Red White & Blue Dump Cake
This Red White & Blue Dump Cake is a ridiculously easy, festive Fourth of July dessert loaded with cherries, blueberries, and a buttery cake topping. Layer canned pie fillings, dry white cake mix, and melted butter, then bake until golden and bubbly.
Ingredients
- 1 can (21 oz) cherry pie filling look for a good-quality brand with whole cherries
- 1 can (21 oz) blueberry pie filling or mixed berry pie filling
- 1 box (15.25 oz) white cake mix any brand; white keeps the “white” layer light
- 3/4 cup unsalted butter melted; about 1 1/2 sticks; salted butter also works
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon almond extract optional; almond pairs well with cherry
- 1/2 cup white chocolate chips optional; for extra “white” and sweetness
- chopped pecans or walnuts optional; about 1/2 cup for extra crunch
- whipped cream or vanilla ice cream for serving
- red, white, and blue sprinkles optional; for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Glass or ceramic dishes work well so you can see the red and blue layers on the sides.
- Spoon the cherry pie filling into the bottom of the prepared baking dish and spread it into an even layer so the cherries are distributed throughout.1 can (21 oz) cherry pie filling
- Spread the blueberry pie filling gently over the cherry layer. It’s fine if the fillings swirl together slightly; a loose marbled effect is perfect.1 can (21 oz) blueberry pie filling
- If using vanilla and/or almond extract, drizzle them evenly over the fruit layers. You can lightly stir them into the fruit if you want more even flavor.1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- Sprinkle the dry white cake mix evenly over the fruit layer. Do not stir; the dry mix should sit on top of the fruit so it forms a crumbly, buttery topping as it bakes.1 box (15.25 oz) white cake mix
- Slowly pour the melted butter evenly over the surface of the dry cake mix, trying to moisten as much of the mix as possible. A few small dry spots are fine; they will still crisp up.3/4 cup unsalted butter
- If using, sprinkle white chocolate chips and chopped nuts evenly over the top. They will nestle into the cake mix and add extra texture and sweetness.1/2 cup white chocolate chips, chopped pecans or walnuts
- Bake on the center rack for 35–45 minutes, or until the top is golden brown and the fruit is bubbling around the edges. Check around 30–35 minutes and continue baking if the top still looks pale.
- Let the dump cake rest for 10–15 minutes to allow the juices to thicken slightly. Serve warm with whipped cream or vanilla ice cream and a sprinkle of red, white, and blue sprinkles, if desired.whipped cream or vanilla ice cream, red, white, and blue sprinkles
Notes
Storage: Cover and keep at room temperature for up to 6 hours if serving the same day, or refrigerate for 3–4 days. For longer storage, freeze cooled portions for up to 2 months and thaw overnight in the refrigerator.
Reheating: Reheat in a 325°F oven for 10–15 minutes, covered with foil, then uncover for a few minutes to re-crisp the top. Individual servings can be microwaved for 30–45 seconds.
Tips: Don’t stir the dry cake mix into the fruit or the topping may become gummy. Make sure most of the cake mix is moistened by butter or fruit juices to avoid powdery spots. Use good-quality pie filling, and feel free to mix in a handful of fresh berries for brightness.
Reheating: Reheat in a 325°F oven for 10–15 minutes, covered with foil, then uncover for a few minutes to re-crisp the top. Individual servings can be microwaved for 30–45 seconds.
Tips: Don’t stir the dry cake mix into the fruit or the topping may become gummy. Make sure most of the cake mix is moistened by butter or fruit juices to avoid powdery spots. Use good-quality pie filling, and feel free to mix in a handful of fresh berries for brightness.
Love this recipe?Follow us at @thenandnowspace for more