3 ingredients, one pan, and almost no effort—this 3 Ingredient Cherry Dump Cake Recipe is the kind of easy cherry dessert that saves the day when you need something sweet, cozy, and crowd-pleasing in a hurry.
I’ve been baking versions of this cherry dump cake recipe since my kids were little and I needed a “dump it and go” dessert that tasted like I’d spent the whole afternoon in the kitchen. You know what? It never fails. This 3 ingredient cherry dump cake feels like a cross between a cherry cobbler and a cherry pie filling cake, with that buttery, golden topping from the boxed cake mix that everyone loves.
It’s beginner friendly, budget friendly, and absolutely no stress. If you can open a can and sprinkle a cake mix, you can make this. I tend to pull this out for last-minute guests, church potlucks, and Sunday dinners when I want something warm and nostalgic without dirtying every dish in my kitchen.
And yes, it’s a true 3 ingredient dessert—no eggs, no oil, no mixer. Just cherry pie filling, cake mix, and butter. Let me explain how it works, and why you’ll probably end up keeping the ingredients on hand “just in case.”
Why You’ll Love This 3 Ingredient Cherry Dump Cake Recipe
- Only 3 pantry ingredients – cherry pie filling, boxed cake mix, and butter. That’s it.
- Beginner friendly dessert recipe – perfect for new bakers, teens, or anyone who “doesn’t bake.”
- Minimal prep, maximum comfort – about 5–10 minutes of hands-on time, then the oven does the rest.
- Tastes like cherry cobbler – gooey cherry filling on the bottom, crisp buttery cake on top.
- Great use for boxed cake mix – turn that mix in your pantry into a quick cherry dessert everyone loves.
- Easy to customize – add nuts, chocolate chips, or swap in different pie fillings when you feel like playing.
- Feeds a crowd – perfect for potlucks, game days, holidays, or when the neighbors “just happen” to stop by.
- No special tools – one baking dish, a spoon, and a knife to slice the butter. No mixer needed.
- Make ahead friendly – bake it earlier in the day, then rewarm before serving with ice cream or whipped cream.
Ingredients for 3 Ingredient Cherry Dump Cake Recipe
Here’s what you’ll need for this easy cherry dump cake. Exact amounts matter a bit less here than in a fancy layer cake, but these are the ratios that give you that classic, cozy result.
- 2 cans (21 ounces each) cherry pie filling
- Look for “cherry pie filling” rather than just canned cherries. The filling has the right sweetness and thickness.
- 1 box (about 15.25 ounces) yellow cake mix
- Standard yellow cake mix works beautifully. White cake mix or French vanilla also taste great if that’s what you have.
- 1 cup (2 sticks / 226 g) unsalted butter, very cold
- Slice it thinly so it melts evenly across the top. Salted butter works too—just adds a tiny bit of salty-sweet flavor.
Optional (but wonderful) add-ins:
- 1 teaspoon almond extract (stir into the cherry pie filling for a bakery-style cherry flavor)
- ½ cup chopped pecans or walnuts (sprinkled on top of the cake mix for crunch)
- ¼ cup mini chocolate chips (cherry and chocolate are such a fun combo)
A little tip from my kitchen: if your cherry pie filling looks extra thick, you can stir in 1–2 tablespoons of water to help it spread more easily. Don’t water it down too much, though—you still want that rich, syrupy texture.
Step-by-Step Directions for Easy Cherry Dump Cake
-
Preheat your oven and prep the pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps keep the edges from sticking and makes cleanup easier. -
Spread the cherry pie filling
Pour both cans of cherry pie filling into the baking dish. Use a spatula or spoon to spread it into an even layer, making sure every corner has some cherries.- If you’re adding almond extract, stir it into the cherry filling right in the pan.
-
Sprinkle on the dry cake mix
Open your boxed cake mix and sprinkle it evenly over the cherry layer. Try to cover all the cherries—think of it like a blanket.- Don’t mix it in. The magic of a dump cake is that the cake mix bakes into a buttery, crumbly topping.
-
Add the butter slices
Slice the cold butter into thin pats (about ⅛–¼ inch thick). Arrange the slices in a single layer over the dry cake mix, covering as much of the surface as possible.- The butter is what turns that dry mix into a golden, crunchy topping, so try not to leave large bare spots.
