My cherry dump cake is buttery, sweet, and super easy to make. I use just 3 ingredients and it’s in the oven within minutes!
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Favorite Cherry Dump Cake Recipe
I love a good dump cake recipe, so when my daughter Leah told me she was craving cherries in the middle of winter, I knew just what to put together – my delicious cherry dump cake.
I had it in the oven within minutes and let it bake. When I opened the oven to check on it, Leah must’ve caught a whiff of it and asked me, “Why do I smell cherries? I know I smell them!” She watched me pull the dump cake from the oven and showed her rare-to-see giddy side and literally squealed.
I had to contain her long enough to let it cool a bit and then pulled out the vanilla ice cream to serve alongside it. She likes cold foods, so it was the perfect combination for her.
I called in the rest of the family and even my son Connor ate every single bite of it and asked me how there were cherries if it wasn’t cherry season. He might only be 5, but he is very smart and knows when we go cherry picking every year.
Since then they find any reason for me to make the dump cake. I don’t mind because it’s a super simple dessert and I love getting my cherry fix.
And, if you love some easy desserts, try my recipes for pineapple dump cake, peanut butter balls, blueberry cobbler, pineapple upside down cake, cream cheese fruit dip, canned peach pie, and my lemon poke cake.
Why I Love My Easy Dump Cake Recipe
- It’s incredibly easy to make! I just dump all the ingredients into a pan and bake it!
- It’s family-friendly and kid-approved by my personal family and kids.
- It’s perfect for all parties and holidays.
- It tastes like traditional cherry cobbler, but it’s so much easier.
Cherry Dump Cake Ingredients
- Cherry pie filling – I have a personal preference for Lucky Leaf, but any cans of cherry filling will work
- Yellow cake mix – I used Duncan Hine’s Perfectly Moist yellow cake mix
- Butter
- Almond extract – optional, but I love the flavor boost it gives
How to Make a Dump Cake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and prepare a 9×13-inch baking dish with cooking spray or parchment paper.
STEP TWO: Add the almond extract to the pie filling and mix well, if using.
STEP THREE: Pour the pie filling into the pan and spread it into an even layer. Sprinkle the dry cake mix over the pie filling and even it out with the back of a spoon.
STEP FOUR: Place the slices of butter on top of the cake mix.
STEP FIVE: Bake the cherry dump cake for 40-45 minutes or until the top is golden brown and the filling is bubbling.
STEP SIX: Allow the cake to cool for about 10-15 minutes before serving with vanilla ice cream or whipped cream on top. Enjoy!
Tips for the Best Cherry Dump Cake
- Use the optional almond extract for an enhanced cherry flavor. Yes, it’s optional, but I rarely skip it because it complements the cherries so well.
- Do not mix the cake mix with any other ingredient. It should sit on top of the cherry filling, and the dabs of butter should sit on top of the cake mix. Mixing the ingredients will cause the dump cake to come out not like a dump cake.
- Slice the butter as thinly as possible so that it covers the cake mix evenly. I find the butter can only spread so far, so it’s important that each area of the cake is covered.
- Allow the cake to cool before serving. This will let the flavors settle and make it easier to cut and serve. I know it’s tough to wait, but just try to!
Cherry Dump Cake Recipe Variations and Substitutions
- Top the cake with sliced almonds. I’ve sprinkled them on top of the cake right before adding the butter and it gives a nice added crunch.
- Use chocolate cake mix instead of yellow to create a chocolate cherry dump cake recipe. I’ve even used white cake mix instead.
- Sprinkle on some shredded coconut right before adding the butter to add a more tropical flavor.
- Use melted butter mixed in with the yellow cake mix to make a crumble. I prefer the pieces of butter on top for the best texture, but I’ve made this both ways.
- Use another type of canned pie filling. I’ve made this recipe with pineapple, blueberry, strawberry, peach filling, and more!
- Bake the dump cake ahead of time and serve it cold or warmed up again in the oven. I do this on Thanksgiving and Easter to make things easier.
Cherry Dump Cake FAQs
How do I Know when my dump cake recipe is done?
I know when the recipe is done when the top turns a nice golden brown color, and the filling is bubbling. If I’m still unsure, I will use a toothpick to check. It’s done when it comes out clean, minus any cherry filling on it.
What to serve with this cherry cobbler recipe with cake mix
My go-to for serving any kind of dump cake recipe is vanilla ice cream. There’s just something about a warm cherry dessert with cold ice cream that blends perfectly.
I also serve it with some homemade whipped cream or Cool Whip.
How to store leftover dump cake
I store any leftovers covered tightly with plastic wrap or aluminum foil. It will keep for up to 3 days at room temperature or 5 days when refrigerated. I’ve also decided to freeze it in the freezer, where it stays good for up to 3 months. Just thaw it overnight before eating.
What is the biggest mistake to avoid when making dump cake?
When making my recipe, avoid mixing the cake mix into any of the ingredients, including the butter. Just lay them on top of each other. It is called a dump cake for a reason!
Is cherry dump cake supposed to be gooey?
My dump cake should be gooey on the inside and crunchy on the outside. That said, the cake is under-baked if the cake mix topping is still gooey. The top should be golden brown, while the inside should be bubbling and gooey.
Does this dump cake recipe need to be refrigerated?
No, my dump cake recipe does not need to be refrigerated, but I do love storing it in the fridge to extend its shelf life by a few days.
Can I make cherry dump cake less sweet?
I find that using a no-sugar-added cherry pie filling helps bring the sweetness level down on the recipe. And, while I’ve never tried it, they make lower-sugar cake mixes too!
More Easy Recipes
- Orange dreamsicle salad
- Velveeta mac and cheese
- Pulled pork in the crock pot
- Watergate salad
- Meatballs with grape jelly and BBQ sauce
- Jello with fruit
- Banana pudding cookies
Easy Cherry Dump Cake
Ingredients
- 2 cans cherry pie filling 21-ounce cans
- 1 teaspoon almond extract optional
- 1 box yellow cake mix 15.25 ounce box
- ¾ cup salted butter thinly sliced (1 ½ sticks)
Instructions
- Preheat the oven to 350 °F.
- Add the almond extract to the cherry pie filling and mix well, if using.
- Spread the pie filling into an even layer in a 9×13-inch baking dish.
- Sprinkle the dry cake mix over the pie filling and smooth into an even layer with the back of a spoon.
- Arrange the slices of butter over the top of the cake mix.
- Bake it for 40-45 minutes or until the topping is golden and the filling is bubbling.
- Allow the cake to cool for 10-15 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
- Do not mix the cake mix with any other ingredient. It should sit on top of the cherry filling, and the dabs of butter should sit on top of the cake mix.
- Slice the butter as thinly as possible so that it covers the cake mix evenly.
- Store any leftovers covered tightly with plastic wrap or aluminum foil. It will keep for up to 3 days at room temperature, 5 days when refrigerated, and up to 3 months in the freezer.
- This recipe can be made with any other kind of canned pie filling including apple, strawberry, pineapple, blueberry, peach, and more.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Love this easy recipe. It’s great for any occasion. I make-n-take this dessert to a teen class every Wednesday night and they love it!
Hi Coreen, Thanks for sharing! I’m thrilled it’s a hit!