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This cherry dump cake recipe is one of the easiest desserts you’ll ever make! With just 4 ingredients, you get warm, bubbly cherry filling tucked beneath a buttery, golden cake topping with a hint of almond. No mixing bowls, no mixer, and no fuss.
For more easy dump cake recipes for cherry lovers, try my Chocolate Cherry Dump Cake and Cherry Pineapple Dump Cake.
Why you’ll love this easy cherry dump cake recipe!
Every recipe collection needs a handful of dependable desserts that you can throw together at a moment’s notice, and this cherry dump cake has earned that spot in my kitchen!
Whether unexpected guests stop by or I need a last-minute dessert for a potluck, it’s always a winner. The hardest part is opening a couple cans! (Never made a dump cake before? Here’s a primer: How to Make a Dump Cake.)
Pair a warm scoop with vanilla ice cream, and you’ll swear it tastes like homemade cherry cobbler with only a fraction of the effort.
- Only 4 ingredients: No eggs, no mixing bowls, and no special equipment required.
- Warm, buttery topping: The cake mix bakes into a beautifully golden crust that’s crisp on top and tender below.
- Bright cherry flavor: Cherry pie filling creates a sweet, fruity base that’s even better with a touch of almond extract.
- Perfect for any occasion: Great for holidays, potlucks, family dinners, or whenever you need an easy dessert in a hurry.
Table of Contents
Ingredient Notes
Here’s a quick look at what goes into this cherry dump cake. Scroll down to the printable recipe card for exact measurements.
- Cherry pie filling – Two cans create a thick, jammy fruit layer that’s full of cherry flavor.
- Yellow cake mix – Yellow cake mix gives the topping a slightly richer flavor, but white cake mix works just as well if that’s what you have on hand.
- Butter – Melted butter evenly coats the cake mix, creating the best golden topping.
- Almond extract – Just a small amount gives the cherries a wonderful bakery-style flavor. If you’re not a huge fan of almond extract, simply reduce the amount.
Variations
- Use white cake mix instead of yellow for a lighter-looking topping.
- Sprinkle sliced almonds over the top during the last 10 minutes of baking.
- Add a handful of white chocolate chips over the cherry layer before adding the cake mix.
How to Make Cherry Dump Cake
- Add the cherries: Spread the cherry pie filling evenly in the bottom of the dish. Stir in the almond extract until evenly incorporated.
- Add the cake mix: Sprinkle the dry cake mix evenly over the cherries. Don’t stir—the distinct layers are what make a dump cake work.
- Pour on the butter: Drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible. Dot any remaining dry spots with additional melted butter if needed.
- Bake: Bake for 45 to 50 minutes, until the topping is golden brown and the cherry filling is bubbling around the edges.
Serving Suggestions
This easy cherry dump cake recipe is best served warm with:
- Vanilla ice cream
- Fresh whipped cream
- A drizzle of heavy cream
- Toasted sliced almonds
How to Store Leftovers
- Room Temperature: Cover tightly and store for 1 to 2 days.
- Refrigerator: Refrigerate for up to 5 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Warm individual portions in the microwave or place the baking dish in a 325°F oven until heated through.
Frequently Asked Questions
Cherry pie filling, a box of cake mix, butter, and a splash of almond extract — dumped and baked, no mixing.
The dry mix wasn’t fully moistened — make sure the butter covers all of it and dot extra on any floury spots.
It’s best refrigerated after a couple of hours; the fruit-and-butter top doesn’t keep well at room temp overnight.
Yes! Grease the crock and layer the same way — cherries + almond extract, dry cake mix, melted butter on top. Cook on LOW 2.5–3 hours (or HIGH 1.5–2 hours) until the edges bubble and the center is set.
More Dump Cake Recipes You’ll Love
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Cherry Dump Cake
Ingredients
- 2 cans cherry pie filling 21 oz each
- 1 box yellow cake mix (or white) 15.25 oz
- 1 cup salted butter, melted 2 sticks
- ½ teaspoon almond extract
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the cherry pie filling evenly across the bottom of the dish, then stir in the almond extract until distributed through the filling.
- Sprinkle the dry cake mix evenly over the cherries to cover them completely. Do not stir — the layers are what make a dump cake work.
- Pour the melted butter as evenly as you can over the dry cake mix, covering as much of it as possible. Dot any dry, floury spots with extra butter — unsaturated mix stays powdery.
- Bake for 45–50 minutes, until the top is golden and the cherry filling bubbles around the edges.
- Let cool about 10 minutes so the center sets, then serve warm with vanilla ice cream.
Notes
- Saturate the cake mix with butter. Powdery, floury spots on top are the #1 dump-cake mistake — make sure the melted butter reaches as much of the dry mix as possible, and dot extra on any dry patches before baking.
- Almond extract is the secret. It’s what makes a great cherry dump cake taste like more than 4 ingredients. Use the full ½ tsp, or ¼ tsp for a subtler hint.
- Yellow vs. white cake mix: yellow is a touch richer; white lets the cherry color show through. Both work.
- Butter options: melted and poured gives the most even, powder-free top, but you can also slice cold butter
thin and layer it edge to edge. - Slow cooker: layer the same way in a greased crock and cook on LOW 2½–3 hours or HIGH 1½–2 hours, until the edges bubble and the center is set.
