Cherry Dump Cake Recipe – Easy Homemade Dessert for Beginners

The first time I made cherry dump cake, my kitchen smelled like a carnival—sweet cherries bubbling under a golden, buttery crust. Honestly, I was skeptical. Could something this simple really taste so good? Turns out, cherry dump cake is one of those magical recipes you stumble upon once, and then it’s in your regular rotation forever. You don’t need baking skills or fancy gadgets, just a love for old-school, comforting desserts (and maybe a sweet tooth). The best part? You dump, bake, and dig in. No mixing bowls, no fuss.

I discovered cherry dump cake at a family potluck. My aunt brought it in a faded Pyrex, and people were fighting over seconds before dinner even started. I asked for her secret, expecting a long list of instructions. She just laughed and said, “You literally dump everything in—no stirring!” I’ve made this cherry dump cake recipe dozens of times since then. Sometimes with kids, sometimes after a rough day, sometimes just because cherries are on sale. It’s the dessert you make when you want something homemade but don’t have energy for a full-blown baking session.

This recipe is perfect for beginners, busy families, and anyone craving a quick, homemade dessert that feels nostalgic. You get bright cherry flavor, a golden cake topping, and a hint of almond—all with minimal effort. I’ve tested this recipe using different cake mixes, but the classic yellow cake always wins. If you’re looking for a dessert that’s basically foolproof and guaranteed to make people smile, cherry dump cake is the answer. As someone who’s baked hundreds of cakes, I can say this one’s a keeper. Let’s get into why you’ll love it.

Why You’ll Love This Cherry Dump Cake Recipe

• Super Quick Prep: Ready for the oven in under 10 minutes—no mixing required, seriously.
• Simple Ingredients: Pantry staples and canned cherries, so you probably have everything you need. No last-minute grocery runs!
• Perfect for Any Occasion: Whether it’s a cozy night in, a last-minute potluck, or weekend brunch, this cherry dump cake fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves the gooey cherry layer and crispy cake topping. It’s always gone before you know it.
• Deliciously Nostalgic: The flavor is classic comfort food, with tart cherries and sweet cake—plus a little almond if you like.

But here’s what makes my cherry dump cake recipe stand out: I use a little bit of almond extract to boost the cherry flavor, and I always dot the top with cold butter for the crispiest crust (trust me, don’t skip this step). Sometimes I add sliced almonds for crunch, or swap in gluten-free cake mix for friends who need it. This isn’t just another dump cake—it’s a dessert with personality and plenty of room for tweaking.

I know what it’s like to want dessert fast, without a mess or disappointment at the end. That’s why I keep coming back to this recipe. It’s comforting, reliable, and easy enough for kids to help (mine love dumping everything in and fighting over who gets the first bite). Whether you’re a baking newbie or a dessert devotee, this cherry dump cake recipe is the kind that makes you close your eyes after the first bite. Let’s face it—life needs more desserts like this.

Ingredients Needed for Cherry Dump Cake

This cherry dump cake recipe is all about low-effort, high-reward baking. You only need a handful of easy-to-find ingredients, and you can mix and match as needed. Here’s the lineup:

• Cherry Pie Filling (2 cans, 21 oz/595g each): The star of the show. I recommend using a trusted brand like Comstock or Lucky Leaf for the best flavor and texture. If you’re feeling adventurous, you can use homemade cherry pie filling.
• Crushed Pineapple (1 can, 20 oz/565g, undrained): Adds moisture and sweetness—don’t drain it! You can swap this for diced peaches or skip it if you want pure cherry flavor.
• Yellow Cake Mix (1 box, 15.25 oz/432g): The classic choice for dump cake. I’ve also tried white and vanilla cake mixes; they work well, but yellow cake gives the richest flavor. For gluten-free, use your favorite gluten-free cake mix—just check the package size.
• Unsalted Butter (1/2 cup, 1 stick, 113g, cold and sliced): This is the magic ingredient for a crunchy topping. Slice it thin and dot it evenly over the cake mix. If you forget to chill the butter, it’s not a deal-breaker, but cold butter gives the best crust.
• Almond Extract (1/2 tsp, optional): Just a little brings out the cherry flavor and makes the cake taste bakery-quality. If you don’t have almond extract, vanilla works too.
• Sliced Almonds (1/4 cup, 30g, optional): For crunch and a bit of visual flair. You can leave these out if you’re nut-free or use chopped pecans instead.
• Cooking Spray or Butter (for greasing the pan): I usually use nonstick spray, but a swipe of butter works just fine.

