This is the easiest and best cherry dump cake you’ll ever taste! It creates a richer and more flavorful recipe compared to others. Don’t miss the special ingredients that are must-use!
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This Cherry Cobbler Dump Cake is the Easiest Dessert
You only need a few things to create a dump cake — make them count! I’ve carefully chosen yellow cake mix instead of white or vanilla and salted butter over unsalted for a reason.
Thanks to these key ingredients, my easy cherry dump cake is rich, dense, moist, and full of buttery flavor.
I also recommend using almond extract. I list it as optional, but I use it every time. It adds another layer of flavor, making it taste even more like a cherry cobbler.
Serve alongside my cranberry Jello salad or raspberry thumbprint cookies for a berry dessert spread!
You’ll Love This Recipe for Cherry Dump Cake
- Incredibly easy to make — “dump” the ingredients into a pan and bake
- Family-friendly and kid-approved
- Great option for parties
- Tastes like traditional cherry cobbler
What You’ll Need for Cherry Cobbler with Cake Mix
- Cherry Pie Filling
- Yellow Cake Mix
- Butter – salted, thinly sliced
- Almond Extract – optional
How to Make Easy Cherry Dump Cake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and prepare a 9×13-inch baking pan with cooking spray or parchment paper.
STEP TWO: Add the almond extract to the pie filling and mix well. If you don’t want to use the optional extract, skip this step.
STEP THREE: Pour the pie filling into the pan and spread into an even layer. Sprinkle the dry cake mix over the pie filling and even it out with the back of a spoon.
STEP FOUR: Place the slices of butter on top of the cake mix.
STEP FIVE: Bake your cherry dump cake for 40-45 minutes or until the top is golden brown and the filling is bubbling.
STEP SIX: Allow the cake to cool for about 10-15 minutes before serving with vanilla ice cream or whipped cream on top. Enjoy!
Cherry Dump Cake Recipe Variations
- Top with sliced almonds for a nutty flavor and added crunch. Sprinkle sliced almonds on top of the cake mix before you add the butter. I recommend toasting them first for an extra nutty flavor.
- Use chocolate cake mix instead of yellow to create a chocolate cherry dump cake recipe. Cherry and chocolate go together so well — the contrast of sweetness and tartness makes them a classic pairing!
- Coconut and cherry also taste great together and create an almost tropical flavor. Incorporate shredded coconut after you add the dried cake mix or sprinkle it on top of the butter.
- If you enjoy baking with alcohol, add a splash of your favorite liqueur — amaretto, rum, or cherry brandy would all be tasty — to the cake mix layer. The alcohol content will burn off as it bakes, leaving you with all of the flavor.
- Treat this recipe for cherry dump cake as a base and use any other type of pie filling to make a different flavored dump cake. Blueberry, strawberry, apple, or even pumpkin are all wonderful options. You can use my peach cobbler with cake mix as inspiration!
Tips for Making Cherry Cobbler with Cake Mix
- The almond extract enhances the overall flavor of my cherry cobbler with cake mix, though it is optional. That said, I rarely skip it — I find the almond complements the cherries wonderfully.
- Don’t be tempted to prepare the cake mix according to the package directions. You only need the mix, not the added egg, oil, or water. If you’ve never made a dump cake, I know this will seem strange, but trust the process!
- Slice the butter as thinly as possible so that it covers the cake mix evenly. You can also use unsalted butter if you’d like. I use salted butter because I find it balances out the sweetness of the pie filling.
- Allow the cake to cool before serving. This will let the flavors settle and make it easier to cut and serve.
How to Know When Cherry Cobbler Dump Cake is Done
You’ll know your cherry cobbler dump cake is done when the top turns golden brown, and the filling is bubbling. Keep an eye on it towards the end of the baking time so nothing burns, and use the toothpick test when in doubt.
It should come out clean or with a few moist crumbs when inserted in the center of the cake.
Serving Easy Cherry Dump Cake
When warm, pair my recipe for cherry dump cake with a scoop of vanilla ice cream or whipped cream on top.
It’s the perfect dessert for a backyard barbecue or picnic — serve it with burgers, hot dogs, ribs, pulled pork, pasta salad, potato salad, and the like.
How to Store Dump Cake Cherry Cobbler
Store leftover dump cake with cherry in an airtight container. It will keep for up to 3 days at room temperature or 5 days when refrigerated.
You can certainly enjoy this cake cold, though I suggest reheating it in the microwave for 30 seconds to 1 minute — I prefer it warm.
Cherry Dump Cake Recipe FAQs
What is the biggest mistake to avoid when making dump cake?
The biggest thing to avoid when making a dump cake recipe is mixing the ingredients. Do not mix the cake mix, cherry pie filling, extract, and butter. Rather, layer them as indicated on the recipe card below.
That’s where this style of cake gets its name: you just “dump” the ingredients into the baking pan.
Is dump cake supposed to be gooey?
Dump cake should be gooey on the inside and crunchy on the outside. You’ll know your cherry dump cake recipe is done when the top is golden brown, and the inside is bubbling and gooey.
Does dump cake need to be refrigerated?
Dump cake doesn’t need to be refrigerated, though it will extend its shelf life by a few days if you keep it in the fridge.
Cherry Cobbler Dump Cake
Ingredients
- 2 cans cherry pie filling 21-ounce cans
- 1 teaspoon almond extract optional
- 1 box yellow cake mix 15.25 ounce box
- ¾ cup salted butter thinly sliced (1 ½ sticks)
Instructions
- Preheat the oven to 350 °F.
- Add the almond extract to the pie filling and mix well. Skip this step if you aren’t using almond extract.
- Spread the pie filling into an even layer in a 9×13-inch baking pan.
- Sprinkle the dry cake mix over the pie filling and smooth into an even layer with the back of a spoon.
- Arrange the slices of butter over the top of the cake mix.
- Bake for 40-45 minutes or until the topping is golden and the filling is bubbling.
- Allow the cake to cool for 10-15 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
- Do not prepare the cake mix according to the package directions. Use the dry cake mix only in this recipe.
- Replace the cherry pie filling with blueberry, strawberry, or apple pie filling to change the flavor.
- Sprinkle ½ cup of sliced almonds over the cake mix before adding the butter to add a nutty crunch to the cake.
- Make this a chocolate cherry dump cake by replacing the yellow cake mix with a chocolate cake mix.
