Cherry Dump Cake

Cherry Dump Cake is an easy dessert recipe that is a lot like cobbler. Cherry pie filling, almond extract (optional), cake mix, and butter is all you need. Just dump the ingredients into a pan and bake! It doesn’t get any easier than that!

Author Amber Brady

Prep Time 10

Cook Time 50

Total Time 1

Yields servings

Ingredients

42 oz (1190 g) cherry pie filling, (two 21-oz cans)
½ tsp almond extract, optional
15.25 oz (432 g) box yellow cake mix
¾ cup (170 g) unsalted butter, (12 Tbsp) sliced thin

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch pan with cooking spray.
Add almond extract to the cherry pie filling (I put it in the can and gave it a little stir), then spread the cherry pie filling over the bottom of the prepared pan.
Sprinkle dry cake mix evenly over the fruit.
Layer thin slices of butter over the cake mix.
Bake at 350˚F for 50-60 minutes or until the top is browned and the filling is bubbling in the center. Serve cherry dump cake warm, with a scoop of vanilla ice cream, if desired. Whipped cream would also be delicious. Enjoy!

Notes

To Store: Cover the pan with foil or transfer the dessert to an airtight container. You can store this cherry dump cake at room temperature for 2-3 days or in the refrigerator up to 1 week.
Scoop leftovers individually into a microwave safe bowl and nuke until heated through.

Nutrition