You’ll love Cherry Dump Cake for its simplicity, versatility, and nostalgic charm. It takes just minutes to prep, uses pantry staples, and delivers a warm, fruity dessert with minimal effort. Whether you’re feeding a crowd or craving a weeknight dessert, this cake is a go-to favorite that pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cherry pie filling
Crushed pineapple (optional, for added sweetness and texture)
Yellow cake mix
Unsalted butter, melted or sliced
Optional: chopped nuts (such as pecans or walnuts)
Optional: cinnamon or almond extract for added flavor
Directions
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread the cherry pie filling evenly in the bottom of the dish. If using, add crushed pineapple and gently mix with the cherries.
Sprinkle the dry cake mix evenly over the fruit layer—do not stir.
Drizzle melted butter over the entire surface of the cake mix, covering as evenly as possible. Alternatively, place thin slices of butter evenly over the top.
If desired, sprinkle with chopped nuts or a dash of cinnamon.
Bake for 45–50 minutes or until the top is golden brown and the fruit is bubbling.
Let cool slightly before serving. Best enjoyed warm with a scoop of ice cream.
Servings and timing
This recipe makes about 12 servings. Prep time: 5 minutes Cook time: 45–50 minutes Total time: 50–55 minutes
Variations
Chocolate Cherry: Use chocolate cake mix for a Black Forest twist.
Nut-Free: Skip the chopped nuts for a smooth, soft topping.
Tropical: Add crushed pineapple and coconut flakes for a tropical vibe.
Gluten-Free: Use a gluten-free yellow cake mix.
Single Serving: Make mini versions in ramekins and adjust baking time accordingly.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days. To reheat, microwave individual portions for 30–45 seconds until warm. To reheat larger amounts, place in a 350°F (175°C) oven for 10–15 minutes until heated through.
FAQs
Can I use fresh or frozen cherries instead of pie filling?
You can, but you’ll need to cook them down with sugar and cornstarch to replicate the pie filling consistency.
Do I need to stir the ingredients?
No, the magic of a dump cake is layering—just dump and bake without mixing.
Can I use other cake mix flavors?
Yes, white, vanilla, chocolate, or even spice cake mix all work great with cherry filling.
How do I make the topping more crisp?
Use cold sliced butter instead of melted, and spread it evenly across the cake mix for better crisping.
Can I make this ahead of time?
Yes, bake it ahead and reheat before serving. It tastes great warm or at room temperature.
Is it okay to use margarine instead of butter?
Yes, but butter gives a richer flavor. If using margarine, choose one with a high fat content.
Can I freeze Cherry Dump Cake?
Yes. Let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven.
What’s the best way to serve it?
Warm with vanilla ice cream or whipped cream is classic, but it’s also great on its own.
Can I make it dairy-free?
Use a dairy-free cake mix and a vegan butter substitute for a dairy-free version.
Why is it called a dump cake?
Because all the ingredients are simply dumped into the baking dish—no mixing bowls or complicated steps needed.
Conclusion
Cherry Dump Cake is the definition of effortless baking. With just a handful of ingredients and no mixing required, it delivers a luscious, crowd-pleasing dessert every time. Whether you serve it warm with ice cream or enjoy it chilled the next day, this easy recipe is sure to become a staple in your dessert lineup
Cherry Dump Cake is a quick and easy dessert made by layering cherry pie filling, cake mix, and butter—no mixing required. It bakes into a sweet, bubbly fruit base with a golden, buttery topping.
Ingredients
2 cans (21 oz each) cherry pie filling
1 can (15 oz) crushed pineapple (optional)
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted or sliced
Optional: 1/2 cup chopped pecans or walnuts
Optional: 1/2 tsp cinnamon or 1/4 tsp almond extract
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread cherry pie filling evenly in the bottom of the dish. Add crushed pineapple if using and gently mix with the cherries.
Sprinkle the dry cake mix evenly over the fruit layer. Do not stir.
Drizzle melted butter over the entire surface of the cake mix or place thin slices evenly on top.
Sprinkle chopped nuts and cinnamon or almond extract if desired.
Bake for 45–50 minutes, until the top is golden brown and the fruit is bubbling.
Let cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
Notes
Use chocolate cake mix for a Black Forest twist.Skip nuts for a nut-free version.Add crushed pineapple and coconut for a tropical variation.Make it gluten-free by using a gluten-free cake mix.Reheat leftovers in the microwave or oven for best texture.
