Have you ever craved a warm, bubbly dessert but the thought of mixing, measuring, and a mountain of dirty dishes made you just grab a spoon and a pint of ice cream instead? I’ve been there. Sometimes you need something ridiculously easy that still tastes like you spent hours on it.
This Cherry Dump Cake is your answer. It’s so simple, the name literally tells you what to do: dump a few things in a pan and bake. Forget everything you think you know about baking. This is the dessert for people who say they can’t bake.
The Easiest Cherry Dump Cake You’ll Ever Make
This recipe is less of a recipe and more of a magic trick. With just a few pantry staples, you can have a dessert that’s perfect for a last-minute get-together or a cozy night in.
What You’ll Need
You only need four simple things. That’s it.
- One 21-ounce can of cherry pie filling
- One 15.25-ounce box of yellow cake mix
- 1/2 cup (1 stick) of unsalted butter, cold
- A pinch of cinnamon (optional, but so good)
Tools You’ll Need
No fancy equipment is required here.
- 9×13 inch baking pan
- Spatula
- Box grater or a knife
How to Make Cherry Dump Cake
This is where the “dump” part comes in. It’s almost too easy.
Step 1: Get your oven ready. Preheat it to 350°F (175°C). Lightly grease your 9×13 inch baking pan.
Step 2: Spread the cherry pie filling evenly across the bottom of the pan. Just plop it in there and use a spatula to smooth it out.
Step 3: Sprinkle the dry yellow cake mix directly over the cherry filling. Try to cover it all. Do not mix it in!
Step 4: Now for the butter. You can either slice the cold butter into very thin pats and place them all over the top of the cake mix, or you can grate the frozen butter over the top. The goal is to cover as much of the surface as possible.
Step 5: If you’re using cinnamon, give a light sprinkle over the top.
Step 6: Bake for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and the cherry filling is bubbling up around the edges.
Step 7: Let it cool for about 15 minutes before serving. It’s amazing served warm, especially with a scoop of vanilla ice cream.
Pro Tips From My Kitchen
After making this dozens of times, I’ve learned a few things.
- Use Cold Butter: Seriously, keep the butter cold. Grating frozen butter with a box grater is my secret weapon. It gives you small, even pieces that melt perfectly and create a crispier, more delicious topping. Warm butter just makes a greasy mess.
- Don’t Stir: The biggest mistake people make is trying to stir the layers together. Don’t do it. The magic is in the layers. The dry cake mix combines with the fruit juices and melting butter to create its own amazing crust.
- Add Some Crunch: A handful of chopped pecans or slivered almonds sprinkled over the top before baking adds a fantastic texture. It takes the cake to a whole new level.
Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it.
- Different Fruit: Not a cherry fan? No problem. Any canned pie filling works. Apple, blueberry, peach, and strawberry are all great choices. You can even use two different kinds for a mixed fruit version.
- Different Cake Mix: Yellow cake mix is classic, but white, chocolate, or even spice cake mix can be used. Chocolate cake mix with cherry filling is like a Black Forest dump cake.
- Add-Ins: Sprinkle some chocolate chips or shredded coconut over the fruit layer before you add the cake mix for a little something extra.
Nutrition, Diets, and Pairings
A sweet treat can still fit into your lifestyle. Here are some ideas.
| Diet | Ingredient Swap |
|---|---|
| Gluten-Free | Use a gluten-free yellow cake mix. |
| Lower Sugar | Use a sugar-free cake mix and no-sugar-added pie filling. |
| Dairy-Free | Use a dairy-free or vegan butter substitute. |
This cake is rich, so it doesn’t need much. But if you want to make it part of a bigger meal, it’s a great ending to a simple dinner.
| Serving Suggestion | Why It Works |
|---|---|
| Vanilla Ice Cream | The classic choice. Cold cream with warm cake. |
| Whipped Cream | A lighter option that still adds creaminess. |
| Coffee or Tea | A hot drink cuts through the sweetness. |
Leftovers and Storage
If you happen to have any left, storing it is simple.
Cover the pan with plastic wrap or transfer the leftovers to an airtight container. It will keep on the counter for a day or in the refrigerator for up to 4 days.
You can eat it cold straight from the fridge (I won’t judge), or you can reheat individual portions in the microwave for about 30 seconds.
Frequently Asked Questions
Q1. Do I have to use canned pie filling? Can I use fresh cherries?
Ans: Canned pie filling works best because it has the right amount of liquid to bake into the cake mix. If you want to use fresh or frozen cherries, you’ll need to cook them down a bit first with some sugar and cornstarch to create a similar saucy texture.
Q2. My topping came out dry and powdery in spots. What did I do wrong?
Ans: That usually means the butter wasn’t distributed evenly enough. Those dry spots didn’t get any butter melted on them. Next time, try grating the butter or cutting it into smaller, thinner slices to get more coverage.
Q3. Can I make this in a smaller pan?
Ans: Yes, you can cut the recipe in half and bake it in an 8×8 or 9×9 inch pan. Just keep an eye on the baking time, as it might cook a little faster.
Wrapping Up
That’s all there is to it. A warm, gooey, satisfying dessert with almost no effort. It proves that good food doesn’t have to be complicated.
Now it’s your turn. Give this Cherry Dump Cake a try and see for yourself how easy it is. Let me know how it turns out in the comments below. I’d love to hear about any fun variations you come up with
