Quick Cherry Dump Cake

If you ask me, cherry dump cakes are one of the best no-fuss desserts around.

This sweet and simple treat brings together the bright taste of cherries with a buttery, golden cake topping that forms all by itself in the oven. The fruit bubbles up through the cake mix while it bakes, creating those nice crispy edges everyone loves.

It’s made with just a handful of ingredients you can keep in your pantry, and the prep work is as easy as opening a few cans and boxes. No mixing bowls or fancy equipment needed – just dump it all in a pan and let the oven do its magic.

It’s a reliable dessert that’s perfect for potlucks, family gatherings, or any time you need something sweet without the hassle.

What Kind of Cherry Pie Filling Should I Use?

When it comes to cherry pie filling, you’ve got a few good options for your dump cake. Regular canned cherry pie filling from brands like Duncan Hines, Lucky Leaf, or Comstock will all work great – just pick whatever’s available at your local store. If you want to step it up a notch, look for premium brands that use tart Montmorency cherries, which add a nice balance of sweet and tart flavors. While homemade cherry pie filling can be used, the consistency of canned filling actually works better in this recipe since it’s been specifically formulated to hold up during baking. Just make sure to spread the filling evenly in your baking dish for the best results.

Options for Substitutions

This simple dump cake is super adaptable! Here are some easy swaps you can try:

• Cherry pie filling: Feel free to switch up the pie filling – apple, peach, blueberry, or any other fruit pie filling works great. You’ll need the same amount (two 21 oz cans).
• Yellow cake mix: While yellow cake mix is classic, you can use white, vanilla, or even chocolate cake mix. For cherry filling, try chocolate cake mix for a black forest style dessert!
• Salted butter: Unsalted butter works fine – just add a tiny pinch of salt. You can also use margarine, though real butter gives the best flavor and texture.
• Almond essence: Skip it entirely, or try vanilla extract instead. If using different fruit fillings, match your extract – like lemon extract with blueberry filling, or vanilla with peach.

Watch Out for These Mistakes While Baking

The biggest mistake when making cherry dump cake is unevenly distributing the butter, which can leave you with dry, powdery patches of cake mix on top – make sure to slice your butter very thinly and cover every inch of the cake mix.

Another common error is stirring the ingredients together, but resist this urge since the magic of a dump cake comes from letting each layer stay separate during baking, creating distinct textures throughout.

Temperature control matters more than you might think – baking at too high a temperature can burn the top before the butter fully melts, so stick to 350°F and watch for that perfect golden-brown color.

For the best results, let the cake rest for 15 minutes after baking, allowing the fruit layer to thicken slightly and making it much easier to serve without falling apart.

What to Serve With Cherry Dump Cake?

This warm, fruity dessert is perfect with a scoop of vanilla ice cream – the cold, creamy ice cream creates such a nice contrast with the hot cake. If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even Cool Whip works great too. I like to serve this dessert while it’s still warm from the oven, and sometimes I’ll add a light dusting of powdered sugar on top for a pretty finish. For an extra special touch, you could even add a few fresh cherries on the side when they’re in season.

Storage Instructions

Keep Fresh: Once your cherry dump cake has cooled down, cover it with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 5 days, though I doubt it’ll last that long! The cake actually gets even better after a day as the flavors have time to mingle.

Freeze: This cake is perfect for freezing! Cut it into portions, wrap them individually in plastic wrap, then place in a freezer bag. It’ll keep well for up to 3 months. This is super handy when you want just a piece or two at a time.

Warm Up: When you’re craving a slice, you can enjoy it cold straight from the fridge, or warm it up in the microwave for about 20-30 seconds. If you’re reheating from frozen, let it thaw in the fridge overnight first. A scoop of vanilla ice cream on warm dump cake is absolutely wonderful!

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 20-25 g
• Fat: 140-160 g
• Carbohydrates: 300-350 g

Ingredients

• 2 cans cherry pie filling (21 oz each)
• 1 teaspoon almond essence (optional)
• 1 box yellow cake mix (15.25 oz)
• 3/4 cup salted butter, thinly sliced (1.5 sticks)

Step 1: Prepare the Oven and Cherry Pie Filling

Begin by preheating your oven to 350°F (175°C).

If you are using almond extract, add it to the cherry pie filling and mix well to ensure the extract is evenly distributed throughout the filling for added flavor.

Step 2: Assemble the Cherry Pie Base

Take a 9×13-inch baking dish and spread the cherry pie filling into an even layer at the bottom of the dish.

This will form the base of your dessert and ensure that each serving has a delicious layer of fruit filling.

Step 3: Add the Cake Mix Topping

Gently sprinkle the dry cake mix over the cherry pie filling.

Use the back of a spoon to smooth the cake mix into an even layer.

This step helps to ensure that the cake mix bakes evenly and created a uniform topping.

Step 4: Arrange Butter Slices and Bake

Slice the butter and arrange the slices over the top of the cake mix.

Covering the cake mix evenly with butter is key to achieving a golden, crunchy topping.

Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping turns golden brown and the cherry filling is bubbling along the edges.

Step 5: Cool and Serve

Once baked, remove the dish from the oven and allow the cake to cool for about 10-15 minutes.

Serve the dessert warm, ideally paired with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.