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This Cherry Dump Cake is one of the easiest desserts you’ll ever make — just a few simple ingredients, no mixing, and less than 10 minutes to get it into the oven. It bakes up into a buttery, golden cake with sweet cherry filling underneath — a little like a cherry cobbler with a soft, buttery cake topping — with an optional hint of almond that takes the flavor to the next level.
If you love easy desserts like this Cherry Dump Cake, be sure to try my Cherry Pineapple Dump Cake, Apple Dump Cake, and Lemon Dump Cake next. And if you’d like even more family-favorite desserts, browse my full Cake Recipes collection.
✨ Before You Begin
✨ Use cherry pie filling: This recipe is designed for canned cherry pie filling — not plain canned cherries. The filling already has the right sweetness and thickness.
✨ Don’t stir the layers: Dump cakes work best when layered. Stirring will change the texture and prevent that buttery topping from forming.
✨ Butter coverage matters: Any dry spots in the cake mix can stay powdery if they’re not coated with butter.
✨ Yellow or white cake mix both work: Yellow gives a slightly richer flavor, while white cake mix keeps things a little lighter.
✨ Almond is optional: A small amount enhances the cherry flavor, but too much can overpower the dessert.
Why This Recipe Works
- Classic, no-fail dump cake method
- Less than 10 minutes to assemble
- Sweet cherry filling + buttery topping = perfect contrast
- Optional almond flavor adds a bakery-style upgrade
- Uses simple pantry ingredients you likely already have
What Is a Dump Cake?
A dump cake is a simple, old-fashioned dessert made by layering fruit or pie filling, dry cake mix, and butter in a baking dish — no mixing required.
As it bakes, the fruit becomes warm and bubbly while the cake mix and butter form a soft, golden topping. The texture is somewhere between a cobbler and a cake, with a rich, buttery top and a jammy fruit layer underneath.
It’s popular because it’s incredibly easy, forgiving, and perfect for feeding a crowd with minimal effort.
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Cherry Dump Cake
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1 teaspoon almond extract
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup sliced almonds,
- 1/2 cup butter
Instructions
- Preheat oven to 350°F (177°C). Spray a 9 X13 inch baking dish with nonstick baking spray.
- Stir in 1/2 teaspoon of almond extract into each can of cherry pie filling. Pour both cans of cherry pie filling into the prepared baking dish.
- Evenly spread cake mix (1 box) over top of the cherry pie filling and press down firmly.
- Sprinkle the almonds (1/2 cup) over the cake mix.
- Arrange butter slices evenly over the top of the cake mix.
- Bake in the preheated oven, for 50-60 minutes, or until the top is deep golden brown and bubbly. Serve warm.
Fans Also Made:
Notes
- Press down the cake mix- Where the cake mix meets the fruit is the most delicious, moist, fruity cake. Pressing down the filling into the fruit a bit creates more of that yummy layer.
- Layer the butter- I don’t like the drizzle method of melted butter over the top of the cake. Instead, chill the butter and cut it into even slices. Layer the slices in rows over the top of the cake mix so you don’t get pools of butter or pockets of dry cake mix. It also gives the top a nice crunch and golden finish!
Nutrition
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I’ve made a variation of this cake 5 times and question your “tip” of pressing the cake into the fruit. I don’t disagree but can’t envision how it would work.
If the cake mix is mushy, won’t it bake different than it’s top layer? And/Or won’t it become part of the fruit’s liquid?
That’s a great question — and you’re absolutely right to think that through!
There’s no batter here, and you’re not mixing the cake mix into the fruit at all. When I say “press it down,” I mean gently patting the dry cake mix so it makes contact with the cherry filling underneath, not pushing it in or turning it mushy.
As the cake bakes, the cherry filling releases juices that naturally soak into the bottom layer of the dry cake mix, while the butter on top melts down and helps the top bake up golden and slightly crisp.
So you end up with two textures: a soft, fruity layer underneath a buttery, golden topping on top
If the cake mix just sits loosely on top, you can sometimes get dry patches where the butter or juices didn’t reach evenly — that’s the only reason for the light press.
You definitely don’t want to press hard or mix it in — just a gentle pat is all it takes. And if you prefer a more crumbly topping, you can skip that step altogether — it’ll still turn out delicious!
I had a surprised guests last week, and I panicked, all I have in my pantry are yellow cake mix, canned peaches, cherry pie filling, and blueberry pie filling. I made this, and it was a hit!
Whew! I’m glad you survived it and they liked it. Surprise guests are really nerve wracking! Thanks for sharing your experience 🙂