If you’ve got a can of cherry pie filling, a box of cake mix, and a stick of butter, you’re basically minutes away from dessert. Seriously. This Cherry Dump Cake Recipe is one of those magical no-fuss bakes that requires almost zero effort but delivers BIG comfort food energy.
It’s the kind of dessert you throw together when guests are on the way, when it’s been one of those days, or when you’re just craving something warm, sweet, and nostalgic. No equipment, no hassle, just effortless layering, a quick bake, and pure delight.
And the best part? That golden, buttery topping forms this dreamy crust over the soft, tart cherry filling. Dish it up warm with a scoop of vanilla ice cream, instant nostalgia in every bite.
Why You’ll Love This Cherry Dump Cake Recipe
It’s what we call “effortless baking magic.” You literally dump everything into the pan, and it transforms into this golden, buttery, juicy masterpiece. No bowls. No stress.
It’s the secret weapon for last-minute gatherings. Forgot dessert duty? Got surprise guests? Want to win at potluck without lifting a finger? This cake is for you.
It’s made to be shared. Bring it to a party or eat it straight out of the baking dish with a spoon. Both are valid life choices.
The Ingredients You’ll Need
- Cherry pie filling- sweet, juicy cherries that give this cake its signature flavor and gooey texture.
- Vanilla cake mix- creates a soft, fluffy layer that perfectly balances the tart cherries.
- Unsalted butter- adds rich moisture and helps the topping crisp up beautifully.
- Almond extract- just a little boost of nutty flavor that makes this cake extra special.
- Vanilla extract- adds warmth and depth, tying all the flavors together.
How to Make Cherry Dump Cake
Step 1: Preheat and prep your pan
Let’s start with the basics, preheat your oven to 350°F (175°C). Grab an 8-inch square baking dish and give it a good greasing, use butter or nonstick spray so nothing sticks, and cleanup is a breeze.
Step 2: Spread the cherry filling
Open that can of cherry pie filling and pour it evenly into your greased pan. Carefully spread it with a spoon or offset spatula, creating a level surface brimming with juicy cherries. If you’re feeling adventurous, this is the moment to stir in that optional strawberry preserves or a squeeze of lemon juice to brighten things up!
Step 3: Sprinkle on the cake mix
Next up, sprinkle your vanilla or French vanilla cake mix right over the top of the cherry layer. Don’t worry about being too neat, just cover the cherries completely with an even layer of dry mix. It might look a little weird now, but trust me, magic is happening underneath!
Step 4: Pour the buttery extract combo
Whisk the melted butter, almond essence, and vanilla in a small bowl until it becomes a smooth, fragrant blend. Slowly drizzle this liquid gold all over the cake mix layer. Try to get it as evenly distributed as possible, that butter is what helps create that dreamy golden crust and keeps everything moist and rich.
Step 5: Bake to perfection and cool
Pop your pan into the oven and bake for about 45 minutes.
When it’s done, pull your cake out and let it cool on a wire rack for about 15 minutes. This gives it a chance to set up so you can cut clean slices, or just dig in with a spoon.
Why not give my blueberry dump cake a try next time? It’s got a totally different flavor and it’s super quick to make!
4 Mistakes to Avoid
Using a deep dish or wrong pan size
An 8-inch square pan is the sweet spot. Too big, and your cake will be thin and dry; too small, and it might take forever to bake or overflow. Trust me, stick to the size for best results.
Skipping the cooling time
It’s tempting to dive in right away, but letting the cake cool for at least 15 minutes helps everything set up. Plus, it makes cutting and serving way easier without a sticky mess.
Not greasing the pan well enough
It might seem like a small thing, but if your pan isn’t greased properly, your cake can stick and fall apart when you try to serve. Don’t be shy, give that pan a good butter or spray coat.
Overbaking because you’re playing it safe
It’s tempting to bake a few minutes longer to be sure it’s done, but too much time in the oven dries it out fast. Keep an eye on it, look for bubbling cherries and a golden crust, and trust your senses.
How to Store Your Cherry Dump Cake
- Cover tightly with plastic wrap or foil, airtight is key to lock in moisture and keep the flavors fresh.
- Keep it at room temperature for up to 2 days, no need to refrigerate immediately; this cake loves being cozy on your counter.
- For longer storage, refrigerate up to 5 days, just bring it back to room temp or warm it slightly before serving for that fresh-baked feeling.
- Freeze in an airtight container for up to 3 months, slice before freezing for easy grab-and-go portions. Allow to thaw overnight in the fridge, then reheat with care.
FAQs
What’s causing my dump cake to stay raw in the middle?
If your dump cake isn’t cooking in the middle, it’s often because the filling is very moist or the pan size is off. Make sure to use the right pan and preheat the oven well. If it’s still gooey after baking, give it a few more minutes and let it cool, this helps it set perfectly!
How can you tell if a dump cake is finished baking?
Look for a golden, crispy top and bubbling cherry edges to know it’s ready. It should smell amazing, too! A little jiggle in the center is okay, once it cools, it will set nicely.
Why is my cake pale instead of golden?
It might be because your oven temperature is a bit low or the butter didn’t spread evenly on top. Make sure your oven is fully preheated to 350°F and drizzle the melted butter evenly, that helps create that beautiful golden crust everyone loves!
What if I forgot to grease the pan for dump cake?
Your dump cake might stick a bit, but here’s a quick fix: once it’s cooled slightly, gently loosen the edges with a thin spatula or butter knife before lifting it out.
5 Quick Steps to the Best Cherry Dump Cake Ever
Ingredients
- 1 box of vanilla cake mix
- 1 21-ounce can of cherry pie filling
- ¾ cup unsalted butter melted
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Optional but highly recommended: a scoop of vanilla ice cream
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish well with butter or nonstick spray to prevent sticking.
- Pour the cherry pie filling into the dish and spread it out evenly using a spoon or spatula. For a fun twist, stir in some strawberry preserves or a splash of lemon juice to brighten the flavor.
- Sprinkle the vanilla cake mix evenly over the cherry layer, don’t worry about perfection, just cover it well.
- Combine melted butter, almond, and vanilla extracts in a small bowl, stirring until silky. Spread this buttery sauce across the cake mix for a beautifully moist and golden crust.
- Bake for about 45 minutes until the top is golden and bubbly. Let the cake cool for 15 minutes before slicing or serving, it helps everything set up nicely!
Notes
- Don’t rush preheating your oven, a cold oven means uneven baking.
- Resist opening the oven too often; each peek drops the temperature and messes with baking.
