Cherry Dump Cake: The Easiest Recipe You’ll Ever Make

Cherry Dump Cake: three words that promise pure, unadulterated dessert bliss! Imagine this: a warm, bubbling, cherry-infused delight, topped with a golden-brown, buttery crumble that practically melts in your mouth. Are you ready to experience dessert simplicity at its finest?

While the origins of the “dump cake” are shrouded in a bit of mystery, its popularity exploded in the mid-20th century, likely born from a desire for quick and easy desserts using pantry staples. It’s a testament to the ingenuity of home cooks who wanted a delicious treat without spending hours in the kitchen. Think of it as the ultimate shortcut to homemade goodness!

What makes a Cherry Dump Cake so irresistible? It’s the perfect combination of textures and flavors. The juicy, slightly tart cherries complement the sweet, buttery cake, creating a symphony of taste that dances on your tongue. Plus, let’s be honest, the sheer convenience of this recipe is a major draw. With just a handful of ingredients and minimal effort, you can have a show-stopping dessert ready in under an hour. Whether you’re a seasoned baker or a kitchen novice, this recipe is guaranteed to impress. So, let’s get baking and create some sweet memories!

Ingredients:

• 2 (21 ounce) cans cherry pie filling
• 1 (14 ounce) can sweetened condensed milk
• 1 (15 ounce) package yellow cake mix
• ¾ cup (1 ½ sticks) cold unsalted butter, cut into small cubes
• ½ cup chopped pecans or walnuts (optional)
• Vanilla ice cream or whipped cream, for serving (optional)

Preparing the Cherry Base:

1. Preheat your oven to 350°F (175°C). This is crucial for even baking and preventing a soggy cake. Make sure your oven rack is in the center position.
2. Grease a 9×13 inch baking dish. I like to use butter or cooking spray to ensure the cake doesn’t stick. You can also line the bottom with parchment paper for extra insurance, leaving an overhang for easy removal.
3. In the prepared baking dish, spread both cans of cherry pie filling evenly across the bottom. Try to distribute the cherries so that there aren’t any large clumps. A uniform layer will help the cake bake evenly.
4. Pour the sweetened condensed milk evenly over the cherry pie filling. This adds a creamy sweetness that complements the tartness of the cherries. Use a spatula to gently spread it around, ensuring it covers as much of the cherry filling as possible. Don’t worry if it doesn’t completely cover everything; it will melt and spread during baking.

Creating the Cake Topping:

5. Evenly sprinkle the dry yellow cake mix over the cherry and sweetened condensed milk mixture. Make sure to distribute the cake mix as evenly as possible. Avoid large clumps of dry mix, as these can result in dry spots in the finished cake. I find it helpful to use a large spoon or even my hands to break up any clumps as I sprinkle.
6. Distribute the cold, cubed butter evenly over the dry cake mix. This is where the magic happens! The cold butter will create a crumbly, delicious topping as it melts during baking. Make sure the butter is cold; this is essential for achieving the right texture. If the butter is too soft, it will melt too quickly and the topping won’t be as crumbly.
7. If using, sprinkle the chopped pecans or walnuts evenly over the butter. The nuts add a nice crunch and nutty flavor that complements the cherries and cake. You can use other nuts as well, such as almonds or even macadamia nuts. Just make sure they are chopped into small pieces.

Baking the Dump Cake:

8. Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and the cherry filling is bubbly. The baking time may vary depending on your oven, so keep an eye on it. The topping should be a nice golden brown color, and the cherry filling should be bubbling around the edges. A toothpick inserted into the center of the topping should come out with moist crumbs, not wet batter.
9. Let the cake cool for at least 30 minutes before serving. This allows the filling to set slightly and prevents it from being too runny. It also gives the topping a chance to firm up a bit.

Serving Suggestions:

10. Serve warm, topped with vanilla ice cream or whipped cream, if desired. The warm cake with the cold ice cream is a classic combination that is hard to beat. You can also add a dollop of whipped cream for a lighter option.
11. Store leftovers in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for a few seconds until warmed through. You can also reheat the entire cake in the oven at a low temperature (around 300°F) for about 15-20 minutes.

