Cherry Dump Cake Recipe

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Cozy Cherry Dump Cake Recipe, Made Simple

Whenever I’m craving something warm, buttery, and just a little bit nostalgic, a Cherry Dump Cake is my go-to. It’s such a comforting dessert, the kind that feels like a tender hug on a chilly afternoon. What’s wonderful is how you can throw it together with pantry staples and end up with that perfect balance of tart cherries and sweet, golden cake crust that’s irresistibly toasty.

You’ll find this Cherry Dump Cake Recipe especially friendly if you don’t want to fuss over complicated steps or fancy ingredients. It’s all about layering flavors and textures—from that bubbling cherry pie filling to the buttery crisp edges that form as it bakes. I love how straightforward it is, yet it consistently fills the kitchen with that cozy homemade scent that sparks joy.

Ingredient Lowdown

• Cherry Pie Filling: The heart of the recipe. If fresh cherries are in season, you can easily make your own—just toss them with a bit of sugar and lemon juice. Otherwise, a good-quality canned filling works great and keeps things simple.
• Yellow or White Cake Mix: This forms the crisp, golden topping. Yellow cake mix offers a warming vanilla flavor, while white is a bit lighter. Either works beautifully—you’ll love the contrasting textures it creates.
• Unsalted Butter: Melted butter is essential—it soaks into the dry cake mix, turning it buttery and crisp as it bakes. Don’t skimp here; it’s the magic behind that perfectly crunchy crust.
• Brown Sugar: Adds a subtle caramel note that deepens the flavor. You can experiment with light or dark brown sugar depending on how rich you want the topping to taste.
• Carob Fruit Syrup or Agave Syrup: These syrups help distribute moisture and sweetness evenly. If you don’t have these, a mild honey or golden syrup can also substitute, but carob adds a unique depth.
• Vanilla Extract (Optional): A small splash can elevate the aroma, tying everything together with a familiar warmth.
• Optional toppings: Whipped cream or vanilla ice cream add that creamy cool contrast that pairs beautifully with the warm, toasty dump cake.

Set Up for Success

Before you start, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking. Taking a moment to gather your ingredients and tools will make the process smoother and more enjoyable. Trust me, having everything at hand will save you from last-minute scrambles.

Step-by-Step: Cherry Dump Cake Recipe

1. Grease your baking dish well with butter or non-stick spray to ensure easy serving and clean-up later. This also helps the edges crisp up nicely.
2. Spread the cherry pie filling in an even layer across the bottom. If you’re using fresh cherries, toss them with a touch of sugar—it helps draw out their juices and add natural sweetness.
3. Sprinkle the dry cake mix evenly over the cherries—don’t stir! It’s key to layer them so the butter can soak through evenly, giving you that perfect crisp top.
4. Drizzle the melted butter across the entire cake mix. Pour slowly and try to cover as much surface as possible for even browning. Then drizzle the carob syrup on top, which adds moisture and a subtle richness.
5. Bake uncovered for 45-55 minutes. You’ll know it’s ready when the top turns a gorgeous golden-brown and you see the cherry filling bubbling up around the edges—sometimes with a little crispiness that I always savor.
6. Let it cool for at least 10 minutes before serving. This helps the filling settle and makes it easier to slice or scoop out.
7. Serve warm with whipped cream or vanilla ice cream to create a contrast—melty, creamy, and perfectly indulgent.

Flavor Twists for Cherry Dump Cake Recipe

• Swap cherries for fresh blueberries or mixed berries in season for a fruity twist.
• Add a teaspoon of almond extract to your pie filling for a nutty undertone that complements the cherries beautifully.
• Sprinkle chopped pecans or walnuts over the cake mix before pouring melted butter for a warm, toasty crunch.
• Mix in a handful of shredded coconut on top of the cake mix for an island-inspired dessert vibe.
• Melt chocolate chips into the cherry layer for an indulgent, fudgy surprise.
• Swap the yellow cake mix for spice cake mix to add hints of cinnamon and nutmeg.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days—you’ll want to warm slices gently in the oven or microwave before serving.
• Freeze portions individually wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge and reheat gently.
• You can prep the cherry filling and have the butter melted in advance. When you’re ready, just sprinkle the cake mix and bake—this saves time on busy nights.
• If you’re baking ahead for a party, bake the dump cake fully and reheat covered with foil at 325°F for 15–20 minutes to refresh the textures.

Cherry Dump Cake Recipe FAQs

• Can I use fresh cherries instead of canned pie filling? Absolutely! Just pit and toss fresh cherries with a bit of sugar and lemon juice to balance the tartness. It might release more juice, so watch baking times closely.
• What’s the best cake mix to use? I find yellow or white cake mix work best, but you can experiment with spice or even funfetti for a playful change.
• Is it possible to make this recipe gluten-free? Yes! Use a gluten-free cake mix and ensure your pie filling doesn’t contain gluten additives.
• Why is it called a “dump” cake? It’s all about the ease—you literally “dump” the layers into the pan without mixing, then bake. It’s a semi-homemade shortcut that yields delicious results.
• Can I make this dairy-free? Definitely! Replace butter with a plant-based margarine or coconut oil and choose a dairy-free cake mix.

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