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 feels like comfort in a pan and comes together so effortlessly. With cherry pie filling, a sprinkle of vanilla, and a quick layering of yellow cake mix and butter, it creates this warm, bubbly dessert that’s both nostalgic and downright delicious. Whenever I need a crowd-pleaser without spending hours in the kitchen, this recipe is my immediate go-to.

Why You’ll Love This Cherry Dump Cake Recipe

What gets me every time is the dazzling combination of flavors and textures in this Cherry Dump Cake Recipe. You get that luscious, tart-sweet cherry filling bubbling underneath a golden, slightly crisp cake topping that melts in your mouth. The vanilla adds just the right touch of warmth, enhancing the cherries without overpowering them. Each bite is like a cozy hug on a plate.

Besides its incredible taste, the ease of preparation is a huge reason I keep coming back to this dessert. There’s no fussing over complicated mixing or baking techniques. You literally pour, sprinkle, and dot ingredients in one pan, then pop it in the oven. I love serving this at casual family dinners or holiday gatherings because it impresses without the stress. It’s truly a standout when you want a homemade treat that’s approachable and irresistible.

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 ingredients are simple staples that pack a punch when combined. Each one plays a crucial role, from the juicy cherries to the buttery cake topping, creating harmony in both flavor and texture.

42 oz cherry pie filling: This is the star of the show, providing vibrant flavor and a beautiful red color to the dish.
1 tsp vanilla extract: Adds warmth and depth, subtly enhancing the cherry’s natural tartness.
15 oz box yellow cake mix: Offers an easy-to-use base that crisps beautifully on top while soaking up the cherry juices below.
1 cup unsalted butter: When melted and dotted over the cake mix, it creates that coveted golden crust and rich flavor.
½ cup whole milk: Helps the cake mix hydrate and balance moisture for a tender crumb.

Directions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or spray it lightly with non-stick spray to ensure the cake doesn’t stick.

Step 2: Pour the entire 42-ounce can of cherry pie filling evenly into the bottom of the prepared dish. Spread it out gently with a spatula so you have an even layer of juicy cherries.

Step 3: Stir the 1 teaspoon of vanilla extract into the cherry filling to infuse some extra flavor depth, then gently mix it in.

Step 4: Sprinkle the entire box of yellow cake mix evenly over the cherry layer. Do your best to cover as much cherry filling as possible without pressing it down.

Step 5: Pour the half cup of whole milk evenly over the dry cake mix. This adds moisture so the top bakes into a perfect, tender crust.

Step 6: Melt the 1 cup of unsalted butter either in the microwave or on the stove, then carefully drizzle or dot it evenly on top of the cake mix layer. This gives the cake a gorgeous golden finish while baking.

Step 7: Place the baking dish in the oven and bake for 45-50 minutes. You’ll want to look for bubbling along the edges and a firm, golden-brown top that springs back slightly when gently pressed.

Step 8: Remove from the oven and allow it to cool for at least 15 minutes before serving so the juices settle and it’s easier to slice.

Servings and Timing

This Cherry Dump Cake Recipe makes about 10 to 12 servings, perfect for sharing with friends or family. Prep is incredibly fast — just around 10 minutes since you’re mostly layering. Bake time runs approximately 45 to 50 minutes, and I always let it rest for 15 minutes before digging in. All told, you’re looking at about an hour from start to finish for a warm, delicious dessert.

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, fresh from the oven, with a scoop of vanilla ice cream melting right on top. The temperature contrast makes every bite creamy and magical. If you want to dress it up, add a dollop of whipped cream and a sprinkle of chopped toasted almonds for a little extra crunch and visual appeal.

This dump cake is incredibly versatile. For casual gatherings, I sometimes slice it into squares and plate it alongside strong coffee or a late afternoon tea. For more festive occasions, it pairs beautifully with a light sparkling wine or a fruity cocktail like a cherry bourbon smash, complementing the dessert’s sweet and tart qualities.

If you want to serve it chilled, I recommend refrigerating it for a few hours, which firms up the cherry filling, creating a more pudding-like texture that’s perfect for warm weather. For presentation, I like using a rustic ceramic serving dish, letting the vibrant cherry color shine through, and portioning out generous servings since everyone always asks for seconds!

Variations

While I adore the classic Cherry Dump Cake Recipe, I’m always up for experimenting. If you want to swap things up, try using a white or spice cake mix instead of yellow for subtle flavor shifts. Adding a teaspoon of almond extract along with vanilla can also give the cherries an extra nutty dimension.

If you’re catering to dietary preferences, I’ve had great luck making a gluten-free version by using gluten-free yellow cake mix and verifying that the pie filling is gluten-free as well. For a vegan twist, substitute the butter for a dairy-free margarine and choose a vegan cake mix and pie filling. The result is just as comforting and satisfying!

For a different cooking method, I’ve even tried baking this cake in individual ramekins, reducing baking time to about 25-30 minutes, which creates charming single servings perfect for a dinner party. There’s something so delightful about a personal-sized indulgence!

Storage and Reheating

Storing Leftovers

After enjoying a few slices, I store leftovers in an airtight container in the refrigerator. This helps keep the cake moist without it drying out. Stored this way, it stays fresh for about 3 to 4 days. When you’re ready for another serving, just scoop out what you want and reheat to enjoy that warm, comforting feel again.

Freezing

Yes, this Cherry Dump Cake Recipe freezes wonderfully! To freeze, I wrap the cooled cake tightly with plastic wrap, then cover it with aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 2 months. When it’s time to enjoy, thaw it overnight in the fridge before reheating.

Reheating

The best way to reheat dump cake is in the oven at 325°F (160°C) for about 15 to 20 minutes or until warmed through. This method helps the crust regain some crispness. Microwaving is quicker but can sometimes make the texture a bit soggy, so I use it only if I’m in a rush. A quick reheat with a teaspoon of butter on top can also help restore richness and moisture.

FAQs

Can I use frozen cherries instead of canned pie filling?

Absolutely! If you prefer fresh or frozen cherries, just make sure to cook them down with some sugar and a bit of cornstarch to thicken before assembling the cake. This will mimic the texture and sweetness of pie filling while giving you more control over flavor.

What type of butter is best for this recipe?

I recommend unsalted butter so you can control the saltiness of the dessert. It’s important to melt it completely before drizzling to ensure even coverage and that beautiful golden crust we all love.

Can I double this recipe for a larger crowd?

Yes! You can double all ingredients and bake in a larger roasting pan. Just keep an eye on baking time, as it might take an additional 10-15 minutes. Test for doneness by checking for bubbling edges and a firm, golden top.

Is this recipe gluten-free?

The classic version is not, due to the cake mix. But you can easily make it gluten-free by choosing a gluten-free yellow cake mix and confirming the pie filling doesn’t contain gluten. This way, everyone gets to enjoy it safely.

Can I add nuts or other toppings?

Definitely! Chopped pecans or walnuts sprinkled over the top before baking add great texture and a nutty flavor. Some people like to add a handful of shredded coconut or even a sprinkle of cinnamon to mix in a bit more warmth.

Conclusion

I truly hope you give this Cherry Dump Cake Recipe a try because it’s one of those dishes that feels like instant happiness. It’s simple, quick, and universally loved—perfect for any occasion where you want a homemade dessert without the fuss. Once you bake it, I promise it will become one of your favorite easy desserts to share again and again.