Description

Cherry Dump Cake is an easy, no-fuss dessert with a sweet cherry filling and a buttery, crispy cake topping that’s baked to perfection.

Ingredients

2 cans (21 oz each) cherry pie filling
1 box (15.25 oz) yellow cake mix (or white cake mix)
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (optional, for extra flavor)
1/2 cup chopped walnuts or pecans (optional, for added crunch)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Spread the two cans of cherry pie filling evenly in the bottom of the prepared baking dish. Use the back of a spoon to smooth it into an even layer.
Evenly sprinkle the dry cake mix over the top of the cherry pie filling. Make sure the cake mix is spread out completely to cover the cherries.
Drizzle the melted butter evenly over the cake mix to cover as much as possible for a golden crust. Optionally, sprinkle cinnamon over the cake mix for extra flavor.
If using nuts, sprinkle the chopped walnuts or pecans over the top of the cake mix for added crunch.
Bake for 45-55 minutes, or until the top is golden brown and crispy, and the cherry filling is bubbly. Check towards the end to avoid over-browning.
Let cool for a few minutes before serving. Serve warm with vanilla ice cream, whipped cream, or caramel sauce.

Notes

Try using different fruit fillings like apple, peach, or blueberry for variety.Add 1/2 cup of shredded coconut on top for a tropical twist.For an even crispier top, increase the butter to 3/4 cup.Add 1/2 cup of chocolate chips to the cake mix for a chocolate-cherry flavor combination.Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg