Save This mango dump cake comes together in just minutes with canned mangoes, a box of yellow cake mix, and melted butter. You get a sunny, sweet treat with barely any effort—just layer and bake. If you have a craving for something fruity and comforting but do not feel like fussing with an extensive recipe, this one is for you.
The first time I made this, I was scrambling for a last-minute dessert for friends. It turned out so golden and fragrant that now I always keep mangoes and cake mix on hand just in case.
Ingredients
- Canned diced mangoes: rich in tropical flavor and always consistent
- Yellow cake mix: guarantees a fluffy, golden crumb every time
- Unsalted butter: melted for a golden, crispy topping use real butter for best taste
- Fresh mangoes: add vibrant flavor and texture when they are in season
- Shredded coconut (optional): adds a lovely tropical twist
- Bright yellow mangoes: with a fragrant aroma if using fresh
- High-quality cake mix: for a more buttery flavor and better crumb
Instructions
- Preheat The Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and give a 9x13 inch baking dish a light coating of butter or spray so the cake does not stick and your cleanup is easier
- Prepare The Fruit Layer:
- Spread the drained diced mangoes evenly across the bottom of the prepared baking dish making sure every bite will have sweet mango in it
- Add The Cake Mix:
- Take your dry yellow cake mix and sprinkle it evenly over the mango layer making small hills if necessary so every part of the fruit is covered you do not need to stir
- Drizzle The Butter:
- Pour the melted unsalted butter slowly and steadily over the top of the cake mix making an effort to cover as much of the dry surface as you can this will create a crisp and buttery crust as it bakes
- Bake The Cake:
- Slide the dish into the oven and let it bake for forty five to fifty minutes until the top is deep golden brown and you see the mango filling bubbling up at the edges rotate halfway if your oven bakes unevenly
- Let It Cool Slightly:
- Cool the dump cake for about fifteen minutes before serving so the juices thicken a bit and you can scoop it up more neatly into bowls
Save I always use just a little extra mango if I have it because my family never thinks there is enough fruit the combination of warm mango and cool ice cream has become my summer backyard barbecue signature
Storage Tips
Leftover mango dump cake keeps well covered in the refrigerator for up to four days and reheats well in the microwave. For longer storage scoop individual portions into airtight containers and freeze for up to two months. Reheat straight from the fridge or let thaw overnight in the fridge before warming in the oven if frozen.
Ingredient Substitutions
You can use fresh mangoes or even frozen and thawed mango chunks just aim for about three cups total. Peach or pineapple can be swapped in for the canned mangoes and will also give a sweet tropical result. Coconut oil or a plant based butter can replace regular butter for a vegan friendly treat.
Serving Suggestions
For a crowd pleasing dessert serve warm with vanilla ice cream or whipped cream. A sprinkle of toasted coconut or chopped macadamias makes this dessert extra special. Dress it up with a drizzle of caramel sauce or a handful of fresh berries just before serving.
Cultural and Historical Context
Dump cakes are a beloved American dessert tradition dating back to the 1960s when quick mix cakes and canned fruit became pantry staples for busy home cooks. Mangoes add a bright tropical twist on the more common apple or cherry versions making this perfect for summer and warm weather gatherings. In my family this recipe signals the start of mango season and appears at nearly every potluck.
Seasonal Adaptations
When mangoes are at their peak in the summer use ripe fresh fruit for the brightest flavor and juiciness. In the winter canned mangoes are a convenient way to get that sunshine on the table. If you have leftover grilled mango slices they can also be tossed in for a slightly smoky twist.
Save However you serve it this fruity dump cake is sure to bring sunny smiles to your table. Bake extra since everyone will want seconds.
Recipe FAQ
- → Can I use fresh mangoes instead of canned?
Yes, fresh diced mangoes work well. Substitute about 3 cups of fresh fruit for the canned version.
- → What can I serve alongside this dessert?
Vanilla ice cream or whipped cream are excellent accompaniments for extra indulgence.
- → How do I ensure the topping turns golden and crisp?
Distribute the melted butter evenly to cover the entire cake mix, then bake until the top achieves a golden color.
- → Can I make this dessert gluten-free or dairy-free?
Yes, simply use gluten-free cake mix and dairy-free butter alternatives for dietary needs.
- → Will shredded coconut work as an addition?
Absolutely. Adding shredded coconut before baking gives a tropical enhancement to the finished dessert.