Cherry Dump Cake
A quick, five-ingredient Cherry Dump Cake with a buttery topping and optional pecans. Perfectly sweet, juicy, and crumbly, it’s a fuss-free dessert that’s ready in under an hour.
Equipment
- 9×13-inch baking dish (1)
- Mixing spoon (1)
- Measuring cups and spoons (1 set)
- Oven, 1
Ingredients
- 1 box yellow cake mix
- 2 cans 21 oz each cherry pie filling
- 1 tsp vanilla extract divided
- 10 Tbsp butter melted
- ½ cup chopped pecans optional
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C) so it has enough time to reach the perfect baking temperature. Preheating ensures even cooking, allowing the cherry filling to bubble just right while the cake topping turns golden brown and crumbly. While the oven warms up, gather your baking dish and ingredients for a smooth workflow.
- Prepare the Baking Dish: Take a 9×13-inch baking dish and lightly coat it with nonstick cooking spray or a thin layer of butter. This prevents the cake from sticking and makes cleanup easier. Make sure to cover all corners and edges so your dessert will lift out effortlessly after baking.
- Enhance the Cherry Filling: Open your two cans of cherry pie filling and pour each into a medium mixing bowl. Add ½ teaspoon of vanilla extract to each can and stir thoroughly to blend the flavor evenly. This step enriches the cherry filling with a subtle, aromatic sweetness that enhances the overall taste of your cake.
- Layer the Cherry Base: Pour the entire vanilla-enhanced cherry mixture evenly into the prepared baking dish, spreading it out with a spatula or spoon so it forms a smooth, uniform layer. The cherry layer will be the juicy foundation of your dump cake, creating a luscious contrast to the crunchy topping.
- Add the Nutty Crunch (Optional): If using pecans, sprinkle the ½ cup of chopped pecans evenly over the cherry layer. The nuts add a delightful crunch and healthy fats that balance the soft, sweet filling. Take your time to distribute them evenly to ensure every slice gets a bit of nutty texture.
- Spread the Cake Mix: Next, take your box of yellow cake mix and gently sprinkle it evenly over the cherry and pecan layers. Try to cover the filling completely without pressing down—this will allow the butter to soak through naturally and create the signature crumbly top once baked.
- Drizzle the Butter: Melt 10 tablespoons of butter in a small saucepan or microwave until fully liquefied. Slowly pour the melted butter over the dry cake mix, moving from one side to the other to cover as evenly as possible. The butter will seep through the cake mix during baking, creating a golden, crisp topping while keeping the cake moist beneath.
- Bake to Perfection: Place the baking dish in your preheated oven on the middle rack. Bake for 50–60 minutes, or until the top is a rich golden brown and the cherry filling is bubbling along the edges. Keep an eye on the cake toward the end of baking; oven temperatures vary, and you want a crisp top without burning.
- Cool the Cake: Once baked, remove the dish from the oven and place it on a heat-safe surface. Allow the cake to cool for at least 15–20 minutes. Cooling slightly helps the cherry filling set, making it easier to cut neat slices while still warm and soft.
- Serve and Enjoy: Use a wide spatula to cut and serve your Cherry Dump Cake directly from the baking dish. For extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream. Each bite combines juicy cherries, buttery crumbs, and optional nutty crunch, delivering a dessert that’s easy, satisfying, and irresistible.
Notes
- This Cherry Dump Cake is best made in a 9×13-inch dish to ensure even baking. Using a different size may alter the cooking time.
- For best results, use full cans of cherry pie filling; draining any liquid can make the cake dry.
- If pecans are unavailable or unwanted, feel free to omit them—the cake will still be delicious and maintain its crumbly topping.
- Make sure to drizzle the melted butter slowly and evenly over the cake mix for consistent golden-brown topping.
