Cherry Dump Cake Recipes That Win Any Potluck

Make a crowd-pleasing cherry dessert with pantry staples, zero fuss, and a golden buttery topping that tastes like you tried.

You want a dessert that makes people say, “Who made this?” and then suspiciously go back for seconds. You also want it to take five minutes of effort, because you have a life. This is that move: sweet-tart cherries, a buttery cake layer, and a crisp top that somehow tastes like nostalgia with better lighting. It’s the kind of dessert that looks like you planned ahead, even if you started preheating the oven out of guilt. Ready to win the table without breaking a sweat?

What Makes This Recipe So Good

It hits the holy trinity: sweet, buttery, and slightly tangy. Cherry filling brings bright flavor, while the cake mix turns into a golden, crunchy-meets-tender topping that people can’t stop “sampling.” You get big bakery vibes without measuring flour or pretending you enjoy sifting. And because it bakes in one pan, cleanup stays reasonable, which is honestly a love language.

Even better, it’s forgiving. Use what you have, swap what you don’t, and it still comes out cozy and delicious. The texture contrast is the real flex: jammy fruit underneath, crisp buttery bits on top, and a warm spoonful that begs for ice cream. If desserts had cheat codes, this would be one.

What You’ll Need (Ingredients)

• Cherry pie filling (2 cans, about 21 ounces each)
• Yellow cake mix (1 box, about 15.25 ounces)
• Unsalted butter (3/4 cup, melted) or 1 1/2 sticks
• Vanilla extract (1 teaspoon, optional)
• Almond extract (1/4 teaspoon, optional but excellent with cherries)
• Ground cinnamon (1/2 teaspoon, optional)
• Salt (a pinch, optional but helpful)
• Sliced almonds (1/2 cup, optional for crunch)
• Nonstick spray or a little butter for the pan
• To serve: vanilla ice cream, whipped cream, or Greek yogurt (pick your personality)

Cooking Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish so your cake doesn’t cling like it pays rent.

2. Pour both cans of cherry pie filling into the dish and spread it out evenly. If you’re using vanilla or almond extract, stir it into the filling right in the pan.

3. Sprinkle the dry cake mix evenly over the cherries. Don’t mix it in. This is called dump cake for a reason, and we’re not ruining the brand.

4. If you want extra flavor, dust the top with a little cinnamon and a pinch of salt. It’s subtle, but it makes everything taste more “grown-up.”

5. Drizzle melted butter evenly over the cake mix. Try to cover as much dry mix as possible, because dry patches taste like regret.

6. Optional upgrade: scatter sliced almonds over the top. IMO, this takes it from “nice” to “wait, did you bake from scratch?”

7. Bake for 40 to 50 minutes, until the top turns golden and the edges bubble like hot lava. If the center still looks powdery, give it 5 more minutes.

8. Cool for 10 to 15 minutes before serving. This helps the filling set so you get gooey, not soup.

9. Scoop into bowls and top with vanilla ice cream or whipped cream. Serve warm and accept compliments gracefully.

Storage Instructions

Let the cake cool completely, then cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. The topping softens a bit over time, but the flavor stays strong, so no one will complain.

To reheat, warm a portion in the microwave for 20 to 40 seconds until cozy. If you want to revive some crispness, use a toaster oven or regular oven at 325°F for about 8 to 12 minutes. FYI, ice cream melts faster on reheated slices, so plan accordingly.

You can freeze it, too. Wrap portions well and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently so the filling doesn’t explode like a science fair project.

Benefits of This Recipe

• Ridiculously low effort with high reward, which is the correct ratio for dessert.

• Pantry-friendly ingredients you can keep on standby for last-minute guests.

• Scales easily for parties, potlucks, or “I need comfort food immediately” nights.

• Customizable without breaking the formula, so you can tweak flavor and texture.

• Beginner-proof because the method forgives mistakes and still tastes great.

Don’t Make These Errors

• Mixing the layers. Stirring turns it into a strange cobbler situation. Keep the cherry layer and cake layer separate.

• Leaving big dry pockets of cake mix. Drizzle butter evenly and nudge any stubborn dry spots with a spoon.

• Using cold butter slices without coverage. Some people dot butter on top, but if you miss areas, you get floury patches. Melted butter gives better coverage.

• Overbaking until it’s crunchy everywhere. You want golden and bubbling, not a top that could sand a table.

• Serving immediately straight from the oven. Let it rest so the filling thickens, unless you enjoy dessert soup.

Different Ways to Make This

You can keep the same easy method and change the vibe completely. Think of it as a base recipe that wears different outfits depending on your mood. Here are smart twists that still bake up beautifully.

• Chocolate-cherry: Use chocolate cake mix and add mini chocolate chips on top for a black forest energy without the drama.

• Almond bakery style: Use white or vanilla cake mix, add almond extract to the filling, and top with sliced almonds for extra crunch.

• Cherry-berry blend: Replace one can of cherry filling with blueberry or mixed berry filling for deeper fruit flavor.

• Less sweet: Use one can of filling plus 2 to 3 cups pitted frozen tart cherries, then add 2 to 4 tablespoons sugar to taste.

• Gluten-free: Swap in a gluten-free yellow cake mix. Keep an eye on bake time, since some mixes brown faster.

• Extra-crisp topping: Add 1/2 cup oats and 1/3 cup brown sugar over the cake mix before the butter for a crunchier, streusel-like top.

• Mini versions: Build in ramekins or a muffin tin lined with foil cups. Bake until bubbly and golden, usually 18 to 25 minutes.

FAQ

Do I have to use yellow cake mix?

No. Yellow is classic and buttery, but white, vanilla, spice, and chocolate all work. Pick the mix that matches the vibe you want, and keep everything else the same.

Can I use fresh cherries instead of pie filling?

Yes, but you need to sweeten and thicken them. Use about 5 to 6 cups pitted cherries, add 1/2 to 3/4 cup sugar, 2 tablespoons lemon juice, and 3 tablespoons cornstarch, then toss well before layering.

Why is my top powdery in spots?

You didn’t get enough butter coverage. Next time, drizzle more evenly and gently press dry areas into the butter with the back of a spoon. If it’s already baked, a scoop of ice cream will distract everyone.

Should I use melted butter or sliced butter?

Melted butter gives the most consistent results because it covers the cake mix more evenly. Sliced butter can work, but you must overlap pieces to avoid dry patches.

Can I make it ahead for a party?

Yes. Bake it earlier the same day, cool, and refrigerate. Reheat at 325°F for about 15 to 20 minutes before serving so it tastes fresh and the topping perks up.

What pan size works best?

A 9×13-inch pan is the sweet spot for the standard amounts listed. If you use a smaller pan, the filling gets deeper and may bubble over, so place it on a baking sheet just in case.

Is it supposed to be gooey?

Yes, it’s a warm fruit base with a cake-like topping, not a fluffy layer cake. You want bubbling fruit underneath and a golden top that’s crisp in places and tender in others.

Wrapping Up

This dessert wins because it’s bold, simple, and basically impossible to mess up if you cover the cake mix with butter. You get the tangy cherry layer, a buttery golden top, and a result that feels way fancier than the effort you put in. Serve it warm with ice cream and watch people act like you’re a pastry wizard. Then casually mention it took five minutes, just to keep life interesting.