This cherry dump cake is a busy cook’s dream dessert. It requires only a few ingredients that are readily available at most grocery stores and less than 10 minutes of prep! Oh, and the taste? It’s absolutely delicious! It will quickly become a family favorite and a go-to dessert recipe.
Try more of my yummy dump cakes: my viral lemon dump cake, peach dump cake, pumpkin dump cake, and apple dump cake. You’ve got to try them all!
What Is A Dump Cake?
It’s a simple American dessert made with pie filling, cake mix, and butter. The 3 main ingredients are dumped in a baking dish and then baked. It’s more of a cobbler than an actual cake.
Cherry Dump Cake Ingredients
- Almond Extract: I love the almond extract in this dump cake. If you don’t care for the flavor, feel free to omit it.
- Yellow Cake Mix: You can also use a white cake mix.
- Sliced Almonds: I love the crunch these add to the dump cake. Slivered almonds work well also.
- Butter – Use real butter in this cake. Margarine can have greasy, unpleasant results. Very cold butter cuts the best. You can also run your knife under hot water to make cutting even easier.
- Cherry Pie Filling – This stuff is amazing and so convenient! You’ll love the results when you use this!!
TipsÂ
- Press down the cake mix-Â 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!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This will last for 3-4 days in the fridge.
- Can You Freeze This? This cake assembles so quickly and is best served fresh, I don’t recommend freezing it as a rule. The texture after freezing won’t be the same. For leftovers, try freezing in individual portions and reheating in the microwave for a quick treat!
- Make-Ahead Tips: This cake can be in the oven in literally less than 10 minutes. It’s best fresh, so there isn’t a ton of make-ahead prep to do!
- Food Safety: If you’d like more info on food safety check out this link.
How to Make Cherry Dump Cake
- Pour both cans of cherry pie filling into the prepared baking dish.
- Evenly spread cake mix on top.
- Sprinkle the almonds over the cake mix.
- Arrange butter slices. Bake.
- Serve warm.
***See the full instructions below.
More Easy Summer Desserts
- Cherry Delight
- Heaven On Earth Cake
- Blueberry Heaven On Earth Cake
- Lemon Lush
- Blueberry Yum Yum
- Strawberry Dump Cake
- Pineapple Dump Cake
Cherry Dump Cake
This cherry dump cake is a busy cook's dream dessert. It requires only a few easy-to-find ingredients and less than 10 minutes of prep!
Servings: 8 -12 servings
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1 teaspoon almond extract
- 1 (15.25-ounce)Â 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 (1/2Â 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-Â 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
Serving: 1g | Calories: 551kcal | Carbohydrates: 86g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 556mg | Potassium: 226mg | Fiber: 2g | Sugar: 24g | Vitamin A: 660IU | Vitamin C: 5mg | Calcium: 44mg
DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
On your phone? Check the web story here.
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 🙂