Cherry Dump Cake
A quick and nostalgic dessert featuring a sweet-tart cherry filling topped with a crispy yellow cake mix crust, perfect for busy weeknights or potlucks.
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.
Notes
Variations include adding nuts, spices, or swapping fruit. Store in the fridge for up to 4 days or freeze for 2–3 months. Reheat at 325°F.