Easy Cherry Dump Cake

Name: Easy Cherry Dump Cake
Prep time: 10 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 can (21–24 oz) cherry pie filling (regular or reduced-sugar); 1 box (about 15.25 oz) yellow cake mix (Can be swapped with white or spice cake mix.); 1/2 cup unsalted butter, melted (For dairy-free, use melted vegan butter or coconut oil.)

Written by: Marlene Dufour, on February 13, 2026

Modified on April 17, 2026

Delicious easy cherry dump cake served in a baking dish

Jump to Recipe Print Recipe

I’ve been making this Easy Cherry Dump Cake for years when I need a fast, crowd-pleasing dessert with almost no fuss. It’s one of those recipes I turn to for last-minute company, potlucks, or when I want something comforting after a busy day. The result is warm, sweet cherries with a crisp, buttery cake top — all from three simple pantry staples and about 40 minutes of hands-on time. If you want the quick version of a cherry cobbler without rolling dough or measuring flour, this is it. For a version I tested that uses the same approach with pineapple, see my write-up on a cherry-pineapple twist.

Why you’ll love this dish

This recipe is perfect when you want dessert with minimal effort. It’s quick to assemble, budget-friendly, and uses ingredients you probably already have in your pantry. Kids love the sweet, jammy cherries and the crunchy cake top, and adults appreciate that it looks and tastes homemade even when time is short. It’s ideal for weeknight dinners, casual get-togethers, or holiday potlucks where you need something simple that still feels special.

“I made this for a last-minute family dinner and everyone asked for seconds — the top was perfectly crisp and the cherries were so bright. Five stars for simplicity!” — a homemade dessert fan

How this recipe comes together

Start by spreading a can of cherry pie filling in your baking dish. Sprinkle the dry yellow cake mix evenly over the fruit so it forms a layer. Drizzle melted butter over the cake mix — the butter soaks down and bakes into a crisp, golden topping while the cherries bubble underneath. There’s no stirring, no creaming, and no eggs or extra liquids required. In about 30–35 minutes your oven does the work: bubbling fruit, caramelized edges, and a crunchy-sweet crust.

Key Ingredients

1 (21–24 oz) can cherry pie filling (regular or reduced-sugar)
1 box yellow cake mix (about 15.25 oz)
1/2 cup (1 stick) unsalted butter, melted

Notes and substitutions:

Use a light or no-sugar-added pie filling if you prefer less sweetness; baking time is the same.
For a dairy-free version, substitute melted vegan butter or coconut oil (solid coconut oil will give a slightly different texture).
You can swap the yellow cake mix for a white or spice cake mix for a different flavor profile.

How to prepare it

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly or use a nonstick spray.
Pour the cherry pie filling into the bottom of the prepared dish and spread it into an even layer.
Sprinkle the dry yellow cake mix evenly over the cherries. Use the back of a spoon to level it if needed, but do not mix.
Pour the melted butter in an even stream over the cake mix so most of the dry mix gets moistened.
Bake on the middle rack for 30–35 minutes, until the top is golden brown and you see cherry filling bubbling at the edges.
Let the dump cake cool for 10–15 minutes before scooping and serving so the filling sets slightly.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream, whipped cream, or a dollop of mascarpone for a richer presentation. For a brunch twist, top slices with a light sprinkling of toasted almonds or chopped pecans and serve with coffee. It also works well plated with a drizzle of warmed cherry juice from the baking dish and a few fresh cherries or mint leaves for color.

Storage and reheating tips

Refrigerate: Store leftovers covered in the refrigerator for up to 4 days in an airtight container or covered baking dish.
Reheat: Warm individual portions in the microwave for 20–30 seconds, or reheat a larger portion in a 325°F (160°C) oven until heated through (about 10–15 minutes).
Freeze: To freeze, wrap tightly in plastic and foil or transfer portions to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Food safety: Discard any leftovers left at room temperature for more than 2 hours.

Pro chef tips

Even coverage: Pour the melted butter slowly and try to distribute it across the surface so the cake mix browns evenly; you can lightly tap the dish to help the butter sink in.
Crispier top: For a crunchier topping, sprinkle 2 tablespoons of granulated sugar or coarse sugar over the cake mix before pouring the butter.
Watch the edges: Ovens vary — check after 25 minutes and tent with foil if the top is browning too fast while the center hasn’t started to bubble.
Make-ahead: Assemble the dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5–8 minutes to the baking time if baking from chilled.

Creative twists

Mixed fruit: Combine cherry pie filling with a can of drained crushed pineapple for a bright, tropical spin.
Nutty topping: Sprinkle chopped pecans, walnuts, or sliced almonds over the cake mix before pouring the butter for texture.
Spiced cherry: Add 1/2 teaspoon ground cinnamon or a pinch of ground nutmeg to the cake mix for a warm spice note.
From-scratch option: If you prefer to avoid boxed cake mix, you can use a simple from-scratch crumb topping made with flour, sugar, and butter — it will change the texture but keeps the easy concept intact.

Common questions

Q: How long does total prep and cook time take?
A: Prep is about 5–10 minutes; bake time is 30–35 minutes. Allow 10–15 minutes to cool before serving, so plan roughly 50–60 minutes total.

Q: Can I use fresh cherries instead of canned pie filling?
A: Yes. Use about 4 cups pitted fresh cherries mixed with 1/3 to 1/2 cup sugar and 1 tablespoon cornstarch to help thicken. Cook fresh cherry mixture briefly on the stove to release juices before pouring into the dish, or expect a longer baking time and a looser filling.

Q: Is this recipe suitable for kids?
A: Absolutely — it’s sweet, familiar, and simple. If you’re serving toddlers, cool it to a safe temperature and consider reducing added sugar by choosing a reduced-sugar pie filling.

Q: Can I halve or double the recipe?
A: Yes. For a smaller batch, use an 8×8-inch pan and halve ingredients; for a larger crowd, use a 9×13-inch pan and the full amounts as written. Adjust baking time slightly for depth of filling (smaller pans may bake faster).

Q: What if my top is pale but cherries are bubbling — is it done?
A: If the cherries are bubbling but the top isn’t golden, move the pan to a higher oven rack for the last 3–5 minutes to brown the top, watching closely to prevent burning.

Conclusion

For a tried-and-true variation with a similar easy method, check out Cherry Dump Cake – The Country Cook for another home cook’s take. If you prefer a from-scratch crumb topping or want tips on converting boxed mix methods to homemade, this guide from Easy Dump Cake from Scratch – Simply Recipes is a helpful resource.