Who says delicious desserts have to be complicated? These 35 irresistible cherry dump cake recipes prove that with minimal effort, you can create mouthwatering comfort food that will have everyone asking for seconds. Perfect for busy weeknights or special occasions, get ready to discover your new favorite treat!
Classic Cherry Dump Cake with Vanilla Ice Cream
Meticulously simple yet profoundly satisfying, this classic cherry dump cake emerges from the oven with a golden, crumbly topping that perfectly complements the sweet-tart cherry filling beneath. Served warm with a generous scoop of vanilla ice cream, it transforms into the ultimate comfort dessert, ideal for both weeknight treats and celebratory gatherings. Its effortless preparation belies the sophisticated flavors that meld together in each delightful bite.
Ingredients
– 2 (21 oz) cans cherry pie filling (or other fruit pie filling for variation)
– 1 (15.25 oz) box yellow cake mix (use gluten-free if preferred)
– 1 cup unsalted butter, cold and cut into thin slices (ensures a flaky texture)
– Vanilla ice cream, for serving (allow to soften slightly for easy scooping)
Instructions
1. Preheat your oven to 350°F (175°C) to ensure even baking from the start.
2. Spread both cans of cherry pie filling evenly in a 9×13-inch baking dish, covering the bottom completely.
3. Sprinkle the entire box of yellow cake mix uniformly over the cherry layer without stirring—this creates the signature crumbly topping.
4. Arrange the thin slices of cold unsalted butter in a single layer across the top of the cake mix, spacing them about 1 inch apart to promote melting and browning.
5. Bake in the preheated oven for 45–50 minutes, or until the topping is golden brown and the edges are bubbly; avoid opening the oven door during the first 30 minutes to maintain temperature.
6. Remove from the oven and let it cool on a wire rack for 10–15 minutes to allow the filling to set slightly before serving.
7. Scoop portions into bowls and top each serving with a generous scoop of vanilla ice cream while the cake is still warm for a contrast in temperatures.
Vibrant and comforting, this dessert boasts a crisp, buttery crust that gives way to a luscious, fruit-filled center, with the cold creaminess of the ice cream balancing the warmth perfectly. For a creative twist, try drizzling with a bit of chocolate sauce or sprinkling with toasted almonds to add texture and depth to each spoonful.
Chocolate Cherry Dump Cake Delight
Vibrant and indulgent, this chocolate cherry dump cake delight combines the rich depth of cocoa with the bright, tart sweetness of cherries in a dessert that requires minimal effort yet delivers maximum satisfaction. Perfect for both weeknight treats and special occasions, it emerges from the oven with a tempting aroma and irresistible appeal.
Ingredients
– 1 (21 oz) can cherry pie filling (use high-quality for best flavor)
– 1 (15.25 oz) box chocolate cake mix (any brand, but dark chocolate works well)
– 1/2 cup unsalted butter, melted (or substitute with coconut oil for a twist)
– 1/2 cup semi-sweet chocolate chips (optional, for extra richness)
– Vanilla ice cream or whipped cream for serving (adjust based on preference)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Evenly spread the entire can of cherry pie filling across the bottom of the prepared baking dish, using a spatula to create a smooth layer.
3. Sprinkle the dry chocolate cake mix uniformly over the cherry layer, avoiding any clumps for even baking.
4. Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible to help it crisp and brown.
5. If using, scatter the chocolate chips evenly over the top for added chocolate intensity and texture.
6. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
7. Remove from the oven and let it cool on a wire rack for at least 10 minutes before serving to allow the layers to set.
8. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. A masterpiece of simplicity, this dessert boasts a gooey cherry base beneath a crumbly, cocoa-infused topping that melts in your mouth with every bite. For a creative twist, try pairing it with a drizzle of caramel sauce or serving it alongside a hot cup of coffee to enhance the deep chocolate notes.
Pineapple Cherry Dump Cake Extravaganza
Radiant and effortlessly indulgent, this pineapple cherry dump cake extravaganza transforms humble ingredients into a showstopping dessert that marries tropical sweetness with deep, fruity richness. Perfect for both weeknight treats and celebratory gatherings, its layered simplicity belies the sophisticated flavors that emerge from the oven.