Substitution Tips:

• Swap cherry pie filling for blueberry, strawberry, or apple for a twist.
• Use dairy-free butter for a vegan-friendly version.
• If you’re out of pineapple, double the cherry pie filling or use canned peaches.
• For nut-free, just skip the almond extract and sliced almonds.

These ingredients are pantry-friendly, and you can find them at any grocery store. If you want to impress, use premium pie filling—otherwise, store brands work in a pinch. And if you’re baking for a crowd, just double everything and use a larger pan. This cherry dump cake is as flexible as it is delicious!

Equipment Needed

You don’t need much for this cherry dump cake recipe. In fact, it’s one of the easiest desserts to throw together—no fancy mixers or weird gadgets required. Here’s what I use:

• 13×9-inch (33x23cm) Baking Dish: The classic size for dump cakes. Glass or ceramic both work—metal pans cook a little faster, so watch your baking time.
• Measuring Spoons: For almond extract, if you’re using it.
• Butter Knife: To slice cold butter evenly and dot it on top.
• Can Opener: For those pie filling and pineapple cans. (Don’t laugh, I’ve forgotten mine more than once!)
• Nonstick Cooking Spray or Butter: To grease the pan and avoid sticking. I’ve used parchment in a pinch—works great for easy clean-up.

Alternatives? If you don’t have a 13×9-inch dish, use two 8×8-inch (20x20cm) pans or a deep pie dish. For slicing butter, a cheese slicer works surprisingly well. And if you want to save on clean-up, disposable aluminum pans are great for potlucks (I’ve done this plenty of times). Just remember, thin pans may cook faster and brown the topping more.

Maintenance tip: If you use glass or ceramic, let the pan cool before washing to avoid cracking. Budget-friendly pans from the dollar store work fine, especially if you’re just getting started—no need to buy anything expensive for this recipe.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C). Grease your 13×9-inch (33x23cm) baking dish with cooking spray or butter. (I’ve skipped this before and regretted it—cherry stuck everywhere.)
2. Dump in the fruit: Pour both cans of cherry pie filling into the bottom of your prepared pan. Spread it out evenly with a spatula or spoon. Add the crushed pineapple (with juice) right on top, and gently spread. No mixing needed! The layers will meld together as they bake.
3. Add almond extract: If using, drizzle 1/2 teaspoon (2.5ml) almond extract over the fruit layer. I like to swirl it a little with the back of a spoon for even flavor.
4. Sprinkle the cake mix: Open your box of yellow cake mix and sprinkle it evenly over the fruit. Try to cover all the fruit, but it doesn’t have to be perfect. Don’t press it down.
5. Add the butter: Slice your cold butter into thin pats—about 1/8-inch (3mm) thick. Dot the slices all over the cake mix, spacing them out so every bite gets some crunchy topping. If you’re using sliced almonds, sprinkle them on now.
6. Bake: Place the pan in the preheated oven. Bake for 45–50 minutes, or until the top is golden brown and the fruit is bubbling around the edges. (If you use a metal pan, check after 40 minutes—mine browns a bit faster.) If the top’s browning too quickly, cover loosely with foil for the last 10 minutes.
7. Cool and serve: Let the cake cool for at least 15 minutes. It’ll firm up a bit, making it easier to scoop. The filling will be bubbling hot, so don’t burn your tongue! Serve warm for the best texture.

Troubleshooting tips:

• If the topping looks dry in spots, drizzle 2–3 tablespoons (30–45ml) melted butter over those areas and bake another 5 minutes.
• If the fruit bubbles over, place a baking sheet under the pan to catch drips (learned this the hard way).

Preparation notes: You can prep the whole cake up to a day ahead—just cover with foil and refrigerate before baking. Want to save time? Use pre-sliced butter sticks. If you’re baking with kids, let them do the “dumping”—it’s honestly the best part!

