3 Ingredient Cherry Dump Cake
This 3 Ingredient Cherry Dump Cake is a cozy, crowd-pleasing dessert made with just cherry pie filling, boxed cake mix, and butter. Minimal prep, one pan, and no mixer required.
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
Storage: If your kitchen is cool, you can keep the cake covered at room temperature for up to 1 day. For longer storage, cover and refrigerate for 3–4 days; the topping softens but the flavor deepens. To freeze, store baked and cooled dump cake in airtight containers for up to 2 months, then thaw overnight in the fridge. Reheat individual servings in the microwave for 20–30 seconds, or rewarm a larger portion covered with foil in a 300°F oven for about 15 minutes.
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.
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.
Nutrition
Calories: 350kcal
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