This Old Fashioned Cherry Dump Cake is one of the easiest desserts you’ll ever bake, made with cherry pie filling, cake mix, and butter.
It bakes up golden and bubbly with a crisp topping and a warm, jammy cherry filling underneath. The best part? You don’t need to fuss with mixing bowls - everything comes together right in the pan. I remember my grandma pulling this cake from the oven when unexpected guests arrived. She always said it was her “emergency dessert,” and somehow, it tasted better than anything planned.
What You Need to Know
- Flavor and texture: Gooey cherry filling topped with crisp, buttery cake mix.
- Storage tip: Store leftovers covered in the fridge for up to 3 days.
- Make-ahead tip: Assemble the layers ahead of time and bake just before serving.
- Lighter twist: Use sugar-free pie filling and a light cake mix for a slightly lower-sugar option.
Ingredients Overview
This is a quick rundown of what you’ll need. Exact amounts are in the printable recipe card.
- Cherry pie filling - canned or homemade, for the sweet fruit base
- Yellow or white cake mix - the shortcut that makes this recipe so easy
- Butter - melted and drizzled on top to create a crisp crust
- Brown sugar & syrup - add depth and extra sweetness
- Vanilla extract - optional, for flavor
- Toppings - whipped cream or ice cream make it extra special
How to Make Old Fashioned Cherry Dump Cake
Step 1: Preheat your oven to 350°F and grease a 9x13-inch baking dish.
Step 2: Spread the cherry pie filling evenly in the prepared dish. If using fresh cherries, mix with sugar first.
Step 3: Sprinkle the dry cake mix evenly over the cherry layer. Do not stir. Drizzle melted butter and syrup over the top, covering as much of the mix as possible.
Step 4: Bake for 45-55 minutes until the topping is golden brown and bubbly. Let cool slightly, then serve warm with whipped cream or ice cream.
Grandma’s Tips
- Don’t stir the layers - the magic happens while it bakes.
- A little crisp edge around the cake means it baked perfectly.
Modern Updates
- Swap cherry pie filling with blueberry or apple for a fun variation.
- Try a gluten-free cake mix to make this recipe allergy-friendly.
Easy Cherry Dump Cake with Cake Mix
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the cherry pie filling evenly across the bottom of the prepared baking dish. If you’re using fresh cherries, mix them with a bit of sugar before adding them.
- Evenly sprinkle the dry cake mix over the cherry filling. Do not stir; let it sit on top.
- Pour the melted butter evenly and carob syrup over the top of the cake mix. Make sure to cover as much of the cake mix as possible for even baking.
- Bake in the preheated oven for 45-55 minutes, or until the cake is golden brown and bubbly. The edges may be slightly crisp, which is perfect!
- Let the dump cake cool for a few minutes. Serve warm, topped with whipped cream or a scoop of vanilla ice cream if desired.
FAQs
Why is it called dump cake?
Because you simply “dump” the ingredients into the pan - no mixing required.
Can I use fresh cherries instead of canned pie filling?
Yes. Just toss them with sugar to sweeten before layering in the dish.
Should dump cake be refrigerated?
Yes, refrigerate leftovers to keep the fruit filling fresh. Reheat before serving.
Can I use a different cake mix?
Absolutely. White, yellow, or even chocolate cake mix all work well in this recipe.
Leave a Reply