Cooking Tips & Techniques

Cherry dump cake is easy, but a few pro moves can make it perfect every single time. Here’s what I’ve learned after many, many batches:

• Use cold butter: It melts slowly and forms a crispy, golden crust. Melted butter works in a pinch, but you’ll get less crunch.
• Don’t mix the layers: Resist the urge to stir—dump cakes are all about those distinct layers. Mixing changes the texture.
• Watch the bake time: Every oven is a little different. Start checking at 40 minutes. The edges should be bubbly, and the top golden brown.
• Cover if needed: If the top is browning too fast (usually in metal pans), tent with foil for the last 10 minutes.
• Let it cool: Cherry dump cake is molten straight from the oven. Give it 15–20 minutes to set before serving. The filling thickens up and the flavors meld.

I’ve had a few fails, like forgetting the butter (dry, powdery top) or using room-temp butter (uneven browning). Once, I used a generic cake mix that tasted bland—so I always stick to a quality brand now. Multitasking tip: While the cake bakes, whip up some whipped cream or scoop out vanilla ice cream. Don’t try to rush the cooling—hot fruit filling is like lava!

Consistency tip: Dot the butter evenly, and don’t skip the almond extract. If you want an extra-rich cake, add a drizzle of heavy cream over the top before baking. For the prettiest finish, sprinkle sliced almonds in the last 10 minutes so they don’t burn. This cherry dump cake recipe is forgiving—just follow these tricks, and you’ll get a gorgeous, gooey dessert every time.

Variations & Adaptations

Cherry dump cake is a blank canvas for flavor. Here are some of my favorite ways to switch it up (I’ve tried most of these myself):

• Gluten-Free: Use a gluten-free yellow cake mix. I like King Arthur or Betty Crocker’s gluten-free version—just check for similar box sizes.
• Berry Medley: Swap one can of cherry pie filling for blueberry or strawberry pie filling. The combo is bright and pretty—perfect for spring.
• Chocolate Cherry: Use a chocolate cake mix instead of yellow. Add a handful of mini chocolate chips to the top before baking for extra decadence.
• Nut-Free: Skip the almond extract and sliced almonds, or use vanilla extract instead.
• Fresh Fruit: In summer, use fresh pitted cherries (about 4 cups/600g) tossed with 1/4 cup (50g) sugar and 2 tbsp (15g) cornstarch. Layer as usual.

You can also make individual cherry dump cakes in ramekins—just divide ingredients and bake for 25–30 minutes. For a lighter dessert, serve with Greek yogurt instead of ice cream. I once tried swapping pineapple for canned peaches—delicious! If you’re feeling creative, throw in a splash of bourbon or amaretto to the fruit layer (adults only, obviously). This recipe really does adapt to whatever’s on hand or in season.

Serving & Storage Suggestions

Cherry dump cake tastes best warm, straight from the oven. I like to serve it with a scoop of vanilla ice cream or a dollop of whipped cream—something cold and creamy against the hot, gooey cake is magic. For brunch, pair with coffee and scrambled eggs (trust me, it works!). Presentation-wise, spoon generous portions right out of the pan, and sprinkle a few sliced almonds or fresh cherries on top for Pinterest-worthy flair.

Storage: Cover leftovers tightly and refrigerate for up to 4 days. The flavors get deeper as it sits, and the topping stays crunchy if you keep it uncovered for the first hour in the fridge. For longer storage, freeze individual portions in airtight containers for up to 2 months. Thaw in the fridge overnight.

Reheating: Microwave single servings for 30–45 seconds, or warm the whole pan in a 350°F (175°C) oven for 10–15 minutes. If the top softens, broil for 2 minutes to crisp it up again. Sometimes I sneak a cold bite straight from the fridge—it’s still delicious!

This cherry dump cake is the kind of dessert that gets better over time, so don’t be afraid to make it ahead. The fruit layer becomes richer, and the cake topping stays surprisingly crispy. Perfect for meal prep or sweet cravings any time of day.

Nutritional Information & Benefits

Here’s a rough estimate for one serving (based on 12 servings per pan):

• Calories: 275
• Fat: 8g
• Saturated Fat: 4g
• Carbs: 48g
• Sugar: 32g
• Protein: 2g

Cherries bring plenty of vitamin C and antioxidants, which is a nice bonus. Pineapple adds fiber and a touch of vitamin B6. If you use sliced almonds, you’ll get a little extra protein and healthy fat. Gluten-free and dairy-free options are easy—just use the right cake mix and plant-based butter. Watch out for tree nuts if you have allergies, and always check labels for hidden gluten if needed.

From a wellness perspective, cherry dump cake is definitely a treat—sweet, satisfying, and great for special occasions. I love that you can tweak it for dietary needs without losing flavor. Dessert should be fun, and this recipe delivers every time.

Conclusion

If you’re looking for a dessert that’s crazy easy, totally delicious, and perfect for Pinterest-worthy photos, cherry dump cake is your answer. It’s simple enough for beginners, yet so tasty that even seasoned bakers (like me) crave it. I love how customizable it is—you can swap flavors, add nuts, or keep it classic. The best part? It’s pure comfort food with zero stress.

Give this cherry dump cake recipe a try, and let your creativity run wild. Honestly, it’s one of those desserts that brings people together—whether you’re making it for family, friends, or just yourself. I make it when I want something sweet without the hassle, and it always hits the spot.

Leave a comment if you try this recipe, share your favorite variations, or post a picture—I’d love to see how your cherry dump cake turns out! Life is short, so make dessert (and make it easy!).

FAQs

Can I use fresh cherries instead of canned pie filling?

Yes! Just pit and chop about 4 cups (600g) fresh cherries, toss with 1/4 cup (50g) sugar and 2 tbsp (15g) cornstarch, then layer as usual. The cake will be a bit less sweet and extra juicy.

Can I make cherry dump cake ahead of time?

Absolutely. You can assemble the cake up to a day ahead, cover, and refrigerate. Bake just before serving. Leftovers keep well for up to 4 days.

What cake mix works best for this recipe?

I prefer classic yellow cake mix, but white or vanilla cake mix is fine too. Gluten-free mixes work well if you need an allergen-friendly version.

Can I freeze cherry dump cake?

Yes, freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.

How do I get the topping extra crispy?

Use cold, sliced butter dotted evenly over the cake mix, and broil for 2 minutes at the end if you want more crunch. Sliced almonds also help add texture!

Cherry Dump Cake Recipe – Easy Homemade Dessert for Beginners

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• Author: Rachel Summers
• Total Time: 55–60 minutes
• Yield: 12 servings 1x

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Description

This cherry dump cake is a nostalgic, crowd-pleasing dessert featuring sweet cherries and a golden, buttery cake topping. With minimal prep and pantry-friendly ingredients, it’s perfect for beginners and busy families craving homemade comfort food.

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Ingredients

Scale 1x2x3x

• 2 cans (21 oz each) cherry pie filling
• 1 can (20 oz) crushed pineapple, undrained
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, cold and sliced
• 1/2 teaspoon almond extract (optional)
• 1/4 cup sliced almonds (optional)
• Cooking spray or butter for greasing the pan

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish with cooking spray or butter.
2. Pour both cans of cherry pie filling into the prepared pan and spread evenly.
3. Add the crushed pineapple (with juice) on top and gently spread. Do not mix.
4. Drizzle almond extract over the fruit layer if using, and swirl lightly with the back of a spoon.
5. Sprinkle the yellow cake mix evenly over the fruit layer. Do not press down.
6. Slice cold butter into thin pats and dot evenly over the cake mix. Sprinkle sliced almonds on top if desired.
7. Bake for 45–50 minutes, or until the top is golden brown and the fruit is bubbling around the edges. If using a metal pan, check after 40 minutes.
8. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
9. Let the cake cool for at least 15 minutes before serving. Serve warm for best texture.

Notes

For extra crunch, use cold butter and sprinkle sliced almonds in the last 10 minutes of baking. You can substitute the cherry pie filling with other fruit fillings or use gluten-free cake mix for dietary needs. Serve with vanilla ice cream or whipped cream for a classic touch. If the topping looks dry, drizzle melted butter over those spots and bake a few minutes longer.

• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/12 of cake
• Calories: 275
• Sugar: 32
• Sodium: 320
• Fat: 8
• Saturated Fat: 4
• Carbohydrates: 48
• Fiber: 1
• Protein: 2

Keywords: cherry dump cake, easy dessert, beginner baking, potluck recipe, comfort food, yellow cake mix, fruit dessert, quick dessert, crowd pleaser, cherry cake