Make the easiest cherry dump cake with a boxed cake mix and canned cherry pie filling. Dump everything into a dish and bake it until it’s golden on top and bubbly on the bottom!
Easy Cherry Dump Cake Recipe
Cherry dump cake is just one of a few dump cake recipes I like to make when I need a super easy dessert. It’s a 4-ingredient recipe made with a yellow box cake mix, canned cherry pie filling, almond extract, and butter. That’s it!
There are so many easy boxed cake mix recipes you can make with a single box, and not just cake either. This cherry dump cake just happens to be one of my favorites!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Cherry pie filling: You’ll need a couple of cans of cherry pie filling for the base of the cake.
- Almond extract: The flavor of almond and cherry goes so beautifully together, so I like to stir a little into the pie filling. Vanilla extract works here too.
- Box of yellow cake mix: Any brand will do. Ignore the directions or any additional ingredients it calls for on the package. Homemade vanilla cake mix will work, too (use about 3 1/2 cups).
- Butter: Melted butter gives the dry cake mix moisture to form a golden crust. I liked to use salted butter here.
How to Make Cherry Dump Cake
Pour cans of cherry pie filling into a greased 9×13 baking dish. Stir in the almond extract.
Sprinkle the cake mix over the pie filling, but do not mix. Drizzle the melted butter evenly over the top.
Bake the cake mix and cherry pie filling for 35-45 minutes until the top is golden brown and the cherry filling is bubbling. Let it sit for 15 minutes before serving.
Tips for the Best Cherry Dump Cake
- Flavor variations: Substitute one can of cherry filling for pineapple. I’ve also made blueberry dump cake, peach dump cake, and apple dump cake.
- Cake mix variations: A dump cake works with any type of cake mix! You could make a chocolate cherry dump cake, or in the case of this chocolate dump cake, chocolate cake mix, and chocolate pudding.
- Nuts: Add chopped almonds, pistachios, pecans, or walnuts on top of the cake mix for some crunch. Coconut flakes would also be delicious!
- Crockpot: Dump ingredients in, in the same order. Add sliced butter on top and let it melt slowly. Cook on low for 3-4 hours or high for 2-3.
- Serving: You’ll need a serving spoon for this kind of cake, as there’s no slicing involved. We love it slightly warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Storing
- Store: Keep the cake stored in an airtight container in the refrigerator for up to 4 days. Warm up, serve cold or at room temperature.
- Freezer: It won’t look as pretty once frozen but you can freeze the leftovers. Cool completely then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge and reheat it in the microwave if you prefer it warm.
More cherry recipes to try include cherry pie bars, cherry limeade and cherry cheesecake dip.
More Cake Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Cherry Dump Cake Recipe
Video
Ingredients
- 2 (21 ounce) cans cherry pie filling
- 1 teaspoon almond extract
- 18 ounce box yellow cake mix
- 12 Tablespoons salted butter , melted
Optional: Chopped nuts, vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350°F and grease the bottom of a 9×13" pan. Pour 2 cans cherry pie filling into the bottom of the pan and stir in 1 teaspoon almond extract.
- Dump the box of cake mix over the fruit. Then pour 12 Tablespoons melted butter evenly over the top. Top with nuts if desired.
- Bake for 35-45 minutes or until golden brown and bubbly. Remove from oven and allow to sit 15 minutes minutes before serving.
- Serve with vanilla ice cream or whipped cream if desired.
Notes
- Peach: Use 2 cans undrained sliced peaches in heavy syrup. Or use 1 can sliced peaches and 1 can crushed pineapple.
- Apple: Use 2 cans apple pie filling and top with chopped nuts. You can also use homemade apple pie filling if preferred.
- Blueberry: Use 2 cans blueberry pie filling or 4 cups fresh blueberries + 1/2 cup sugar.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, 5 Ingredients Or Less, American, Cake + Cupcakes, Desserts, Fruit Desserts, Reader Favorites, Valentine's Day
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
