We’ve done these before. The recipe, such as it is, is simple enough: Dump some fruit into a pan, scatter a handful of rolled oats over the fruit, dump a cake mix atop that, and then dump butter on top of the mix. Bake in a 350 oven till the top browns and the fruit bubbles up.
I went with a bag of blackberries mixed with some Splenda for sweetener and a bit of lemon juice and a teaspoon of cinnamon. Some recipes go with raw fruit but I opted for cooking mine down and adding some corn starch as a thickener. I was breaking in a new 8×8 pan so I used only a half box of white cake mix over the rolled oats, and used a grater to shred a stick of very cold butter right over that. Using a 9×13 cake pan you would use the entire box of mix and two sticks of butter.
I popped it into a 350 oven and set the timer for 30 minutes, I gave it 6 or 8 minutes more before I was satisfied with the color of the top.
I was expecting the result to be more “cake-y” but the cake mix, the oats, and the butter combined to make a very tasty, almost crunchy, topping. It was very good with whipped cream.
Last try at a cherry dump style cake wasn’t a winner. It was OK, we ate it. This time we have a winner. Went with a white cake mix this time.
Pitted about 2 pounds of cherries, chopped them up a bit and simmered them with about 1/3-1/2 cup of water, 1/4 cup of Splenda, and a tablespoon of lime juice. Just a few minutes to soften the cherries. While they were warming I cut two sticks of cold butter into the cake mix. The cherries went into the 13×9 cake pan, with the cake mix spread atop and about 1/4 cup of brown sugar sprinkled over that. Now into a 350 oven for about 45 minutes. Smelled great. I think there is a lot of leeway on the baking time, just don’t leave it in there so long that the juices dry up. I looked at mine after 30 minutes, then cycled the timer twice again, for 8 minutes, then for 8 more. I’m happy with it.