Looking for the easiest dessert that tastes like you spent hours in the kitchen? This cherry dump cake recipe is about to become your new favorite! With just three simple ingredients and practically zero prep time, you'll create a warm, bubbling dessert that combines the sweet-tart flavors of cherries with buttery cake mix for an irresistible treat that's perfect for potlucks, family gatherings, or any time you need a quick dessert fix.
Why You'll Love This Cherry Dump Cake Recipe
This vintage-inspired dessert has stood the test of time for good reason. It's incredibly simple yet delivers the comfort and satisfaction of a home-baked cobbler or crisp. The magic happens when the butter melts into the cake mix, creating a golden, slightly crispy top layer while the cherries bubble underneath, forming their own sweet sauce. Best of all, it takes just 5 minutes to assemble before your oven does all the work!
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Ingredients
For this foolproof For this foolproof cherry dump cake, you'll need:
- 2 (21 oz) cans of cherry pie filling
- 1 (15.25 oz) box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
Optional Add-ins:
- 1 (20 oz) can crushed pineapple, drained (for cherry pineapple variation)
- 1 cup chopped pecans or walnuts
- 1 teaspoon almond extract
- ½ teaspoon ground cinnamon
Instructions
Prepare Your Pan
- Preheat your oven to 350°F (175°C)
- Lightly grease a 9x13 inch baking dish with cooking spray or butter
Layer Your Ingredients
- Pour both cans of cherry pie filling into the prepared baking dish, spreading evenly
- If using pineapple, layer it over the cherry filling
- Sprinkle the dry cake mix evenly over the fruit layer
- Pour the melted butter over the cake mix, trying to cover as much of the mix as possible
Bake to Perfection
- Bake for 45-50 minutes until the top is golden brown and the edges are bubbling
- Check at 40 minutes – if any dry cake mix spots remain, drizzle with additional melted butter
- Let cool for 15-20 minutes before serving
Pro Tips for the Perfect Dump Cake
- Don't stir the layers! The magic of a dump cake comes from distinct layers that create different textures
- Slice the cold butter and distribute evenly across the cake mix if you prefer not to melt it first
- For extra crunch, add chopped nuts in the final 15 minutes of baking
- A glass baking dish allows you to see when the bottom is bubbling properly
Equipment Needed
- 9x13 inch baking dish (glass preferred)
- Measuring cups
- Can opener
- Spatula for spreading
Storage Instructions
- Room Temperature: Cover and store for up to 2 days
- Refrigerator: Will keep for up to 5 days
- Freezer: Can be frozen for up to 3 months in an airtight container
- Reheat individual portions in the microwave for 30-45 seconds
Recipe Variations
Cherry Pineapple Dump Cake
Add a can of drained crushed pineapple before the cake mix layer for a tropical twist that adds extra moisture and flavor complexity.
Mixed Berry Cherry
Substitute one can of cherry pie filling with mixed berry pie filling for a more complex fruit flavor.
Nutty Cherry
Add 1 cup of chopped pecans or walnuts over the cake mix layer before adding butter.
Dietary Considerations
- Make it gluten-free by using gluten-free yellow cake mix
- For a dairy-free version, use plant-based butter
- This dessert is naturally egg-free when made with traditional cake mix
- Consider reduced-sugar pie filling for a less sweet version
Serving Suggestions
Serve your cherry dump cake:
- Warm with vanilla ice cream
- Topped with fresh whipped cream
- With a dollop of Greek yogurt for breakfast
- Alongside coffee or tea for dessert
Top Tip
Always ensure the cake mix is completely covered with butter before baking. Any dry spots will remain powdery instead of forming that perfect buttery crust. If you notice any dry spots during baking, drizzle with additional melted butter.
FAQ
While fresh cherries are delicious, pie filling works best for dump cakes as it provides the right consistency and sweetness. If using fresh cherries, you'll need to create a sauce by cooking them with sugar and cornstarch first.
Dry spots occur when the cake mix doesn't get enough butter. Make sure to cover all of the cake mix with melted butter, or use more if needed during baking.
Yes! You can prepare it up to 24 hours in advance and store it in the refrigerator before baking. Let it come to room temperature for 30 minutes before baking.
The top should be golden brown, and you should see the cherry filling bubbling around the edges. If using a glass pan, you can check that the bottom is bubbling as well.
The beauty of this cherry dump cake lies in its perfect balance of simplicity and satisfaction. With just three basic ingredients and minimal prep time, it delivers impressive results that have kept it a beloved favorite across generations of home bakers.
If you enjoyed our "Easy Brookie Recipe" post last week, you'll know we love desserts that bring families together. This cherry dump cake is another perfect example!
What's your favorite dump cake variation? Share your thoughts below!
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Pairing
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Cherry Dump Cake Recipe
Equipment
- 9x13 inch baking dish (glass preferred)
- Measuring cups
- Can opener
- Spatula for spreading
Ingredients
For this foolproof cherry dump cake, you'll need:
- 2 21 oz cans of cherry pie filling
- 1 15.25 oz box yellow cake mix
- 1 cup 2 sticks unsalted butter, melted
Optional Add-ins:
- 1 20 oz can crushed pineapple, drained (for cherry pineapple variation)
- 1 cup chopped pecans or walnuts
- 1 teaspoon almond extract
- ½ teaspoon ground cinnamon
Instructions
Prepare Your Pan
- Preheat your oven to 350°F (175°C)
- Lightly grease a 9x13 inch baking dish with cooking spray or butter
Layer Your Ingredients
- Pour both cans of cherry pie filling into the prepared baking dish, spreading evenly
- If using pineapple, layer it over the cherry filling
- Sprinkle the dry cake mix evenly over the fruit layer
- Pour the melted butter over the cake mix, trying to cover as much of the mix as possible
Bake to Perfection
- Bake for 45-50 minutes until the top is golden brown and the edges are bubbling
- Check at 40 minutes – if any dry cake mix spots remain, drizzle with additional melted butter
- Let cool for 15-20 minutes before serving
Notes
- Don't stir the layers
- Cover entire cake mix with butter to avoid dry spots
- Check at 40 minutes - add more butter if needed
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