From morning breakfasts to evening dinners, Tasteza Recipes offers quick and easy recipe ideas, featuring everything from wholesome meals to delicious desserts for every moment and every occasion.
Cherry Dump is a quick, reliable dessert for busy kitchens and casual gatherings. It combines the sweet-tart flavor of cherry pie filling with a buttery cake crust that bakes into a warm, bubbly finish.
This recipe answers a common need: a dessert you can assemble in minutes with pantry staples and still serve warm and impressive. It works well for weeknights, potlucks, and last-minute company because it uses just three ingredients and one pan.
Why Make This Recipe
This Cherry Dump Cake is fast to assemble and requires no mixing bowl. You spread cherry pie filling in a 9×13 pan, sprinkle dry cake mix on top, and dot it with butter. No beating or sifting is needed.
The ingredients are widely available: one can of cherry pie filling, a box of yellow cake mix, and melted butter. The total active prep time is roughly 10 minutes, with the oven doing most of the work.
It fits many occasions: casual family dinners, dessert for a barbecue, or a simple dish to bring to a potluck. The warm, gooey filling is easy to portion and pairs well with ice cream or whipped cream.
How to Make Cherry Dump Cake
The approach is intentionally simple: use the fruit filling as the base and create a crisp, buttery topping by baking a dry cake mix with butter over it. The dry mix absorbs moisture and browns on top, producing contrasting textures — a soft, jammy interior and a golden, slightly crisp top.
This method works because the butter melts into the cake mix while baking, hydrating it just enough to form a tender crumb without needing extra liquids. It’s forgiving, so slight variations in oven time or topping distribution still yield a satisfying result.
Ingredients
- 1 can cherry pie filling (21-22 ounces)
- 1 box yellow cake mix (15.25 ounces)
- 1/2 cup unsalted butter, melted
Directions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch glass baking dish with non-stick cooking spray.
- Spread the cherry pie filling evenly across the bottom of the prepared baking dish.
- Pour the yellow cake mix evenly over the cherry filling, ensuring it covers all areas.
- Cut the melted butter into small pieces and sprinkle them over the cake mix.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
- Allow to cool for 15-20 minutes before serving. Enjoy warm or at room temperature.
How to Serve Cherry Dump Cake
Serve warm from the pan in squares or spooned bowls. A scoop of vanilla ice cream or a dollop of whipped cream balances the sweet-tart cherry flavor. For a lighter touch, serve with plain Greek yogurt or a small spoonful of mascarpone.
Pair it with coffee or a mildly sweet white wine for an evening gathering. Fresh berries on the plate add color and a contrasting fresh note. For individual portions, warm and top each serving with ice cream just before bringing them to the table.
Garnish simply with a few toasted almond slices or a light dusting of powdered sugar if desired.
How to Store Cherry Dump Cake
At room temperature: Cover the baking dish tightly with foil or plastic wrap and store for up to 24 hours. Keeping it covered prevents the topping from drying out.
In the refrigerator: Transfer leftovers to an airtight container or cover the pan and refrigerate for up to 4 days. Reheat portions in the microwave for 20–40 seconds or in a 325°F oven until warmed through.
To freeze: Cut into portions and place on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until hot and bubbly. Freezing can slightly change the topping texture, so reheat covered for the first few minutes to restore moisture.
Tips to Make Cherry Dump Cake
A few practical pointers to improve results:
- Use a full 9×13 pan to ensure even baking and the right filling-to-topping ratio.
- Spread the cherry pie filling in an even layer to avoid thin or overly thick spots.
- Shake or sift the cake mix lightly before sprinkling to reduce clumps.
- Cut the melted butter into pieces and scatter them across the top so the mix hydrates evenly.
- For a richer flavor, use a high-quality unsalted butter rather than margarine.
- If the top browns too quickly, tent the pan loosely with foil in the last 10 minutes.
- Let the dessert rest 15–20 minutes after baking so the filling sets for clean slices.
- Add a half teaspoon of almond extract to the filling for a subtle depth without altering the method.
Common Mistakes to Avoid
A common issue is uneven sprinkling of the cake mix, which can leave dry pockets that don’t absorb butter fully. To avoid this, press the mix lightly in places where it seems thin and distribute butter pieces uniformly.
Another mistake is removing the cake from the oven too soon. The top must be golden and the filling actively bubbling at the edges to ensure the center is cooked. If the center is still runny after the top looks done, continue baking in 5–10 minute increments.
Variations
You can substitute other canned fillings like blueberry, apple pie filling, or peach for different flavors. Swap the yellow cake mix for white or spice cake mix to change the topping profile. For a nutty crunch, sprinkle chopped pecans or walnuts over the cake mix before adding butter.
If you want a less sweet topping, mix half of the cake mix with 1 cup of quick oats and 2 tablespoons of brown sugar for a crumbly streusel-like finish.
FAQs
What is a dump cake?
A dump cake is a simple dessert where canned fruit filling is “dumped” into a pan and topped with dry cake mix and butter before baking.
Can I use fresh cherries instead of canned filling?
Yes, but fresh cherries usually need sugar and a thickener like cornstarch added. Fresh fruit can release more juice, so bake a bit longer until bubbly.
Is it okay to use salted butter?
You can, but reduce any added salt in other components. Unsalted butter gives better control over total salt and flavor.
Can I halve the recipe?
Yes, halve the ingredients and bake in an 8×8 inch pan. Reduce baking time and check for bubbling and a golden top.
How do I prevent a soggy bottom?
Bake until the filling is bubbling at the edges and the top is golden. Letting the cake rest for 15–20 minutes also helps the filling thicken.
Can I make this ahead?
You can assemble and refrigerate for a few hours before baking. If assembled and refrigerated overnight, allow an extra 10–15 minutes in the oven.
Can I use a different cake mix flavor?
Yes. Yellow, white, spice, or butter cake mixes all work; each will change the final flavor profile.
Is this recipe gluten-free?
Not as written. Use a certified gluten-free cake mix and ensure the pie filling is gluten-free to adapt the recipe.
Conclusion
If you want the original inspiration or a similar version to compare technique and photos, see the original Cherry Dump Cake recipe. This straightforward method makes a comforting, crowd-pleasing dessert with minimal effort.
Related Recipe
For a chocolate option, try Olympic Village Chocolate Muffins Made Easy.