Easy Cherry Pie Dump Cake Recipe - A Simple, Crowd-Pleasing Dessert
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.
Ingredients
- 2 cans (21 ounces each) cherry pie filling
- 1 box (15.25 ounces) yellow cake mix (white or vanilla cake mix also works)
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract (optional, for the filling)
- ½ teaspoon almond extract (optional, pairs beautifully with cherry)
- ¼ cup sliced almonds or chopped pecans (optional, for crunch)
- Pinch of salt (optional, balances sweetness)
- Vanilla ice cream or whipped cream (for serving, optional)
Instructions
- Preheat and prep the pan. Heat your oven to 350°F (175°C). Grease a 9x13-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.