Name: Cherry Dump Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 42 oz cherry pie filling; 1 tsp vanilla extract; 15 oz box yellow cake mix; 1 cup unsalted butter; ½ cup whole milk

I absolutely adore this Cherry Dump Cake Recipe because it’s one of those magical desserts that feels like home with every bite. It combines the rich, summery sweetness of cherry pie filling and the buttery, golden topping of a yellow cake mix baked to perfection. This is my go-to when I want a dessert that’s incredibly easy to make but still delivers powerful flavors and incredible texture—it’s a real crowd-pleaser every single time.

Why You’ll Love This Cherry Dump Cake Recipe

From the first time I baked this Cherry Dump Cake Recipe, I knew it was something special. The juicy cherry filling is bright and bursting with just the right balance of tartness and sweetness, and it perfectly complements the lightly crunchy, buttery cake topping. The contrast between the warm, soft cherries bubbling beneath and the crisp, golden crust on top is pure bliss. It’s like a homemade cherry pie meets an old-fashioned cobbler, but without all the fuss of rolling dough or making pie crusts.

What truly makes this recipe a staple in my kitchen is how simple it is—there’s so little prep, and I don’t have to fuss over complicated steps. I just dump the ingredients right into the pan and let the oven do its magic. It’s ideal for occasions where I want to impress with minimal effort: casual family dinners, holiday potlucks, or a spontaneous dessert when friends stop by. Plus, it’s flexible and forgiving, which I always appreciate!

Ingredients You’ll Need

The image shows a warm cherry cobbler with a golden crumbly top layer that looks soft and slightly crunchy. Below the top, bright red cherries with shiny juice flow out, some mixed into the dough and others pooling around the edges. The texture of the dough under the cherries is softer and a bit gooey, making the red cherry juice shine against the pale yellow dough. The dish is on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These handful of ingredients are straightforward but each one plays a crucial role in creating the perfect Cherry Dump Cake. From the bright, tangy fruit to the buttery richness of the cake topping, every component enhances the flavor, texture, and color of this dessert.

42 oz cherry pie filling: This is the foundation of the dessert, providing that sweet and slightly tart cherry flavor with a luscious syrupy texture.
1 tsp vanilla extract: A small touch that deepens the overall flavor and warms the cherries with a hint of aromatic sweetness.
15 oz box yellow cake mix: The cake mix forms the crisp and golden crust that contrasts beautifully with the soft cherries beneath.
1 cup unsalted butter: Melted butter adds richness and helps the cake topping crisp up perfectly while keeping it moist and flavorful.
½ cup whole milk: Milk helps moisten the cake mix so it bakes into a tender, slightly cakey crust that’s not dry at all.

Directions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.

Step 2: Pour the entire 42 oz can of cherry pie filling into the bottom of the prepared baking dish. Spread it out evenly using a spatula so every bite has juicy cherries.

Step 3: Stir the teaspoon of vanilla extract directly into the pie filling to enhance those rich cherry notes and combine fully.

Step 4: In a separate bowl, mix the 15 oz yellow cake mix with the melted unsalted butter and whole milk. Stir just until the cake mix is moistened—don’t overmix.

Step 5: Evenly spoon the cake batter over the cherry filling. It’s okay if it doesn’t cover the filling completely; it will spread as it bakes and create delightful pockets of cherry peeking through.

Step 6: Bake the dump cake for about 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean or with just a few moist crumbs.

Step 7: Remove from the oven and let it cool for at least 15 minutes before serving so the filling can thicken slightly and it’s easier to slice.

Servings and Timing

This Cherry Dump Cake Recipe yields approximately 8 generous servings, perfect for a family dessert or sharing with friends. The prep time is delightfully short, about 10 minutes since you’re mostly mixing and pouring. The bake time is roughly 45 to 50 minutes, with an additional 15 minutes of cooling. In total, you’re looking at around an hour from start to finish and very little hands-on time.

How to Serve This Cherry Dump Cake Recipe

The image shows a white baking dish filled with a fruit cobbler. The top layer is golden brown and crumbly, slightly cracked to show the deep red fruit filling underneath. The fruit layer is juicy and thick, with visible pieces of berries. A spoon rests inside the dish, scooping some of the cobbler, catching some crumbs and red fruit sauce. The dish sits on a white and tan checkered cloth, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this cake warm because it brings out the juiciness of the cherries and the melt-in-your-mouth texture of the topping. One of my favorite accompaniments is a scoop of vanilla ice cream or a dollop of freshly whipped cream; the creaminess pairs beautifully against the bright cherry flavor and buttery cake. Fresh mint leaves add such a lovely pop of color and a refreshing aroma when garnished on top.

