Cherry Dump Cake is a simple, crowd-pleasing dessert similar to cobbler. With cherry pie filling, a touch of almond extract (optional), boxed cake mix, and butter, you simply layer the ingredients in a pan and bake. It’s fast, economical, and delicious.
Cherry Dump Cake
This Cherry Dump Cake is an easy take on classic cobbler—perfect for summer gatherings or a simple holiday dessert. It’s inexpensive to make, requires minimal prep, and feeds a crowd while still feeling special.
The base is cherry pie filling brightened with a bit of almond extract, and the top is a buttery, crunchy layer of dry cake mix that bakes into a crisp topping. It’s one of the quickest desserts to pull together and reliably pleasing to everyone at the table.
If you prefer a from-scratch cake, fresh cherries, or a smaller batch, consider a smaller cobbler version tailored to an 8×8 pan.
Why is it called dump cake?
Dump cakes earned their name because you literally dump the components into a pan and bake—no mixing bowl required. The method means minimal prep, little cleanup, and fast assembly, which is why they’re so popular.
The combination of warm fruit and a crunchy cake top is irresistible, and you can vary the flavors by changing the filling or cake mix. Serve warm with vanilla ice cream or whipped cream for a classic finish.
Ingredients
This recipe uses four main ingredients:
- Cherry pie filling — two 21-oz cans (about 42 oz total).
- Almond extract — optional, about ½ teaspoon to enhance the cherry flavor.
- Boxed yellow cake mix — a 15.25-oz box works well.
- Butter — about ¾ cup (170 g), sliced thin or melted and drizzled.
How to make Cherry Dump Cake
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch pan.
- Add almond extract to the cherry pie filling if using, stirring briefly, then spread the filling evenly in the prepared pan.
- Sprinkle the dry cake mix evenly over the fruit.
- Arrange thin slices of butter over the top of the cake mix, covering as much surface as possible.
(A printable recipe card with measurements and details follows below.)
Baking and Serving
Bake at 350°F for 50–60 minutes, or until the topping is golden brown and the cherry filling is bubbling in the center. Remove from the oven and let it rest a few minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the best results.
To Store
Cover the pan with foil or transfer leftovers to an airtight container. This dessert will keep at room temperature for 2–3 days or refrigerated for up to one week. Reheat individual portions in the microwave until warm.
Substitutions and Tips
Fresh cherries: Use about 5 cups of pitted cherries tossed with 2/3 cup (or a bit more) granulated sugar and 2 tablespoons cornstarch to thicken; add almond extract if desired.
Cake mix variations: Swap in chocolate cake mix for a Black Forest-style dessert.
Canned fruit combos: Try one can of crushed pineapple with one can of cherry pie filling for a tangy-sweet twist.
Add-ins: For extra texture, sprinkle chopped pecans or sliced almonds on top or under the cake mix before baking.
Butter technique: Thinly slice the butter so it melts evenly and produces a crisp top. If preferred, melt the butter and mix it with about 1/4 cup milk, then drizzle over the cake mix—this will yield a softer, cakier topping instead of a crisp one.
Slow cooker: You can make this in a crockpot on low for about 4 hours or on high for 2 hours; timing may vary with your cooker.
More Cherry Desserts
If you enjoy cherry desserts, consider other cherry recipes such as bars, cobbler, crumb pie, braided pastries, or chocolate cherry bars. Each offers a different way to showcase sweet-tart cherries.
Cherry Dump Cake
Ingredients
- 42 oz cherry pie filling, (two 21-oz cans)
- ½ tsp almond extract, optional
- 15.25 oz box yellow cake mix
- ¾ cup unsalted butter, (12 Tbsp) sliced thin
Instructions
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Preheat oven to 350°F. Lightly grease a 9×13-inch pan.
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Stir almond extract into the cherry pie filling, then spread the filling evenly in the prepared pan.
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Sprinkle the dry cake mix evenly over the fruit.
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Layer thin slices of butter over the cake mix.
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Bake at 350°F for 50–60 minutes, until the top is browned and the filling bubbles. Serve warm with vanilla ice cream or whipped cream.
Notes
- To store: Cover with foil or transfer to an airtight container. Keep at room temperature for 2–3 days or refrigerate up to 1 week.
- Reheat individual servings in the microwave until warmed through.
Nutrition
Disclaimer: Nutritional values are estimates provided for guidance only.
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