Cherry Dump Cake

Why I’ll Love This Recipe

I enjoy this recipe because it requires only a handful of pantry-friendly ingredients and very little preparation. I don’t have to mix a traditional cake batter, making it one of the easiest desserts I can bake. The juicy cherry filling pairs perfectly with the buttery cake topping, creating a delicious combination of textures. I also appreciate that it’s perfect for feeding a crowd and can be customized with different fruit fillings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 42 ounces cherry pie filling (two 21-ounce cans)
• 1 teaspoon vanilla extract
• 15.25 ounces yellow cake mix
• 1 cup unsalted butter, melted
• ½ cup whole milk

Directions

1. I preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
2. In a medium bowl, I stir together the cherry pie filling and vanilla extract until well combined.
3. I spread the cherry mixture evenly into the prepared baking dish.
4. I evenly sprinkle the dry yellow cake mix over the cherry layer without stirring.
5. In a separate bowl, I combine the melted butter and whole milk.
6. I slowly pour the butter mixture over the dry cake mix, making sure to cover as much of the surface as possible. If I notice any dry spots, I gently press them into the butter mixture with a spoon without mixing the layers.
7. I bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
8. I serve the cake warm with vanilla ice cream or whipped topping if desired.

Servings and Timing

• Servings: 12
• Prep Time: 10 minutes
• Bake Time: 45 minutes
• Total Time: 55 minutes

Variations

I like to experiment with different pie fillings to create new flavors. Apple, peach, blueberry, blackberry, or mixed berry pie filling all work wonderfully in place of cherries. Sometimes I add chopped pecans, walnuts, or sliced almonds over the cake mix before baking for extra crunch. I also enjoy using white cake mix or butter cake mix for a slightly different flavor profile. A sprinkle of cinnamon or almond extract can add another delicious layer of flavor.

Storage/Reheating

I store leftover Cherry Dump Cake in an airtight container or tightly covered baking dish in the refrigerator for up to 4 days. If I want to keep it longer, I freeze individual portions for up to 3 months. When I’m ready to enjoy another serving, I reheat it in the microwave for about 30 to 60 seconds or warm it in a 300°F oven until heated through. I like serving it warm because the topping becomes wonderfully buttery and the filling is perfectly gooey.

FAQs

Why is it called a dump cake?

I call it a dump cake because I simply layer the ingredients into the baking dish without preparing a traditional cake batter.

Can I use homemade cherry pie filling?

Yes. I can substitute homemade cherry pie filling as long as I use about the same amount as two standard cans.

Do I have to use whole milk?

No. I can substitute 2% milk or another milk of my choice, although whole milk provides a richer texture.

Why shouldn’t I stir the layers together?

I leave the layers separate because this allows the cake mix to bake into a crisp, buttery topping while the fruit filling stays soft and juicy underneath.

Can I make Cherry Dump Cake ahead of time?

Yes. I often bake it a day in advance and reheat it just before serving. It’s especially delicious served warm with ice cream or whipped cream.

Conclusion

I enjoy making Cherry Dump Cake because it’s one of the easiest desserts I can prepare with consistently delicious results. The sweet cherry filling, buttery golden topping, and minimal preparation make it a reliable recipe for both casual family meals and special occasions. Whether I serve it on its own or with a scoop of ice cream, this comforting dessert always disappears quickly.

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