There are complicated desserts that require patience, precision, and a sink full of dishes. Then there is cherry dump cake—the gloriously simple, impossibly delicious dessert that lives up to its name. You literally dump the ingredients into a baking dish, stir nothing, and let the oven work its magic. The result is a buttery, golden, cobbler-like topping with a bubbling, sweet-tart cherry filling underneath. It is pure, unapologetic comfort.
Cherry dump cake is a beloved classic for a reason. With just three main ingredients—cherry pie filling, crushed pineapple (optional but wonderful), and yellow cake mix—you can create a dessert that tastes like you spent hours in the kitchen. The butter melts into the dry cake mix as it bakes, creating a crisp, crumbly, golden topping that is part cake, part crisp, and entirely irresistible. Serve it warm with a scoop of vanilla ice cream, and you have a dessert that will disappear in minutes.
This recipe is perfect for beginners, for busy bakers, or for anyone who wants a showstopping dessert without any fuss. It is also endlessly customizable—swap the cherry filling for apple, peach, or blueberry, add nuts or coconut, or make it in a slow cooker. However you make it, this cherry dump cake will become a family favorite.
Why You Will Love This Cherry Dump Cake
· Only 3 main ingredients: Cherry pie filling, cake mix, and butter.
· No mixing bowls required: Dump everything directly into the baking dish.
· Ready in under an hour: Faster than most cakes.
· Crispy, buttery topping: Golden brown and irresistible.
· Sweet-tart cherry filling: Bubbly and delicious.
· Perfect for crowds: Easily doubles for potlucks and parties.
· Customizable: Change the fruit, add nuts, or make it in a slow cooker.
Ingredients
Here is everything you need for cherry dump cake:
The Base:
· 1 can (21 ounces) cherry pie filling
· 1 can (20 ounces) crushed pineapple in juice (undrained) – optional but recommended
· 1 box (15.25 ounces) yellow cake mix (or white cake mix)
· ¾ cup (1½ sticks) unsalted butter, sliced into thin pats
Optional Add-Ins:
· ½ cup chopped pecans or walnuts
· ½ cup sweetened shredded coconut
· ½ teaspoon almond extract (adds a lovely cherry-almond flavor)
For Serving (Essential):
· Vanilla ice cream
· Whipped cream
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9×13-inch baking dish with non-stick spray or a little butter.
Step 2: Dump the Cherry Pie Filling
Spread the cherry pie filling evenly across the bottom of the prepared baking dish. Use a spatula to smooth it out.
Step 3: Dump the Crushed Pineapple (Optional)
If using crushed pineapple, spread it evenly over the cherry pie filling. Do not drain the pineapple—the juice adds moisture and sweetness.
Step 4: Dump the Cake Mix
Sprinkle the dry cake mix evenly over the fruit. Use your hands or a spoon to break up any large clumps. Do not stir—the dry cake mix should sit on top of the fruit.
Step 5: Dump the Butter
Place the thin pats of butter evenly over the dry cake mix. Try to cover as much of the surface as possible. Do not stir.
Step 6: Add Toppings (Optional)
If using nuts or coconut, sprinkle them over the butter.
Step 7: Bake
Bake uncovered for 40 to 45 minutes, until the topping is golden brown and the fruit filling is bubbly around the edges. The butter will melt into the cake mix, creating a crisp, crumbly crust.
Step 8: Rest and Serve
Let the cherry dump cake cool for 10 to 15 minutes before serving. This allows the filling to set slightly. Serve warm, topped with a generous scoop of vanilla ice cream or a dollop of whipped cream.
Slow Cooker Cherry Dump Cake Instructions
Step 1: Prepare the Slow Cooker
Grease the inside of a 6-quart or larger slow cooker with non-stick spray.
Step 2: Layer the Ingredients
Spread the cherry pie filling and crushed pineapple in the bottom of the slow cooker. Sprinkle the dry cake mix over the fruit. Dot with butter pats. Add nuts or coconut if desired.
Step 3: Slow Cook
Cover and cook on HIGH for 2 to 2½ hours, or on LOW for 3 to 4 hours. The dump cake is done when the topping is set and the edges are bubbling.
Step 4: Serve
Scoop directly from the slow cooker. Serve warm with ice cream.
Cooking Tips and Pro Tips for Best Results
· Do not stir: The magic of dump cake is in the layers. Stirring will result in a cake-like texture rather than a crisp, crumbly topping.
· Use cold butter: Thin pats of cold butter melt slowly as the cake bakes, creating a crispier topping.
· Spread the butter evenly: Try to cover as much of the cake mix as possible. This ensures even browning.
· Do not overbake: The dump cake is done when the topping is golden brown and the fruit is bubbly. Overbaking can dry out the topping.
