If you’re in the mood for something sweet, simple, and satisfying, Cherry Dump Cake should be at the top of your list. It’s one of those magical recipes that somehow delivers big flavor with almost zero effort. No need for mixers, fancy tools, or even measuring cups—just layer, bake, and enjoy.

This old-school dessert has stood the test of time for good reason. With roots in classic American home baking, dump cakes are all about making the most of pantry staples. They’re unfussy, rustic, and completely foolproof. Whether you’re a seasoned baker or just need a last-minute dessert for unexpected guests, Cherry Dump Cake never lets you down.

What makes it extra special? The combination of tart cherries and a golden, buttery cake topping is pure comfort food joy. It’s warm, gooey, and crisp all at once.

And the best part? If you’ve got a can of cherry pie filling and a box of cake mix in your pantry, you’re already halfway there.

Whether you’re prepping for a potluck, whipping up a weeknight treat, or introducing the kids to baking, this easy dessert delivers every time—without the mess or stress.

What Is Cherry Dump Cake?

At its core, Cherry Dump Cake is a layered dessert where ingredients are literally dumped into a baking dish—no stirring or mixing involved. The result is a cross between a cobbler and a crisp, with a jammy fruit base and a crumbly cake-like topping.

The name might raise a few eyebrows, but it comes from the super simple prep style. Unlike traditional cakes that require precision, dump cakes are all about layering and letting the oven do the magic.

So, how is it different from a cobbler? Cobblers usually involve a more structured dough or biscuit topping. Dump cakes skip that step entirely by using dry boxed cake mix, which melts into the butter and forms a sweet, golden crust.

In short, Cherry Dump Cake is the lazy genius of desserts—a no-mess, one-dish wonder that’s as nostalgic as it is tasty.

Ingredients Overview

One of the reasons people fall in love with Cherry Dump Cake is its ridiculously short ingredient list. Here’s a quick look at the essentials:

Cherry pie filling: You can use canned for convenience or make your own with fresh or frozen cherries, sugar, and a bit of cornstarch.
Boxed cake mix: Yellow cake mix is the most common choice, adding a buttery, rich topping. You can also try white or vanilla cake mix for a slightly different twist.
Butter: Whether you melt it or cut it into thin slices, the butter helps bind the topping and gives it a rich, crisp finish.
Optional extras: Add-ins like slivered almonds, shredded coconut, or mini chocolate chips can bring texture and new flavor profiles to your dump cake.

Bold tip: Use real butter—not margarine—for the richest flavor and best texture.

How to Make Classic Cherry Dump Cake (Step-by-Step Breakdown)

Making this cake is about as easy as dessert gets. Here’s a step-by-step breakdown that guarantees success:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Dump the cherry pie filling into the pan. Use the back of a spoon or spatula to spread it evenly.
Sprinkle the dry cake mix evenly over the cherry filling. Do not mix—just let it sit right on top.
Add the butter:
- You can either slice cold butter into thin pats and distribute them across the top,
- Or melt the butter and drizzle it evenly over the dry mix.
  Either method works; just make sure the top is mostly covered.

Pro tip: Use a spoon to gently spread any clumps or dry mix for more even coverage.

Bake for 40–45 minutes, or until the top is golden brown and the cherry filling is bubbling at the edges.
Cool for at least 15 minutes before serving. The filling will thicken as it rests.

That’s it—no bowls, no mixers, and barely any cleanup. It’s the kind of dessert you can pull together in under 10 minutes but tastes like something that took all afternoon.

Why This Recipe Works

This dessert hits the sweet spot—literally and figuratively. The tartness of the cherry filling balances perfectly with the sweet, buttery cake topping. As the cake bakes, the butter seeps into the dry mix, creating crispy edges and tender, cake-like pockets on top.

It’s a one-dish wonder that’s nearly impossible to mess up, which makes it ideal for beginner bakers and seasoned pros alike. Whether you’re hosting a party or just want something cozy on a weeknight, Cherry Dump Cake is dependable, delicious, and deeply satisfying.

Best Cake Mix Flavors to Use

While yellow cake mix is the traditional go-to for Cherry Dump Cake, don’t be afraid to experiment:

White cake mix offers a lighter, neutral base that lets the cherry flavor shine.
Devil’s food or chocolate cake mix transforms it into a rich black forest–style dessert.
Lemon cake mix adds a zingy contrast to the sweet cherries, making it perfect for spring and summer.

Feel free to mix and match based on your mood or pantry stash. Dump cake is forgiving—flavor twists are welcome!

Popular Cherry Dump Cake Variations to Try

One of the best things about Cherry Dump Cake is how versatile it is. Once you’ve nailed the classic version, try these fun and tasty twists:

Cherry Pineapple Dump Cake

Layer a can of crushed pineapple underneath the cherry pie filling. The combo of tart cherries and tropical sweetness is unexpectedly perfect.

Cherry Chocolate Dump Cake

Want a rich, decadent dessert? Add chocolate chips on top of the cake mix or use devil’s food cake mix for a Black Forest-style upgrade.

Cherry Almond Dump Cake

Mix a teaspoon of almond extract into the cherry filling, and sprinkle slivered almonds on top before baking. It adds a lovely crunch and flavor boost.

Gluten-Free Version

Swap in a gluten-free yellow or vanilla cake mix (like King Arthur or Betty Crocker GF blends). Make sure your pie filling is gluten-free, too.

Sugar-Free or Low-Sugar Option

Use light or no-sugar-added cherry pie filling and pair it with a sugar-free cake mix. You’ll still get tons of flavor with less guilt.

Vegan-Friendly Dump Cake

Use a dairy-free cake mix and substitute the butter with a plant-based alternative. Many store-bought fillings are already vegan—just double-check the label.

