If you’re craving a cozy, classic dessert with almost zero effort, this Easy Cherry Pie Dump Cake is your answer. It’s the kind of recipe you throw together in minutes, bake, and watch disappear. No mixer, no fuss, and no stress.

With bubbly cherry filling under a buttery, golden cake topping, it tastes like something your grandma might have made—without all the steps. Serve it warm with a scoop of vanilla ice cream and you’re set.

Jump to Recipe Card

Why This Recipe Works

This dessert leans on pantry staples for quick prep and consistent results. The combination of cherry pie filling and yellow cake mix creates layers of sweet-tart fruit and a crisp, buttery crust on top.

You don’t need to measure much—most ingredients are opened and poured, which keeps it simple. The melted butter saturates the cake mix just enough to form a crumble-like topping that bakes up golden and slightly crunchy. It’s reliable, forgiving, and easy to customize.

Shopping List

2 cans (21 ounces each) cherry pie filling
1 box (15.25 ounces) yellow cake mix (white or vanilla cake mix also works)
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract (optional, for the filling)
1/2 teaspoon almond extract (optional, pairs beautifully with cherry)
1/4 cup sliced almonds or chopped pecans (optional, for crunch)
Pinch of salt (optional, balances sweetness)
Vanilla ice cream or whipped cream (for serving, optional)

How to Make It

Preheat and prep the pan. Heat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
Build the cherry layer. Pour the cherry pie filling into the baking dish. If you want extra flavor, stir in the vanilla and almond extracts plus a pinch of salt directly in the dish.
Add the dry cake mix. Sprinkle the cake mix evenly over the cherry filling. Don’t stir.
You want a uniform layer across the top.
Drizzle with melted butter. Pour the melted butter slowly and evenly over the dry mix, aiming to cover as much surface as possible. It’s fine if a few dry spots remain—steam and juices will hydrate them during baking.
Add nuts (optional). Sprinkle sliced almonds or chopped pecans over the top for texture and a toasty finish.
Bake. Place the dish on the center rack and bake for 40–50 minutes, until the topping is deep golden and the edges are bubbling. If you like a more crisp top, bake closer to 50 minutes.
Rest and serve. Let the dump cake cool for 10–15 minutes so it sets slightly.
Serve warm with ice cream or whipped cream.

How to Store

Room temperature: If your kitchen is cool, you can keep it covered on the counter for up to 24 hours.
Refrigerator: Store leftovers covered for 3–4 days. Reheat individual portions in the microwave for 20–30 seconds.
Freezer: Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and warm in a 325°F oven for 10–15 minutes.
Best texture tip: Re-crisp the top by reheating in the oven instead of the microwave when possible.

Why This is Good for You

This is a treat, not a health food—but there are still a few wins. Cherries provide antioxidants and naturally occurring compounds that support recovery and may aid sleep. Portion control is straightforward since this bakes in a rectangular dish you can divide easily.

If you want to lighten it up, use a reduced-sugar pie filling, choose a lighter cake mix, and top with Greek yogurt instead of ice cream. Most of all, it’s a low-stress dessert that can bring people together, and that’s good for the soul.

What Not to Do

Don’t stir after sprinkling on the cake mix. Mixing will create a dense batter and ruin the signature cobbler-like top.
Don’t skimp on butter. The fat helps brown the topping and creates that crispy edge. If you cut back too much, the top may stay floury.
Don’t underbake. Pale topping equals soft, gummy texture.
Wait for a deep golden color and bubbling edges.
Don’t use ungreased pans if they’re prone to sticking. A quick spray or rub of butter saves the corners from sticking.
Don’t overload with extras. A handful of nuts or coconut is fine, but too many mix-ins can prevent even browning.

Recipe Variations

Chocolate Cherry. Swap yellow cake mix for chocolate. Add 1/2 cup mini chocolate chips over the cake mix before baking.
Almond Crunch. Stir 1/2 teaspoon almond extract into the filling and top with sliced almonds and a light sprinkle of coarse sugar.
Cherry-Pineapple. Spread one 20-ounce can of crushed pineapple (drained) over the cherry filling before adding cake mix.
Gluten-Free. Use a gluten-free yellow cake mix. Check pie filling labels to ensure they’re GF-friendly.
Lighter Version. Use reduced-sugar cherry pie filling and a sugar-free or “light” cake mix.
Replace half the butter with 1/4 cup unsweetened applesauce; drizzle the remaining butter for browning.
Small Batch. Halve the recipe and bake in an 8×8-inch pan for about 30–40 minutes.
Spiced Cherry. Sprinkle 1/2 teaspoon cinnamon and a pinch of nutmeg over the cake mix for a warm, cozy flavor.

FAQ

Can I use fresh or frozen cherries instead of pie filling?

Yes, but you’ll need to cook them down first. Combine about 5 cups pitted cherries with 3/4 cup sugar, 2 tablespoons cornstarch, and a squeeze of lemon. Simmer until thick and glossy, then proceed with the recipe.

What cake mix works best?

Yellow cake mix delivers a buttery, classic flavor, but white, vanilla, or French vanilla are great too.

For a twist, chocolate pairs nicely with cherry for a black-forest vibe.

Why is my topping still powdery?

There likely wasn’t enough butter coverage or bake time. Make sure to drizzle butter as evenly as possible and bake until deeply golden. If a few small dry patches remain, they often hydrate as the cake rests.

Can I make this dairy-free?

Yes.

Use a dairy-free cake mix and swap butter for melted coconut oil or a vegan butter substitute. The topping may be slightly less rich but will still brown nicely.

How do I keep the top extra crisp?

Use fully melted butter and don’t cover the dish while baking or cooling. If needed, finish with 2–3 minutes under the broiler, watching closely to avoid burning.

Can I prepare it ahead of time?

You can assemble the layers a few hours ahead and refrigerate, then bake just before serving.

If the cake mix looks damp before baking, sprinkle a tablespoon or two of fresh mix on top and proceed.

What’s the best way to serve it?

Serve warm, scooped into bowls. Top with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt for a tangy contrast.

Wrapping Up

This Easy Cherry Pie Dump Cake is the definition of low-effort, high-reward baking. With a handful of pantry ingredients and about 10 minutes of prep, you get a bubbling, buttery dessert that tastes like home.

Keep the basic method in your back pocket, switch up the flavors when you feel like it, and enjoy every warm, cherry-filled spoonful.