· Let it rest: Resting allows the filling to set, making it easier to serve.
· Serve warm: Cherry dump cake is best served warm, straight from the oven, with vanilla ice cream.
· Make it ahead: Dump cake is best fresh, but leftovers keep well (see storage below).
Variations and Substitutions
· Apple dump cake: Use 2 cans (21 ounces each) of apple pie filling. Omit the pineapple. Add 1 teaspoon of cinnamon to the cake mix.
· Peach dump cake: Use 2 cans (21 ounces each) of peach pie filling. Omit the pineapple. Add ½ teaspoon of nutmeg.
· Blueberry dump cake: Use 2 cans (21 ounces each) of blueberry pie filling. Omit the pineapple. Add the zest of 1 lemon.
· Mixed berry dump cake: Use 1 can of cherry pie filling and 1 can of mixed berry pie filling.
· Chocolate cherry dump cake: Use chocolate cake mix instead of yellow. Add ½ cup of chocolate chips.
· Cherry-almond dump cake: Add ½ teaspoon of almond extract to the cherry pie filling before adding the cake mix.
· Gluten-free: Use a gluten-free yellow cake mix. Ensure your pie filling is gluten-free.
· No pineapple: Simply use 2 cans (21 ounces each) of cherry pie filling.
Serving Suggestions
This cherry dump cake is delicious on its own, but it reaches its full potential with:
· Vanilla ice cream: The hot-cold contrast is heavenly.
· Whipped cream: Light and airy, it balances the sweetness.
· Fresh whipped cream: Make your own with heavy cream, sugar, and vanilla.
· A drizzle of heavy cream: Pour a little cream over the top before serving.
· Salted caramel sauce: For an extra-decadent treat.
Storage and Reheating Instructions
Counter Storage
Store leftover cherry dump cake covered at room temperature for up to 2 days.
Refrigerator Storage
Refrigerate in an airtight container for up to 5 days. The topping may soften.
Freezer Storage
This dump cake freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
· Oven method (best): Reheat at 300 degrees Fahrenheit for 10 to 15 minutes to recrisp the topping.
· Microwave method: Heat individual portions for 30 to 45 seconds (the topping will be softer).
· Air fryer method: Reheat at 300 degrees Fahrenheit for 3 to 4 minutes.
Nutritional Information
Approximate per serving (based on 12 servings, with butter, without ice cream):
· Calories: 380
· Protein: 3g
· Fat: 16g
· Saturated Fat: 8g
· Carbohydrates: 58g
· Fiber: 2g
· Sugar: 38g
· Sodium: 380mg
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Why is it called a dump cake?
Because you simply dump the ingredients into the pan without mixing or stirring. The layers do the work as they bake.
Do I need to add eggs or oil?
No. Unlike traditional cakes, dump cake uses butter instead of eggs and oil. The butter melts into the dry cake mix, creating a crisp, crumbly topping.
Can I use fresh or frozen cherries?
Yes. For the filling, combine 4 cups of pitted fresh or frozen cherries with ¾ cup of sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice. Cook on the stovetop until thickened, then cool slightly before using.
Can I use margarine instead of butter?
Yes, but butter provides the best flavor and texture. If using margarine, choose a high-fat stick margarine, not tub margarine.
Why is my dump cake dry?
Dry dump cake usually means too much cake mix relative to fruit, or overbaking. Make sure you are using the full can of pie filling and the full can of crushed pineapple. Do not overbake.
Can I make this in a 9×9-inch pan?
Yes, but reduce the ingredient amounts. Use 1 can of pie filling, ½ can of crushed pineapple, ½ box of cake mix, and 6 tablespoons of butter. Bake for 30 to 35 minutes.
Can I add nuts to the topping?
Absolutely. Sprinkle ½ cup of chopped pecans or walnuts over the butter before baking. The nuts will toast and add wonderful crunch.
Is this recipe gluten-free?
Not as written. Use a gluten-free yellow cake mix to make it gluten-free. Ensure your pie filling is gluten-free.
Final Thoughts
Cherry dump cake is the dessert that proves you do not need fancy techniques or a long ingredient list to create something spectacular. With three main ingredients and about five minutes of prep, you can have a warm, bubbly, buttery, sweet-tart dessert that tastes like you fussed for hours. It is the perfect ending to any meal, from a casual family dinner to a holiday gathering.
This recipe is a blank canvas. Change the fruit, add nuts, or make it in a slow cooker. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. However you make it, this cherry dump cake will disappear fast.
So preheat that oven, open those cans, and start dumping. In less than an hour, you will have a golden, bubbly, irresistible dessert that everyone will love. That is the beauty of dump cake—minimal effort, maximum reward, and a whole lot of deliciousness. Enjoy.