My kids are cherry obsessed, like, we-can't-keep-them-in-the-house level obsessed. My three-year-old even learned how to use the cherry pitter all by herself (and she is very proud of that skill). But since I haven't hit the lottery and can't stockpile fresh cherries year-round, we had to find another way to keep the cherry treats flowing. This 3 ingredient cherry dump cake is the answer, sweet, simple, and totally satisfying.
TL;DR - Cherry Dump Cake
- 😍Why you'll love it: Cherry pie flavor, no crust required, this cherry dump cake is as easy as it gets with just a handful of ingredients and no mixing bowls required.
- #️⃣Number of Ingredients: 3
- ⏲️Prep Time: 5 minutes
- 🔥Cook Time: 50 minutes
- 🍒Recipes with similar ingredients: If you love this dump cake, try my Apple Dump Cake or Lemon Dump Cake for other delicious flavor options.
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Key Ingredients
- Cherry pie filling: Sweet-tart cherries in syrup bring that classic cherry pie flavor without any pit-cleaning.
- Cake mix: A box of yellow or white cake mix.
- Butter: Both unsalted and salted butter will work in this recipe. The butter is the magic that turns the cake mix from dry powder to a magically brown crumbly crust.
Flavor Variations & Swaps
Give this cherry dump cake a twist, depending on what's in your pantry or mood:
- Cherry Almond: Add a ½ teaspoon of almond extract to the filling before baking.
- Chocolate Cherry: Swap the yellow cake mix for a chocolate variety for an update spin on a black forest cake.
- Blueberry Cherry Blend: Combine this and my blueberry dump cake filling or blueberry puree for a very berry dump cake fruit mashup worthy of summer.
- Swap frozen cherries: Instead of the pie filling, use about 4 cups of frozen cherries and toss them with about ½ cup of sugar and juice of 1 lemon. Mix in 1 Tablespoon of cornstarch and continue on with the recipe.
How to make a cherry dump cake
Preheat your oven to 350°F and grease a 9x13 pan.
Step 1: Melt the butter and mix with the cake mix in a medium size bowl, until you get a crumbly texture.
Step 2: Dump the cherry pie filling into the baking dish
Step 3: Sprinkle cake mix butter combo evenly on top.
Step 4: Bake 30-35 minutes until the top is golden and the cherry filling bubbles around the edges.
Storing your cherry dump cake
If you have leftovers (which isn't likely), cover the pan with plastic wrap. It can sit on the counter for up to two days or be refrigerated for up to five days.
When you are ready to dig into the leftovers, just warm it up in the microwave for a few seconds, top with a scoop of ice cream, a drizzle of chocolate syrup or some homemade whipped cream before going in for another bite.
Recipe FAQs
Yes! Pit and halve about 5 cups of cherries or two small bags of frozen cherries then toss with sugar and a bit of lemon juice before layering.
Nope, just sprinkle it on top. The butter melts through and makes the perfect crisp layer.
I find that white or yellow cake mix flavors are the best pairing for the cherries.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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More easy dessert
📖 Recipe
Simple 3-Ingredient Cherry Dump Cake
Ingredients
- 1 box Yellow cake mix
- 1 can Cherry pie filling (22oz can)
- 1 stick Melted butter
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish.
- Dump the cherry pie filling into the prepared baking dish, spreading it out evenly. Sprinkle the dry cake mix over the blueberry filling, making sure to cover the entire surface.
- Drizzle the melted butter evenly over the cake mix.
- Bake for 35-40 minutes or until the top is golden brown and the cherry filling is bubbling around the edges. Let cool slightly before serving. Enjoy warm with whipped cream or a scoop of vanilla ice cream!
Marni Katz says
So easy and so delish!