Easy 4-Ingredient Red Velvet Dump Cake
This red velvet dump cake is a shortcut dessert that comes together with just four ingredients and almost no effort. It bakes into a gooey, chocolatey cherry base with a crisp, buttery top that tastes like a cross between a cobbler and a brownie.
If you need a last-minute potluck dessert or a weeknight treat that feels a little special, this one has you covered. The oven does all the work while the cherry filling and cake mix turn into something that tastes way more involved than it really is.
Why This Dump Cake Works
The combination of tart cherries and red velvet cake mix gives you a deep cocoa flavor without any measuring. The melted butter soaks into the dry mix in the oven, creating a crisp, brownie-like top layer while the bottom stays jammy and rich.
Cream cheese cubes melt into pockets of creamy tang that balance the sweetness. It is the kind of dessert that looks like you spent an hour on it, but the actual hands-on time is under five minutes.
Ingredients
- 1 box (15.25 oz) red velvet cake mix: use any brand, just the dry mix, no eggs or oil needed
- 1 can (21 oz) cherry pie filling: look for one with whole cherries, not just gel
- 1/2 cup (1 stick) unsalted butter, melted: salted butter works too, just skip any extra salt
- 4 oz cream cheese, cut into small cubes: cold from the fridge is fine, no need to soften
Variations / Substitutions
- Cake mix: swap in chocolate cake mix for a double chocolate version
- Fruit filling: raspberry or strawberry pie filling gives a brighter berry flavor, or stir in drained crushed pineapple for a different twist
- Dairy-free: use vegan butter sticks and a dairy-free cream cheese alternative; check the cake mix for any dairy ingredients
- Extra crunch: sprinkle chopped pecans or white chocolate chips over the top before baking
If you like this, our Chocolate Cherry Dump Cake is another no-fuss favorite.
How to Make Red Velvet Dump Cake
Step 1: Spread the Cherry Filling
Preheat your oven to 350°F (175°C). Empty the 21 oz can of cherry pie filling into an ungreased 9×13-inch baking dish and spread it into an even layer with the back of a spoon.
The filling should cover the entire bottom. Any bare spots can leave dry patches in the cake, so take an extra few seconds to push it to the corners.
Step 2: Sprinkle the Cake Mix
Open the box of red velvet cake mix and sprinkle the dry mix evenly over the cherry layer. Do not stir it in or press it down, just let it fall in a loose, even blanket.
The moisture from the cherries below will rise up and hydrate the mix as it bakes. If you see a few small clumps, break them apart with your fingers before moving on.
Step 3: Top with Butter and Cream Cheese
Slowly drizzle the 1/2 cup of melted butter over the dry cake mix, trying to hit as many spots as you can. Then scatter the 4 oz of cubed cream cheese on top, dropping them a couple of inches apart.
The butter will seep down and create crispy edges, while the cream cheese sinks slightly and forms creamy, tangy pockets. Do not worry if the butter does not cover every last speck of powder, the edges will still turn golden.
Step 4: Bake and Serve
Bake the dish for 40 to 45 minutes. The top should look deep golden, and the cherry filling will bubble up thickly around the edges. Pull it out and let it sit on the counter for 10 to 15 minutes.
The brief rest lets the gooey center set just enough to scoop. Serve the cake warm, straight from the dish, with a spoonful of vanilla ice cream if you like. The top will be crisp like a brownie, and the inside stays dark red and fudgy.
A Few Tips for the Best Dump Cake
- Do not stir the layers. The magic of a dump cake happens when the dry mix stays separate, absorbing moisture from below and butter from above.
- If the dry mix looks patchy after sprinkling, lightly pat the top with a flat spatula to even it out, but keep it on the surface.
- Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate syrup. The cold cream against the hot, gooey cake makes every spoonful better.
Storing Leftovers
- Refrigerate: Cover the baking dish tightly with foil or transfer leftovers to an airtight container. The cake keeps well in the fridge for up to 4 days.
- Reheating: Warm individual servings in the microwave for 20 to 30 seconds until heated through. The top will lose some crispness after the first day, but the flavor stays rich.
Frequently Asked Questions
Can I leave out the cream cheese?
You can, but the dessert will be less rich and you will miss those creamy pockets. The cake is still delicious without it.
Can I use a different fruit filling?
Raspberry or strawberry pie filling work great. Avoid fresh fruit because it releases too much liquid and can make the cake soggy.
Why is my dump cake powdery on top?
That happens if the butter did not cover the dry mix evenly. Next time, drizzle the melted butter more slowly, aiming for all the dry spots.
Can I make this ahead of time?
Yes, bake it completely, cool, cover, and refrigerate up to 4 days. Reheat gently before serving.
Red Velvet Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Spread cherry pie filling evenly in a 9×13-inch baking dish.
- Sprinkle dry cake mix evenly over the cherries; do not stir.
- Drizzle melted butter over the cake mix, covering as much as possible. Scatter cream cheese cubes on top.
- Bake 40 to 45 minutes until golden and bubbly at the edges. Let cool 10 minutes, then scoop and serve warm.
