I’m excited to present a recipe that has become my favorite for impromptu gatherings and leisurely Sunday afternoons. Allow me to introduce the Cherry Dump Cake – a dessert so effortlessly simple that it feels almost illicit how delectable it ultimately becomes.
Picture a layer of sweet cherries buried beneath a layer of golden, buttery crust that’s crispy on top and wonderfully gluey underneath — all those great things about a cherry pie mashed together with all the best things about a crumble into one ultimate dessert. It’s in your belly in hardly more time than it takes to say, “Pass the ice cream!”
I found this recipe while scurrying around the kitchen, desperate to find a potluck contribution. My usual, drawn-out combinations were clearly out of the question. So, 30 minutes before I needed to rush out the door, I was ready to throw in the towel and head out to the store. Desperation kicked in, and for a moment genius(?), I really tossed the ingredients into a pan and hoped for a miracle. Oh, let me tell you-the baking gods were smiling that day!
Since that moment, this Cherry Dump Cake has transformed into my secret weapon. I’ve presented it at summer barbecues, winter movie nights, and everything that lies between. It even rescued a disastrous dinner party when my main course chose to revolt against me. With just one bite of this warm, fruity delight, all kitchen transgressions were instantly absolved.
Now, allow me to impart some hard-earned wisdom. First and foremost, do not skimp on the butter; it is what imparts that irresistible golden crunch to the top. Second, although it may be tempting to sneak a glance, resist the urge to open the oven door too frequently. Let that magic unfold undisturbed.
Ah, and here’s a little secret to improve your experience: although this cake is remarkable on its own, it reaches new heights when accompanied by a scoop of vanilla ice cream. The delightful contrast between the warm cake and the cold ice cream creates an experience that is nothing less than divine. For an added touch of elegance, consider scattering some fresh cherries atop – it’s akin to placing a cherry atop, quite literally, cherries!
How to Make a Cherry Dump Cake?
Let’s just say, nutritionally speaking, this isn’t quite kale. At 350 calories a serving, it’s hardly going to knock your whole week off-kilter. And cherries are, after all, chock-full of antioxidants, so we can definitely chalk this up to health food, right? Okay, maybe that’s a bit of a stretch, but a girl can surely dream!
Now, let’s tackle some burning questions
Absolutely! Just be prepared for a bit more prep work.
White cake mix works too. Chocolate if you’re feeling adventurous!
Nope, it’s purely for aesthetics. But who doesn’t love a little extra sweetness?
You bet! It reheats beautifully in the microwave.
I’d love to hear how this recipe works out for you! Did you put your own spin on it? Maybe you threw some chocolate chips in? (Ooh, now that’s an idea!) Leave a comment below and let me know how it turns out!
In one word, this Cherry Dump Cake is proof that simple recipes are some of the most satisfying to make. It is made for those moods when you need something sweet but literally can’t be bothered to do something complicated.
Trust me, it’s going to be your new party trick once you try this. Ready to give it a whirl? Pin this recipe for later, and while you’re at it, check out my other fruity desserts. Happy baking, and remember: This is DUMP CAKE COUNTRY—land where there are no mistakes, only fun experiments!
CHERRY DUMP CAKE RECIPE
Course: Uncategorized8
servings10
minutes45
minutes350
kcalIngredients
1 can (21 oz) cherry pie filling (canned
cherries)1 box (15.25 oz) yellow cake mix
½ cup unsalted butter, melted
1 cup chopped walnuts (optional)
1 tbs powdered sugar (for serving, optional)
Vanilla ice cream (for serving, optional)
Fresh cherries (optional)
Steps
- Preheat your oven to 350°F (175°C) and
grease a 9×13-inch baking dish. - Spread the cherry pie filling evenly across the
bottom of the prepared baking dish. - Sprinkle the cake mix over the
cherry filling, ensuring even coverage. - Drizzle the melted butter evenly over the top of
the cake mix. - Scatter chopped walnuts over the buttered
mixture. - Bake in the preheated oven for 35-40 minutes
or until the top is golden and bubbly. - Allow to cool slightly before serving.
Optionally, dust with powdered sugar and
serve warm with fresh cherries and/or a scoop
of vanilla ice cream.
First it’s a yellow cake then made with a chocolate cake mix????
You’re absolutely right, Doug. This was an error in the instructions. It should be yellow cake mix throughout. Thanks for catching that! I’ve updated the recipe to fix the confusion.
I used two can of cherry filling…one for 9x 13 pan just isn’t enough…used stick and a half of melted butter….made great crunch top …hit at church social hour …people were scrapping the pan
I love hearing that it was a hit at your church social hour! Using two cans of cherry filling for a 9×13 pan sounds like a great way to add more fruit and that extra butter definitely helps with the crunchy topping. Thanks for sharing your tweaks, I’m sure others will find them helpful!
I haven’t made it yet, but I’ve convinced my bestie that she wants a chocolate cherry dump cake for her birthday. I’m also going to add some semisweet chocolate and white chocolate.
That sounds like a fantastic birthday treat! One tip—since it’s for a special occasion, it’s always a good idea to do a test run beforehand, just to make sure everything turns out exactly how you want it. The addition of semisweet and white chocolate sounds like a delicious upgrade! Let me know how it goes when you bake it! 😊
Could I put cool whip on the top of the cake when it cools, I would put it in the frig to cool?
Yes, absolutely. Once the cake has cooled completely, you can spread Cool Whip on top and then chill it in the fridge. It makes a nice, creamy contrast to the warm cherry base just be sure the cake isn’t warm when you add it so the topping holds its shape.