3 Ingredient Cherry Dump Cake
This 3 Ingredient Cherry Dump Cake is a simple, cozy dessert with sweet cherry pie filling on the bottom and a golden, buttery cake mix topping. It comes together in minutes and is perfect for holidays, potlucks, or easy weeknight treats.
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
Notes
For a richer, more cake-like topping with fewer dry, crisp bits, you can increase the melted butter up to 1¼ cups. If your cherry pie filling tastes very sweet, stir in about 1 teaspoon of lemon juice or a small pinch of salt to brighten the flavor. This recipe can be made gluten-friendly by using a gluten-free yellow cake mix and confirming your pie filling is gluten-free. To halve the recipe, use an 8×8- or 9×9-inch baking dish, 1 can of cherry pie filling, half the cake mix, and about 1/2 cup butter; start checking doneness at 25–30 minutes. Leftovers keep covered in the refrigerator for 3–4 days and can be reheated in a 300°F oven for 10–15 minutes or in the microwave for 20–40 seconds per serving.
Nutrition
Calories: 350kcal
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