The first time I made this cherry dump cake, I expected a sweet, rustic dessert—and it delivered exactly that with almost no fuss.
One bowl, three pantry staples, and a warm, bubbly pan of cherries topped with golden cake crumbs in under an hour.
This recipe is a winner because it’s fast, forgiving, and deeply nostalgic.
It’s perfect for busy weeknights, last-minute potlucks, or when you want something comforting without complicated steps.
Why You’ll Love This Recipe
- Ready in about an hour with almost no prep.
- Uses pantry-stable ingredients you probably already have.
- Crowd-pleasing sweet-tart cherry center with a buttery golden topping.
- Minimal dishes and zero rolling or mixing makes it beginner-friendly.
- Easily adaptable—add nuts, spices, or swap fruit.
The texture is a charming contrast: the cherry pie filling stays juicy and slightly syrupy, while the sifted yellow cake mix bakes into a coarse, cakey topping that crisps at the edges. The butter melts through the dry mix and browns on top, producing pockets of tender cake and buttery crumbs. The result is not a uniform cake but a rustic, layered dessert that is both spoonable and forkable—soft cherries underneath with a crunchy-sweet crust above.
“Made this for a family dinner and it vanished—warm, simple, and exactly the kind of comfort food we needed. Five stars!” — Jamie R., reader
Key Ingredients
Cherry pie filling (42 oz)
Cherry pie filling is the backbone of this dessert. It provides the juicy, fruity base and built-in thickener so you get bubbling, jammy cherries without making a separate compote. Look for a brand whose cherries look plump and glossy in the can; good fills often use whole cherries for better texture.
Yellow cake mix, sifted (15.25 oz)
A boxed yellow cake mix becomes your crunchy-cakey topping when sifted over the fruit. Sifting avoids clumps and distributes the dry mix evenly so the melted butter can form those signature golden pockets. Popular brands like Duncan Hines or Pillsbury work fine—just sift to break up lumps.
Salted butter (1 cup)
Salted butter adds fat for browning, flavor, and moisture. The salt brightens the cherries and balances the sweetness. Use real butter, not margarine; the flavor and browning will be better. You can adjust to unsalted plus a pinch of salt if you prefer precise control.
Full ingredients list:
- 42 oz cherry pie filling
- 15.25 oz yellow cake mix (sifted)
- 1 cup salted butter
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 350°F and grease a 13×9-inch baking dish lightly with butter or nonstick spray.
Greasing prevents the cherries from sticking and helps the edges brown evenly.
Pro Tip: Use a metal pan if you want crisper edges; glass will bake a little slower and retain heat longer.
Step 2: Add the cherry layer
Pour the entire 42-ounce can of cherry pie filling into the greased 13×9 dish and spread it into an even layer.
Make sure the filling reaches all corners so every bite has fruit.
Pro Tip: If the filling is very thick, warm it gently on the stovetop for a minute to loosen it up for easier spreading.
Step 3: Sift the cake mix
Sift the 15.25-ounce yellow cake mix evenly over the cherry filling until the cherries are fully covered.
Sifting prevents clumps and creates a fine layer that will bake into a textured topping.
Pro Tip: Hold the sifter about 2–3 inches above the pan and move in a back-and-forth motion to ensure an even dusting.
Step 4: Dot with butter
Cut 1 cup of salted butter into 1/2-tablespoon pieces and distribute them evenly over the top of the sifted cake mix.
Small pieces melt faster and more evenly, creating those buttery pockets we want.
Pro Tip: For a streusel-like top, use cold butter cut into tiny pieces; for a more uniformly cakey top, use room-temperature butter and dot carefully.
Step 5: Bake until bubbly
Bake the dish at 350°F for 50–60 minutes, or until the filling is bubbling up around the edges and the top is golden.
Let it cool slightly before serving so the juices set a bit.
Pro Tip: You’ll know it’s ready when you see steady bubbling in the center and the top turns a deep golden brown. If the top is browning too quickly, tent loosely with foil and continue baking.
Expert Tips for Success
- Use a good-quality cherry pie filling. The flavor of the cherries and the thickness of the syrup determine whether the interior will be syrupy or runny. Brands with whole cherries tend to give better texture.
- Sifting matters. A clumpy cake mix will create inconsistent baking—some parts may stay powdery while others clump into dense pockets. Sift directly over the pan for the best coverage.
- Butter temperature affects texture. Cold-butter bits produce a more streusel-like, crumbly top; softened butter gives a more cohesive, cakey finish. Choose based on whether you want crisp crumbs or a softer top.
- Pan choice affects bake time and texture. Metal pans brown faster and give crispier edges. Glass holds heat and can lead to a slightly longer baking time and softer edges—reduce oven temp by 25°F if using glass and watch for bubbling.
