Cherry Dump Cake
Use cherry pie filling and a box of yellow cake mix to make cherry dump cake! It tastes just like homemade cherry cobbler but is way easier! No mixing or additional bowls needed for this dump cake with cherries.
What is Dump Cake?
A dump cake is known for ease because you dump ingredients into the cake pan. Most dump cakes are made in 9×13 inch pans. Most dump cakes use canned/frozen/fresh fruit or canned pumpkin.
Dump cakes are known for sprinkling a box of dry cake mix over the ingredients in the pan and then adding melted butter on top of the cake mix.
It’s magical what happens inside the oven. Even I was like “Is this going to work??”
The result is a cobbler like dessert with fruit pieces and cake mixed together! It’s not the type of cake you cut into neat squares, just scoop it onto your plate and eat!
Ingredients
- cherry pie filling
- yellow cake mix
- unsalted butter
- almond extract or vanilla extract
How to Make Cherry Dump Cake
- Preheat the oven to 350º F. Spray a 9×13 inch pan with non-stick cooking spray. Add the cherry pie filling to the bottom of the pan.
- Sprinkle the dry cake mix evenly over the cherries.
- Mix the almond extract with the melted butter. Drizzle the melted butter evenly over the dry cake.
- Bake for 45-55 minutes or until golden yellow.
How Do You Know When a Dump Cake is Done Baking?
Unlike traditional cakes, the toothpick method won’t work for a cherry dump cake recipe. The top of the dump cake should look golden in color and look and feel like a “crust”. But once you break the the crust, the cake will be moist because of the fruit.
Rule of thumb: look for the top of the cake to be golden in color.
Can Dump Cake Be Made Ahead of Time?
Most people prefer a warm dump cake, since it does resemble a cobbler. So with that in mind, yes, you can make a dump cake with cherry pie filling ahead of time, but I would recommend not making it more than 1 day in advance. You can re-heat the entire pan in the oven.
How to Store Dump Cake
Store in the fridge covered with a lid. Best eaten within 3-4 days.
Tips
- It’s okay if the melted butter doesn’t cover all of the cake mix!
- This recipe turned out great using a box of gluten free yellow cake mix.
- Use a box of chocolate cake mix for a black forest dump cake.
- If you bake this in a smaller pan, the baking time will need to be increased.
More Easy Desserts
Cherry Dump Cake Video:
Cherry Dump Cake
Use cherry pie filling and a box of yellow cake mix to make cherry dump cake! It tastes just like homemade cherry cobbler but is way easier! No mixing or additional bowls needed for this dump cake with cherries.
Ingredients
- two 21 oz cans cherry pie filling
- one box yellow cake mix, 15.25 oz
- 1 & 1/2 sticks unsalted butter, melted (3/4 cup)
- 1/2 tsp almond extract (or vanilla extract)
Instructions
- Preheat the oven to 350º F.
- Spray a 9x13 inch pan with non-stick cooking spray. Add the cherry pie filling to the bottom of the pan.
- Sprinkle the dry cake mix evenly over the cherries.
- Mix the almond extract with the melted butter. Drizzle the melted butter evenly over the dry cake.
- Bake for 45-55 minutes or until golden yellow.
- Allow the cake to sit for 20 minutes before serving. This allows the juices to rest. Serve warm or cold with ice cream if desired.
Notes
This recipe turned out great using a box of gluten free yellow cake mix. Use a box of chocolate cake mix for a black forest dump cake.
I top my dump cake with coconut and pecans. Even more delicious. Plus I add a can of crushed pineapples on top of the cherry pie filling. You can’t beat this easy dish.
Good idea .Did you drain the pineapple
Can this be made with frozen peaches?
Hi Eileen! I haven’t tried it with frozen peaches yet, sorry!
Yes you can use frozen peaches. I have made it several times.
did it in a bundt pan and alternated ingredients; cherry, almond extract cake and dotted with butter. Guess we will see when it comes out of the oven!
How did your cake turn out using the Bundt pan.I think it’s a good idea
Can this dump cake be frozen?
Hi Karrn! I haven’t tried it myself, I’m thinking the cake part might become very soft freezing with the liquid from the cherries.
Can I use a can of crushed pineapple in this recipe…and does it need to be drained
Definitely drain the pineapple!
Can I substitute vanilla extract for the almond extract?
Definitely!
Wow Beth! This recipe is not only perfectly easy but looks super delicious as well. A great alternative to a traditional cherry pie. I really appreciate all your helpful tips as well including the storage advice.
What a great , easy, delicious recipe! I hope my sister’s never find this in Pinterest lol. They think I’m a master baker 🤣
Can you use apple or blueberry?
Yes! Feel free to use a different canned fruit.
I live this with drained pineapple and cherry pie filling.
The fruit layer can be a mix of pie filling and fruit. If no pie filling available, try cooked cornstarch pudding, cooled, and canned fruit, drained. This is a great “learning to bake” choice.
Wow this looks good
I made this and it couldn’t be easier.
Two tips…
You can buy healthier pie filling if you look for limited ingredients or an organic brand. Some brands have none of the unhealthy ingredients of most brands on the shelf.
Also, I don’t use store bought cake mixes (they have bad ingredients). It’s so easy to put together the dry ingredients from a homemade yellow cake recipe. Just flour, sugar, and baking powder, things most have in our cupboards. And it gives this more of a homemade dessert flavor.
This recipe came out great. I’ll definitely be making this again.
Made recipe according to your directions without almond extract since I didn’t have any. This cobbler was delicious. The best cobbler I have ever had. Everyone loved it. Thanks for this recipe.
Used a cake mix, came out super salty and sweet! Would not make again. Worth it to make a crumble or cobbler from scratch!
Can’t wait to try this in the summer with a huge scoop of ice cream on top 🌼
I made this last night. It is super delicious 😋. I love it. Will definitely make it again.
Been making this since the late 60’s everyone liked it.
I sprinkled walnut halves or large pieces on top before baking. Really good. Gave it a nice crunch. Try it. Yummy
Hello? Could I assemble this, refrigerate, then bake the following day?
Hi Rachel! Because I haven’t tried it myself, I don’t want to recommend that method. I’m afraid the cake mix would become really wet.
I have freshly picked pie cherries. Is it possible to use them in this recipe? If so, how do I need to tweak it?
Hi there! I haven’t tried this recipe with actual cherries so I can’t offer an accurate recipe without testing it myself first!
I make this with a can of Cherry Pie Filling and a can of Crushed Pineapple, that I do not drain. My family loves it!
Can I use salted butter, instead of unsalted butter?
Yes, that’s perfectly okay!