Ingredients
– 1 (20 oz) can crushed pineapple, undrained (use juice for moisture)
– 1 (21 oz) can cherry pie filling (or homemade if preferred)
– 1 (15.25 oz) box yellow cake mix (any brand works)
– 1 cup unsalted butter, cold and cut into thin slices (for even melting)
– ½ cup chopped pecans (optional, for crunch)
Instructions
1. Preheat your oven to 350°F (175°C) to ensure even baking from the start.
2. Lightly grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
3. Evenly spread the undrained crushed pineapple across the bottom of the dish, using its juice to keep the cake moist.
4. Spoon the cherry pie filling over the pineapple layer, distributing it uniformly for balanced flavor in every bite.
5. Sprinkle the entire box of yellow cake mix evenly over the fruit layers, avoiding clumps for a consistent texture.
6. Arrange the thin slices of cold unsalted butter atop the cake mix, covering it as completely as possible to promote melting and browning.
7. If using, scatter the chopped pecans over the top for added nutty crunch and visual appeal.
8. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow setting.
Zesty and warm, this dessert boasts a delightful contrast between the tender, fruit-soaked base and the crisp, buttery topping. Serve it à la mode with a scoop of vanilla ice cream to complement the tropical notes, or enjoy it solo for a comforting, fruity treat that’s as versatile as it is delicious.
Cheesecake Cherry Dump Cake Surprise
Nestled between the elegance of a classic cheesecake and the rustic charm of a fruit cobbler, this dessert marries creamy richness with vibrant cherry sweetness in every delightful bite. Perfect for both weeknight indulgences and celebratory gatherings, it promises a surprise layer of velvety texture beneath its golden crumb topping.
Ingredients
– 1 (21 oz) can cherry pie filling (use quality brand for best flavor)
– 1 (8 oz) package cream cheese, softened to room temperature for easy mixing
– 1/2 cup granulated sugar (adjust slightly if preferred less sweet)
– 1 tsp vanilla extract (pure extract recommended for depth)
– 1 (15.25 oz) box yellow cake mix (or vanilla flavor as alternative)
– 1/2 cup unsalted butter, melted (salted butter can be used but reduce added salt)
– 1/4 cup sliced almonds (optional, for crunch; omit if allergies exist)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray.
2. Spread the entire can of cherry pie filling evenly across the bottom of the prepared dish.
3. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed for 2-3 minutes until smooth and creamy.
4. Drop spoonfuls of the cream cheese mixture over the cherry layer, then gently spread it with a spatula to cover most of the surface, leaving some gaps for visual appeal.
5. Sprinkle the dry yellow cake mix evenly over the cream cheese layer, avoiding clumps by sifting if necessary.
6. Drizzle the melted butter uniformly over the cake mix, covering as much surface area as possible to ensure even browning.
7. Scatter the sliced almonds on top for added texture and a nutty flavor, if using.
8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
9. Remove from the oven and let it cool on a wire rack for at least 20 minutes before serving to allow layers to set.
Remarkably, the dessert boasts a contrast of textures: a firm, buttery crust gives way to a luscious, creamy middle and tangy fruit base. Serve it warm with a scoop of vanilla ice cream to enhance the cherry notes, or chill it briefly for a firmer, cheesecake-like experience that delights the palate.
Gluten-Free Cherry Dump Cake Wonder
A delightful symphony of sweet cherries and buttery cake comes together effortlessly in this gluten-free dessert that promises to impress without the fuss. As the seasons shift toward autumn, this comforting bake captures the essence of summer’s finest fruit while offering a cozy, crowd-pleasing treat. Perfect for both weeknight indulgences and elegant gatherings, its simplicity belies the sophisticated flavors that unfold with each spoonful.