-
Add nuts or extras (if using)
If you’re adding chopped nuts or chocolate chips, sprinkle them over the top now, before baking. They’ll toast a bit and melt into the topping. -
Bake until golden and bubbly
Place the pan in the preheated oven and bake for 40–50 minutes, or until:- The top is golden brown
- You can see the cherry filling bubbling around the edges
Every oven is different, so start checking around 35–40 minutes. If the top is browning too fast, you can lay a piece of foil loosely over the pan.
-
Cool slightly and serve
Let the cherry dump cake rest for at least 10–15 minutes after baking. This helps the filling thicken a bit so it’s easier to scoop.- Serve warm with vanilla ice cream or whipped cream. It’s also lovely at room temperature, especially the next day.
One little note from experience: this dessert is meant to be rustic. The top may look a bit uneven or “craggy”—that’s exactly what you want. Cozy, imperfect, and homey.
Servings & Timing
- Yield: About 10–12 servings (more if you’re serving smaller potluck scoops)
- Prep Time: 5–10 minutes
- Bake Time: 40–50 minutes
- Total Time: About 50–60 minutes
If you’re hosting, you can easily double this recipe by baking it in two 9×13 pans. I’ve done that for holiday gatherings, and there was not a spoonful left.
Fun Variations on This Simple Dump Cake Recipe
Once you’ve made the classic 3 ingredient cherry dump cake recipe, it’s hard not to start playing with flavors. Here are some of my favorite twists:
- Cherry Pineapple Dump Cake – Add 1 can of crushed pineapple (drained) on top of the cherry pie filling before the cake mix for a sweet-tart, tropical note.
- Chocolate Cherry Dump Cake – Use a chocolate cake mix instead of yellow and sprinkle mini chocolate chips over the top.
- Mixed Berry Dump Cake – Swap one can of cherry pie filling for mixed berry pie filling or blueberry pie filling.
- Gluten-Free Cherry Dump Cake – Use a gluten-free yellow cake mix and double-check that your pie filling is gluten-free.
- Almond Crunch Cherry Cobbler Dump Cake – Add almond extract to the filling and sliced almonds on top for bakery-style flavor.
- Cherry-Apple Dump Cake – Mix 1 can cherry pie filling with 1 can apple pie filling for a fun “cherry apple cobbler” vibe.
If you’re baking with kids or grandkids, letting them choose the combination makes it even more fun. They love “creating” their own flavor.
Storage & Reheating Tips
This easy cherry dump cake holds up surprisingly well, which makes it perfect for making a bit ahead.
-
Room Temperature:
- If your kitchen is cool, you can keep the cake covered at room temperature for up to 1 day.
-
Refrigerator:
- Store leftovers covered (foil or an airtight container) in the fridge for 3–4 days.
- The topping softens a bit, but the flavors deepen, and it’s still delicious.
-
Freezer:
- You can freeze baked cherry dump cake in airtight containers for up to 2 months.
- Thaw overnight in the fridge, then rewarm gently.
-
Reheating:
- For individual servings, microwave for 20–30 seconds until warm.
- For a larger portion, cover the baking dish with foil and warm in a 300°F oven for about 15 minutes, or until heated through.
If I’m serving this for guests, I like to bake it earlier in the day, let it cool, then rewarm it slightly before scooping. Warm cake + cold ice cream is such a treat.
Notes from My Kitchen
- Yellow vs. white cake mix: Yellow cake mix gives the richest, most buttery flavor; white cake mix is a bit lighter and works nicely if you want the cherries to shine more.
- Butter coverage matters: The more evenly you cover the cake mix with butter, the fewer dry “powdery” patches you’ll have after baking. I take an extra minute to tuck little pieces into any bare spots.
- Pan choice: A glass 9×13 bakes a touch slower than metal, so you may need a few extra minutes. Watch for color and bubbling—it’s your best guide.
- Sweeter vs. less sweet: This is a sweet dessert. If you want it less sweet, you can stir in an extra handful of frozen cherries or a squeeze of lemon juice with the pie filling.
- Serving style: For a casual family dinner, I serve right out of the pan. For a slightly fancier setting, I scoop it into small ramekins and add a dollop of whipped cream and a fresh cherry on top.
I tested this cherry dump cake recipe a handful of times for timing and texture, and every single batch disappeared faster than I expected. My husband now calls it “the emergency dessert,” because I can pull it together even when the pantry looks bare.
Frequently Asked Questions
Can I use fresh or frozen cherries instead of pie filling?
