Description
This Cherry Dump Cake recipe is a simple, delicious dessert featuring layers of cherry pie filling, yellow cake mix, and a buttery milk drizzle baked to golden perfection. It’s a quick and easy way to enjoy a warm, comforting cherry dessert that pairs wonderfully with ice cream or whipped topping.
Ingredients
Fruit Layer
- 42 ounces (2 cans of 21 ounces each) cherry pie filling
- 1 teaspoon vanilla extract
Cake Layer
- 15.25-ounce box yellow cake mix
Butter Mixture
- 1 cup unsalted butter, melted
- ½ cup whole milk
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix cherry filling and vanilla: In a medium bowl, combine both cans of cherry pie filling with the vanilla extract. Stir gently to blend the flavors, then pour this mixture evenly into the prepared baking dish, using a spatula to spread it into an even layer.
- Add cake mix: Sprinkle the dry yellow cake mix evenly over the cherry layer, ensuring full coverage without mixing the layers.
- Prepare butter and milk: In a separate medium bowl, stir together the melted butter and whole milk until well combined.
- Pour butter mixture over cake mix: Slowly drizzle the butter and milk mixture over the yellow cake mix layer, making sure to cover all areas and avoid leaving large dry pockets. If needed, gently press dry cake mix into the butter mixture with a spoon without stirring the layers together.
- Bake: Place the baking dish in the oven and bake for about 48 minutes, or until the top is golden brown and bubbly around the edges.
- Serve: Let the dump cake cool slightly, then serve warm. It pairs beautifully with a scoop of ice cream or a dollop of whipped topping for extra indulgence.
Notes
- Do not stir the layers after assembling to ensure the layered texture.
- You can substitute cherry pie filling with other fruit pie fillings for variety.
- For a richer flavor, use salted butter and omit additional salt in other recipes served alongside.
- Use whole milk for best results but 2% milk can be used as an alternative.
- Let the cake cool slightly before serving to allow it to set.
