Dump Cake with Apricots and Almonds

Dump Cake with Apricots and Almonds is the stunningly simple dessert that will completely change your view on baking. Imagine sweet, tangy apricots nestled under a golden, buttery almond topping, all bubbling away in a single pan.

This recipe is my go-to when I need something impressively delicious without any fuss. Furthermore, it’s the perfect bridge between summer stone fruits and the cozy spices we crave year-round. So, if you’re ready for a dessert that is as easy as it is delightful, you are in the right place.

WHY YOU’LL LOVE THIS DUMP CAKE WITH APRICOTS AND ALMONDS RECIPE

You will absolutely fall in love with this recipe for so many reasons.

• First, it requires virtually no baking skills. You simply layer the ingredients in a pan.
• Secondly, the combination of soft apricots and crunchy, toasty almonds is pure magic. This cake is wonderfully versatile, working just as well for a weeknight treat as it does for a potluck centerpiece.
• Ultimately, it delivers a sophisticated flavor profile with embarrassingly little effort, making you look like a baking rock star.

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HOW TO MAKE DUMP CAKE WITH APRICOTS AND ALMONDS

Making this gorgeous Dump Cake with Apricots and Almonds is a joyfully simple process. We start by creating a vibrant fruit base, then we add a cake mix and butter topping that transforms into a crisp, cookie-like crust. The sliced almonds add a final touch of texture and nutty flavor that makes this dessert truly special.

INGREDIENTS:

For the Fruit Layer:

• 2 (15 oz) cans of apricot halves in light syrup or juice, undrained
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour (to thicken the filling)

For the Topping:

• 1 box (approx. 15.25 oz) vanilla or yellow cake mix
• 1 cup (2 sticks) unsalted butter, thinly sliced or melted
• 1 cup sliced almonds
• A pinch of flaky sea salt for finishing (optional)

DIRECTIONS:

STEP 1: Begin by preheating your oven to 350°F (175°C). Then, grab a 9×13 inch baking dish. You do not need to grease it.

STEP 2: Drain the apricot halves, but reserve 1/4 cup of the syrup or juice from the can. Place the apricots in the baking dish, spreading them into an even layer.

STEP 3: In a small bowl, whisk together the reserved apricot syrup, vanilla extract, almond extract, cinnamon, and tablespoon of flour. Pour this mixture evenly over the apricots in the dish.

STEP 4: Next, sprinkle the entire box of dry cake mix directly over the apricot layer. Press it down gently with your hands to create an even layer, but do not stir it into the fruit.

STEP 5: Now, arrange the thin slices of butter evenly across the top of the cake mix, covering as much surface area as possible. Alternatively, you can drizzle the melted butter over the top.

STEP 6: Finally, sprinkle the sliced almonds and the optional pinch of flaky sea salt over everything.

STEP 7: Place the dish in the preheated oven and bake for 45-55 minutes. The top should be a deep golden brown, the almonds should be toasted, and the fruit should be bubbly around the edges.

STEP 8: Let the dump cake cool for at least 15-20 minutes before serving. This allows the juicy fruit filling to set slightly. Serve warm.

GREAT FOR WEIGHT MANAGEMENT

Incorporating fruit-based desserts like this one can be a smart strategy for weight management. Apricots are naturally sweet, which can help satisfy a sugar craving with the benefit of fiber. Consequently, a modest portion of this cake feels indulgent while providing more nutritional value than a traditional, frosting-heavy dessert.

HOW TO CHOOSE AND STORE

For the best flavor, look for canned apricots packed in juice rather than heavy syrup to control the sugar content. If using fresh apricots, choose ones that are plump and firm with a uniform orange color. Store fresh apricots at room temperature until ripe, then move them to the refrigerator to extend their life for a few more days.

EASY AND TASTY LOW-CAL RECIPES

If you enjoy the flavor of apricots, you can explore other easy, low-calorie recipes. For instance, a fresh apricot salsa with red onion and cilantro is fantastic on grilled chicken or fish. Alternatively, a simple apricot and yogurt parfait makes for a brilliant breakfast or snack.

SWEET TREATS THE HEALTHY WAY

You can easily create a more wholesome version of this dessert with a few simple ingredient swaps and reductions. Here’s how:

The Overall Benefit: The core idea is that every small, mindful adjustment contributes to a better nutritional profile. This allows you to fully enjoy your dessert as part of a balanced diet, completely without guilt.

Adjust the Topping: Consider using a sugar-free or whole-wheat cake mix. This simple swap increases the fiber content or reduces the refined sugar significantly.

Reduce the Fat: You can safely reduce the amount of butter by 1/4 cup. While this will make the final product slightly less rich and crumbly, it will still be thoroughly delicious.

DON’T FORGET THE SEEDS!

While this recipe uses sliced almonds, don’t forget about other seeds and nuts for topping variations. Toasted pumpkin seeds (pepitas) would add a delightful green color and a wonderful crunch. Similarly, sunflower seeds are a fantastic, nutrient-dense option for a different texture.

HOW TO SERVE

This Dump Cake with Apricots and Almonds is sublime when served warm. A generous scoop of vanilla bean ice cream is the classic pairing, as the cold creaminess melts into the warm fruit. For a lighter option, a dollop of Greek yogurt or whipped coconut cream provides a tangy contrast that complements the sweet apricots beautifully.

HOW TO STORE

Store any leftover dump cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 4 days. You can reheat individual portions in the microwave for a warm treat, or enjoy it cold straight from the fridge.

TIPS TO MAKE

To ensure your dump cake turns out perfectly, follow these simple tips. First, do not stir the layers together. The magic is in the separate layers cooking into each other. Secondly, ensure the butter is distributed as evenly as possible to avoid any dry patches of cake mix. Finally, let the cake rest after baking; this crucial step allows the juicy fruit filling to thicken up, making it much easier to serve.

TIPS AND NOTES

DETAILS
This recipe is very forgiving. If you notice the almonds are browning too quickly, you can tent the pan loosely with aluminum foil for the last 10-15 minutes of baking.

VARIATION
For a delightful twist, try using a box of almond cake mix instead of vanilla to intensify the nutty flavor. You can also add 1/2 cup of shredded coconut to the topping along with the almonds for a tropical flair.

NOTES
If you only have salted butter, that is perfectly fine. Simply omit any additional salt from the recipe. For a fresher taste, you can use 4-5 cups of fresh, pitted and halved apricots in place of the canned; just add 1/4 cup of maple syrup or honey to the fruit layer for sweetness.

FAQS

FINAL THOUGHTS

This Dump Cake with Apricots and Almonds is more than just a recipe; it is an invitation to relax and enjoy the process of creating something wonderful without stress. It proves that incredible flavor doesn’t have to be complicated. So, grab those cans of apricots and your cake mix, and let’s make a dessert that is as joyful to bake as it is to eat. Happy baking!