Cherry Dump Cake Recipe

This Quick and Easy Cherry Dump Cake Recipe is a simple dessert made with cherry pie filling, maraschino cherry juice, almond extract, yellow cake mix, and melted butter. Everything comes together in a 9×13-inch baking dish, making it a convenient choice for potlucks, holiday gatherings, or a weekend dessert without the work of making cake batter from scratch.

As it bakes, the cherry filling becomes hot and bubbly beneath a golden cake topping. The cherries bring a sweet, fruity taste, while almond extract adds a subtle bakery-style aroma. Serve it warm on its own or with a scoop of vanilla ice cream for a classic dessert combination.

Ingredient Notes & Easy Substitutions

1. Cherry Pie Filling: Two cans provide the fruity base and most of the cherry flavor. Check the cans for intact seals and choose a filling with plenty of cherries distributed throughout.
2. Maraschino Cherry Juice: Adds extra cherry sweetness and liquid to the filling. Measure it carefully so the dessert doesn’t become overly wet.
3. Almond Extract: A small amount complements the cherry flavor with a distinct nutty aroma. Almond extract can be potent, so measure the teaspoon accurately.
4. Salted Butter: Melted butter helps moisten the cake mix and contributes to the golden topping. Distribute it as evenly as possible over the dry mix.
5. Yellow Cake Mix: This creates the cake-like topping without requiring separate flour, sugar, and leavening measurements. Choose a good-quality mix and check the package for any additional ingredients required by the manufacturer, though this recipe uses the mix directly.
6. Vanilla Ice Cream: This optional accompaniment adds a creamy contrast to the warm fruit dessert. Let the cake rest before scooping so the filling settles slightly.

Pro Tip: Pour the melted butter slowly over the cake mix, aiming to cover as much of the surface as possible. Dry patches can remain powdery after baking, so check the top before removing the cake from the oven.

How to Check the Cake Is Done Baking or Not?

When it comes to a recipe for cherry dump cake, The Toothpick Approach to check baking is not going to work like it does with ordinary cakes.

We tried this toothpick approach with our Fresh Apple Cake but sadly cannot try it with this one.

The surface of the dump cake should have a golden hue and have the appearance and texture of a crust; yet, once you break the crust, the cake will be moist because of the fruit.

Delicious Cherry Dump Cake Variations

• Chocolate Cherry Dump Cake: Replace the yellow cake mix with chocolate cake mix for a dessert inspired by Black Forest cake.
• Pineapple Cherry Dump Cake: Add a small amount of drained crushed pineapple for a tropical fruit variation, keeping in mind that it will change the filling’s consistency.
• Vanilla Almond Version: Add a little extra vanilla extract alongside the almond extract for a more pronounced bakery-style aroma.
• Cinnamon Cherry Cake: Sprinkle a small amount of ground cinnamon over the cherry filling for a warm spice note.
• Mixed Berry Dump Cake: Combine some berry pie filling with the cherry filling for a mixed-fruit variation.
• Chocolate Chip Topping: Sprinkle chocolate chips over the cake mix before adding the melted butter for pockets of chocolate throughout the topping.
• Extra Cherry Version: Scatter a few additional drained maraschino cherries over the filling before adding the cake mix.

More Easy Dessert Recipes to Try

• Butterscotch Pudding Pumpkin Bread
• Banana Split Fluff Salad
• Strawberry Brownie Kabobs
• Apple Lasagna
• Black Velvet Halloween Cake

How to Store Cherry Dump Cake

• Room-Temperature Cooling: Let the cake cool briefly after baking, but don’t leave it out for extended periods. Refrigerate leftovers within two hours.
• Refrigerator Storage: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for 3–4 days.
• Freezer Storage: Freeze individual portions in freezer-safe containers for up to 2–3 months for best quality.
• Reheating: Warm individual portions in the microwave or reheat a larger portion in a 325°F oven until heated through.
• Freshness Tip: Store the cake covered to prevent the topping from drying out or absorbing odors from other foods in the refrigerator.

Frequently Asked Questions

1. Why is my cherry dump cake powdery on top?

The cake mix may not have received enough butter to moisten it during baking. Check for dry patches and drizzle melted butter over them, then return the cake to the oven briefly as directed in the recipe notes.

2. Can I use a different flavor of cake mix?

Yes. Chocolate cake mix is a particularly good alternative because chocolate pairs naturally with cherries. Other flavors can work, but they’ll change the overall taste.

3. Can I use homemade cherry pie filling?

Yes, provided it has a similar consistency to canned pie filling. Very thin filling may produce a looser dessert, so make sure your homemade version has thickened appropriately before assembling the cake.

4. How can I tell when the dump cake is done?

Look for a golden-brown topping and bubbling cherry filling around the edges. If the topping still has obvious dry areas, follow the recipe notes and bake briefly longer as needed.

5. Can I prepare cherry dump cake in a slow cooker?

The original recipe notes list a slow cooker option of four hours on low or two hours on high. Slow cookers vary, so check that the topping is cooked through and the filling is hot before serving.

6. Does cherry dump cake need to be mixed before baking?

No. The ingredients should be layered rather than stirred together. This allows the cherry filling to remain beneath the cake mix topping as it bakes.

7. Can I make this dessert with a gluten-free cake mix?

Yes, a gluten-free yellow cake mix may work. Check the package instructions and ingredient labels, and keep in mind that the topping’s texture may differ from the original version.

8. Why is my cherry dump cake too runny?

The filling may need more time to bake and settle, or the dessert may have been cut while too hot. Allow it to rest for the recommended 15 minutes before serving. If the filling remains unusually thin after cooling, the ingredients or their proportions may have contributed to the excess moisture.