Quick And Easy Cherry Dump Cake
Cherry dump cake gives you a warm, bubbly fruit dessert with almost no effort. You literally dump three ingredients in a pan, bake, and scoop.
It tastes like a cross between a cobbler and a crumble, with a jammy cherry bottom and a crisp, buttery top. No mixing bowls, no fuss, just the kind of dessert that disappears fast.
Why This Dump Cake Works
I love the contrast in every bite. The cherries soften further in the oven into a thick, syrupy layer while the dry cake mix turns into a golden, crunchy topping. You get sweet fruit, buttery crumbles, and a hint of vanilla, all spooned into one bowl.
It’s my go-to when I need a last-minute dessert for a crowd. A scoop of vanilla ice cream on the warm cake is as good as it gets, and I never have to explain the recipe twice.
Ingredients
- 2 (21 oz) cans cherry pie filling: use any brand, or substitute blueberry, apple, or peach filling.
- 1 (15.25 oz) box yellow cake mix: yellow adds a buttery note; white cake mix works too.
- 1 cup (2 sticks) unsalted butter: cold, sliced into thin pats. Salted butter is fine if you prefer a sweet-salty finish.
Variations / Substitutions
- Swap the fruit: use blueberry, apple, or peach pie filling for a different dump cake.
- Go chocolate: use devil’s food or chocolate cake mix for a Black Forest style dessert, and skip the ice cream for whipped cream.
- Add crunch: scatter ½ cup chopped pecans or walnuts over the butter pats before baking.
- Crispier top: use butter-flavored shortening cut into the cake mix if you want an extra crunchy finish.
If you like this, you might also enjoy a homemade Peach Cobbler with fresh biscuits on top.
How To Make Cherry Dump Cake
Step 1: Spread the Cherry Filling
Preheat your oven to 350°F (175°C). Open both cans of cherry pie filling and scrape them into a 9×13-inch baking dish. Spread the fruit into an even layer with a spatula, making sure the corners are filled so every serving gets fruit.
Step 2: Layer the Cake Mix and Butter
Sprinkle the entire box of dry yellow cake mix evenly over the cherry filling. Do not stir it in. Using a knife or spatula, gently spread the cake mix to cover all the fruit. Arrange the cold butter pats in a single layer across the top, covering as much of the surface as you can. The butter will melt and pool, so a few gaps are fine.
Step 3: Bake Until Bubbly
Slide the dish into the preheated oven and bake for 45 to 50 minutes. The top should be deep golden brown and the cherry juices will bubble up around the edges. If the butter still looks dry in spots after 45 minutes, let it go another 3 to 5 minutes. Remove the pan from the oven and let it sit for 10 minutes, the filling will thicken as it cools.
Step 4: Scoop and Serve
Use a large spoon to scoop portions into bowls, making sure to dig all the way down so everyone gets fruit, gooey center, and crisp topping. Serve the dump cake warm, with a generous scoop of vanilla ice cream or a dollop of whipped cream if you like. The crust stays crisp for about an hour, so try to serve it soon after baking.
A Few Notes Before You Start
- Use fridge-cold butter so it melts gradually and creates crispy spots instead of a greasy layer.
- Resist the urge to stir the cake mix into the fruit. Leaving it dry on top is what gives you that crumble texture.
- After baking, the cake will look very juicy. Let it rest for 10 minutes, and it will set up into a spoonable dessert.
Storing Leftovers
- Refrigerate: cover the dish tightly and store leftovers in the fridge for up to 4 days. The topping softens as it sits, but the flavor stays great.
- Reheating: scoop a portion into a bowl and microwave in 30-second bursts until warm. For crispier edges, reheat in an oven at 300°F for 10 minutes.
What To Serve With Cherry Dump Cake
A scoop of cold vanilla ice cream melting into the warm cherries is the classic move. For a lighter finish, plain Greek yogurt or a drizzle of heavy cream works. If you want to dress it up, a sprinkle of cinnamon or a few fresh raspberries on top brightens the plate.
Frequently Asked Questions
Can I use fresh cherries instead of pie filling?
No, fresh cherries will not have enough liquid or thickener. You would need to cook them down with sugar and cornstarch first to mimic the filling.
Can I make this with a sugar-free cake mix?
Yes, a sugar-free yellow cake mix works the same way. The butter and fruit still create a crispy top, though the texture might be a touch drier.
Is there a gluten-free option?
Absolutely. Swap the cake mix for a 1:1 gluten-free yellow cake mix. The bake time stays the same, just check that the top looks golden.
Can I double this recipe for a large party?
Yes. Use a deep 11×15-inch baking dish, double all ingredients, and add 5 to 10 extra minutes of bake time until the center is bubbly.
Cherry Dump Cake Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spread the cherry pie filling evenly in a 9×13-inch baking dish.
- Sprinkle the dry cake mix over the fruit, then arrange the butter pats in a single layer on top.
- Bake for 45 to 50 minutes, until the top is golden and the juices bubble around the edges. Let rest for 10 minutes.
- Scoop warm portions into bowls and serve with ice cream or whipped cream.
