Cherry dump cake is the ultimate quick-fix dessert that blends sweet, fruity goodness with rich, buttery layers. If you need a dessert that’s as effortless as it is delicious, cherry dump cake is your new best friend. It requires minimal prep, uses pantry staples, and serves up warm, gooey comfort in every bite. With just five key ingredients, this crowd-pleaser is ideal for potlucks, weeknight cravings, or even a cozy weekend indulgence. Whether you’re a baking pro or a kitchen novice, this dump cake is practically foolproof and always a hit.
Why You’ll Love This Cherry Dump Cake
This cherry dump cake hits all the right notes: simplicity, flavor, and texture. You don’t need fancy equipment or baking expertise to whip it up. Each bite brings the perfect balance of tart cherries, sweet cake, and a delightful crunch from the buttery cookie topping. It bakes into a golden, bubbly treat that tastes like you spent hours on it. Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert to remember.
Ingredients
- 2 cans (21 oz each) of cherry pie filling
- 1 box (15.25 oz) of dry vanilla cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 12 butter cookies, crushed into fine crumbs
Step-by-Step: How to Make Cherry Dump Cake
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish with non-stick cooking spray.
- Pour the cherry pie filling into the prepared dish, spreading it out evenly with a spoon or spatula.
- Sprinkle the dry vanilla cake mix over the cherries, smoothing the top gently with the back of a spoon.
- Use a food processor or blender to grind the butter cookies until they reach a sandy texture.
- Distribute the cookie crumbs over the cake mix; full coverage is not necessary.
- Mix the vanilla extract into the melted butter and pour it evenly over the top of the cake.
- Tilt the dish slightly or use a spatula to help spread the butter across the entire surface.
- Bake uncovered for 1 hour. At 45 minutes, check on the cake—if the top is browning too quickly while the inside remains unset, loosely tent it with foil.
- Once baking is complete, remove from the oven and allow it to cool for about 10 minutes before serving.
- Enjoy your cherry dump cake warm for best flavor and texture!
Helpful Tips
- For an extra crispy topping, broil the cake for 2-3 minutes after baking.
- Add chopped nuts like pecans or almonds for texture.
- If you like more fruit, toss in a handful of fresh or frozen cherries.
- Don’t overmix once the layers are in the dish; the magic is in the “dump and bake.”
Substitutions And Variations
- Cake Mix: Try white, yellow, or spice cake mix for different flavor twists.
- Fruit Filling: Swap cherry pie filling for blueberry, apple, or peach for a different fruit profile.
- Butter Cookies: Graham crackers or vanilla wafers can replace butter cookies.
- Vegan Option: Use dairy-free butter and a vegan cake mix.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Room Temperature: Safe to leave out for about 1 hour.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Reheat in the oven or microwave before serving.
Nutritional Information
- Serving Size: 1 of 12 servings
- Calories: 156
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 36mg
- Sodium: 106mg
- Carbohydrates: 23g
- Sugar: 7g
- Protein: 2g
Serving Suggestions
Serve cherry dump cake warm with:
- A scoop of vanilla ice cream
- Whipped cream and a sprinkle of cinnamon
- A drizzle of chocolate or caramel sauce
- A dusting of powdered sugar for a simple finish
Frequently Asked Questions About Cherry Dump Cake
Can I make cherry dump cake ahead of time? Definitely! You can prepare it the night before, refrigerate it, and either bake it fresh the next day or reheat it when ready to serve.
Does cherry dump cake need to be refrigerated? Yes, store any leftovers in the fridge to keep it fresh for up to five days.
Can I use fresh cherries instead of pie filling? You can, just be sure to cook them down with sugar and a thickener like cornstarch to achieve a similar texture and sweetness.
Can I use margarine instead of butter? You can substitute margarine, though butter adds better flavor and richness.
Can I make this in a slow cooker? Absolutely! Set your slow cooker on high for 2-3 hours or on low for 4-5 hours. Leave the lid off toward the end for a crisper top.
Conclusion
Thank you for stopping by to try this delicious cherry dump cake recipe! I truly enjoy how effortlessly this dessert comes together and how rich and flavorful the results are. It’s a crowd-pleaser that’s simple enough for a weeknight and delightful enough for any special occasion. Whether you’re baking for loved ones or indulging in a sweet moment for yourself, I hope this recipe brings joy to your kitchen. Thanks for being part of this food-loving community. Happy baking!
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Cherry Dump Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This cherry dump cake is a quick, no-fuss dessert made with cherry pie filling, vanilla cake mix, butter, and crushed cookies. It’s the perfect mix of sweet, tart, and buttery textures baked into one warm and comforting dish
Ingredients
2 cans (21 oz each) cherry pie filling
1 box (15.25 oz) vanilla cake mix
1 cup (2 sticks) melted unsalted butter
1 tsp vanilla extract
12 butter cookies, crushed into fine crumbs
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
Spread cherry pie filling evenly in the dish.
Sprinkle cake mix on top and smooth gently.
Crush cookies and scatter crumbs over cake mix.
Mix vanilla extract into melted butter and pour over everything.
Tilt dish or use a spatula to spread butter evenly.
Bake for 1 hour, checking at 45 mins and tenting with foil if needed.
Let cool for 10 minutes before serving.
Notes
Store leftovers in the fridge for up to 5 days.
Can be frozen for up to 3 months.
Try with other pie fillings or cake mix flavors.
Best served warm with ice cream or whipped cream.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 7g
- Carbohydrates: 23g
- Protein: 2g