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Easy Skinny Dump Cake

This Easy Skinny Dump Cake is simple to make and requires only 5 ingredients!  You can easily switch up the fruit ingredients depending on what you have on hand-which makes this recipe extremely versatile! 

THIS POST IS SPONSORED BY LAKANTO, ALL OPINIONS ARE 100% MY OWN.  

I’ve teamed up with one of my favorite companies, Lakanto, to make this Easy Skinny Dump Cake using their new sugar free monk fruit Baking Sweetener.  

What is a Dump Cake?

It’s a dry cake mix that is mixed or “dumped” over a fruit layer.

Why is it called a Dump Cake?

Well, because this cake is just as easy as dumping ingredients into the baking pan. There’s no mixing or stirring required! Which makes for a super easy dessert!  

What ingredients do I need to make this Easy Skinny Dump Cake?

  • Fruit: strawberries, raspberries, rhubarb, apples, peaches, blackberries, cherries, pineapple, blueberries with the natural juices. You can use either fresh or frozen.
  • Cornstarch: helps thicken the fruit juice/sauce 
  • Sugar Sweetener: I use Lakanto Monkfruit baking sweetener. You can any zero point sweetener. The powder or white granulated sugar sweetener works best. 
  • Sugar free cake mix: you can use the Pillsbury sugar free Devils Food cake if you love chocolate or the Pillsbury sugar free yellow cake mix
  • Light butter: I use the Land O’ Lakes light butter, which is 2 SmartPoints for 1 Tbsp. The light butter gives the cake a creamy flavor and helps browns the top of the cake.

What is Lakanto Monk Fruit Baking Sweetener?

  • TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories.  Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
  • LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.

What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener?

BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.

Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking.

You can purchase this exclusively online HERE.

Save 15% on your order with promo code: POUND15

Bakes just like sugar, zero net carbs, and NO aftertaste!

How do I make this Easy Skinny Dump Cake?

Preheat oven to 350 degrees.

Spray a 9×13 inch baking dish or cast iron skillet with non-stick cooking spray.

Spread fruit evenly in the bottom of the prepared baking dish.

Sprinkle cornstarch over the top of the fruit and natural juices. 

Then sprinkle sugar substitute over top. 

Pour the dry cake mix over the top of the fruit. 

Drizzle the melted butter over the top of the dry cake mix.

Bake for 25 minutes and remove from oven.

Stir cake mix batter until well combined and return to oven.

Bake for an additional 25-30 minutes or until the top is lightly golden. 

Serve warm with light cool whip or low fat vanilla ice cream, if desired.

 

Ingredients:

  • 4 cups fruit with natural juices, fresh or frozen (strawberries, raspberries, rhubarb, apples, peaches, blackberries, cherries, pineapple, blueberries with the natural juices. You can use either fresh or frozen)
  • 1 Tbsp cornstarch 
  • 2 Tbsp white granulated or powder sugar substitute- I use Lakanto Monkfruit Baking Sweetener
  • 1 box of Pillsbury sugar free cake mix – you can use either the yellow or devils food cake
  • 2 Tbsp of Land o’ Lakes light butter made with canola oil, melted  

Directions:

  • Preheat oven to 350 degrees.
  • Spray a 9×13 inch baking dish or cast iron skillet with non-stick cooking spray.
  • Spread fruit evenly in the bottom of the prepared baking dish.
  • Sprinkle cornstarch over the top of the fruit. 
  • Then sprinkle sugar substitute over top. 
  • Pour the dry cake mix over the top of the fruit. Drizzle the melted butter over the top of the dry cake mix.
  • Bake for 25 minutes and remove from oven. Stir cake mix batter until well combined and return to oven.
  • Bake for an additional 25-30 minutes or until the top is lightly golden.
  • Serve warm with light cool whip or low fat vanilla ice cream, if desired.

 

Makes 12 (3/4 cup) servings 

4-5 PersonalPoints™ per serving*

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 12

Easy Skinny Dump Cake

Easy Skinny Dump Cake

This Easy Skinny Dump Cake is simple to make and requires only 5 ingredients!  You can easily switch up the fruit ingredients depending on what you have on hand-which makes this recipe extremely versatile! 

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 55 minutes

Ingredients

  • 4 cups fruit with natural juices, fresh or frozen (strawberries, raspberries, rhubarb, apples, peaches, blackberries, cherries, pineapple, blueberries with the natural juices. You can use either fresh or frozen)
  • 1 Tbsp cornstarch 
  • 2 Tbsp white granulated or powder sugar substitute- I use Lakanto Monkfruit Baking Sweetener
  • 1 box of Pillsbury sugar free cake mix - you can use either the yellow or devils food cake
  • 2 Tbsp of Land o’ Lakes light butter made with canola oil, melted

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray a 9x13 inch baking dish or cast iron skillet with non-stick cooking spray.
    3. Spread fruit evenly in the bottom of the prepared baking dish.
    4. Sprinkle cornstarch over the top of the fruit. 
    5. Then sprinkle sugar substitute over top. 
    6. Pour the dry cake mix over the top of the fruit. Drizzle the melted butter over the top of the dry cake mix.
    7. Bake for 25 minutes and remove from oven. Stir cake mix batter until well combined and return to oven.
    8. Bake for an additional 25-30 minutes or until the top is lightly golden.
    9. Serve warm with light cool whip or low fat vanilla ice cream, if desired.


      Makes 12 (3/4 cup) servings 

      4-5 PersonalPoints™ per serving*


      *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN/BLUE/ PURPLE: 4 Smartpoints per serving

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 2gCholesterol: 5mgSodium: 310mgCarbohydrates: 35gNet Carbohydrates: 33gFiber: 2gSugar: 2gProtein: 2g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

33 Dump Cake Recipes For Lazy Bakers - Whimsy & Spice

Thursday 22nd of September 2022

[…] Easy Skinny Dump Cake […]

Deb

Monday 27th of June 2022

Made this with fresh rhubarb. It came out very dry and gummy since rhubarb isn’t a juicy fruit, like strawberries for instance. I’d recommend adding some water (or light apple juice) to the rhubarb, sugar, starch mixture before adding the cake mix and butter on top. Will try again and add liquid to see if it helps.

Diane

Monday 13th of June 2022

Mine never seems to look like yours. I don't have a cast-iron skillet, but I use a 9 x13 dish, as directed. It just seems so "thin." Maybe I should try and 11 x7 pan? BTW: I use arrowroot instead of corn starch--seems to work just fine. Love your recipes.

Carol

Sunday 13th of March 2022

Only came up with 6 servings, not 12. What did I do wrong?

Mandy

Thursday 10th of March 2022

Hi! This looks super yummy! I’m just curious are you still able to find the light land o’ lakes light butter? I can’t find it in my stores anymore and searched online and came across their site that said they were discontinuing it. Would smart butter be a good substitute for it?

Lindsay Kehl

Friday 11th of March 2022

Hi Mandy

Thank you so much for reaching out. I have had many people tell me the same thing about not being able to find the Land O' Lakes light butter made with canola oil. I have personally reached out to the company to ask them about it, here is the response I received "We are still making it and are working hard to increase production as quickly as possible.Although we have reduced production we are still making this light butter. We apologize for the inconvenience and appreciate your patience!" So,the good news is that it's not being discontinued- just hard to find at the moment. Here's the link for others asking the same thing and getting the same response.

Yes, I've been using Smart Balance and I can't believe its not butter in the tub for the time being!

Thanks again! Linds

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