If you want to get a bit fancy, try drizzling a bit of chocolate sauce or a sprinkle of toasted almonds over the top for extra texture and flavor. For beverages, I find it pairs wonderfully with a sparkling rosé or even a chilled glass of sweet Riesling. Non-alcoholic options like sparkling cherry soda or a crisp iced tea make for great matches in warmer months as well.

This Cherry Dump Cake is perfect for celebrations like family dinners, birthdays, or holiday gatherings where people crave nostalgic comfort food. I usually plate portions in shallow bowls to capture some of the syrupy cherry filling, and guests love to pile on extra whipped cream for an irresistible sweet finish.

Variations

Over time, I’ve played around with this recipe to suit different tastes and dietary needs. If you want to add more texture, mixing in chopped pecans or walnuts directly into the cake batter before pouring it on the cherries adds a delightful crunch. For a more intense cherry flavor, try folding in some fresh or frozen cherries along with the pie filling.

If you need gluten-free options, I’ve successfully used a gluten-free yellow cake mix in place of the regular one without affecting the taste or texture. For a vegan twist, substitute the butter with coconut oil and use a plant-based milk like almond or oat milk. Just keep in mind the texture might be a bit different but still delicious!

For something different, I’ve also tried baking individual servings in ramekins for a fun, personal-sized treat. You could swap the cherry filling for other fruit fillings like blueberry or peach to create a whole new flavor profile. The method is just as simple and the results are equally satisfying.

Storage and Reheating

Storing Leftovers

Leftover Cherry Dump Cake stores beautifully in an airtight container in the refrigerator. I usually cover it tightly with plastic wrap or transfer it to glass containers to keep that cherry filling from drying out. It will stay fresh for about 3 to 4 days, giving you plenty of time to enjoy seconds or thirds.

Freezing

This dump cake freezes surprisingly well! After it has completely cooled, I cut it into individual portions and wrap each piece tightly in plastic wrap followed by a layer of aluminum foil. Placing those wrapped pieces in a freezer-safe container or zip-top bag preserves freshness and flavor for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the refrigerator.

Reheating

To bring leftovers back to life, I prefer reheating in the oven at 350°F (175°C) for about 10 to 15 minutes until it’s warmed through and the top crisps up again. You can also reheat individual servings in the microwave, but watch the time carefully (start with 30 seconds and add more if needed) to avoid drying out the topping. Adding a small spoonful of butter on top before heating can help keep it moist.

FAQs

Can I use frozen cherries instead of cherry pie filling?

You absolutely can! Just thaw them and add a bit of sugar and cornstarch to help create that thick syrupy texture. However, cherry pie filling already comes pre-sweetened and thickened, so you may need to adjust the sweetness and thickening for frozen cherries.

What if I don’t have yellow cake mix on hand?

If you don’t have yellow cake mix, you could try using a boxed white or butter cake mix as a substitute. The flavor profile will be slightly different but still delicious. Avoid using mixes that contain additional flavors like chocolate as they may clash with the cherry filling.

Can I make this recipe dairy-free?

Yes! Simply substitute the unsalted butter with a dairy-free alternative like margarine or coconut oil, and replace the whole milk with any plant-based milk such as almond, soy, or oat milk. The result will still be rich and moist but suitable for dairy-free diets.

Is the vanilla extract optional?

While vanilla extract adds a lovely depth of flavor, the recipe will still work well without it. I recommend including it if you have it on hand, but it’s not a deal-breaker if you don’t.

Can I prepare this dessert ahead of time?

You can assemble the dump cake a few hours before baking and keep it covered in the refrigerator until ready to bake. Just bring it to room temperature before placing it in the oven to ensure even baking and to avoid cracking the dish from the temperature change.

Conclusion

I hope you give this Cherry Dump Cake Recipe a try soon because it holds such a special place in my heart and kitchen. It’s a perfect balance of simplicity and flavor that never fails to impress, whether it’s for a busy weeknight or a festive gathering. Trust me, once you try it, you’ll understand why I return to this recipe again and again for that comforting taste of cherry bliss.