Ingredients
– 2 cups frozen sweet cherries (thawed, or fresh pitted cherries)
– 1 cup gluten-free all-purpose flour (such as Bob’s Red Mill, for best texture)
– 1/2 cup granulated sugar (adjust to sweetness preference)
– 1/2 cup unsalted butter, cold and cubed (or dairy-free alternative)
– 1 tsp almond extract (enhances cherry flavor, optional but recommended)
– 1/2 tsp baking powder (ensure gluten-free if needed)
– Pinch of salt (balances sweetness)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish with butter or non-stick spray.
2. Spread the thawed cherries evenly across the bottom of the prepared dish, ensuring they form a single layer for even baking.
3. In a medium bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt until fully combined and no lumps remain.
4. Add the cold, cubed butter to the dry ingredients, and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs with some pea-sized bits remaining for texture.
5. Sprinkle the crumb mixture evenly over the cherries in the baking dish, covering them completely without pressing down to allow steam to escape during baking.
6. Drizzle the almond extract over the top of the crumb layer, distributing it lightly for a fragrant note that complements the fruit.
7. Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the edges are bubbling with cherry juices.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set slightly.
Rich and comforting, this dump cake boasts a tender, crumbly topping that contrasts beautifully with the juicy, tart-sweet cherry base. Serve it warm with a scoop of vanilla ice cream for a decadent twist, or enjoy it as is for a simple yet elegant dessert that highlights the natural sweetness of the fruit.
Slow Cooker Cherry Dump Cake Surprise
Delightfully effortless yet impressively decadent, this slow cooker dessert transforms humble ingredients into a warm, comforting treat that fills your home with the sweet aroma of baked cherries and buttery cake. Designed for busy home cooks seeking elegance without effort, it’s the perfect finale to any meal or a cozy weekend indulgence.
Ingredients
– 2 cans (21 oz each) cherry pie filling (use quality brand for best flavor)
– 1 box (15.25 oz) yellow cake mix (or vanilla for variation)
– 1 cup unsalted butter, melted (salted butter works but reduce added salt)
– 1/2 cup sliced almonds (optional, for crunch; substitute with pecans)
– 1 tsp almond extract (enhances cherry flavor; vanilla extract can substitute)
– Cooking spray (for greasing; butter or oil also works)
Instructions
1. Lightly grease the interior of a 6-quart slow cooker with cooking spray to prevent sticking.
2. Pour both cans of cherry pie filling evenly into the bottom of the slow cooker.
3. Drizzle almond extract over the cherry layer for aromatic depth.
4. Sprinkle the entire box of yellow cake mix uniformly over the cherries without stirring.
5. Pour melted butter evenly over the cake mix layer, covering it completely.
6. Scatter sliced almonds on top for a nutty texture and visual appeal.
7. Cover the slow cooker with its lid and cook on low heat for 3–4 hours, until the top is golden and edges are bubbly.
8. Turn off the slow cooker and let it rest uncovered for 15 minutes to set before serving.
For serving, scoop warm portions into bowls and pair with a dollop of vanilla ice cream for a contrast of temperatures. The cake emerges with a tender, crumbly topping that gives way to a luscious, jammy cherry base, creating a harmonious blend of sweet and tart notes ideal for gatherings or quiet evenings.
Cherry Almond Dump Cake with Crunchy Topping
Gloriously simple yet sophisticated, this cherry almond dump cake transforms humble ingredients into an elegant dessert with minimal effort. Perfect for impromptu gatherings or cozy nights in, its rustic charm belies the complex flavors that develop through clever layering and baking. The crunchy almond topping provides a delightful textural contrast to the tender fruit base beneath.
Ingredients
– 2 (21 oz) cans cherry pie filling (or homemade compote)
– 1 (15.25 oz) box yellow cake mix (do not prepare according to package)
– 1 cup sliced almonds (toasted for deeper flavor)
– ½ cup unsalted butter, cold and cubed (for flaky texture)
– 1 tsp almond extract (pure for best flavor)
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Spread both cans of cherry pie filling evenly across the bottom of the dish.
