Nothing could be easier or more delicious than this cherry dump cake. I'm talking bright ruby cherries with a soft, buttery vanilla sponge on top. This is the perfect dessert with vanilla ice cream or sweet whipped cream.
I love making this no-mess dessert when I have friends popping around at the last minute. The ingredients go straight into the baking dish, so there is no mess from the prep.
For other incredibly tasty and easy sweet treats, make this double crust apple pie, my chocolate mug cake, or this gluten-free banana cake.
Ingredients
You can use all ready-to-go ingredients in this recipe or make the cherry filling from scratch if you prefer. Both ways are yummy!
- Cherry pie filling: Use a store-bought can or homemade cherry pie filling.
- Cake mix: A yellow or white boxed cake mix is the base for this simple dessert.
- Unsalted butter (melted): Melted butter helps the dry cake mix bake into a golden, slightly crisp crust.
- Brown sugar: Light or dark brown sugar will both work well.
- Carob fruit syrup or agave syrup: These natural sweeteners work so well with the tart cherries.
- Vanilla extract (optional): It's subtle but worth including if you have it on hand.
- Optional toppings: Whipped cream or vanilla ice cream are the perfect finishing toppings.
See recipe card for quantities.
Instructions
This list of ingredients is way shorter than you'd think. There's not much to making it!
- Step 1: Spread the cherry pie filling evenly in the dish. For fresh cherries, toss with sugar first.
- Step 2: Sprinkle the dry cake mix evenly over the filling without stirring.
- Step 3: Drizzle melted butter and carob syrup over the cake mix, covering as much as possible.
- Step 4: Bake for 45-55 minutes until golden, bubbly, and slightly crisp around the edges.
Hint: I like to use a simple, homey-looking 9 x13 ceramic dish to bake this easy-going dessert in.
Substitutions
Switch out a few ingredients, depending on what you have at home:
- Cherry pie filling: Use blueberry, apple, peach, or strawberry pie filling instead. You can also use a homemade fruit compote!
- Cake mix: You can swap yellow or white cake mix for spice cake mix, or use a gluten-free cake mix instead.
- Unsalted butter: Replace it with dairy-free butter or margarine. You can also use coconut oil.
- Carob syrup or agave syrup: Use honey, maple, or corn syrup.
- Vanilla extract: Try it with almond extract instead.
Variations
Use this as a base recipe and play around with the flavors. You could make it with seasonal Christmas, Halloween, or Easter flavors!
- Chocolate: Use a chocolate cake mix instead of yellow or white, and sprinkle mini chocolate chips or chopped nuts over the top. SO good!
- Fruity: Swap cherry pie filling with pineapple chunks and mango slices.
- Mixed berry cake: Combine mixed berry pie filling (blueberries, raspberries, blackberries).
- Caramel apple: Replace cherry filling with apple pie filling and sprinkle with cinnamon. Drizzle caramel sauce over the top.
- Spiced pear: Use pear pie filling and a spice cake mix. Add chopped pecans.
For another cherry-loaded recipe you have to try, here's my cherry cheesecake smoothie bowl recipe.
Equipment
This recipe requires almost no washing up. Everything goes directly into a 9 x13 ceramic dish and is a breeze to make.
Storage
To store leftover cherry dump cake, let it cool first. Cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Leftovers can also be frozen. Wrap the cooled cake in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months.
To reheat leftovers, pop the portions into the oven at 325°F for 10-15 minutes. You can also reheat in the microwave for 20-30 seconds or until warm.
Top tip
For an extra crispy topping, drizzle a little more melted butter over the cake mix before baking, or sprinkle a handful of chopped nuts on top.
Related
Looking for other recipes like this? Try these:
Recipe
Cherry Dump Cake
Ingredients
- - 1 can 21 ounces cherry pie filling (or 4 cups of homemade cherry pie filling)
- - 1 box 15.25 ounces yellow or white cake mix
- - ½ cup 1 stick unsalted butter, melted
- ½ cup brown sugar
- 2 tbs carob fruit syrup or agave syrup
- - 1 teaspoon vanilla extract optional
- - Optional toppings: whipped cream or vanilla ice cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9x13-inch baking dish.
- Add Cherry Filling: Spread the cherry pie filling evenly across the bottom of the prepared baking dish. If you're using fresh cherries, mix them with a bit of sugar before adding them.
- Add Cake Mix: Evenly sprinkle the dry cake mix over the cherry filling. Do not stir; let it sit on top.
- Drizzle Butter: Pour the melted butter evenly and carob syrup over the top of the cake mix. Make sure to cover as much of the cake mix as possible for even baking.
- Bake: Bake in the preheated oven for 45-55 minutes, or until the cake is golden brown and bubbly. The edges may be slightly crisp, which is perfect!
- Cool and Serve: Let the dump cake cool for a few minutes. Serve warm, topped with whipped cream or a scoop of vanilla ice cream if desired.
Equipment
- 1 baking dish 9 x 13 inch
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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