 to 7 minutes, until the juice thickens and turns shiny. Add the almond extract and pour the filling into the dish.

Whisk the flour, the last 1/4 cup of sugar, baking powder and salt in a bowl.

Work in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse meal.

Add the milk and stir with a fork only until a soft dough forms.

Spoon the dough over the hot cherries in mounds, leaving small spaces between them. Sprinkle coarse sugar on top.

Bake for 30 to 35 minutes. A toothpick pushed into a golden biscuit should come out clean.

Let it cool 15 to 20 minutes, then serve with scoops of vanilla ice cream.

Cherry cobbler is Tom’s very favorite dessert, and I bake him one every year for the Fourth of July. Red, juicy and warm, it is perfect for a summer evening on the porch.

Bags of frozen pitted cherries save loads of time and work beautifully. If you are using tart cherries, add another 1/4 cup of sugar to tame the pucker.

15) Mixed Berry Crisp

A colorful jumble of four kinds of berries bakes into a jammy filling that is both sweet and tart. The oat and brown sugar topping turns crunchy and golden with lots of buttery clusters. Use fresh berries in summer and frozen ones the rest of the year.

Mixed berry crisp is my go to dessert for summer cookouts and winter dinners alike, since frozen berries work so well. Serve it in small bowls with a dollop of vanilla yogurt for a lighter finish. It is a great choice for a family gathering because it is simple, colorful and loved by all ages.

Ingredients

6 cups mixed berries, fresh or frozen

1/2 cup granulated sugar

3 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

For the topping

1 cup old fashioned rolled oats

3/4 cup all purpose flour

2/3 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

Strawberries are larger than the other berries, so cut them into halves or quarters for even cooking. Hold frozen berries in the freezer until the moment you mix them, since thawed fruit makes a soupy filling. Check the center for thick bubbles before pulling it, because the cornstarch needs that heat to thicken.

Instructions

Heat the oven to 375F. Butter a 2 quart dish or a 9 inch square pan.

Gently toss the berries in a large bowl with the sugar, cornstarch, lemon juice and vanilla. If they are frozen, leave them that way.

Pour the berries into the dish and level them.

For the topping, combine the brown sugar, oats, flour, salt and cinnamon in another bowl. Rub in the cold butter with your fingertips to make big, crumbly clumps.

Spread the topping over the fruit, squeezing a few handfuls into bigger clusters for crunch.

Set the dish on a sheet pan lined with foil to keep your oven clean. Bake for 40 to 45 minutes if the berries were fresh, and for 50 to 55 minutes if they were frozen, until the top is golden and the middle bubbles thickly.

Cool at least 15 minutes so the juices can set. It is lovely warm with ice cream, or cooled to room temperature with whipped cream.

This is the crisp I make all year because there is always a bag of mixed berries in my freezer. It turns an ordinary weeknight into a small celebration.

Put the crisp together, cover it, and refrigerate it for as long as 8 hours, then bake it when you are ready. Leftovers keep covered in the fridge for 4 days.

Before You Start Cooking

Nearly all of these can be put together a few hours early and slipped into the oven while everyone eats supper, so dessert arrives warm. Cover leftovers and refrigerate them for as long as 4 days, then rewarm a single bowl in the microwave, which takes less than half a minute.

I hope these simple fruit desserts sweeten up your table and fill your house with that wonderful bubbling fruit smell. Pull out a spoon, add a scoop of something cold and creamy, and savor every warm mouthful.