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.
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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 with the butter 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
- 4 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 with the butter 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
GREEN/BLUE/ PURPLE: 4 Smartpoints per serving
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!
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
- 4 Tbsp of Land o’ Lakes light butter made with canola oil, melted
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 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 with the butter 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
GREEN/BLUE/ PURPLE: 4 Smartpoints per serving
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Nutrition Information:
Yield:
12Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 2gCholesterol: 5mgSodium: 310mgCarbohydrates: 35gNet Carbohydrates: 33gFiber: 2gSugar: 2gProtein: 2g
what does 2 tbsp cup mean? a cup or two tablespoons?
Hi Brenda
It should read “2 Tbsp.” That was a grammatical error. It’s been updated now.
Thank you
When making the Dump Cake with frozen fruit, is it best to thaw fruit or use it in it’s frozen state?
Hi Brenda,
You can use either frozen or fresh. If you use frozen.
(I do recommend thawing out the frozen fruit, otherwise it will the cake batter will be a bit watery( from the extra moisture that frozen fruits carry)
I have made it using fresh and frozen and it’s delicious either way.
Thank you
Too bad all of your desserts use artificial sweeteners
In the recipe for Dump Cake, the amount of sugar sub. Is ”2 Tablespoon Cup”. Could you please clarify.
Hi Tricia
It should be 2 Tbsp. White granulated sugar sweetener.
That’s been updated on the recipe card section.
Thank you for catching that.
Linds
Do you combine 2 tablespoons melted butter with the cake mix before putting the cake mix on top of the fruit? That part isn’t clear. Also, did you try making this the normal way where you put the dry cake mix on top of the fruit then drizzle with the melted butter and never stir it just bake it? Wondering how it would turn out if you tried it the traditional way.
Hi Carmen,
Yes, you will drizzle the 2 Tbsp melted butter over the dry cake mix.
For this particular recipe I like to stir it half way through cooking to mix up the fruit. If you didn’t want to have the fruit mixed in-you can just let it cook through without stirring.
Thank you,
Linds
Thanks
Looks delicious! How long do the leftover servings usually last before going bad?
Hi Lauren
Thanks for the comment. This will stay fresh for 5-7 days in the fridge.
Have a great day!