3. Sprinkle the dry yellow cake mix uniformly over the cherry layer without stirring.
4. Evenly distribute the sliced almonds over the cake mix layer.
5. Dot the surface with cold cubed butter, spacing pieces about 1 inch apart.
6. Drizzle almond extract evenly over the entire surface.
7. Bake for 45-50 minutes until the topping is golden brown and edges are bubbly.
8. Cool on a wire rack for 20 minutes before serving.
Notably, the cake emerges with a crisp, nutty crust that shatters delicately against the soft, jammy cherries beneath. Warm servings paired with vanilla ice cream create a sublime temperature contrast, while the almond essence lingers elegantly on the palate, making each bite both comforting and refined.
Cherry Blackberry Dump Cake Delight
Vibrant and effortlessly elegant, this cherry blackberry dump cake delight captures the essence of late summer in a single baking dish. With minimal prep and maximum flavor, it transforms humble ingredients into a show-stopping dessert that’s as beautiful as it is delicious. Perfect for gatherings or a cozy night in, this recipe promises a symphony of sweet-tart berries and buttery cake in every bite.
Ingredients
– 1 (21 oz) can cherry pie filling (use high-quality for best flavor)
– 1 (12 oz) package frozen blackberries (thawed, or fresh if in season)
– 1 (15.25 oz) box yellow cake mix (any brand, but butter recipe style works well)
– 1 cup unsalted butter, melted (or use salted and reduce added salt)
– 1/2 cup sliced almonds (optional, for crunch; substitute with pecans if preferred)
– 1 tsp almond extract (enhances berry flavor; vanilla extract can be used instead)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Spread the cherry pie filling evenly across the bottom of the prepared baking dish using a spatula.
3. Scatter the thawed blackberries over the cherry layer, distributing them uniformly for balanced flavor in each serving.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer, avoiding clumps by sifting if necessary for a smoother texture.
5. Drizzle the melted butter slowly over the cake mix, covering as much surface area as possible to ensure even baking and a golden crust.
6. If using, sprinkle the sliced almonds on top for added crunch and a nutty aroma that complements the berries.
7. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the edges are bubbly; a toothpick inserted should come out clean from the cake layer.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set properly.
This dessert boasts a delightful contrast of textures, from the tender, fruit-filled base to the crisp, buttery topping. The harmonious blend of sweet cherries and tart blackberries creates a complex flavor profile that’s both refreshing and indulgent. Serve it warm with a scoop of vanilla ice cream for an extra touch of decadence, or enjoy it at room temperature as a simple yet impressive treat.
Lavender-Infused Cherry Dump Cake
Aromatic lavender and sweet cherries unite in this effortlessly elegant dessert that transforms simple ingredients into a sophisticated treat. As the seasons shift toward autumn, this comforting bake fills your kitchen with floral notes and fruity warmth, perfect for both casual gatherings and special occasions.
Ingredients
– 1 (21 oz) can cherry pie filling (use quality brand for best texture)
– 1 tsp dried culinary lavender (finely crushed for maximum infusion)
– 1 box (15.25 oz) white cake mix (do not prepare—use dry mix only)
– ½ cup unsalted butter, melted (cooled slightly to prevent clumping)
– ¼ cup sliced almonds (optional for crunch)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Pour the entire can of cherry pie filling evenly into the bottom of the prepared dish.
3. Sprinkle the crushed lavender evenly over the cherry layer, gently pressing it in with the back of a spoon to release its oils.
4. Tip: For stronger floral notes, rub the lavender between your palms before adding to awaken the fragrance.
5. Evenly distribute the dry cake mix over the cherry and lavender layers without stirring—this creates the signature “dump” cake texture.
6. Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible to promote browning.
7. Tip: Tilt the dish to spread butter into any dry patches for consistent crisping.
8. Sprinkle almonds evenly over the top if using for added texture and visual appeal.
9. Bake for 40-45 minutes until the top is golden brown and the edges are bubbling vigorously.
10. Tip: Place a baking sheet underneath to catch any potential drips and avoid oven mess.
11. Remove from oven and let cool for 15 minutes before serving to allow the layers to set.
Nestled beneath its crisp, buttery topping, the cherries soften into a jammy compote while the lavender perfumes every bite with subtle floral undertones. Serve warm with a dollop of vanilla ice cream for a contrast of temperatures, or enjoy at room temperature to fully appreciate the delicate herbal notes woven through the sweet fruit base.
