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3 Ingredient Cherry Dump Cake Recipe
This 3 Ingredient Cherry Dump Cake Recipe is the kind of simple, cozy dessert that tastes like you fussed all afternoon, even though you barely lifted a finger.
What Is This 3 Ingredient Cherry Dump Cake Recipe?
If you’ve never made a dump cake before, think of it as a cross between a cherry cobbler and a cherry pie filling cake—sweet cherries bubbling underneath, with a golden, buttery cake topping on top. It uses just three pantry-friendly ingredients, but it delivers that “grandma baked all day” flavor that makes people go back for seconds.
I started making this easy cherry dump cake in my 30s when my kids were in three different activities and I still wanted a “wow” dessert for Sunday dinner. Now I’m 50, the kids are grown, and this beginner friendly dessert recipe still shows up at almost every family gathering—Easter, Thanksgiving, game days, and honestly, random Tuesdays when I want something sweet without a lot of work.
What makes this recipe special?
- You only need a box of cake mix, canned cherry pie filling, and butter. That’s it.
- No mixer, no fancy tools, no baking degree required.
- It’s very forgiving, which is great if you’re new to baking or you’re cooking with kids or grandkids.
- You can dress it up with ice cream, whipped cream, or a sprinkle of nuts, or keep it plain and simple.
And while I won’t call this a “health” dessert (we’re using boxed cake mix and cherry pie filling, after all), it is a smart choice when you look at stress levels and time. A recipe you can assemble in 5–10 minutes means you skip the drive-through dessert or the last-minute, high-priced bakery run.
This 3 ingredient cherry dump cake recipe also happens to be one of the most searched “quick cherry dessert” ideas online during the holidays. There’s a reason it’s a classic.
Why You’ll Love This 3 Ingredient Cherry Dump Cake Recipe
- Only 3 ingredients – No eggs, no oil, no milk; just cake mix, cherry pie filling, and butter.
- Beginner friendly – Perfect if you’re new to baking or you want a simple dump cake recipe that’s almost impossible to mess up.
- Fast prep – About 5–10 minutes of hands-on time; the oven does the rest.
- Crowd-pleasing – Tastes like a cherry cobbler dump cake, and most people think it took way more effort than it did.
- Budget conscious – All ingredients are shelf-stable and often on sale, so it’s an easy dessert to keep in your back pocket.
- Flexible – Change the pie filling, swap the cake mix flavor, or add nuts, coconut, or chocolate chips.
- Great for potlucks – Travels well and bakes right in a 9×13 pan—no fancy serving dish required.
- Make-ahead friendly – Stays delicious for a couple of days, and reheats beautifully.
Ingredients for Easy Cherry Dump Cake
For this cherry dump cake recipe, you’ll need just three simple ingredients:
-
2 cans (21 ounces each) cherry pie filling
- Look for “cherry pie filling” (not plain canned cherries).
- You can use regular or “more fruit” versions; both work well.
- If your filling is very sweet, a tiny squeeze of lemon juice (about 1 teaspoon) can brighten the flavor.
-
1 box (about 15.25 ounces) yellow cake mix
- Any national brand or store brand works.
- Yellow cake mix gives that classic, buttery flavor, but white or French vanilla cake mix are great too.
- For a richer cherry cobbler dump cake flavor, you can even try spice cake mix.
-
1 cup (2 sticks / 226 g) unsalted butter, melted
- Melted butter helps the cake mix hydrate and brown evenly.
- You can use salted butter; just expect a touch more salty-sweet contrast.
- If you only have margarine, use one that’s at least 60% fat for the best texture.
Optional, but lovely:
- ½ cup chopped nuts (pecans or walnuts) – for crunch on top
- ¼ teaspoon almond extract – stirred into the cherry pie filling for that classic cherry-almond bakery flavor
- Vanilla ice cream or whipped cream – for serving
A quick note: Box sizes can vary slightly (some are around 15–16 ounces). Any standard boxed cake mix in that range will be fine for this 3 ingredient cherry dump cake.
How to Make This Simple Dump Cake Recipe
-
Preheat your oven and prepare the pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray.- Glass or ceramic pans both work, but metal may brown a bit faster, so keep an eye on it.
-
Spread the cherry pie filling
Spoon the cherry pie filling into the bottom of the prepared pan and spread it evenly.- If you like a hint of almond flavor, stir in that ¼ teaspoon almond extract right in the pan.
- Look for an even layer so every bite has cherries underneath.
