Cherry Dump Cake
This easy cherry dump cake recipe is the best sweet treat that is fulled with fruity flavors and comes together quickly. Simply layer the filling, cake mix, and butter in a dish and bake!
Ingredients
- 2 15.75-ounce cans of cherry pie filling
- 1 package of white or yellow cake mix
- ½ cup salted butter cold
Instructions
- Preheat the oven to 350°F.
- Spread the cherry pie filling into the bottom of a 9”x13” baking dish.
- Sprinkle the cake mix evenly over the pie filling layer.
- Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
- Bake for 30 minutes or until the topping is browned and the cherry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
- Allow dump cake to rest for 15 minutes before serving.
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Notes
Storage:
Store, covered, in the refrigerator for 5-7 days or freeze for up to 1 month. Thaw in the refrigerator or reheat to serve.
Notes:
Letting the cake rest for a little bit gives the cherry filling time to set so it isn't runny when you serve.
Serve with vanilla ice cream or whipped cream.
Dump cakes are super easy dessert recipes where you can swap the fillings to make a variety of flavors.
Be sure to cover the entire cake mix layer with butter so it's not crumbly. We have found that using a box grater to grate the butter works great. You can also drizzle a little extra melted butter on top in the last few minutes of baking if needed.
Nutrition
Calories: 227kcal | Carbohydrates: 36g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 374mg | Potassium: 23mg | Fiber: 1g | Sugar: 19g | Vitamin A: 237IU | Vitamin C: 0.01mg | Calcium: 93mg | Iron: 1mg
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