- Watch for bubbling, not just color. The internal filling must bubble to indicate it’s heated through and the thickener in the pie filling has activated. If the top is perfect but the center isn’t bubbling, continue baking covered until bubbling.
- Rotate once halfway through. If your oven has hot spots, rotating the pan at the 25–30 minute mark ensures even browning. Use oven mitts—this dessert is hot and syrupy.
- Prevent over-browning with foil. If the top is golden early but the filling isn’t bubbling, tent lightly with foil and continue baking to protect the crust.
- Make ahead tip: Bake the cake and store it covered in the fridge, then reheat at 325°F for 15–20 minutes before serving to restore warmth and texture.
Storage & Freezing
Fridge storage: Cool the dump cake to room temperature, then cover tightly with plastic wrap or an airtight lid. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds, or warm the entire dish in a 325°F oven for 15–20 minutes until heated through.
Freezer storage: To freeze, cool completely and transfer to a freezer-safe airtight container or wrap the topped pan tightly with plastic wrap and heavy-duty foil. Freeze for up to 2–3 months. Label with the date so you can use it while fresh.
Thawing and reheating: Thaw overnight in the refrigerator. Reheat covered at 325°F for 20–30 minutes, removing the cover for the last 5–10 minutes to re-crisp the top. For single servings, microwave on medium power in 20–30 second bursts until warm.
Make-ahead strategy: You can assemble the dump cake in the baking dish up to a day ahead and keep it covered in the fridge. Add the butter just before baking to avoid soggy topping.
Variations & Substitutions
- Mixed berry dump cake: Substitute half the cherry filling with blueberry or raspberry filling for a more complex berry flavor. Consider adding a teaspoon of lemon zest for brightness.
- Nutty crunch: Sprinkle 1/2 cup chopped pecans or almonds over the cake mix before dotting with butter for a toasty, crunchy element.
- Lighter/diet swap: Use a sugar-free cherry pie filling and a reduced-calorie yellow cake mix. Keep in mind texture will change; the topping may be slightly less tender.
- Gluten-free option: Use a gluten-free yellow cake mix in the same quantity. Make sure your pie filling is also labeled gluten-free. Baking time may vary slightly, so watch for bubbling.
Frequently Asked Questions
Can I use fresh cherries instead of pie filling?
Yes, but fresh cherries need to be cooked down into a sauce first. Pit and halve about 6–8 cups of fresh cherries, cook with 1/2 to 3/4 cup sugar and 1–2 tablespoons cornstarch plus a splash of water until they thicken, then cool slightly before layering. The finished texture will be fresher and less syrupy than canned filling.
What if my topping looks powdery after baking?
If parts of the cake mix never absorbed butter, they can remain powdery. Next time, sift more evenly and use slightly smaller butter pieces. You can also brush the top lightly with melted butter mid-bake to help the dry mix bind and brown.
How do I prevent a soggy bottom?
Ensure the fruit layer isn’t overly runny before assembling. If your pie filling has extra syrup, drain a little off, or simmer briefly to thicken. Also, use a shallow pan so juices have less depth, which helps avoid sogginess.
Can I halve this recipe for a smaller pan?
Yes. Halve all ingredients and bake in an 8×8-inch dish. Bake time will be shorter—start checking at 30–35 minutes and watch for bubbling and golden top.
Is it possible to make this dairy-free or vegan?
Yes—use a dairy-free or vegan butter substitute that bakes well (look for one specifically formulated for baking). Use a vegan yellow cake mix and confirm the pie filling has no animal-derived ingredients.
Final Thoughts
This cherry dump cake is one of those effortless desserts that somehow tastes like you spent all afternoon baking.
It’s forgiving, adaptable, and perfect warm with a scoop of vanilla ice cream.
Please leave a star rating in the recipe card below if you try it, and don’t forget to pin this dessert on Pinterest for later.
Conclusion
If you’d like to compare variations or see alternate methods, check this take on a classic at Cherry Dump Cake – The Country Cook.
For another well-tested version with user reviews and tips, see Cherry Dump Cake Recipe.
Cherry Dump Cake
Ingredients
Cherry Layer
- 42 oz cherry pie filling Look for a brand with whole cherries for better texture.
Topping
- 15.25 oz yellow cake mix, sifted Sifting prevents clumps for a fine layer.
- 1 cup salted butter Use real butter for best flavor and browning.
Instructions
Preparation
- Preheat your oven to 350°F and grease a 13x9-inch baking dish lightly with butter or nonstick spray.
- Pour the entire 42-ounce can of cherry pie filling into the greased dish and spread it into an even layer.
- Sift the 15.25-ounce yellow cake mix evenly over the cherry filling until fully covered.
- Cut 1 cup of salted butter into 1/2-tablespoon pieces and distribute them evenly over the top of the sifted cake mix.
Baking
- Bake at 350°F for 50–60 minutes, or until the filling is bubbling and the top is golden.
- Let cool slightly before serving.