-
Sprinkle the cake mix over the cherries
Open the yellow cake mix and sprinkle it evenly over the cherry layer. Don’t stir.- Use clean, dry hands or a spoon to gently spread the dry mix into an even layer, covering all the cherries.
- A few tiny gaps are okay, but try not to leave big patches of exposed filling.
-
Add the melted butter
Slowly drizzle the melted butter over the dry cake mix, aiming to moisten as much of the surface as you can.- It’s normal to have a few dry spots; those usually turn into crispy, buttery bits.
- If you see one or two super dry corners, you can gently tap the pan on the counter to help the butter settle.
-
Add nuts, if using
If you’re using chopped pecans or walnuts, sprinkle them evenly over the top.- They’ll toast as the cake bakes and add a nice contrast to the soft cherry layer.
-
Bake until golden and bubbly
Bake in the preheated oven for 35–45 minutes, or until:- The top is golden brown in most places.
- You see cherry filling bubbling up around the edges and maybe through a few cracks on top.
If your oven runs hot, start checking around 30–35 minutes.
-
Cool slightly before serving
Let the dump cake cool on a rack for at least 15–20 minutes before serving.- This helps the cherry layer thicken slightly so it’s not too runny.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
You know what? If a corner looks a little “dusty” from dry mix, don’t panic. Once it sits and the steam from the filling moves through, many of those spots soften. And even when they stay a bit crunchy, that contrast can be delicious.
Servings & Timing
- Yield: About 12 servings (more if you serve small squares, fewer if your family serves “grandma portions”)
- Prep Time: 5–10 minutes
- Bake Time: 35–45 minutes
- Cool Time: 15–20 minutes
- Total Time: About 1 hour
For planning: if you’re making this 3 ingredient dessert for a gathering, I suggest starting it about 1½ hours before you plan to serve dessert. That gives you wiggle room and ensures it’s still warm when it hits the table.
Fun Variations and Flavor Twists
Once you master this 3 ingredient cherry dump cake recipe, it’s easy to play around with flavors:
- Chocolate Cherry Dump Cake – Use a chocolate cake mix instead of yellow for a black-forest-style twist.
- Pineapple Cherry Dump Cake – Add 1 can of drained crushed pineapple over the cherry pie filling before the cake mix.
- Gluten-Friendly Version – Use a gluten-free yellow cake mix and double-check your pie filling label.
- Lighter Version – Use a “light” cherry pie filling and reduce butter to ¾ cup (texture will be a little less rich but still very tasty).
- Nutty Crunch Topping – Mix chopped pecans, a spoonful of brown sugar, and a pinch of cinnamon, then sprinkle on top of the cake mix before baking.
- Cherry Berry Dump Cake – Replace one can of cherry pie filling with a can of mixed berry pie filling for more fruit variety.
How to Store and Reheat Cherry Dump Cake
Because this is a moist, fruit-heavy dessert, treat it like you would a fruit cobbler.
- Room temperature: Let the cake cool, then leave it out for up to 2 hours while serving.
- Refrigerator: Store leftovers covered (foil or an airtight container) in the fridge for 3–4 days.
- Freezer: For longer storage, spoon cooled portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating:
- Oven: For the best texture, reheat in a 300°F oven for 10–15 minutes until warm and bubbly.
- Microwave: Warm individual portions for 20–40 seconds. The topping will be a bit softer, but still delicious.
Make-ahead tip: You can bake this easy cherry dump cake a day ahead, cool it, then rewarm it gently in the oven before serving. Add fresh ice cream or whipped cream and no one will complain.
Notes from My Kitchen
- Boxed cake mix brands: I’ve tested this with several common brands and store brands. Honestly, once the butter and cherry pie filling work their magic, the difference is pretty small.
- Butter coverage: If you want a more cake-like top and fewer dry, crisp bits, you can use up to 1¼ cups of melted butter. The richer top is wonderful if you’re going for a more decadent boxed cake mix dessert.
- Cherry pie filling sweetness: Some cherry pie fillings are very sweet. If you like a brighter flavor, stir in a teaspoon of lemon juice or even a pinch of salt to balance the sweetness.
- Pan size: A 9×13 pan gives the classic ratio of fruit to topping. You can bake in a smaller, deeper dish, but you may need a few extra minutes of bake time.
- Serving for a crowd: For big parties, I sometimes make two pans: one classic 3 ingredient cherry dump cake, and one chocolate cherry version. Set them on a dessert table with a tub of vanilla ice cream, and watch them disappear.