Cherry Nut Dump Cake with Whipped Cream
Unveiling the epitome of effortless elegance, this cherry nut dump cake with whipped cream transforms humble ingredients into a dessert masterpiece. Using the classic dump-and-bake method, it delivers deep cherry flavor, buttery crunch, and cloud-like cream in every bite—perfect for both weeknight cravings and celebratory gatherings.
Ingredients
– 1 (21 oz) can cherry pie filling (use quality brand for best flavor)
– 1 (15.25 oz) box yellow cake mix (or vanilla for variation)
– 1 cup chopped walnuts (pecans or almonds work too)
– ½ cup unsalted butter, melted (salted butter can be used, but reduce added salt)
– 1 cup heavy whipping cream, chilled
– 2 tbsp granulated sugar
– ½ tsp vanilla extract
– Pinch of salt (omit if using salted butter)
Instructions
1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Spread cherry pie filling evenly across the bottom of the dish.
3. Sprinkle dry yellow cake mix uniformly over the cherries without stirring.
4. Top evenly with chopped walnuts, ensuring full coverage.
5. Drizzle melted butter over the entire surface, aiming for minimal dry spots.
6. Bake for 40–45 minutes until the top is golden brown and edges bubble.
7. Cool cake on a wire rack for at least 30 minutes to set before serving.
8. While cooling, pour chilled heavy whipping cream into a large bowl.
9. Whip cream on medium-high speed until soft peaks form, about 2–3 minutes.
10. Add granulated sugar, vanilla extract, and pinch of salt; whip until stiff peaks form, 1–2 minutes more.
11. Slice cake into squares and serve each portion with a dollop of whipped cream.
Yieldingly tender with a crisp, nut-studded topping, this cake contrasts lush cherries against airy cream. For a creative twist, try serving it warm with a scoop of vanilla ice cream or garnish with fresh mint for a pop of color.
Lemon Zest Cherry Dump Cake
Yield to the irresistible allure of this Lemon Zest Cherry Dump Cake, where the bright, citrusy notes of fresh lemon zest beautifully complement the deep, sweet-tart flavor of cherry pie filling, creating a dessert that is both effortlessly elegant and wonderfully comforting. This delightful treat requires minimal effort yet delivers maximum impact, making it perfect for both weeknight indulgences and special occasions. With its tender, buttery cake base and luscious fruit topping, each bite offers a harmonious balance of flavors and textures that will leave you craving more.
Ingredients
– 1 (21 oz) can cherry pie filling (or homemade if preferred)
– 1 tablespoon fresh lemon zest (from about 2 lemons, avoid the bitter white pith)
– 1 (15.25 oz) box yellow cake mix (or vanilla for a milder flavor)
– 1/2 cup unsalted butter, melted (or salted butter, adjusting salt in other steps if needed)
– 1/4 cup sliced almonds (optional, for added crunch)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Spread the cherry pie filling evenly across the bottom of the prepared baking dish, ensuring it covers the surface uniformly for consistent flavor in every bite.
3. Sprinkle the fresh lemon zest evenly over the cherry pie filling, gently pressing it in to infuse the fruit with bright citrus aroma.
4. Evenly distribute the yellow cake mix in a layer over the cherry and lemon zest, avoiding clumps to promote even baking and a smooth texture.
5. Drizzle the melted butter over the cake mix, covering as much surface area as possible to help the topping crisp and brown beautifully.
6. If using, scatter the sliced almonds over the top for a nutty crunch and visual appeal.
7. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the edges are bubbly, indicating it’s fully cooked.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set slightly.
Melt-in-your-mouth tender with a crisp, buttery topping, this cake boasts a vibrant contrast between the juicy cherries and zesty lemon. Serve it warm with a dollop of vanilla ice cream for a delightful temperature play, or enjoy it at room temperature as a simple, elegant dessert that highlights the freshness of the ingredients.
