Description
This classic cherry dump cake is one of the easiest desserts you can make. It has a gooey cherry filling with a buttery, golden cake topping that’s delicious served warm with vanilla ice cream.
Ingredients
Scale
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- ¾ cup (1½ sticks) unsalted butter, melted (or thinly sliced)
- ½ teaspoon almond extract (optional, enhances the cherry flavor)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread the cherry pie filling evenly across the bottom of the dish. Stir in the almond extract if using.
- Sprinkle the dry cake mix evenly over the cherries. Do not stir.
- Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible. Sprinkle with cinnamon if desired.
- Bake for 45–50 minutes, or until the top is golden brown and the cherry filling is bubbling around the edges.
- Let cool for 10–15 minutes before serving.
Notes
- If there are a few dry spots on top after adding the butter, lightly spray them with cooking spray or add a few small pats of butter.
- For extra texture, mix ½ cup chopped pecans or walnuts into the cake mix before sprinkling it over the cherries.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds.
- Prep Time: 5 minutes
- Cook Time: 45–50 minutes