Enjoy Vibrant Cherry Dump Cake Recipes for Any Occasion

Let me paint you a picture: a warm, bubbly dessert that tastes like you spent hours in the kitchen, but really you just dumped a few ingredients in a pan and let the oven do the heavy lifting. That’s the magic of cherry dump cake, my friend. It’s the dessert equivalent of wearing a fancy...

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Prep Time 5

Cook Time 45

Total Time 50

Course cherry dump cake recipes, Dessert

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

1 21-ounce can cherry pie filling
1 15.25-ounce box yellow cake mix
1/2 cup 1 stick unsalted butter, cut into thin slices
1/4 teaspoon salt
1/2 teaspoon almond extract optional

Instructions

Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Pour the cherry pie filling into the prepared dish. Spread it into an even layer. If using almond extract, stir it into the filling now.
Sprinkle the dry cake mix evenly over the cherry filling. Do not stir. Use your fingers to break up any clumps.
Sprinkle the salt over the cake mix.
Arrange the butter slices evenly over the top of the cake mix. Try to cover as much surface area as possible – the butter will melt and create the crust.
Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly around the edges. If the top is browning too fast, tent with foil for the last 10 minutes.
Let the dump cake cool for at least 10 minutes before serving. Serve warm, preferably with vanilla ice cream or whipped cream.

Notes

1. Substitutions: Use gluten-free cake mix for a GF version.
2. Vegan butter works for dairy-free.
3. Peach or blueberry pie filling can replace cherry.
4. Storage: Cover and refrigerate for up to 5 days. Reheat in microwave or oven. Freeze baked cake for up to 3 months.
5. Make-ahead: Assemble unbaked, cover, and refrigerate up to 24 hours. Add 5 minutes to bake time.
6. Pro tip: For a crunchier top, sprinkle 1/4 cup sliced almonds over the butter before baking.