Coconut Cherry Dump Cake with Toasted Coconut
Exquisite in its simplicity yet sophisticated in flavor, this coconut cherry dump cake delivers a delightful dessert experience with minimal effort. The combination of tart cherries and sweet coconut creates a harmonious balance that will transport your taste buds to a tropical paradise. Toasted coconut adds a final touch of elegance and crunch that elevates this humble cake to something truly special.
Ingredients
– 1 (21 oz) can cherry pie filling
– 1 (15.25 oz) box yellow cake mix
– 1 cup unsalted butter, melted (or coconut oil for enhanced flavor)
– 1 cup sweetened shredded coconut, divided
– ½ cup sliced almonds (optional for extra crunch)
– 9×13 inch baking dish
– Cooking spray
Instructions
1. Preheat your oven to 350°F and position the rack in the center of the oven for even baking.
2. Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
3. Spread the entire can of cherry pie filling evenly across the bottom of the prepared baking dish.
4. Sprinkle the dry yellow cake mix evenly over the cherry layer, covering it completely without stirring.
5. Drizzle the melted butter evenly over the cake mix layer, ensuring most of the surface is moistened.
6. Sprinkle ¾ cup of shredded coconut evenly over the buttered cake mix layer.
7. If using, scatter sliced almonds across the top for additional texture and nutty flavor.
8. Bake for 45-50 minutes at 350°F until the top is golden brown and the edges are bubbling.
9. While the cake bakes, toast the remaining ¼ cup shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown.
10. Remove the cake from the oven and let it cool in the pan for at least 20 minutes before serving.
11. Sprinkle the toasted coconut over the cooled cake just before serving to maintain its crisp texture.
Divinely tender with a crisp, buttery topping that gives way to a warm cherry center, this cake offers contrasting textures in every bite. The toasted coconut provides a fragrant crunch that complements the soft cake base beautifully. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it at room temperature with a dollop of whipped cream for an elegant afternoon treat.
Cherry Dump Cake with Spiced Pecans
Radiant and effortlessly elegant, this cherry dump cake with spiced pecans transforms humble ingredients into a showstopping dessert that marries sweet-tart cherries with warm, toasty nuts. Perfect for both weeknight cravings and special occasions, its layered simplicity belies the sophisticated flavors that emerge from the oven. Ready in moments yet tasting like it took hours, this dessert proves that sometimes the most memorable creations are also the easiest.
Ingredients
– 2 (21 oz) cans cherry pie filling (or homemade if preferred)
– 1 box (15.25 oz) yellow cake mix
– 1 cup unsalted butter, melted (or use salted and reduce added salt)
– 1 cup pecans, roughly chopped
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread both cans of cherry pie filling evenly across the bottom of the prepared dish.
3. In a small bowl, combine the chopped pecans, granulated sugar, cinnamon, nutmeg, and salt, tossing to coat the nuts evenly.
4. Sprinkle the dry yellow cake mix in an even layer over the cherry filling, avoiding clumps for consistent baking.
5. Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible to promote browning.
6. Evenly scatter the spiced pecan mixture over the top of the buttered cake mix.
7. Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbly.
8. Remove from the oven and let the cake cool for at least 15 minutes before serving to allow the layers to set.
Golden and fragrant straight from the oven, this cake offers a delightful contrast between the gooey cherry base and the crisp, spiced pecan topping. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it at room temperature with a dollop of whipped cream to highlight its rustic charm.
Cherry Berry Dump Cake with Mixed Berries
Only the most effortless desserts can transform humble pantry staples into a spectacular finale. Our Cherry Berry Dump Cake with Mixed Berries marries the convenience of a dump cake with the vibrant, tangy sweetness of summer’s best berries, creating a dessert that’s as beautiful as it is simple to prepare.
Ingredients
– 1 (21 oz) can cherry pie filling (use quality brand for best flavor)
– 1 (15 oz) bag frozen mixed berries (do not thaw; strawberries, blueberries, raspberries blend well)
– 1 (15.25 oz) box yellow cake mix (or vanilla for subtle variation)
– ½ cup unsalted butter, melted (or substitute with coconut oil for dairy-free)
– ½ cup sliced almonds (optional; adds crunch, can omit or use pecans)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. Evenly spread the entire can of cherry pie filling across the bottom of the prepared baking dish.
