Name: Cherry Dump Cake Recipe
Prep time: 10 min
Cook time: 48 min
Total time: 58 min
Cuisine: American
Ingredients: 42 ounces (2 cans of 21 ounces each) cherry pie filling; 1 teaspoon vanilla extract; 15.25-ounce box yellow cake mix; 1 cup unsalted butter, melted; ½ cup whole milk

Jump to Recipe· 4.2 from 3 reviews

I just love a good dump cake, and this Cherry Dump Cake Recipe is absolutely one of my favorites to whip up when I want something quick, sweet, and totally comforting. I enjoy how the juicy cherries peek through the golden, buttery cake topping, making every bite a delightful mix of tart and sweet. It’s so incredibly simple to prepare but tastes like it took hours of loving effort in the kitchen—trust me, it’s one of those desserts that always gets rave reviews from family and friends.

Why You’ll Love This Cherry Dump Cake Recipe

What makes this Cherry Dump Cake Recipe stand out for me is the perfect balance between the tartness of the cherry pie filling and the rich, buttery sweetness of the golden cake crust. Each spoonful feels like a warm hug, combining fruity brightness with a soft, cakey texture that’s just irresistible. The melody of flavors never fails to brighten my day, especially when served warm alongside a scoop of vanilla ice cream or a dollop of whipped topping. It’s the kind of dessert that transports you right to cozy Sunday afternoons with minimal effort.

Besides its incredible flavor, the ease of preparation is a huge selling point. Honestly, I love recipes where I can “dump” ingredients into a dish and let the oven do the magic. There’s no complicated mixing or fancy techniques here—just straightforward layering and pouring, which means it’s perfect for busy weeknights, casual parties, or even last-minute guests. It’s the kind of dessert I’m excited to share during holidays, potlucks, or even a simple family dinner because it always feels special without being fussy.

Ingredients You’ll Need

A close-up view of a square glass baking dish filled with a cherry cobbler, showing two layers. The bottom layer consists of bright red whole cherries with a glossy, syrupy texture, pooling slightly at the bottom edges. The top layer is a golden brown crumbly crust with a rough texture, covering the cherries but partially pulled aside to reveal the fruit underneath. A spoon is scooping out a portion of the cobbler, lifting both the crust and cherries, with the spoon handle positioned diagonally from the top left to center. The surface beneath the dish has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

When it comes to this recipe, the ingredients are so simple yet each one plays a vital role in delivering that classic Cherry Dump Cake taste and texture. From the vibrant cherry pie filling that gives it color and juiciness to the buttery cake topping that crisps to perfection, everything comes together effortlessly.

Cherry pie filling: This is the star ingredient providing the sweet and tangy burst of cherry flavor that defines the dessert.
Vanilla extract: Adds a warm, aromatic depth that complements the cherries perfectly.
Yellow cake mix: The dry cake mix forms the crispy, golden crust on top; using a boxed mix keeps things quick and easy.
Unsalted butter (melted): Essential for moistening the cake mix and creating that rich, flaky topping I adore.
Whole milk: Balances the butter and helps the cake topping bake up tender and golden.

Directions

Step 1: Preheat your oven to 350°F and generously spray a 9×13-inch baking dish with cooking spray. This helps prevent sticking and makes cleanup a breeze.

Step 2: In a medium bowl, combine both cans of cherry pie filling with the vanilla extract. Mix gently, then pour this vibrant cherry mixture evenly into the prepared baking dish. Use a spatula to spread it out into one even layer so every bite is packed with juicy cherries.

Step 3: Sprinkle the dry yellow cake mix evenly over the cherry layer. Don’t worry about smoothing it out perfectly—you want a nice, even covering but not compacted.

Step 4: In a separate bowl, stir together the melted butter and whole milk until fully combined. This buttery mixture is key to creating that crave-worthy cake topping.

Step 5: Slowly pour the butter and milk mixture evenly over the dry cake mix. Make sure that no large dry spots remain. If you see any uncovered areas, gently push some dry cake mix under with a spoon without stirring the layers together.

Step 6: Bake the cake for about 48 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the edges are bubbling softly with cherry juices.

Step 7: Remove the cake from the oven and let it cool for a few minutes before serving. I love it warm with a scoop of vanilla ice cream or a generous dollop of whipped cream for extra indulgence.

Servings and Timing

This Cherry Dump Cake Recipe makes about 12 generous servings, perfect for a crowd or leftovers to enjoy the next day. The prep time is pleasantly short, around 10 minutes, since there’s no complicated mixing involved. Baking takes about 48 minutes, with a few minutes resting time so the cake settles nicely. Total time from start to finish is approximately 55 minutes, which is just perfect when you need a last-minute dessert that still feels homemade and special.

