Cherry Dump Cake is the easiest and most delicious cherry dessert, made with canned cherry pie filling, boxed cake mix, and butter.
A hint of almond extract and chopped nuts are my secret ingredients that make this shortcut recipe extra special.
If you’ve never made a dump cake before, you’ve found the perfect recipe to start with! I think that Cherry Dump cake might be my favorite of all the flavors I’ve tried.
You really can’t go wrong with sweet, juicy cherries baked with a buttery, nutty topping.
With this recipe, you can have a semi-homemade cherry dessert prepped in just a few minutes. The oven does most of the work, magically turning layers of pie filling, cake mix, and butter into a gooey, delicious treat!
Looking for more cherry recipes? Try my Heaven on Earth Cake (it’s a trifle made with angel food cake, Cool Whip, and cherry pie filling), or a super easy Cherry Danish Braid made with crescent roll dough.
If you’d rather bake a cherry dessert from scratch, you’ll love my homemade cherry pie recipe that uses fresh cherries and my all-butter pie crust.
Cherry Dump Cake Recipe Highlights
- A Classic Summer Dessert – Cherries and cherry desserts are an iconic part of summertime, and you’ll love how simple this recipe is compared to making a pie or cobbler with fresh cherries.
- Quick and Easy – This is one of my go-to last-minute dessert recipes! If you keep a box of cake mix and a jar of cherry pie filling in the cupboard, you’ll be able to throw this dump cake recipe together whenever you need to.
- Versatile Recipe – Cherry dump cake with pecans is delicious, but you can also use this same method to make a pumpkin dump cake, pineapple dump cake, peach dump cake, or use a different pie filling like apple or blueberry.
Ingredients In Cherry Dump Cake
Here’s what you need to make this easy baked dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
- Cake Mix: Use one standard box of yellow cake mix for this recipe. You don’t need to worry about the extra ingredients on the back of the box, we’re only using the powdered mix.
- Cherry Pie Filling: A large can of pie filling or two smaller ones is the perfect amount for this recipe, and it works just as well with reduced sugar cherry pie filling too.
- Almond Extract: Almond goes so well with cherries, so I’m adding a little bit to the pie filling to make the dessert extra special.
- Chopped Nuts: I like the crunch of pecans, but slivered almonds can also be used.
- Butter: Use melted unsalted butter. The butter will mix with the cake mix to create a crispy, browned topping that is very similar to a cherry cobbler.
How To Make Cherry Dump Cake
You won’t believe how easy this recipe is! You just need to layer the ingredients into the pan in this specific order.
Start by preheating your oven to 350°F (180°C) or 160°C if using a fan oven and lightly greasing a 9×13-inch baking dish.
Tip!
Trust the Process! It might not look like much when you put it in the oven, but the magic happens while the cake is baking. You’ll end up with a golden brown crust on top of a delicious cherry filling.
Recipe Tips
- Try to be even. Add each layer as evenly as possible so that everything is evenly distributed.
- To make clean slices, you’ll have to serve your cherry dump cake chilled. Honestly, it’s better when it’s slightly warm, so don’t be afraid to just scoop servings into bowls!
- Skip the nuts. If you’re not a fan, just leave them out! You can also replace the pecans with walnuts or slivered almonds if you like.
- Double the recipe: If you need to feed a larger crowd, make two pans! You can bake them both at the same time.
How to Store Cherry Dump Cake
If you have leftovers (you might not – it’s a really delicious dessert!), you can store them in the fridge in an airtight container for up to 3 days. You can also just cover the pan with plastic wrap first.
Individual servings also freeze well for up to 3 months. Thaw overnight in the fridge before enjoying.
Leftovers can be enjoyed cold, at room temperature, or warmed up slightly in the microwave before serving.
How to Serve Cherry Dump Cake
The absolute best way to serve this cherry dump cake is with a big scoop of vanilla ice cream. The richness of the ice cream helps to balance the sweetness of the cherries perfectly.
If you don’t have ice cream, try it with a dollop of whipped cream, or just enjoy it on its own.
However you decide to top it, be sure to let it cool down for at least 30 minutes first. Otherwise, it will be too hot to eat without burning your mouth!
Recipe FAQs
Is Dump Cake Supposed to be gooey?
It is! The method used to make this “cake” doesn’t actually result in a traditional cake. Instead, the cake mix is layered with butter and pie filling to make a “scoopable” fruit dessert that is similar to a crisp or a cobbler.
Should Cherry Dump Cake Be Refrigerated?
Yes, keep any leftovers in the fridge to avoid spoilage. It’s easy to reheat dump cake in the microwave. Just 30-60 seconds is typically perfect for a single serving.
How To Tell if Dump Cake is Done in the Oven?
You’ll know that your dump cake is ready to come out of the oven when the top is golden brown and the filling is bubbling up on the edges. If you notice that the top is browning too quickly, cover it with foil during the last few minutes.
More Easy Dessert Recipes
Chocolate Frozen Yogurt Bark
Hawaiian Banana Bread
Sweet and Simple Glorified Rice
Cake Mix Cookie Bars
Cherry Dump Cake is one of the easiest and fastest desserts you can make, and I just know that your family will love it!
Pin the recipe for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cherry Dump Cake
Equipment
Ingredients
- 2 21 oz cans (1200 g) cherry pie filling
- 1 teaspoon almond extract
- 1 15.25 oz box (425 g) yellow cake mix
- 1 cup chopped pecans
- ¾ cup (156 g) unsalted butter melted
- Vanilla ice cream for serving, optional
Instructions
- Preheat oven to 350°F (180°C) or 160°C if using a fan oven. Lightly grease a 9×13-inch (approx 22×33 cm) baking dish and set it aside.
- Stir almond extract into cherry pie filling, half a teaspoon into each can, and stir to combine.
- Pour the cherry pie filling into the prepared pan spreading it out to form an even layer.
- Sprinkle the yellow cake mix evenly on top of the cherry pie filling, then sprinkle with chopped pecans.
- Drizzle the melted butter over the cake mix and pecans.
- Place the pan in the oven and bake for 40-50 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for 30 minutes. Serve warm with a scoop of vanilla ice cream
Notes:
- Try to be even. Add each layer as evenly as possible so that everything is evenly distributed.
- To make clean slices, you’ll have to serve your cherry dump cake chilled. Honestly, it’s better when it’s slightly warm, so don’t be afraid to just scoop servings into bowls!
- Skip the nuts. If you’re not a fan, just leave them out! You can also replace the pecans with walnuts or slivered almonds if you like.
- Double the recipe: If you need to feed a larger crowd, make two pans! You can bake them both at the same time.
- To Store: Refrigerate for up to 3 days, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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