This easy Cherry Dump Cake recipe needs just three main ingredients: two cans of cherry pie filling, one box of dry yellow cake mix, and one cup of thinly sliced butter. Layer everything in a greased 9 x 13-inch baking dish, then bake at 350°F for 45–50 minutes until the top is golden and the cherries are bubbling.
The result is a warm, spoonable dessert with sweet-tart cherry filling underneath and a crisp, buttery cake topping above. Serve it after a 10–15 minute rest with vanilla ice cream for a simple treat that tastes like cherry cobbler without mixing, rolling, or complicated preparation.
Jump to RecipeWhy You’ll Love This Recipe
This cherry dump cake is one of the easiest homemade desserts you can make. There is no separate bowl for cake batter, no mixer to wash, and no need to measure a long list of ingredients.
The method is wonderfully straightforward: spread, sprinkle, arrange, and bake. Even though the preparation is simple, the finished dessert has the comforting qualities people want from a fruit cobbler, including a juicy center and a golden, buttery top.
- Fast preparation: The dish takes only about 5–10 minutes to assemble.
- Few ingredients: Two cans of filling, cake mix, butter, and optional nuts are all you need.
- Easy serving: It can be spooned directly from the baking dish while warm.
- Party-friendly: One 9 x 13-inch pan serves approximately 12 people.
The flavor is especially appealing because the tart cherry filling balances the sweetness of the cake mix. A scoop of vanilla ice cream melts into the warm fruit and makes every bite creamy, crisp, and fruity.
Ingredients You’ll Need
Start with two 21-ounce cans of cherry pie filling. Canned filling provides the fruit, syrup, and sweetness needed for the bottom layer, making this recipe possible without cooking fresh cherries first.
You will also need one 15.25-ounce box of yellow cake mix. Use it dry and straight from the box; do not add eggs, water, oil, or any other ingredients listed on the cake mix package.
One cup of butter, equal to two sticks or 226 grams, supplies the moisture and rich flavor that turns the dry cake mix into a browned topping. Salted or unsalted butter works well, so use whichever you have available.
Chopped pecans or walnuts are optional, but 1/2 cup adds a toasted crunch. If serving guests with nut allergies, simply leave them out and the cake will still be delicious.
- 2 cans (21 ounces each) cherry pie filling
- 1 box (15.25 ounces) dry yellow cake mix
- 1 cup butter, very thinly sliced
- Optional: 1/2 cup chopped pecans or walnuts
How to Make It Step-by-Step
Step 1: Preheat your oven to 350°F (175°C), then lightly grease a 9 x 13-inch baking dish. Greasing helps with serving later and keeps the fruit layer from sticking stubbornly to the sides and corners.
Step 2: Open both cans of cherry pie filling and spread them evenly across the bottom of the dish. Use the back of a spoon to guide the filling into the corners so the fruit layer is close to the same thickness throughout.
Step 3: Sprinkle the dry yellow cake mix over the cherries in an even layer. Resist the urge to stir, press, or prepare the mix according to the box directions, because the dump cake depends on the separate layers baking together.
Step 4: Slice the butter very thinly and arrange the pieces across the entire surface of the cake mix. Try to cover as much of the powder as possible, since exposed areas may remain dry or powdery after baking.
Step 5: Sprinkle 1/2 cup of chopped pecans or walnuts over the butter if you are using nuts. They will toast as the topping bakes and provide a crisp contrast to the soft cherries.
Step 6: Place the dish in the oven and bake for 45–50 minutes. The cake is ready when the top is golden brown and the cherry filling is bubbling around the edges; if your oven browns unevenly, rotate the pan halfway through baking.
Step 7: Remove the dish from the oven and let it rest for about 10–15 minutes. This short pause allows the hot filling to settle while keeping the dessert warm enough for ice cream to melt over each serving.
Pro Tips for the Best Topping
The butter is the key detail in this recipe. Cutting it into very thin slices rather than placing large chunks on top helps it melt across more of the cake mix during baking.
Take a moment to inspect the surface before the dish goes into the oven. If you see broad areas of uncovered cake mix, shift the butter slices around to improve coverage.
Layering is more important than it may seem. Mixing the cherries and cake mix can create a dense, uneven topping, while keeping them separate allows the fruit to stay soft and saucy beneath the browned cake layer.
A metal or light-colored 9 x 13-inch pan is a good choice when you want even browning. Dark pans may brown the edges more quickly, so keep an eye on the topping as it nears the end of the baking time.
- Use room-temperature butter only if it can still be sliced very thinly; melted butter is not the layering method specified for this recipe.
- Spread the cherries into the corners before adding the cake mix.
- Keep the cake mix dry and do not add the ingredients printed on the box.
- Rotate the dish halfway through baking if one side is coloring faster than the other.
- Allow the cake to rest before serving so the fruit is easier to spoon.
Serving, Storage & Reheating
Cherry dump cake is best served warm, when the topping is crisp and the filling is soft and glossy. Spoon portions into bowls and add vanilla ice cream, whipped cream, or a small drizzle of cream if you want an extra-special finish.
For a pretty presentation, serve the cake with a few visible cherries and a sprinkle of finely chopped nuts. The contrast between the ruby-red filling, golden topping, and pale ice cream makes this casual dessert look ready for a holiday table.
Cover cooled leftovers and store them in the refrigerator. Individual portions can be reheated gently until warm, though the topping may soften slightly after refrigeration.
If you are preparing the dessert for a gathering, bake it close to serving time when possible. The cake can rest for 10–15 minutes after baking and still be pleasantly hot when it reaches the table.
Easy Variations to Try
A yellow cake mix gives this version a buttery, vanilla-like flavor, but a white cake mix can also be used in the same quantity. The essential technique remains unchanged: keep the filling, dry mix, and butter in distinct layers.
Nuts are an easy way to add texture, with pecans offering a mellow richness and walnuts bringing a slightly deeper, earthy crunch. Use the optional 1/2 cup amount listed in the recipe, or leave them out for a smooth topping.
For the simplest family dessert, serve the cake exactly as written with vanilla ice cream. The recipe is already sweet, fruity, and rich, so it does not need a complicated sauce or extra decoration.
Whatever variation you choose, avoid stirring the layers together. The charm of a dump cake comes from the way the ingredients transform in the oven while remaining easy to assemble.
Easy Cherry Dump Cake Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
- Spread both cans of cherry pie filling evenly across the bottom of the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the cherry layer. Do not prepare the cake mix according to the box directions, and do not stir the layers together.
- Arrange the very thin butter slices over the entire surface, covering as much of the dry cake mix as possible. Sprinkle the chopped pecans or walnuts over the top if using.
- Bake for 45–50 minutes, until the topping is golden brown and the cherry filling is bubbling around the edges. Rotate the pan halfway through baking if the oven browns unevenly.
- Let the cake rest for about 10–15 minutes before serving. Spoon it warm into bowls and pair each serving with vanilla ice cream if desired.
Notes
Final Thoughts
This Easy Cherry Dump Cake Recipe is a reliable choice when you want a warm fruit dessert without a long preparation process. With two cans of cherry pie filling, dry yellow cake mix, thinly sliced butter, and an optional handful of nuts, you can have a bubbling 9 x 13-inch dessert ready in about an hour.
Remember the three details that matter most: layer instead of stir, cover the cake mix with butter as evenly as possible, and bake until the top is golden and the edges are bubbling. After a 10–15 minute rest, serve it warm with vanilla ice cream and enjoy every buttery, cherry-filled spoonful.
