3-Ingredient Cherry Dump Cake
Cherry dump cake is the dessert you make when you need something warm, fruity, and buttery with almost no effort. Three pantry ingredients, one dish, and no mixing bowl required.
It bakes into a jammy cherry layer under a crisp, golden cake topping that tastes like a fruit cobbler with half the work.
Why This Dump Cake Always Works
The canned cherry filling does all the heavy lifting, it brings sweetness, moisture, and that deep red fruit flavor so you don’t have to cook down fresh fruit. The dry cake mix turns into a tender, biscuit-like crust without any measuring or mixing.
Every forkful gives you soft fruit and a buttery, crumbly top that stays crisp at the edges. I’ve made this at least a dozen times, and it’s the dessert people scrape the dish for.
Ingredients
- 1 (21 oz) can cherry pie filling: any brand works; regular or light are both fine.
- 1 box (15.25 oz) yellow cake mix: dry mix only, don’t prepare the batter. White cake mix or spice cake mix also work.
- ½ cup (1 stick) unsalted butter, melted: salted butter is okay too; just skip any extra salt.
Variations / Substitutions
- Swap the fruit: use blueberry, apple, peach, or any pie filling you like. The method stays the same.
- Change the cake mix: chocolate cake mix with cherry filling gives a black forest vibe. Spice cake mix with apple filling is cozy in the fall.
- Dairy-free: use a good plant-based butter stick that melts well.
- A few chopped pecans or sliced almonds scattered over the cake mix before the butter adds crunch, but it’s no longer 3 ingredients.
If cherry isn’t your thing, peach dump cake is just as simple and tastes like summer.
How to Make 3-Ingredient Cherry Dump Cake
Step 1: Spread the Cherry Filling
Heat your oven to 350°F (175°C). Pour the cherry pie filling into an 8×8 inch baking dish and spread it into an even layer with a spoon. The filling will bubble up around the topping as it bakes, so no need to coat the sides of the dish.
Step 2: Top with Cake Mix
Sprinkle the entire box of dry cake mix evenly over the cherries. Use a light hand so you don’t pack it down; a fluffy, even layer will bake up with a tender crumb and crisp top.
Step 3: Drizzle the Butter
Drizzle the melted butter slowly over the cake mix, trying to cover as much of the surface as you can. Some dry patches are fine, they will turn into crunchy golden bits in the oven. Do not stir or mix, just let the butter sit on top.
Step 4: Bake and Serve
Bake for 40 to 45 minutes, until the top is deep golden and the cherry filling is bubbling around the edges. Let it cool on a rack for about 10 minutes, then scoop generous spoonfuls into bowls. A scoop of vanilla ice cream melting into the warm fruit is just right.
A Few Notes Before You Start
- The butter doesn’t need to cover every speck of cake mix. The dry spots turn into a crisp, almost streusel-like top, which is the best part.
- Use an 8×8 inch dish for a thicker fruit layer. A 9×9 dish will make a slightly thinner cake and needs about 5 minutes less in the oven.
- If the top isn’t as golden as you’d like after the bake time, pop it under the broiler for 1 to 2 minutes. Watch it closely so it doesn’t burn.
Bake times by pan size:
| Pan Size | Bake Time |
|---|---|
| 8×8 inch | 40 to 45 mins |
| 9×9 inch | 35 to 40 mins |
| 9×13 inch (double it) | 30 to 35 mins |
Keeping Leftovers Fresh
- Refrigerate: cover the dish and keep it in the fridge for up to 4 days.
- Reheating: a quick zap in the microwave works, or warm a portion in a 300°F oven for 10 minutes to re-crisp the top.
Frequently Asked Questions
Can I use fresh cherries instead of pie filling?
No, this recipe relies on the thick syrup and moisture from canned filling. Fresh cherries would release too much water and the cake mix would turn gooey instead of crisp.
Why is my dump cake dry in some spots?
That’s usually butter that didn’t get distributed well. Try drizzling in thin, overlapping lines next time, but a few dry spots are normal and they add a crunchy contrast.
Can I halve the recipe?
Yes, use a loaf pan or a small 6-inch dish, half of a 21 oz can of filling, about 1¾ cups dry cake mix, and a quarter cup melted butter. Bake for 25 to 30 minutes.
Is it supposed to look lumpy before I bake it?
Definitely. The butter will pool, the cake mix will be uneven, and the cherry filling stays put. That’s exactly how a dump cake should look before it hits the oven.
Cherry Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Spread the cherry pie filling evenly in an 8×8 inch baking dish.
- Sprinkle the dry cake mix evenly over the cherry layer, not packing it down.
- Drizzle the melted butter slowly over the cake mix, leaving some dry spots.
- Bake 40 to 45 minutes until the top is golden and the filling is bubbly. Cool 10 minutes, then scoop and serve.
