Description
This easy and delicious Cherry Dump Cake is a perfect no-fuss dessert. Featuring a layer of cherry pie filling topped with a buttery cake crumb mixture, this recipe requires minimal prep and yields a golden brown, bubbly treat that pairs wonderfully with ice cream or whipped cream.
Ingredients
Scale
Ingredients
- 2 cans (540 mL each) cherry pie filling
- 1 (15.25 oz / 432 g) box yellow or white cake mix
- 1/2 cup (113 g) melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake evenly.
- Prepare Baking Dish: Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Layer Cherry Filling: Spread the two cans of cherry pie filling evenly across the bottom of the prepared baking dish, forming the base layer.
- Mix Cake Crumbs: In a large bowl, combine the melted butter with the dry cake mix. Use your hands or a pastry blender to mix until coarse crumbs form.
- Add Crumb Topping: Evenly sprinkle the crumb mixture over the cherry pie filling layer in the baking dish.
- Bake: Place the dish in the oven and bake for 50 to 55 minutes until the top is golden brown and the filling bubbles at the edges.
- Cool and Serve: Let the cake cool slightly before serving. For extra indulgence, serve with vanilla ice cream or whipped cream if desired.
Notes
- Use yellow or white cake mix depending on your flavor preference.
- Butter must be melted to combine properly with the dry cake mix.
- This dump cake can be served warm or at room temperature.
- For added texture, consider adding chopped nuts to the crumb topping before baking.
- Store leftovers covered in the refrigerator for up to 3 days.
