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Want a simple cherry dump cake recipe you’ll love to make again and again? Yellow cake mix combines with tart cherry pie filling and is baked to perfection. Top with a cool and creamy scoop of ice cream and you will have a decadent, bubbly, warm dessert that everyone will rave about.
CHERRY DUMP CAKE INGREDIENTS
You will need:
- 2 cans (21 ounces) cherry pie filling
- 1 teaspoon vanilla extract
- 1 box of yellow cake mix
- 8 tablespoons butter, melted
- 1 small package (2.25 ounces) sliced almonds
SUBSTITUTIONS AND ADDITIONS
CAKE MIX: There are multiple flavors of cake mix that would work in your dump cake. I would stick with a yellow or white cake mix rather than a chocolate cake mix for this recipe.
FILLING: The cherry pie filling can easily be substituted for any other type of pie or fruit filling as a way to change it up the next time you make it.
SPICES: You could also add a dash of brown sugar, cinnamon, or nutmeg as well to enhance the flavors in this easy recipe.
FRUIT: In addition to the pie filling, you could also top your dessert with fresh fruit before serving.
HOW TO MAKE THIS CHERRY DUMP CAKE RECIPE
PRO TIP: I make this in a 9×13 cake pan. You could halve the recipe and make it in an 8×8 baking pan as well if you’d rather.
STEP ONE: Preheat the oven to 350°F. Spray your baking dish with cooking spray.
STEP TWO: In a medium bowl mix both cans of cherry pie filling together with the vanilla and pour into the 9×13 baking dish. Use a spatula to make sure the entire dish is covered in an even layer.
PRO TIP: Sometimes a pit sneaks into your canned cherry filling. I suggest taking a quick glance when pouring your cherries out to be sure there isn’t a pit inside.
STEP THREE: Next, pour the dry cake mix evenly over the top of the cherries.
STEP FOUR: Pour the melted butter evenly over the top of the cake mix. Do not stir!!
STEP FIVE: Spread the sliced almonds evenly over the top.
STEP SIX: Bake 50 minutes in the preheated oven, until the top is golden brown.
PRO TIP: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. The fruit mixture should be bubbly around the edges of the pan when it’s finished baking.
HOW TO SERVE
I prefer to serve this simple dessert fresh and hot from the oven, with a big scoop of vanilla ice cream on top. I think that’s the absolute best! You could also serve with fresh whipped cream or Cool Whip if you would prefer.
I love topping my cherry dump cake with almonds but you could also top it with coconut. This delicious dessert is also yummy topped with a little shaved chocolate as well.
IN THE FRIDGE: I love this easy cherry dump cake served hot, but it’s also yummy from the fridge. Cover this tasty dessert with plastic wrap and store it in the fridge for up to 4 days. Reheating can be done in the microwave if you would like. You might even find you like the texture of cold dump cake. I have friends who love it served cold even more than warm.
IN THE FREEZER: If you have leftover dump cake, you can store it in the freezer in an airtight container for up to three months. I would suggest thawing in the refrigerator before serving.
This cherry dump cake recipe is the perfect easy dessert to enjoy with family and friends any time of year. No matter how you serve this crowd-pleasing favorite, the layers of delicious flavors are irresistible.
A dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked – no mixing bowls required! Usually, they use a box of cake mix and a handful of additional simple ingredients resulting in a quick dessert.
This is a great recipe to make ahead. You can make cherry dump cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.
You can easily substitute white boxed cake mix for the yellow cake mix in this delicious recipe.
MORE EASY DESSERT RECIPES YOU’LL LOVE
- Hawaiian Wedding Cake
- Texas Sheet Cake
- Lemon Dump Cake
- Lemon Lush
- Chocolate Cherry Dump Cake
- Chocolate Pudding Cake
Cherry Dump Cake
- 2 21-ounce cans cherry pie filling
- 1 teapoon vanilla extract
- 1 box yellow cake mix
- 8 tablespoons butter melted
- 1 small package (2.25 ounces) sliced almonds
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray
- In a medium bowl mix both cans of cherry pie filling together with the vanilla and pour into the 9×13 baking dish. Use a spatula to make sure the entire dish is covered in an even layer.
- Pour yellow cake mix over evenly over the top of the cherries.
- Pour melted butter evenly over the top of the yellow cake mix. Do not stir.
- Spread almonds evenly over the top.
- Bake 50 minutes, until the top is golden brown.
- Serve warm with ice cream or whipped topping.