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cherry dump cake

Cherry Dump Cake

Charlotte Miller
A super easy and delicious dessert made by layering cherry pie filling, cake mix, and melted butter, then baking to golden perfection. Perfect for any occasion and customizable with various flavors and toppings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

  • 2 cans (21 oz each) cherry pie filling
  • 1 box (15.25 oz) yellow cake mix can substitute with white, chocolate, or spice cake mix
  • 1/2 cup butter melted
  • 1 tsp almond extract optional, for enhanced flavor

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grease a 9x13 inch baking dish with non-stick cooking spray or butter.
  • Spread the cherry pie filling evenly across the bottom of the prepared baking dish.
  • Optional: Mix almond extract into the cherry pie filling for extra flavor.
  • Sprinkle the dry cake mix evenly over the cherry pie filling, covering the entire surface.
  • Drizzle the melted butter evenly over the cake mix.
  • Bake for 35-45 minutes, or until the top is golden brown and the filling is bubbling.
  • Let the cake cool for at least 15 minutes before serving.
  • Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

  • Can be made in a slow cooker on low for 3-4 hours or high for 2-3 hours.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze individual portions for up to 2-3 months; thaw in the refrigerator overnight before reheating.
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