3. Scatter the frozen mixed berries in a single layer over the cherry pie filling, distributing them uniformly.
4. Sprinkle the dry yellow cake mix evenly over the berry layer, covering it completely without stirring.
5. Drizzle the melted butter evenly over the cake mix, ensuring most of the dry mix is moistened (a few dry spots are fine).
6. For added texture, sprinkle the sliced almonds evenly over the top if using.
7. Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbly.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set.
Warm from the oven, this cake boasts a crisp, buttery topping that gives way to a lush, jammy berry filling beneath. The contrast between the tender fruit and the crunchy almond garnish makes each bite a delight, while the medley of cherries and mixed berries offers a perfect balance of tart and sweet. Serve it à la mode with a scoop of vanilla ice cream, or enjoy it solo as a comforting, fruit-forward treat that’s sure to impress with minimal effort.
Caramel Drizzle Cherry Dump Cake
Zesty and utterly indulgent, this caramel drizzle cherry dump cake transforms humble ingredients into a showstopping dessert with minimal effort. Perfect for busy weeknights or impromptu gatherings, its layers of sweet cherries, rich cake, and buttery crumb come together in one pan for a treat that feels both rustic and refined. The final caramel drizzle adds a glossy, professional finish that belies its simplicity.
Ingredients
– 1 (21 oz) can cherry pie filling (use quality brand for best flavor)
– 1 (15.25 oz) box yellow cake mix (do not prepare—use dry mix only)
– ½ cup unsalted butter, cold and cubed (for flaky texture)
– ½ cup caramel sauce, plus more for drizzling (warm slightly if thick)
– Vanilla ice cream, for serving (optional, but recommended)
Instructions
1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Spread cherry pie filling evenly in the prepared dish, ensuring it reaches the edges.
3. Sprinkle dry yellow cake mix over the cherries in a uniform layer; do not stir.
4. Distribute cold cubed butter evenly over the cake mix, covering most of the surface.
5. Drizzle ½ cup caramel sauce over the top, avoiding pooling in one spot.
6. Bake for 40-45 minutes at 350°F until the top is golden brown and edges are bubbly.
7. Remove from oven and let cool for 15 minutes to set slightly.
8. Drizzle additional caramel sauce over the warm cake for extra richness.
9. Serve slices warm, optionally topped with vanilla ice cream.
Lusciously warm and comforting, this cake boasts a tender, crumbly topping that contrasts beautifully with the gooey cherry base. The caramel infusion lends a buttery depth, making it ideal for pairing with a scoop of ice cream that melts into the layers, or enjoy it solo for a decadent, fuss-free dessert that delights with every bite.
Cherry Dump Cake with White Chocolate Chunks
Magical in its simplicity yet decadent in flavor, this cherry dump cake with white chocolate chunks transforms humble ingredients into a showstopping dessert. Moist, buttery cake envelops tart cherries and creamy chocolate pockets, creating a symphony of textures that’s both rustic and refined. Perfect for gatherings or a cozy night in, it requires minimal effort but delivers maximum indulgence.
Ingredients
– 1 (21 oz) can cherry pie filling (use quality brand for best flavor)
– 1 (15.25 oz) box yellow cake mix (or vanilla for variation)
– 1 cup white chocolate chunks (chopped bar or premium chips)
– ½ cup unsalted butter, melted (salted butter works but reduce added salt)
– ¼ tsp fine sea salt (omit if using salted butter)
Instructions
1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Evenly spread the cherry pie filling across the bottom of the prepared dish.