Yes, but you’ll need to cook them first with sugar and a little cornstarch to create a thick filling; plain cherries won’t give you that gooey base a dump cake needs.
Do I need to prepare the cake mix like the box says?
No. Use the cake mix dry, straight from the box—no eggs, no oil, no water. The butter and cherry filling provide enough moisture.
Why is some of my cake mix still powdery on top?
That usually means there wasn’t quite enough butter coverage in that spot. Next time, slice the butter a bit thinner and spread it more evenly. You can also lightly mist those spots with cooking spray before baking.
Can I make this cherry dump cake ahead of time?
Yes. Bake it earlier in the day, cool, then cover and store at room temperature or in the fridge. Rewarm lightly before serving for that fresh-from-the-oven feel.
Is this recipe the same as cherry cobbler?
It’s similar, but not exactly the same. A true cobbler usually has a biscuit or batter topping, while this cherry cobbler dump cake uses cake mix and butter for a more crumbly, cake-like top.
What kind of cake mix works best?
Standard yellow cake mix is classic. White, French vanilla, or even spice cake mix all work, and chocolate cake mix gives you a black forest–style dessert.
Can I cut the recipe in half?
Yes. Use a smaller baking dish (around 8×8 or 9×9), 1 can of cherry pie filling, about half the cake mix, and 1 stick of butter. Start checking a little earlier, around 30–35 minutes.
How do I know when the dump cake is done?
The top should be mostly golden and set, and you should see the cherry filling bubbling around the edges and sometimes through little cracks in the topping.
Final Thoughts
This 3 Ingredient Cherry Dump Cake Recipe is one of those “why didn’t I make this sooner?” desserts—simple, cozy, and always a hit, whether you’re baking for family, friends, or just yourself on a quiet evening. It’s the kind of easy cherry dump cake you can throw together on a busy weeknight and still feel like you made something special.
If you try this cherry dump cake recipe, I’d love to hear how it turned out—tell me in the comments what variation you used, or whether you served it with ice cream, whipped cream, or just a fork straight from the pan. And if you enjoy this style of quick cherry dessert, keep an eye out for my other dump cake and boxed cake mix dessert ideas.
3 Ingredient Cherry Dump Cake
Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box (about 15.25 oz) yellow cake mix white or French vanilla cake mix also works
- 1 cup unsalted butter 2 sticks / 226 g, very cold, sliced thinly
- 1 teaspoon almond extract optional, stir into cherry filling
- 1/2 cup pecans or walnuts optional, chopped, for topping
- 1/4 cup mini chocolate chips optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make cleanup easier.
- Pour both cans of cherry pie filling into the prepared baking dish. Use a spatula or spoon to spread it into an even layer, making sure to cover the entire bottom of the dish and reach into the corners. If using almond extract, stir it into the cherry filling directly in the pan.
- Open the box of yellow cake mix and sprinkle the dry mix evenly over the cherry layer. Cover all of the cherry filling with an even layer of cake mix, but do not stir or mix it in.
- Slice the very cold butter into thin pats, about 1/8–1/4 inch thick. Arrange the butter slices in a single layer over the dry cake mix, covering as much of the surface as possible to minimize dry spots.
- If using chopped nuts and/or mini chocolate chips, sprinkle them evenly over the top of the butter and cake mix layer.
- Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and the cherry filling is bubbling around the edges. Begin checking around 35–40 minutes. If the top is browning too quickly, tent loosely with foil and continue baking until done.
- Remove the pan from the oven and let the cherry dump cake rest for 10–15 minutes to allow the filling to thicken slightly. Serve warm, ideally with vanilla ice cream or whipped cream, or at room temperature.
Notes
Variations: Use chocolate cake mix and extra chocolate chips for a chocolate cherry dump cake; add a can of drained crushed pineapple with the cherries for a cherry pineapple version; swap one can of cherry pie filling for mixed berry or blueberry pie filling; use gluten-free yellow cake mix for a gluten-free option. To make a half batch, use 1 can of cherry pie filling, about half the cake mix, and 1 stick of butter in an 8×8- or 9×9-inch pan and start checking around 30–35 minutes.
Tips: Yellow cake mix gives the richest, most buttery flavor, while white cake mix lets the cherry flavor stand out more. For fewer dry patches on top, slice the butter thinly and cover as evenly as possible. If your cherry pie filling seems very thick, stir in 1–2 tablespoons of water so it spreads more easily without thinning it too much.
