Easy Cherry Dump Cake
This cherry dump cake combines rich cherry pie filling with a buttery, golden crust for a perfect balance of sweetness and texture.
Servings: 12 servings
Calories: 375kcal
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 cherry pie filling and mix well, if using.
- Spread the pie filling into an even layer in a 9x13-inch baking dish.
- 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 it 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 mix the cake mix with any other ingredient. It should sit on top of the cherry filling, and the dabs of butter should sit on top of the cake mix.
- Slice the butter as thinly as possible so that it covers the cake mix evenly.
- Store any leftovers covered tightly with plastic wrap or aluminum foil. It will keep for up to 3 days at room temperature, 5 days when refrigerated, and up to 3 months in the freezer.
- This recipe can be made with any other kind of canned pie filling including apple, strawberry, pineapple, blueberry, peach, and more.
Nutrition
Calories: 375kcal | Carbohydrates: 63g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 423mg | Potassium: 128mg | Fiber: 1g | Sugar: 19g | Vitamin A: 557IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg