Hey there, cherry lovers! If you’re craving that perfect blend of sweet, tart, and utterly comforting dessert magic, you’ve hit the jackpot. Dump cakes are the ultimate easy-bake solution for busy home cooks, and we’ve rounded up 22 irresistible cherry-packed versions that’ll have your taste buds dancing. Get ready to discover your new go-to treat—let’s dive into these deliciously simple recipes!
Classic Cherry Dump Cake with Vanilla Ice Cream
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the simple comfort of a dessert that feels like a warm embrace, a reminder of lazy Sundays and shared laughter. This classic cherry dump cake, with its humble beginnings and generous heart, is a testament to the joy found in uncomplicated pleasures, especially when paired with a scoop of melting vanilla ice cream.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 2 (21-ounce) cans cherry pie filling
– 1 teaspoon almond extract
For the cake layer:
– 1 (15.25-ounce) box yellow cake mix
– 1 cup (2 sticks) unsalted butter, melted
For serving:
– Vanilla ice cream
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Pour both cans of cherry pie filling evenly into the bottom of the prepared baking dish.
3. Drizzle the almond extract over the cherry filling, gently stirring with a spoon to distribute it evenly without disturbing the layer too much.
4. Sprinkle the entire box of yellow cake mix in an even layer over the cherry filling, using your fingers to break up any large clumps for consistent coverage.
5. Slowly pour the melted butter over the cake mix, aiming to cover as much of the surface as possible; a tip here is to drizzle in a zigzag pattern to help the butter seep into the dry mix.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling slightly.
7. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes to allow the filling to set, which prevents it from being too runny when served.
8. Scoop the warm dump cake into bowls and top each serving with a generous scoop of vanilla ice cream.
Warm from the oven, the cake offers a delightful contrast: a crisp, buttery topping that gives way to a soft, jammy cherry filling beneath. The almond extract whispers a subtle nuttiness that deepens the fruit’s sweetness, while the cold ice cream melts into creamy rivulets, balancing each bite with cool richness. For a playful twist, try crumbling a few amaretti cookies over the top just before serving to add a gentle crunch that echoes the almond notes.
Chocolate Cherry Dump Cake Delight
Years have a way of softening memories, but some flavors remain sharp and clear—like the deep, resonant notes of chocolate mingling with the bright tartness of cherries, a combination that feels both nostalgic and comforting on a quiet afternoon.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the cherry layer:
– 2 (21-ounce) cans cherry pie filling
– 1 teaspoon almond extract
For the cake layer:
– 1 (15.25-ounce) box chocolate cake mix
– 1 cup unsalted butter, melted
For serving (optional):
– Vanilla ice cream
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Pour both cans of cherry pie filling evenly into the bottom of the prepared baking dish.
3. Drizzle the almond extract over the cherry layer, gently stirring it in with a spoon to distribute the flavor evenly—this adds a subtle nutty aroma that complements the cherries beautifully.
4. Sprinkle the entire box of chocolate cake mix in an even layer over the cherries, using a spatula to smooth it out without pressing down.
5. Pour the melted butter evenly over the cake mix, ensuring it covers most of the surface; tilt the dish slightly if needed to help it spread, but avoid stirring to maintain distinct layers.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling slightly.
7. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the layers to set properly.
8. Serve warm, optionally topped with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
The cake emerges with a crisp, buttery crust that gives way to a gooey, molten center where the cherries and chocolate meld into a rich, fudgy delight. For a creative twist, try it chilled the next day—the flavors deepen, and the texture firms up into something akin to a decadent chocolate-cherry bar, perfect for slicing into neat squares.
Cherry Pineapple Dump Cake Fusion
Just as the last of winter’s chill lingers, a simple, comforting dessert can feel like a warm embrace. This cherry pineapple dump cake fusion brings together the bright, tangy sweetness of summer fruits with the cozy, buttery crumble of a classic dump cake—all with minimal effort, inviting you to slow down and savor the process.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the fruit layer:
– 1 (21 oz) can cherry pie filling
– 1 (20 oz) can crushed pineapple, undrained
For the cake layer:
– 1 box (15.25 oz) yellow cake mix
– 1 cup (2 sticks) unsalted butter, melted
For serving (optional):
– Vanilla ice cream
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a medium bowl, gently stir together the cherry pie filling and undrained crushed pineapple until just combined.
3. Pour the fruit mixture evenly into the prepared baking dish, spreading it into a smooth layer with a spatula.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer, covering it completely without stirring.
5. Drizzle the melted unsalted butter evenly over the cake mix, aiming to moisten most of the surface for a golden, crispy topping.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbling at the edges.
7. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes to allow the filling to set slightly.
8. Serve warm, optionally topped with a scoop of vanilla ice cream for a creamy contrast.
From the oven emerges a dessert with a crisp, buttery topping that gives way to a gooey, fruity center, where the tart cherries and sweet pineapple meld into a vibrant, comforting blend. Try it still warm with a dollop of whipped cream or chilled the next day for a firmer, cake-like texture that holds its own as a sweet afternoon treat.
Cherry Almond Dump Cake Surprise
Lately, I’ve been craving something sweet and simple, a dessert that feels like a warm hug on a quiet afternoon. This cherry almond dump cake surprise is just that—a humble, comforting treat that comes together with little fuss, yet delivers a delightful burst of flavor and texture. It’s the kind of recipe I turn to when I want to slow down and savor the process, letting the aromas of baking fill the kitchen.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 (21-ounce) cans of cherry pie filling
– 1 teaspoon almond extract
For the cake layer:
– 1 (15.25-ounce) box of yellow cake mix
– 1 cup sliced almonds
For the topping:
– ½ cup (1 stick) unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Pour the cherry pie filling into the prepared baking dish, spreading it evenly with a spatula.
3. Drizzle the almond extract over the cherry pie filling, stirring gently to incorporate it throughout.
4. Sprinkle the yellow cake mix evenly over the cherry layer, covering it completely without pressing down.
5. Scatter the sliced almonds evenly over the cake mix layer.
6. Pour the melted butter evenly over the top, aiming to cover as much surface area as possible for a golden crust.
7. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the edges are bubbling slightly.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the layers to set.
Just out of the oven, this dessert offers a wonderful contrast: the gooey, tart cherry base melds with the crisp, buttery topping studded with toasted almonds. For a cozy twist, serve it warm with a scoop of vanilla ice cream, letting it melt into the crevices for an extra indulgent treat. It’s perfect for sharing with loved ones or enjoying solo with a cup of tea, a reminder that simple pleasures often taste the sweetest.
Double Cherry Dump Cake Extravaganza
Nostalgia washes over me as I recall the scent of warm cherries and buttery cake filling my grandmother’s kitchen, a simple comfort that feels like a gentle hug on a quiet afternoon. This effortless dessert, with its layers of sweet fruit and tender crumble, transforms humble ingredients into a cozy, shareable treat that’s perfect for gatherings or a quiet moment alone. Let’s embrace its unpretentious charm together, one slow step at a time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the fruit base:
– 2 (21-ounce) cans cherry pie filling
– 1 (15-ounce) can pitted tart cherries, drained
– 1 teaspoon almond extract
For the cake topping:
– 1 (15.25-ounce) box yellow cake mix
– 1 cup unsalted butter, melted
– 1/2 cup sliced almonds
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the cherry pie filling, drained tart cherries, and almond extract, stirring gently until evenly mixed.
3. Pour the cherry mixture into the prepared baking dish, spreading it into a smooth, even layer with a spatula.
4. Sprinkle the entire box of yellow cake mix evenly over the cherry layer, avoiding clumps by sifting it through your fingers for a light, uniform coating.
5. Drizzle the melted butter slowly over the cake mix, covering as much surface area as possible to help it crisp and brown during baking.
6. Scatter the sliced almonds evenly across the top for a nutty crunch that adds texture and visual appeal.
7. Place the dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the edges are bubbling gently.
8. Remove from the oven and let it cool on a wire rack for at least 20 minutes to allow the filling to set slightly before serving.
9. Serve warm, scooping portions directly from the dish with a large spoon.
Oozing with juicy cherries and a buttery, crumbly topping, this dessert offers a delightful contrast between the soft, fruity base and the crisp, golden crust. For a creative twist, try pairing it with a dollop of vanilla ice cream or a drizzle of warm caramel sauce to enhance its comforting sweetness, making each bite a simple yet memorable indulgence.
Coconut Cherry Dump Cake Bliss
A quiet afternoon like this, with the light fading softly through the kitchen window, calls for something simple and sweet to fill the air with warmth. It’s the kind of day where a humble dump cake, with its comforting promise of minimal effort and maximal reward, feels just right. Let’s gather a few pantry staples and let the oven do the gentle work of turning them into a cozy, bubbling dessert.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the fruit layer:
– 2 (21-ounce) cans cherry pie filling
– 1 (15-ounce) can sweetened coconut cream
For the cake layer:
– 1 (15.25-ounce) box yellow cake mix
– 1 cup (2 sticks) unsalted butter, cut into thin slices
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Pour both cans of cherry pie filling evenly into the bottom of the prepared dish.
3. Drizzle the entire can of sweetened coconut cream over the cherry layer, using a spatula to spread it gently if needed—this adds a rich, tropical note that melds beautifully as it bakes.
4. Sprinkle the entire box of dry yellow cake mix evenly over the coconut and cherry layers, resisting the urge to stir; letting it sit loosely allows for a delightfully crumbly topping.
5. Arrange the thin slices of unsalted butter evenly across the top of the cake mix, covering as much surface area as possible to ensure every bit gets golden and crisp.
6. Place the dish in the preheated oven and bake for 45 minutes, or until the top is deeply golden brown and the edges are bubbling vigorously.
7. Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes before serving—this resting time helps the layers set, making it easier to scoop.
Diving into this dessert reveals a wonderful contrast: the topping bakes into a buttery, crisp crumble that gives way to a warm, jammy cherry filling swirled with creamy coconut. Serve it slightly warm in bowls, perhaps with a dollop of vanilla ice cream melting into the crevices, or enjoy it straight from the pan as a simple, soul-satisfying treat on a quiet evening.
Cherry Lemon Dump Cake Twist
Cherry lemon dump cake twist—a name that sounds like a happy accident, a recipe born from a pantry raid and a craving for something both comforting and bright. It’s the kind of dessert that feels like a warm hug, with the tartness of lemon cutting through the sweet, jammy cherries, all nestled under a golden, buttery topping that bakes into a delightful cross between a cobbler and a cake. Perfect for when you want something impressive with minimal fuss, it’s a humble treat that never fails to bring a smile.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the fruit base:
– 2 (21-ounce) cans cherry pie filling
– 1 (15.25-ounce) box lemon cake mix (dry, unprepared)
For the topping:
– 1 cup (2 sticks) unsalted butter, cold and cut into thin slices
– 1/2 cup sliced almonds
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Pour both cans of cherry pie filling into the prepared baking dish, spreading it into an even layer with a spatula.
3. Sprinkle the entire box of dry lemon cake mix evenly over the cherry pie filling, covering it completely without stirring.
4. Arrange the thin slices of cold butter in a single layer over the top of the cake mix, spacing them out to cover most of the surface.
5. Scatter the sliced almonds evenly over the butter and cake mix layer.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling.
7. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set slightly.
You’ll love how the buttery topping bakes into a crisp, crumbly crust that gives way to a gooey, fruity center, with the almonds adding a subtle crunch. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or try it chilled the next day—the flavors deepen, making it a delightful breakfast treat with a cup of coffee.
