Cherry dump cake is the ultimate quick-fix dessert for any occasion. With just a handful of pantry staples and less than 10 minutes of prep, this sweet and buttery treat delivers big flavor with minimal effort. Whether you’re hosting a potluck, planning a holiday dinner, or simply craving something indulgent, cherry dump cake brings ease and joy to your kitchen. You’ll love how its tart cherry base perfectly complements the crumbly, golden topping. Best of all, it’s a no-mixer, no-fuss kind of dessert anyone can make!
Why You’ll Love This Cherry Dump Cake
This cherry dump cake is perfect for anyone who loves easy desserts that don’t skimp on flavor. The luscious cherry filling combined with the rich, buttery vanilla cake topping creates a taste sensation that’s hard to resist. It’s incredibly simple to make, requires very little cleanup, and the added crunch from the buttery cookie layer gives it an unforgettable texture. Whether served on its own or enhanced with toppings, it’s a guaranteed crowd favorite.
Ingredients
- 2 cans (21 ounces each) cherry pie filling
- 1 box (15.2 ounces) vanilla cake mix (dry)
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon vanilla extract
- 12 butter cookies, finely crushed
Step-by-Step: How to Make Cherry Dump Cake
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- Spread both cans of cherry pie filling evenly in the prepared baking dish.
- Sprinkle the dry vanilla cake mix evenly over the cherry pie filling. Do not stir.
- Use a food processor or blender to grind the butter cookies into fine, sand-like crumbs.
- Evenly sprinkle the cookie crumbs over the cake mix layer.
- Mix the melted butter with vanilla extract and drizzle it evenly across the top.
- Gently use a spoon or tilt the baking dish to help the butter coat the entire surface.
- Bake uncovered for about 1 hour. Check at 45 minutes and if the top is browning too fast, loosely cover with foil.
- Remove from oven and let it cool for at least 10 minutes before serving.
- Serve warm, optionally topped with ice cream or whipped cream.
Helpful Tips
- For a richer flavor, use browned butter instead of plain melted butter.
- Let the cake cool slightly before serving for easier slicing.
- Use parchment paper under the baking dish for an easy cleanup.
- Customize the texture by adding chopped nuts or chocolate chips on top before baking.
Substitutions And Variations
- Swap cherry pie filling for blueberry, peach, or apple pie filling for a different flavor profile.
- A yellow or white cake mix can be used in place of vanilla for a milder taste.
- Substitute butter cookies with graham crackers or shortbread for a different texture.
- Add 1/2 teaspoon of almond extract in addition to the vanilla for an enhanced cherry flavor.
Storage Instructions
Store leftover cherry dump cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving or reheat individual portions in the microwave. To freeze, place cooled portions in freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight and reheat before enjoying.
Nutritional Information
Serving Size: 1 of 12 servings
Calories: 156
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 36mg
Sodium: 106mg
Carbohydrates: 23g
Fiber: 0g
Sugar: 7g
Protein: 2g
Serving Suggestions
- Enjoy warm with a scoop of creamy vanilla ice cream.
- Elevate the flavor with a drizzle of chocolate or caramel sauce.
- Top with a generous spoonful of whipped cream and some fresh berries.
- Pair with a hot cup of coffee or tea for an afternoon treat.
Frequently Asked Questions About Cherry Dump Cake
Can I make cherry dump cake ahead of time?
Absolutely! You can assemble it the day before and store it in the fridge until you’re ready to bake or serve.
Can I use fresh or frozen cherries instead of pie filling?
Yes, but you’ll need to cook them down with sugar and a thickener like cornstarch to mimic pie filling consistency.
Is it okay to use margarine instead of butter?
You can, though butter will offer a superior flavor and texture.
How do I know when the cake is done?
Look for a golden-brown top with bubbling edges. The center should be set with a slight jiggle but not overly liquid.
Conclusion
Thank you for exploring this easy and delicious cherry dump cake recipe! It’s truly one of those desserts that brings comfort and joy with every bite. I love how simple it is to prepare and how indulgently flavorful it turns out. Whether you’re making it for a party or a quiet night in, I hope it becomes a go-to favorite in your home. Happy baking, and thank you for being a part of this food-loving community!
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Cherry Dump Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Cherry dump cake is a no-fuss, crowd-pleasing dessert made with cherry pie filling, cake mix, and butter. It’s the ultimate quick recipe for busy weeknights or last-minute gatherings—sweet, buttery, and ready in under an hour.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box (15.2 oz) vanilla cake mix
1 cup (2 sticks) unsalted butter, melted
1 tsp vanilla extract
12 butter cookies, finely crushed
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Spread cherry pie filling evenly in the dish.
Sprinkle dry cake mix over the filling.
Crush cookies into crumbs and sprinkle over the cake mix.
Mix melted butter with vanilla and drizzle evenly on top.
Tilt dish or use a spoon to spread butter.
Bake for 1 hour, tenting with foil at 45 mins if needed.
Cool for 10 minutes and serve warm.
Notes
Can be made a day ahead.
Store in fridge up to 5 days or freeze up to 3 months.
Use yellow or white cake mix as a variation.
Add almond extract for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 156
- Sugar: 7g
- Carbohydrates: 23g
- Protein: 2g