Air Fryer Dump Cake For Two

Posted on 2025-10-032025-10-03 by Bert Swope

Home cooks love a dessert that’s warm, simple, and forgiving. A dump cake checks those boxes, and an air fryer makes it weeknight-easy for two people. The appliance works like a compact convection oven, moving hot air around a small pan so the topping browns and the fruit bubbles without heating the whole kitchen. If you’ve ever struggled to finish a full 9×13-inch dump cake, this scaled version solves that problem. It bakes fast, uses pantry staples, and adapts to whatever fruit you’ve got—canned pie filling, quick-stewed fresh fruit, or even a jar of lemon curd folded with berries. The goal is a saucy base and a nubbly, golden crust that stays crisp at the edges and tender in the middle.

The trick to air fryer baking is right-sizing your pan. A 6-inch round cake pan, a small 8×4-inch loaf pan, or two large ramekins nestle into most baskets. Keep the pan shallow enough for air to circulate above the surface; that’s how you get color without scorching. Temperature matters too. Most air fryers run a little hotter than their display suggests, so a moderate setting works best. You’re aiming for bubbling fruit, evenly moistened dry mix (no dusty pockets), and a top that’s lightly browned. If the surface browns before the filling is hot, a quick foil tent buys you a few extra minutes.

This recipe sticks to the classic dump-cake method—fruit base, dry cake mix scattered over the top, butter to hydrate and crisp. You can swap in spice cake with apples, chocolate mix with cherries, or yellow cake with pineapple and shredded coconut. If you prefer less sweetness, use unsweetened fruit and add lemon juice to sharpen the flavor. Leftovers tuck nicely into the fridge and reheat well in the air fryer, where the topping crisps back up in a few minutes. And if you want to dress it up, a small spoon of vanilla yogurt or a splash of cold cream is enough. No fuss, no fancy gear—just a warm dessert for two with reliable textures and clean flavors.

What pan fits in an air fryer?

6-inch round cake pan (2 to 3 inches deep)
8×4-inch loaf pan
Two 10–12-ounce (300–350 ml) ramekins

Choose oven-safe metal, ceramic, or glass. Metal browns fastest; ceramic and glass run slightly slower.

Recipe: Small-Batch Air Fryer Dump Cake (Serves 2)

Equipment

Air fryer with basket or toaster-style drawer
6-inch round cake pan or 8×4-inch loaf pan or two 10–12-oz ramekins
Nonstick spray or a thin swipe of butter
Small bowl and spoon
Foil (optional, for tenting)

Time

Prep: 10 minutes
Cook: 16–22 minutes (varies by air fryer and pan)
Total: 30 minutes

Ingredients

Fruit base (choose one):

Canned pie filling, 1½ cups (about 360 g)
or
Fresh/frozen fruit, 2 cups (280–300 g), chopped, tossed with
2–3 tbsp (25–35 g) granulated sugar + 1 tsp (3 g) cornstarch + 1 tbsp (15 ml) lemon juice

Topping:

Dry cake mix, ¾ cup (90 g) — yellow, white, spice, chocolate, or lemon
Unsalted butter, 3 tbsp (42 g), melted
Optional: pinch of salt (⅛ tsp / 0.5 g) and ½ tsp (2 g) ground cinnamon or vanilla sugar

Optional finish: 1–2 tbsp (8–16 g) chopped nuts or 2 tbsp (14 g) unsweetened shredded coconut

Preparation

Preheat & prep pan
Preheat the air fryer to 330°F (165°C) for 3–5 minutes. Lightly grease your pan or ramekins.
Build the fruit layer
Spread the fruit base evenly in the pan. If using fresh or frozen fruit, mix it with sugar, cornstarch, and lemon juice first; then add to the pan.
Add the dry mix
Sprinkle the dry cake mix evenly over the fruit. Tap the pan gently to level the surface. Add the pinch of salt and cinnamon/vanilla sugar if using.
Moisten the topping
Drizzle the melted butter evenly across the dry mix, aiming to wet as much of the surface as possible. It’s fine if a few small dry spots remain; they’ll hydrate as the fruit bubbles. Scatter nuts or coconut on top if you like.
Air fry
Place the pan in the air fryer basket. Cook 16–22 minutes until the edges are bubbling and the top is golden with no visibly dusty patches. Start checking at 15 minutes.
- If browning too fast: tent loosely with foil for the final minutes.
- If dry spots remain: spoon 1–2 tbsp (15–30 ml) milk or water over the dry area and air fry 1–2 more minutes.
Rest & serve
Let the cake stand 5–10 minutes so the juices thicken. Serve warm.

Yield

Serves 2 as generous portions, or 3 smaller servings.

Nutrition (estimated per generous serving, 1/2 of recipe)

Calories: ~525
Fat: ~22 g
Saturated Fat: ~13 g
Carbohydrates: ~78 g
Sugar: ~49 g
Protein: ~3 g
Fiber: ~2 g
Sodium: ~380 mg

Estimates vary with brand of cake mix and choice of fruit.

FAQ-Style Guidance

What temperature and time work best?

A moderate 330°F (165°C) gives you a browned top and hot, thickened filling without scorching. Expect 16–22 minutes, depending on pan material and your air fryer’s heat. Metal pans run a touch faster; ceramic/glass take a little longer.

How do I prevent powdery spots?

Distribute the dry mix evenly and drizzle butter as widely as possible. If small dry areas persist near the end, mist them with 1–2 tbsp milk or water and finish for 1–2 minutes.

Why is the center still soupy?

The fruit needs to bubble to activate the natural pectins and any added starch. Add 2–4 minutes and tent with foil if the top is already browned.

Can I make it dairy-free or gluten-free?

Dairy-free: use a neutral oil (3 tbsp / 42 ml) instead of butter.
Gluten-free: use a gluten-free cake mix; add an extra teaspoon (4 g) sugar to help browning if needed.

Storage and reheating

Cool, cover, and refrigerate up to 3 days. Reheat in the air fryer at 320°F (160°C) for 3–5 minutes to re-crisp the top, or microwave briefly for speed (the top will soften).

Flavor Combinations that Work

Apple + Spice Cake: add a pinch of nutmeg and a few raisins.
Cherry + Chocolate Cake: finish with shaved chocolate after baking.
Pineapple + Yellow Cake: sprinkle coconut before cooking.
Blueberry + Lemon Cake: add lemon zest to the dry mix.
Peach + White Cake: a touch of almond extract in the butter.

Troubleshooting at a Glance

Top browns before fruit bubbles: lower to 320°F (160°C) and tent with foil.
Topping too pale: increase to 340°F (170°C) for the last 2–3 minutes.
Soggy texture after chilling: reheat in the air fryer to restore crisp edges.

Scaling Up or Down

For one: halve everything and use a single 10–12-oz ramekin; cook 12–16 minutes.
For three to four: use a 7-inch round pan; increase fruit to 2¼ cups (540 g), cake mix to 1 cup (120 g), butter to 4 tbsp (56 g); cook 18–24 minutes.

Warm fruit, crisp-tender topping, and a small pan that fits your air fryer—this is the kind of dessert that turns a quiet evening into something a little cozier, without extra dishes or a long bake.