Slow Cooker Cherry Dump Cake Magic
Nestled in the quiet hum of my kitchen, I find myself drawn to this simple ritual—a slow cooker dessert that feels like a warm embrace after a long day. It’s the kind of recipe that asks for little but gives so much, transforming humble ingredients into something comforting and sweet. Let’s gather what we need and begin.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 3 hours
Ingredients
For the filling:
– 2 cans (21 oz each) cherry pie filling
– 1 teaspoon almond extract
For the cake layer:
– 1 box (15.25 oz) yellow cake mix
– 1/2 cup unsalted butter, melted
– 1/4 cup sliced almonds
Instructions
1. Lightly grease the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
2. Pour both cans of cherry pie filling into the slow cooker, spreading it evenly across the bottom.
3. Drizzle the almond extract over the cherry filling, stirring gently to distribute the flavor evenly—this adds a subtle nutty aroma that complements the cherries beautifully.
4. Sprinkle the entire box of yellow cake mix evenly over the cherry layer, avoiding any clumps for a consistent texture.
5. Pour the melted butter slowly over the cake mix, aiming to cover as much surface area as possible to help it moisten and form a crust.
6. Scatter the sliced almonds on top for a crunchy finish that will toast lightly as it cooks.
7. Cover the slow cooker with its lid and set it to cook on low heat for 3 hours—resist the urge to peek, as this can release heat and extend cooking time.
8. After 3 hours, turn off the slow cooker and carefully remove the lid to check for doneness; the top should be golden brown and slightly crisp to the touch.
9. Let the dump cake rest uncovered for 15 minutes to allow the filling to set slightly, making it easier to scoop without being too runny.
Coming out of the slow cooker, this dessert offers a delightful contrast: a tender, jammy cherry base beneath a buttery, crumbly topping studded with toasted almonds. Serve it warm in bowls, perhaps with a dollop of vanilla ice cream melting into the crevices, or enjoy it as a cozy treat straight from the spoon on a chilly evening.
Cherry Cream Cheese Dump Cake Marvel
Remembering the quiet afternoons of my childhood, when the scent of something sweet would drift from the kitchen, I find myself drawn to this simple, comforting dessert. It’s a humble marvel, a cherry cream cheese dump cake, where a few basic ingredients transform into a warm, nostalgic treat with minimal effort.
Serving: 9 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 1 (21-ounce) can cherry pie filling
– 1 (8-ounce) package cream cheese, softened to room temperature
– 1/2 cup granulated sugar
For the topping:
– 1 (15.25-ounce) box yellow cake mix
– 1/2 cup (1 stick) unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a medium bowl, use a hand mixer to beat the softened cream cheese and 1/2 cup granulated sugar together on medium speed for 2-3 minutes, until completely smooth and creamy. Tip: Ensure the cream cheese is truly soft to avoid lumps.
3. Spread the entire can of cherry pie filling evenly across the bottom of the prepared baking dish.
4. Drop spoonfuls of the cream cheese mixture over the cherry layer, then gently swirl it with a knife to create a marbled effect.
5. Sprinkle the entire box of dry yellow cake mix evenly over the cream cheese and cherry layers. Do not stir.
6. Slowly and evenly pour the 1/2 cup of melted unsalted butter over the top of the cake mix layer, trying to cover as much surface area as possible. Tip: Drizzling in a zigzag pattern helps the butter distribute.
7. Place the baking dish in the preheated oven and bake for 40-45 minutes. Tip: The cake is done when the top is a deep, golden brown and the edges are bubbling.
8. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving.
You’ll find the top bakes into a crisp, buttery crust that gives way to a gooey, molten center where the tart cherries meld with the rich cream cheese. Serve it warm, perhaps with a scoop of vanilla ice cream melting into the crevices, for a dessert that feels both indulgent and wonderfully simple.
Cherry Chocolate Chip Dump Cake Indulgence
Gently, as the afternoon light fades, I find myself drawn to the kitchen, craving something that feels like a warm embrace—a dessert that requires little fuss but yields immense comfort, perfect for those quiet moments when only a sweet, tender indulgence will do.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 cans (21 ounces each) cherry pie filling
– 1 box (15.25 ounces) chocolate cake mix
– 1 cup semi-sweet chocolate chips
For the topping:
– 1/2 cup (1 stick) unsalted butter, melted
– 1/2 cup chopped pecans (optional)
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Pour both cans of cherry pie filling into the prepared dish, spreading it evenly with a spatula to cover the bottom.
3. Sprinkle the entire box of chocolate cake mix evenly over the cherry layer, avoiding any clumps by gently shaking the dish or using a fork to distribute it.
4. Scatter 1 cup of semi-sweet chocolate chips evenly across the cake mix layer, ensuring they are well-distributed for pockets of melty chocolate.
5. Drizzle 1/2 cup of melted unsalted butter slowly over the top, covering as much surface area as possible to help the cake mix crisp and brown.
6. If using, sprinkle 1/2 cup of chopped pecans over the buttered layer for added crunch and nutty flavor.
7. Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling slightly.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes to allow the layers to set before serving.
9. For a warm treat, scoop servings directly from the dish, or let it cool completely for a firmer texture that holds its shape when sliced.
From the first bite, you’ll notice the gooey cherry base melding with the tender, crumbly cake topping, punctuated by bursts of rich chocolate. Serve it warm with a dollop of vanilla ice cream for a delightful contrast, or enjoy it at room temperature as a simple, comforting snack that feels like a hug in dessert form.
Gluten-Free Cherry Dump Cake Wonder
Just now, as the afternoon light slants through my kitchen window, I find myself reaching for the simplest of comforts—a dessert that feels like a warm embrace. This gluten-free cherry dump cake is one of those quiet joys, born from pantry staples and a gentle desire for something sweet without fuss. It’s a humble wonder, really, where a few thoughtful layers transform into a cozy, bubbling treat that soothes the soul.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the fruit base:
– 2 (21-ounce) cans cherry pie filling
– 1 teaspoon almond extract
For the cake layer:
– 1 (15.25-ounce) box gluten-free yellow cake mix
– 1 cup unsalted butter, cold and cut into thin slices
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray.
2. Pour both cans of cherry pie filling evenly into the prepared baking dish.
3. Drizzle the almond extract over the cherry filling, gently stirring with a spoon to distribute it evenly—this adds a subtle, fragrant note that enhances the cherries.
4. Sprinkle the entire box of gluten-free yellow cake mix in an even layer over the cherry filling, avoiding any clumps by sifting it through your fingers if needed.
5. Arrange the cold butter slices in a single layer on top of the cake mix, covering it as completely as possible; using cold butter helps create a tender, crumbly topping as it bakes.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling vigorously.
7. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set slightly.
8. Serve warm, scooping portions directly from the dish.
This cake emerges with a delightfully crisp, buttery crust that gives way to a soft, jammy cherry center, each bite offering a sweet-tart balance that’s utterly comforting. Try it topped with a scoop of vanilla ice cream, where the cold creaminess melts into the warm fruit, or enjoy it plain as a simple afternoon treat with a cup of tea.
Cherry Berry Dump Cake Medley
Evening light slants across the kitchen counter, and I find myself reaching for the simplest of comforts—a warm, bubbling dessert that asks for little but gives so much in return. It’s a humble medley of cherries and berries, topped with a buttery cake layer that bakes into a cozy, fragrant treat, perfect for quiet moments or shared gatherings.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
For the fruit base:
– 1 (21-ounce) can cherry pie filling
– 1 (15-ounce) can mixed berry pie filling
– 1 teaspoon vanilla extract
For the cake topping:
– 1 (15.25-ounce) box yellow cake mix
– 1 cup (2 sticks) unsalted butter, cold and cut into thin slices
– ½ cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a medium bowl, gently stir together the cherry pie filling, mixed berry pie filling, and vanilla extract until just combined.
3. Tip: For a more vibrant flavor, let the fruit mixture sit for 5 minutes to allow the vanilla to meld.
4. Pour the fruit mixture evenly into the prepared baking dish, spreading it into a smooth layer with a spatula.
5. Sprinkle the entire box of yellow cake mix evenly over the fruit layer, covering it completely without stirring.
6. Tip: Use a fine-mesh sieve to sift the cake mix for a lighter, more even topping that bakes uniformly.
7. Arrange the thin slices of cold butter evenly across the top of the cake mix, spacing them about 1 inch apart.
8. Sprinkle the chopped pecans over the butter and cake mix layer.
9. Tip: For extra crunch, toast the pecans in a dry skillet over medium heat for 3-4 minutes before chopping and adding.
10. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
11. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the layers to set.
