Cherry Dump Cake
Cherry dump cake is a quick and easy dessert made with cherry pie filling, yellow cake mix, melted butter, and sliced almonds. Bakes into a golden, bubbly treat—pairs perfectly with a scoop of ice cream!
Servings: 12 servings
Calories: 389kcal
Ingredients
- 42 ounce (2 21-ounce cans)cherry pie filling
- 1 teaspoon vanilla extract
- 15.25 ounce box yellow cake mix
- 1 cup unsalted butter melted
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a medium bowl, mix both cans of cherry pie filling together with the vanilla and pour into the baking dish. Use a spatula to make sure the entire dish is covered in an even layer.42 ounce (2 21-ounce cans)cherry pie filling, 1 teaspoon vanilla extract
- Pour the dry yellow cake mix evenly over the top of the cherries.15.25 ounce box yellow cake mix
- In a medium bowl, stir together the melted butter and milk.1 cup unsalted butter, ½ cup whole milk
- Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer making sure there are no large pockets of dry cake mix showing. If there are, take a spoon and gently push the dry mix under the butter mixture. Do not stir the layers together.
- Bake for 48 minutes, until the top is golden brown.
- Serve warm with ice cream or whipped topping.
Video
Notes
Storage:
- In The Refrigerator: Once cooled to room temperature, cover the dish tightly with plastic wrap, aluminum foil or transfer the leftovers to an airtight container. Store in the fridge for up to 4 days.
- In The Freezer: Because of the fruit and cake mix texture, cherry pie filling dump cake doesn’t freeze well—it’s best enjoyed fresh or within a few days.
- Reheat in the Oven: To preserve the buttery topping, reheat in the oven at 325°F for 10–15 minutes. This helps maintain texture better than the microwave.
- Microwave option: In a pinch, you can reheat individual servings in the microwave for 30–45 seconds. Just know the topping may soften.
- Let everything bake as layered—no stirring. The butter soaks into the dry mix to form a golden, crisp topping.
- Pour slowly to cover the dry cake mix. Uncovered spots can stay powdery, so aim for full coverage. Gently press any dry areas if needed.
- Level the cherry filling and sprinkle the cake mix evenly to help it bake consistently.
- Cool for 10 to 15 minutes before scooping. It thickens as it sits and pairs perfectly with ice cream or whipped cream.
Nutrition
Calories: 389kcal | Carbohydrates: 58g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 286mg | Potassium: 141mg | Fiber: 1g | Sugar: 16g | Vitamin A: 693IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg
