This Cherry Dump Cake is the kind of dessert I turn to when I want big cherry flavor with minimal effort — it’s sweet, slightly tart, and perfectly crisp on top. I’ve made this several times for weeknight family dinners and potlucks, and it consistently disappears fast. If you enjoy easy cherry desserts, you might also like this sour cherry cobbler coffee cake which shares a similar bright fruit profile.
Why Make This Recipe
- Fast and forgiving: it comes together in under 10 minutes of hands-on prep.
- Crowd-pleaser: buttery cake topping and warm cherry filling appeal to kids and adults.
- Flexible ingredients: works with canned or fresh cherries and pantry cake mix.
- Great for occasions: potlucks, holiday sides, or a last-minute dessert for guests.
- Personal insight: I love this because it tastes like cherry pie without the fuss of rolling dough — and it’s one of my go-to desserts when I’m short on time.
In a similar vein of comforting desserts, the rich layers remind me of a caramel brownie cheesecake for indulgent gatherings.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 40–50 minutes at 350°F (175°C)
- Total time: about 1 hour including resting
- Servings: 8–10 (in a 9×13-inch pan)
- Difficulty: Easy
- Method: Layered assembly in a 9×13-inch baking dish — fruit on bottom, dry cake mix sprinkled, sliced cold butter dotted on top, then bake until bubbly and golden.
For a related creamy dessert technique (if you want to offer both), see this easy cheesecake recipe that pairs nicely with cherry desserts.
My Experience Making This Recipe
I tested this recipe using both canned cherry pie filling and fresh sweet cherries. The biggest discovery was that a mix of fresh cherries plus a can for extra syrup gives the best texture — bright fruit with enough liquid to make the topping steam-bake into a crisp crust.
How to Make Cherry Dump Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Spread two 21-oz cans of cherry pie filling (or about 6 cups of pitted fresh cherries tossed with ¾ cup granulated sugar and 2 tbsp cornstarch) evenly in the pan, sprinkle one 15.25-oz box of yellow cake mix evenly over the fruit, then evenly arrange 1 cup (2 sticks) thinly sliced cold unsalted butter across the top. Bake uncovered for 40–50 minutes until the top is golden and the filling bubbles at the edges; let rest 10–15 minutes before scooping so the juices set slightly.
Equipment tip: use a sharp knife or vegetable peeler to thinly slice cold butter for even melting and quick browning.
Expert Tips for Success
- Use cold butter and slice it thin: small slices melt faster and create an even, buttery crust.
- Don’t stir: keep the cake mix dry on top — the contrast between dry crumbs and hot fruit is what creates the “crust.”
- If using fresh cherries, macerate them with sugar and cornstarch for 15–30 minutes to draw out juices and avoid a dry center.
- Tent with foil if the top browns too quickly after 30 minutes, then continue baking until bubbly.
- For best results, bake on the middle rack in a 9×13 glass or metal pan for even heat distribution.
You can also make individual portions and serve with bite-sized treats like these cherry cheesecake cupcake bites for variety.
How to Serve Cherry Dump Cake
- Warm from the oven with a scoop of vanilla ice cream and a sprinkle of toasted sliced almonds.
- For a festive touch, dust with powdered sugar and add a few fresh cherries or mint leaves.
- Serve with whipped cream flavored with a teaspoon of almond extract to complement the cherry.
- It’s perfect for casual gatherings, potlucks, or as a cozy weeknight dessert.
Storage and Reheating Guide
Store leftovers covered in the refrigerator for up to 3–4 days in an airtight container or covered tightly with foil/plastic wrap. For longer storage, freeze in an airtight, freezer-safe container for up to 2 months; thaw overnight in the fridge. To reheat, warm individual portions in the microwave for 45–60 seconds or bake at 350°F (175°C) for 10–12 minutes until hot and bubbly; cover with foil for the extra time to prevent the top from drying out.
Recipe Variations
- Gluten-free: swap in a gluten-free yellow cake mix or make a simple oat crumble of 1 1/2 cups oats, 1/3 cup almond flour, 1/3 cup brown sugar, and 6 tbsp cold butter.
- Dairy-free: use 1 cup coconut oil or vegan butter instead of dairy butter and choose a dairy-free cake mix.
- Fresh cherry version: use 6 cups pitted cherries, ¾ cup sugar, 2 tbsp cornstarch, and 1 tsp lemon juice.
- Streusel topping: mix 1 cup flour, ¾ cup brown sugar, ½ cup cold butter, and 1 tsp cinnamon and sprinkle over the fruit instead of cake mix.
For more small-bite cherry dessert inspiration, try these cherry cheesecake cupcake bites variations.
Nutritional Highlights
- Cherries provide antioxidants (anthocyanins) and vitamin C, which add a small nutritional boost compared to many desserts.
- This cake is a higher-sugar, higher-calorie treat — enjoy in moderate portions (about 1/8th of the pan).
- Allergen information: contains wheat (gluten) and dairy unless you use gluten-free and dairy-free substitutions.
Troubleshooting Common Issues
- Soggy topping: if the center is soggy, bake a bit longer at the same temperature and tent the top with foil to prevent over-browning while the center finishes.
- Cake mix burns on top before filling bubbles: reduce oven temperature to 325°F (165°C) for the remaining time and tent with foil after 25–30 minutes.
- Dry fruit layer: ensure enough liquid from pie filling or add 2–4 tbsp water if using lean fresh cherries so the cake mix can steam and set.
Frequently Asked Questions
Q: Can I use canned cherry pie filling only, or should I add fresh cherries?
A: You can use only canned pie filling — two 21-oz cans are excellent for consistent results. Adding fresh cherries (3–4 cups pitted) brightens flavor but add 1–2 tbsp cornstarch to ensure it thickens properly.
Q: Can I assemble this ahead of time and bake later?
A: Yes, you can assemble up to 24 hours ahead and refrigerate tightly covered; bring to room temperature for 30 minutes before baking and add about 5–10 minutes to the bake time. For longer storage, freeze unbaked and bake from thawed state.
Q: How do I prevent the cake mix from clumping when I sprinkle it?
A: Use a fine-mesh sieve to evenly distribute the cake mix or shake it lightly from the box while holding it higher over the pan. Avoid pressing or smoothing it down; leave it loose for better texture.
Q: Can I make this in a smaller pan or individual ramekins?
A: Yes — for an 8×8-inch pan, reduce ingredients by about one-third and bake for 35–40 minutes. For ramekins, reduce bake time to 20–25 minutes; check for bubbling edges and a golden top.
Print
Cherry Dump Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy dessert featuring sweet and tart cherries with a buttery cake topping, perfect for gatherings.
Ingredients
- 2 (21 oz) cans of cherry pie filling or 6 cups fresh pitted cherries
- ¾ cup granulated sugar (if using fresh cherries)
- 2 tbsp cornstarch (if using fresh cherries)
- 1 (15.25 oz) box of yellow cake mix
- 1 cup (2 sticks) cold unsalted butter, thinly sliced
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread cherry pie filling (or fresh cherries mixed with sugar and cornstarch) evenly in the pan.
- Sprinkle the yellow cake mix evenly over the cherries.
- Dot the top with thinly sliced butter.
- Bake uncovered for 40–50 minutes until golden and bubbly; let rest for 10–15 minutes before serving.
Notes
For best results, mix fresh cherries with canned for added syrup. Serve warm with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg