Cherry Dump Cake
Cherry dump cake is a simple, fruit-forward dessert with layers of cherry pie filling, yellow cake mix, and a golden, crisp topping. Just dump, bake, and serve.
Prep
10 min
Cook
55 min
Total
1 hr 5 min
Servings
12 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- 2
Spread the cherry pie filling evenly in the bottom of the prepared dish. If using, sprinkle the crushed pineapple on top.
- 3
Sprinkle the dry yellow cake mix evenly over the fruit layer. Ensure it covers all the fruit without pressing it down.
- 4
Dot the top with small pieces of cold butter, spacing them evenly. If using, sprinkle chopped nuts for a crunchy topping.
- 5
Bake for 50–60 minutes, or until the top is golden brown and the edges are bubbling.
- 6
Remove from oven and let cool for at least 10 minutes before serving.
Used in this recipe: 9×13 Baking Dish (Amazon, affiliate links)
Nutrition (per serving)
280 kcal
Calories
Cherry dump cake layers cherry pie filling and crushed pineapple in a baking dish, covers it with dry yellow cake mix and dots the top with cold butter. In the oven the butter melts into the mix and forms a golden, crisp-edged topping over bubbling fruit. There is no bowl, no mixing and no batter, and the cake serves 12 after about 10 minutes of prep.
Ingredients
Fruit layer
- 2 cans (21 oz each) cherry pie filling
- 1 can (20 oz) crushed pineapple, undrained (optional for a pineapple cherry dump cake)
Cake layer and butter
- 1 box (15.25 oz) yellow cake mix
- ½ cup (1 stick) butter, cold and cut into small pieces
Optional add-ins
- ½ cup chopped nuts (almonds or walnuts) for topping
- 1 teaspoon almond extract for a deeper cherry flavor
Timing: 10 Minutes of Prep, About an Hour in Total
Prep takes about 10 minutes and the cake bakes for 50 to 60 minutes, so plan on about 1 hour 5 minutes before the 10-minute rest.
How to Layer and Bake Cherry Dump Cake
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Spread the cherry pie filling evenly in the dish. If using, sprinkle the crushed pineapple on top; it adds moisture and a little tang.
- Sprinkle the dry yellow cake mix evenly over the fruit so it covers everything. Do not stir or press it down.
- Dot the top with small pieces of cold butter, spacing them evenly. Sprinkle on the chopped nuts if using.
- Bake for 50 to 60 minutes, until the top is golden brown and the edges are bubbling. You should see fruit peeking through in spots.
- Cool for at least 10 minutes before serving. The cake firms up slightly as it cools, which makes it easier to cut into squares.
Why Dump Cake Gets Dry Patches or a Soggy Top
- Do not stir the layers. The cake mix absorbs juice from the fruit as it bakes, which is what turns it into a cobbler-like topping.
- Dry powdery spots: The butter was spaced too far apart. Cover the surface evenly with small pieces, so every area of mix gets some fat.
- Butter melting too fast: Use chilled butter or slightly larger chunks for a more textured topping.
- Pale or wet topping: It needs more time. The top should be golden and the edges bubbling before you take it out.
- Want a sweeter crust: Sprinkle 2 to 3 tablespoons of granulated sugar over the cake mix before adding the butter.
- Flat flavor: A better-quality cherry pie filling changes the result more than anything else, and a teaspoon of almond extract deepens the cherry taste.
Swaps and Flavor Twists
- Chocolate cherry: Use chocolate cake mix for a richer dessert. See our full chocolate cherry dump cake.
- Cheesecake version: For a creamier take, try the cherry cheesecake dump cake.
- No pineapple: Leave it out. The cake still works with just cherry filling, though it will be a bit less moist and less tangy.
- Other cake mixes: White cake mix is a close swap. Chocolate or spice mixes change the flavor noticeably.
- Gluten-free: Use a gluten-free yellow cake mix and check the pie filling label for gluten-containing thickeners.
- Nut-free: Leave out the nuts; the cake stays moist.
Serving, Make-Ahead and Storage
Serve warm squares with vanilla ice cream or whipped cream. If you like this style of dessert, the peach cobbler cake mix dessert uses the same idea. You can assemble the cake the night before and refrigerate it uncovered, then bake it the next day, adding 5 to 10 minutes because it goes in cold. Refrigerate leftovers within 2 hours of serving and eat them within 3 to 4 days, reheating until hot. To freeze, cool it completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months, then thaw overnight in the fridge before reheating.
FAQ
How do I know when it is done?
The edges should bubble and the top should be golden brown. The cake mix layer will not set like a traditional cake, but the top should not look wet or powdery.
Can I use a different cake mix?
Yellow or white cake mix gives the classic flavor. Chocolate or spice mixes create interesting variations but change the taste.
What if I do not have pineapple?
Leave it out. The cake works with cherry filling alone; the pineapple only adds moisture and a tropical note.