3. Sprinkle the dry yellow cake mix uniformly over the cherry layer, avoiding clumps.
4. Distribute the white chocolate chunks evenly over the cake mix layer.
5. Drizzle the melted butter slowly over the entire surface, covering as much area as possible.
6. Bake for 40-45 minutes, until the top is golden brown and edges are bubbly.
7. Allow the cake to cool for 15-20 minutes before serving to let layers set.
8. Slice into portions and serve warm or at room temperature.
A luscious contrast emerges: the crisp, buttery topping gives way to a gooey cherry base, while melted white chocolate adds creamy sweetness. For an elegant twist, top with vanilla bean ice cream or a dusting of powdered sugar just before serving.
Minty Chocolate Chip Cherry Dump Cake
Luxuriously simple yet decadently sophisticated, this minty chocolate chip cherry dump cake combines the refreshing coolness of mint with rich chocolate and tart cherries in a dessert that belies its effortless preparation. Perfect for both casual gatherings and elegant dinner parties, it delivers complex flavors through remarkably straightforward techniques.
Ingredients
– 1 box (15.25 oz) chocolate cake mix
– 1 can (21 oz) cherry pie filling
– ½ cup semi-sweet chocolate chips
– ½ cup unsalted butter, melted (or coconut oil for dairy-free)
– 1 tsp peppermint extract (adjust for stronger mint flavor)
– Vanilla ice cream for serving (optional but recommended)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
2. Evenly spread the entire can of cherry pie filling across the bottom of the prepared baking dish.
3. Sprinkle the dry chocolate cake mix uniformly over the cherry layer, avoiding clumps for even baking.
4. Drizzle the melted butter evenly over the cake mix layer, covering as much surface area as possible to promote moistness.
5. Gently stir the peppermint extract into the semi-sweet chocolate chips to coat them before scattering across the top.
6. Bake for 40-45 minutes, until the top is golden brown and the edges are bubbling slightly.
7. Remove from oven and let cool for 15 minutes before serving to allow the layers to set properly.
Divinely contrasting textures await—the crisp topping gives way to a fudgy cake layer, while the cherries provide a juicy burst against the cool mint infusion. Serve warm with a scoop of vanilla ice cream to heighten the chocolate-mint harmony, or enjoy at room temperature for a more intense cherry presence.
Cherry Dump Cake Cobbler with Cinnamon
Nestled between the warmth of autumn spices and the bright sweetness of summer’s last harvest, this cherry dump cake cobbler with cinnamon marries simplicity with sublime flavor. Nothing short of magical, it transforms humble pantry staples into a dessert that feels both rustic and refined. Perfect for impromptu gatherings or a cozy night in, it promises to become an instant classic in your recipe repertoire.
Ingredients
– 2 cans (21 oz each) cherry pie filling (use quality brand for best texture)
– 1 box (15.25 oz) yellow cake mix (or vanilla for variation)
– 1 cup unsalted butter, melted (salted butter can be used; reduce added salt)
– 1/2 cup granulated sugar (adjust for sweetness preference)
– 2 tsp ground cinnamon (freshly ground for optimal aroma)
– 1/4 tsp salt (enhances flavors; omit if using salted butter)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Pour both cans of cherry pie filling evenly into the prepared baking dish, spreading it into a smooth layer with a spatula.
3. In a medium bowl, combine the yellow cake mix, granulated sugar, cinnamon, and salt, whisking thoroughly to eliminate lumps and ensure even distribution.
4. Sprinkle the dry mixture evenly over the cherry layer, avoiding clumps for a consistent topping.
5. Drizzle the melted butter slowly over the entire surface, covering as much area as possible to help the topping crisp and brown.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbly; a toothpick inserted should come out clean from the cake layer.
7. Remove from the oven and let it cool on a wire rack for at least 15 minutes to allow the filling to set slightly before serving.
Kick back and savor the contrast of the tender, jammy cherries against the crumbly, cinnamon-kissed crust. This dessert shines when served warm with a scoop of vanilla ice cream, whose creaminess melts into the spiced layers, creating a symphony of textures and flavors that feels both comforting and indulgent.
Conclusion
Variety is the spice of life, and these cherry dump cakes offer endless delicious possibilities! We hope you find joy in baking these easy treats. Share your favorites in the comments and pin this roundup on Pinterest to inspire fellow home cooks. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