When I first tested this recipe (years ago now), I thought the dry-mix-on-top method felt “wrong.” But the moisture from the butter and cherries steams up through the mix as it bakes, and that’s what creates that fun mix of tender cake and crispy edges. It’s a little quirky, but it works.
3 Ingredient Cherry Dump Cake Recipe FAQs
1. Can I use a different flavor of cake mix?
Yes. Yellow cake mix is classic, but white, French vanilla, and even butter or spice cake mixes all work with this cherry dump cake recipe.
2. Can I use fresh or frozen cherries instead of pie filling?
Not as a straight swap—pie filling is already sweetened and thickened. If you want to use fresh or frozen cherries, you’ll need to cook them with sugar and a little cornstarch first to mimic cherry pie filling.
3. Do I have to melt the butter, or can I slice it on top?
You can slice cold butter and lay it over the cake mix, but melted butter tends to give more even coverage and fewer dry spots, especially for beginners.
4. How do I know when the dump cake is done?
The top should look mostly golden and you should see the cherry filling bubbling around the edges. If it’s still very pale in the center, give it another 5–10 minutes.
5. Can I make this 3 ingredient cherry dump cake in a slow cooker?
Yes. Spray the slow cooker insert, add the cherry pie filling, cake mix, and butter as written, then cook on HIGH for about 2–3 hours. The top won’t get as crisp as in the oven, but it’s still very good.
6. Is this recipe freezer friendly?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge, then reheat gently.
7. What can I serve with cherry dump cake?
Vanilla ice cream is the classic, but whipped cream, a little vanilla yogurt, or even a drizzle of chocolate sauce all pair nicely with this quick cherry dessert.
8. Can I cut the recipe in half?
You can. Use a smaller baking dish (around 8×8 or 9×9), half the cherry pie filling, half the cake mix, and about ½ cup butter. Baking time may be slightly shorter, so start checking at 25–30 minutes.
Final Thoughts
This 3 Ingredient Cherry Dump Cake Recipe is one of those “keep it in your back pocket” desserts—simple ingredients, minimal effort, and a big payoff in comfort and flavor. It’s the kind of easy cherry dump cake you can make on a busy weeknight, yet it still feels special enough for holidays and birthdays.
If you try this cherry dump cake recipe, I’d love to hear how it went—tell me what cake mix you used, any fun twists you tried, and who you shared it with. And if you enjoy quick, beginner friendly dessert recipes like this, be sure to explore more 3 ingredient desserts and simple dump cake ideas next time you’re planning a sweet treat.
3 Ingredient Cherry Dump Cake
Ingredients
- 2 cans (21 oz each) cherry pie filling regular or "more fruit"; not plain canned cherries
- 1 box (about 15.25 oz) yellow cake mix any national or store brand; white or French vanilla also work
- 1 cup unsalted butter melted; about 2 sticks (226 g). Salted butter may be used.
- 1/2 cup chopped nuts optional; pecans or walnuts, for topping
- 1/4 teaspoon almond extract optional; stirred into cherry filling
- vanilla ice cream or whipped cream optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Glass, ceramic, or metal pans all work; metal may brown a bit faster, so keep an eye on it.
- Spoon the cherry pie filling into the bottom of the prepared pan and spread it into an even layer. If using, stir the almond extract into the cherry pie filling right in the pan so the flavor is evenly distributed.2 cans (21 oz each) cherry pie filling, 1/4 teaspoon almond extract
- Open the yellow cake mix and sprinkle it evenly over the cherry layer. Do not stir. Use clean, dry hands or a spoon to gently spread the dry mix so it mostly covers the cherries; a few small gaps are fine.1 box (about 15.25 oz) yellow cake mix
- Slowly drizzle the melted butter evenly over the dry cake mix, aiming to moisten as much of the surface as possible. A few dry spots are normal and will usually turn into crispy, buttery bits as the cake bakes.1 cup unsalted butter
- If using chopped nuts, sprinkle them evenly over the top. They will toast as the cake bakes and add crunch to the topping.1/2 cup chopped nuts
- Bake in the preheated oven for 35–45 minutes, or until the top is mostly golden brown and the cherry filling is bubbling around the edges and through a few spots on top. If your oven runs hot, begin checking around 30–35 minutes.
- Let the dump cake cool on a rack for 15–20 minutes to allow the cherry layer to thicken slightly. Serve warm, scooping portions into bowls and topping with vanilla ice cream or whipped cream if desired.vanilla ice cream or whipped cream