Tip: Feel free to mix and match ideas. Dump cakes are meant to be fun and fuss-free!

Serving Suggestions: How to Enjoy It Best

Fresh from the oven or chilled from the fridge, Cherry Dump Cake is always a hit. Here’s how to serve it for maximum wow:

Warm with vanilla ice cream – The melty cream + warm fruit combo is pure comfort.
Whipped cream or Cool Whip – Adds lightness and balances the tart cherries.
Powdered sugar or chocolate shavings – A quick sprinkle makes it look bakery-ready.
Caramel drizzle or chocolate syrup – For an extra decadent touch.

Whether it’s breakfast-for-dessert the next morning or a cozy midnight snack, this cake holds up beautifully.

Insider tip: Cold leftovers are still magical the next day—some say even better after the flavors meld!

Storage, Freezing & Make-Ahead Tips

Cherry Dump Cake is the kind of dessert you’ll want to save every last bite of—and luckily, it stores well.

Refrigeration

Store any leftovers in an airtight container or cover the baking dish with foil.
It’ll keep in the fridge for up to 5 days.
Reheat individual servings in the microwave (30–45 seconds) or warm the entire dish in a 300°F oven for 10–15 minutes.

Freezing

Yes, you can freeze it! Let the baked cake cool completely, then wrap tightly in plastic wrap and foil.
Freeze for up to 2 months.
Thaw in the fridge overnight and reheat before serving.

Make-Ahead Tips

You can prep the dish a few hours in advance, refrigerate it unbaked, and then pop it in the oven when ready.
Want to gift it or bring it to a potluck? Use foil pans for an easy-to-carry and mess-free option.

Helpful hint: Label frozen portions with the date and flavor variation so you’ll always know what’s on hand for dessert emergencies!

Common Mistakes to Avoid

Cherry Dump Cake is beginner-friendly, but a few missteps can impact texture or taste. Here’s what to watch for:

Uneven butter coverage: Dry cake mix patches can happen if the butter isn’t spread evenly. Slice it thin or melt it for better distribution.
Overbaking: If it stays in the oven too long, the top can become dry and overly crisp. Check it around the 40-minute mark.
Using margarine instead of butter: Real butter gives the best flavor and texture—trust us on this one.
Not draining fresh or frozen fruit: If you’re not using pie filling, extra juice can make the base watery. Add a little cornstarch and reduce liquid.
Forgetting nonstick spray: It may seem small, but it’ll save you from scraping stuck-on fruit off the bottom of your pan.

With just a few mindful tweaks, your cake will turn out beautifully every time.

FAQs

Why is it called dump cake?

Because you simply dump the ingredients—usually fruit, dry cake mix, and butter—into a dish. No mixing, no bowls, no stress.

Can I use fresh or frozen cherries instead of canned?

Yes! Just sweeten them to taste and add a tablespoon of cornstarch to help thicken the juices. Cook briefly on the stove before using as a base.

Can I make dump cake in a slow cooker?

Definitely! Add the cherry filling and dry mix as usual, top with butter, then cook on LOW for 2–3 hours. The result is gooey and cozy—perfect for hands-off baking.

Is dump cake supposed to be gooey?

Yes! The bottom will be jammy and soft, while the top develops a buttery crust. It’s not meant to be firm like a traditional cake.

Can I make it with chocolate cake mix?

Absolutely—this is where the Black Forest Cake vibes come in! Try it with chocolate chips for even more decadence.

Can I add nuts to dump cake?

Of course! Pecans, walnuts, or sliced almonds add a lovely crunch and balance the sweetness.

Final Thoughts & Friendly Encouragement

Dump cake is one of those rare desserts that’s as easy as it is delicious. There are no strict rules—just layers of flavor and a lot of creative freedom.

Don’t worry about being perfect. Part of the charm is its rustic, no-fuss nature. Whether you stick with the classic cherry version or try a wild variation, there’s no wrong way to dump and bake.

The beauty of dump cake is its no-rules simplicity. So go ahead—get messy, have fun, and share it with someone you love.

Cherry Dump Cake Recipe

Masters Of Kitchen

This Cherry Dump Cake is the ultimate quick-fix dessert—made with just a handful of ingredients and ready in under an hour! With layers of sweet cherry pie filling, buttery cake mix topping, and zero prep work, this nostalgic treat is perfect for weeknights, holidays, and potlucks. No mixing bowls required—just dump, bake, and enjoy!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Cooling Time: 10

Total Time 1

Course Dessert

Cuisine American, Southern

Servings 10 servings

Calories 320 kcal

Equipment

9x13 inch baking dish
Spoon or spatula
Knife (if slicing butter)
Oven

Ingredients

1 21 oz can cherry pie filling
1 box 15.25 oz yellow cake mix
½ cup 1 stick unsalted butter, sliced or melted
Optional ¼ cup slivered almonds or chocolate chips

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Dump cherry pie filling into the baking dish and spread evenly.
Sprinkle dry cake mix evenly over the cherry layer.
Distribute butter slices across the top or drizzle melted butter over entire surface.
(Optional) Add nuts or chocolate chips on top for extra flavor.
Bake for 40–45 minutes or until the top is golden and the filling bubbles at the edges.
Let cool for 10–15 minutes before serving warm. Top with ice cream or whipped cream if desired.

Notes

For a richer flavor, always use real butter instead of margarine.
You can use white or chocolate cake mix as a fun variation.
To make this gluten-free, use a gluten-free yellow cake mix.
Store leftovers in the fridge for up to 5 days. Reheat in the microwave or oven.
This recipe is freezer-friendly! Freeze baked portions for up to 2 months.

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