Cherry Dump Cake
Great-Grandma Pearl liked to call this her “lazy day treat”—a warm, comforting dessert she’d make whenever she wanted something sweet without pulling out a bunch of bowls. It’s a classic Midwestern-style bake: cherry pie filling layered under dry cake mix and butter, baked until it forms a golden, rustic topping.
As it cooks, the kitchen fills with the rich scent of cherries and buttery cake. The top bakes up soft with a slightly uneven texture, giving it that perfectly homemade charm—just how Pearl preferred it.
Serve it warm, scooped straight from the pan. A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream pairs beautifully with the tart cherries and rich topping. For a simple option, enjoy it with coffee or black tea; for something a bit more indulgent, try it with dessert wine or a splash of amaretto. It’s easy enough for any evening and special enough for gatherings.
Cherry Dump Cake
🛒 Ingredients
Cherry pie filling – 2 cans (21 oz each), forms the base
Pure vanilla extract – 1 tsp (optional, for extra flavor)
Yellow cake mix – 1 box (15.25 oz), used dry (do not prepare)
Unsalted butter – ½ cup (1 stick), melted
Kosher salt – ¼ tsp (optional, enhances flavor)
Nonstick spray or butter – for greasing the dish
👩🍳 Directions
- Preheat Oven
Set oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (glass or ceramic works well). - Add Cherry Layer
Spread the cherry pie filling evenly in the dish. Stir in vanilla extract if desired. - Top with Cake Mix
Evenly sprinkle the dry cake mix over the cherries. Do not mix. Gently spread to cover the surface. - Add Butter & Salt
Sprinkle salt if using. Drizzle melted butter evenly over the cake mix, covering as much as possible. - Bake
Place on the center rack and bake for 35–45 minutes, until the top turns golden and the edges bubble. - Cool & Serve
Let it rest for 15–20 minutes before serving. Scoop and enjoy warm.
🌟 Variations & Tips
- Cake Mix Options: Try white or French vanilla for a lighter taste
- Add Crunch: Sprinkle ½–¾ cup chopped pecans or walnuts before baking
- Almond Flavor: Swap vanilla with ½ tsp almond extract for a cherry-almond twist
- Reduce Sweetness: Use 1 can pie filling plus 2 cups thawed unsweetened cherries
- Larger Batch: Double ingredients in a 9×13-inch pan; bake 40–55 minutes
- Crispier Top: Use small cubes of cold butter instead of melted
- Flavor Swaps: Try blueberry, apple, or peach filling instead of cherry
🥡 Storage
- Refrigerator: Cover and store for up to 3 days
- Reheating: Warm gently in the oven or microwave before serving