Vivid and inviting, this dump cake emerges with a crisp, buttery crust that gives way to a luscious, jammy fruit center—each spoonful is a balance of sweet cherries, tart berries, and nutty warmth. Serve it slightly warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it at room temperature as a simple, comforting dessert that feels like a gentle hug on a chilly evening.
Cherry Pecan Dump Cake Crunch
Zigzagging through the pantry on a quiet afternoon, I found myself drawn to the simple comfort of a dump cake, that humble dessert where ingredients tumble together into something greater than their parts. Today’s version, with cherries and pecans, feels like a cozy embrace—a little sweet, a little crunchy, perfect for sharing or savoring alone.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 cans (21 ounces each) cherry pie filling
– 1 box (15.25 ounces) yellow cake mix
For the topping:
– 1 cup chopped pecans
– ½ cup (1 stick) unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Pour both cans of cherry pie filling into the prepared dish, spreading it evenly with a spatula to cover the bottom.
3. Sprinkle the entire box of yellow cake mix evenly over the cherry layer, avoiding clumps for a consistent texture—tip: sift the mix if it’s lumpy.
4. Scatter the chopped pecans over the cake mix layer, distributing them uniformly for a balanced crunch.
5. Drizzle the melted butter slowly over the top, covering as much surface area as possible to help the cake mix crisp up during baking.
6. Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling gently—tip: rotate the dish halfway through for even browning.
7. Remove from the oven and let it cool on a wire rack for at least 20 minutes before serving to allow the layers to set.
8. Slice into squares and serve warm or at room temperature—tip: for extra indulgence, top with a scoop of vanilla ice cream while still slightly warm.
Lingering over a slice, you’ll notice the contrast between the gooey cherry base and the buttery, pecan-studded crunch on top, with flavors that mingle into a nostalgic sweetness. Try it as a dessert for a casual gathering, or enjoy it straight from the pan with a cup of tea on a quiet evening.
Cherry Spice Dump Cake with Cinnamon
Zipping through old recipe cards, I found this cherry spice dump cake—a humble dessert that feels like a warm hug on a chilly afternoon, its cinnamon whispers mingling with tart cherries in a way that slows time.
Serving: 9 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– For the filling: 2 (21-ounce) cans cherry pie filling, 1 teaspoon ground cinnamon
– For the cake layer: 1 (15.25-ounce) box yellow cake mix
– For the topping: 1/2 cup (1 stick) unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
2. Pour both cans of cherry pie filling evenly into the bottom of the prepared dish.
3. Sprinkle the ground cinnamon evenly over the cherry filling, using a gentle hand to avoid clumps.
4. Tip: For deeper spice flavor, let the cinnamon sit on the cherries for 5 minutes before adding the cake mix.
5. Evenly distribute the entire box of yellow cake mix over the cherry-cinnamon layer, but do not stir.
6. Tip: Use a fine-mesh sieve to sift the cake mix for a lighter, more even topping that bakes uniformly.
7. Drizzle the melted butter slowly and evenly over the cake mix layer, covering as much surface area as possible.
8. Tip: If spots look dry, add 1-2 tablespoons more melted butter to prevent powdery patches after baking.
9. Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbly at the edges.
10. Remove from the oven and let it cool on a wire rack for 15 minutes before serving.
The cake emerges with a crisp, buttery crust that gives way to a gooey, spiced cherry center—each bite balances sweet and tart with a cozy cinnamon warmth. Serve it slightly warm with a dollop of vanilla ice cream, letting the cold cream melt into the fragrant layers, or enjoy it plain as a simple, comforting treat.
Conclusion
Culinary inspiration awaits in these 22 irresistible cherry dump cakes! They prove that incredible desserts can be wonderfully simple. We hope you find a new family favorite to bake. Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the cherry-filled joy!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
