Cherry dump cake is the easiest dessert ever! An easy dump and bake cake that’s made with cake mix! Make this recipe for a sweet treat!
For something a little more elegant, try my Chocolate Cherry Tiramisu. It’s perfect for holidays or dinner parties and only takes 15 minutes to put together.
Cherry Dump Cake
Nobody really knows the exact origin of the dump cake, but it probably gets its name from the fact that everything is basically dumped into a pan before baking.
How To Make Cherry Dump Cake
- Grease a baking dish liberally with butter, then spread the cherry pie filling along the bottom with a spatula. Sprinkle the box of cake mix over the top before drizzling with melted butter.
- Shake the pan a bit to evenly distribute the ingredients, then bake until set and golden brown on top.
- Add a scoop of cherry dump cake to a bowl with whipped cream, vanilla ice cream, or any other flavor of ice cream that sounds delicious!
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- Adjust the amount of filling. I like mine bursting with cherries so I use two full cans, but you could easily use a smaller amount if you’d prefer.
- Use fresh fruit. Swap out the canned filling for pitted whole cherries. Blueberries, blackberries, or strawberries would also taste delicious. Since raspberries are more delicate, I recommend using preserves for that flavor.
- Want a different flavor? Try swapping out the yellow mix for chocolate or replace one of the cans with crushed pineapple instead. Since it’s just cake mix and pie filling, another variety of fruit like apple or peach would work just as well.
- Add a topping for extra texture. Combine brown sugar and chopped almonds in a bowl, then sprinkle the mixture on before baking. Shredded coconut with pecans is another tasty combination.
- Tip for a hands-off approach: You can make this recipe in a slow cooker as well! Just follow the same process and cook it on High for 2 hours or on Low for 4 hours.
Dump Cake Recipe FAQ
Does cherry dump cake need to be refrigerated?
It will be fine at room temperature for 3 to 4 days, but go ahead and pop it in the fridge if you’ll be keeping it longer than that. Cover with foil or plastic so it doesn’t dry out and use within 1 week.
Should I stir the ingredients before baking?
Not at all! Just layer them as directed, or you may end up with raw bits of dough along the bottom of the pan.
With love from our simple kitchen to yours.
Cherry Dump Cake + Video
- 42 ounce cherry pie filling, 2 21 ounce cans
- 1 box yellow cake mix, or white cake mix
- 10 tablespoons unsalted butter, melted and 2 more tablespoons for greasing the baking dish
- Preheat oven to 350 degrees F.
- Grease a 9×13 inch baking dish with butter or spray it with nonstick baking spray.
- Add the cherry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
- Sprinkle the cake mix on top of the cherry filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
- Drizzle the melted butter over the cake mix, try to distribute it evenly. Shake the pan again.
- Bake the Cherry Dump Cake in the preheated oven for about 50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
- Remove cake from oven and let it just slightly cool on a cooling rack.
- Scoop cake into bowls, top with vanilla ice cream and maraschino cherries. Serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2019, updated and republished April 2021
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