How to Serve This Cherry Dump Cake Recipe

The image shows a close-up of a spoon filled with a dessert scoop, featuring two main layers. The bottom layer consists of bright, glossy red cherries in a thick syrup that looks shiny and juicy. On top, there is a golden brown crumbly topping with a rough texture, appearing crunchy and slightly uneven. The spoon is held above a white plate filled with the same dessert, displaying both the red cherry filling and crumbly topping in larger portions. In the background, a glass baking dish with more of the dessert can be seen. All items are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Cherry Dump Cake warm straight out of the oven because that’s when the topping is crispy and the filling bubbles invitingly. It pairs beautifully with classic vanilla ice cream or freshly whipped cream, both adding a cool creaminess that contrasts wonderfully with the tart cherries. A sprinkle of chopped toasted pecans or sliced almonds on top adds extra crunch and a nutty flavor that I find simply irresistible.

For special occasions, I like to plate this dessert individually in small bowls or ramekins, garnished with a sprig of fresh mint or a few whole cherries for color and elegance. This presentation makes it feel festive enough for holidays or dinner parties but still cozy for casual family meals. I’ve even enjoyed it slightly chilled during warm summer months—trust me, it’s delicious anytime!

When it comes to beverages, I often reach for a light, fruity red wine like a Pinot Noir or a chilled glass of sparkling rosé. For non-alcoholic options, a cold sparkling water with a splash of cherry or lemon juice echoes the dessert’s fruity notes perfectly. No matter how or when you serve it, this dessert is sure to be the star of the table.

Variations

In my experience, the Cherry Dump Cake Recipe is incredibly versatile and lends itself well to customization. If you want to switch things up, try using a white or spice cake mix instead of yellow for subtle flavor changes. You can even swap the cherry pie filling for mixed berry or apple pie filling to make new seasonal favorites.

If you have dietary restrictions, I’ve had success making this dessert gluten-free by using a gluten-free cake mix and ensuring your pie filling is free from additives. For a vegan twist, plant-based butter and milk alternatives work wonderfully, though baking times might vary slightly, so keep an eye on the cake.

For a bit of fun, I’ve sometimes added a sprinkle of cinnamon or a touch of almond extract to the cherry filling before baking, which gives a nice warm depth. And if you want a crunchier topping, feel free to toss some crushed nuts or oats mixed with a little brown sugar on top before pouring the butter mixture over. The options are endless and always delicious!

Storage and Reheating

Storing Leftovers

After enjoying your Cherry Dump Cake, you can store any leftovers covered tightly in the refrigerator. I like to use an airtight container or cover the baking dish well with foil or plastic wrap. It will stay fresh for about 3 to 4 days, keeping the cherry filling juicy and the cake topping pleasantly soft but still flavorful.

Freezing

This dump cake also freezes beautifully if you want to save portions for later. Just let the cake cool completely, then cut it into individual servings and wrap each piece tightly in plastic wrap followed by aluminum foil. Alternatively, place them in a freezer-safe container with layers separated by parchment paper. Frozen this way, it should keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To bring back that fresh-baked warmth, I recommend reheating leftovers in a 350°F oven for about 10-15 minutes until heated through and slightly crisp on top again. Avoid the microwave if you can, as it tends to make the topping soggy. If you’re reheating single portions, a toaster oven works wonderfully too. Serving warm with a little ice cream or whipped topping will make it taste just like the day you baked it.

FAQs

Can I use fresh cherries instead of canned pie filling?

While fresh cherries are delicious, this recipe relies on the syrup and sweetness of canned cherry pie filling to get that perfect moist texture and flavor. If you want to use fresh cherries, I recommend cooking them slightly with sugar and a little lemon juice to create a filling consistency similar to canned pie filling.

Do I have to use yellow cake mix, or can I try other flavors?

You can absolutely experiment! Yellow cake mix gives a classic buttery sweetness, but white, spice, or even chocolate cake mixes can add a fun twist. Each will slightly change the flavor and texture but will still make a delicious dump cake.

Is it necessary to pour the butter mixture slowly over the dry cake mix?

Yes, pouring the butter slowly ensures the cake mix absorbs the butter evenly and bakes into a crisp, golden topping without any large dry spots. Taking a moment to gently push dry patches under the butter helps guarantee the best texture.

Can I make this dessert ahead of time?

This dessert is best enjoyed fresh and warm, but you can assemble it in advance and bake it right before serving. Just keep it covered in the fridge and bake within 24 hours for the freshest result.

What are some toppings or sides you recommend?

I love topping this cake with vanilla ice cream or homemade whipped cream. Fresh mint, toasted nuts, or even a drizzle of chocolate syrup make excellent garnishes. A side of coffee or a fruity wine pair exceptionally well with the flavors.

Conclusion

Honestly, this Cherry Dump Cake Recipe has become a cherished go-to dessert in my kitchen because it delivers such warmth, sweetness, and nostalgia with minimal fuss. If you want a dessert that feels comforting, impressive, and effortless all at once, give this recipe a try. I’m sure once you make it, it will become a favorite in your family too!