Tips and Variations:

• Use different pie fillings: You can easily customize this recipe by using different pie fillings, such as apple, blueberry, peach, or even chocolate. Each filling will create a unique flavor profile.
• Add spices: A pinch of cinnamon or nutmeg can add warmth and depth to the flavor of the cake. You can also add a teaspoon of almond extract for a more pronounced almond flavor.
• Use a different cake mix: While yellow cake mix is the most common choice, you can also use white cake mix, chocolate cake mix, or even spice cake mix. Each cake mix will create a different flavor and texture.
• Make it gluten-free: Use a gluten-free cake mix to make this recipe gluten-free. Be sure to check the labels of all ingredients to ensure they are gluten-free.
• Add a streusel topping: For an even more decadent topping, you can add a streusel topping made with flour, butter, sugar, and spices. Simply combine the ingredients in a bowl and crumble them over the cake mix before baking.
• Make it in a slow cooker: You can also make this dump cake in a slow cooker. Simply layer the ingredients in the slow cooker and cook on low for 3-4 hours, or until the topping is golden brown and the filling is bubbly.
• Adjust sweetness: If you prefer a less sweet cake, you can reduce the amount of sweetened condensed milk or use a sugar-free cake mix.
• Enhance the cherry flavor: Add a teaspoon of almond extract to the cherry pie filling for a more intense cherry flavor. You can also add a handful of fresh or frozen cherries to the filling.
• Make individual servings: Bake the dump cake in individual ramekins for a fun and elegant presentation. Reduce the baking time accordingly.
• Don’t overbake: Overbaking can result in a dry and crumbly cake. Be sure to check the cake frequently during the last few minutes of baking and remove it from the oven as soon as the topping is golden brown and the filling is bubbly.

Troubleshooting:

• Cake is too dry: Make sure you are using enough butter and that the butter is cold. You can also try adding a tablespoon or two of milk or cream to the cake mix.
• Cake is too soggy: Make sure you are not using too much pie filling. You can also try baking the cake for a longer period of time.
• Topping is not crumbly: Make sure the butter is cold and that you are not overmixing the cake mix.
• Filling is too runny: Let the cake cool completely before serving. You can also try adding a tablespoon or two of cornstarch to the pie filling.
• Cake is sticking to the pan: Make sure you grease the pan thoroughly before adding the ingredients. You can also line the bottom of the pan with parchment paper.

Detailed Ingredient Notes:

• Cherry Pie Filling: I prefer using a high-quality cherry pie filling for the best flavor. Look for a brand that uses real cherries and doesn’t contain too much artificial flavoring. You can also make your own cherry pie filling from scratch if you’re feeling ambitious!
• Sweetened Condensed Milk: This adds a creamy sweetness that is essential to the flavor of the dump cake. Make sure you use sweetened condensed milk, not evaporated milk.
• Yellow Cake Mix: A classic yellow cake mix works best in this recipe, but you can experiment with other flavors as well. Just be sure to use a dry cake mix, not a prepared cake.
• Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe. Make sure the butter is cold for the best results.
• Pecans or Walnuts (Optional): These add a nice crunch and nutty flavor to the cake. You can use other nuts as well, such as almonds or macadamia nuts.
• Vanilla Ice Cream or Whipped Cream (Optional): These are classic toppings for dump cake. You can also use other toppings, such as chocolate sauce, caramel sauce, or fresh fruit.

Why This Recipe Works:

This Cherry Dump Cake recipe is a winner because it’s incredibly easy to make, requires minimal ingredients, and delivers a delicious and satisfying dessert every time. The combination of the tart cherry pie filling, creamy sweetened condensed milk, and crumbly cake topping is simply irresistible. The cold butter creates a perfect crumbly texture, and the optional nuts add a delightful crunch. It’s a perfect dessert for potlucks, family gatherings, or any time you need a quick and easy treat.

Enjoy!

Conclusion:

This Cherry Dump Cake is truly a dessert revelation, and I wholeheartedly believe it deserves a permanent spot in your recipe repertoire. Why? Because it delivers maximum flavor with minimal effort. We’re talking about a dessert that’s ready for the oven in under 10 minutes, using ingredients you likely already have in your pantry. It’s the perfect solution for those last-minute dessert cravings, unexpected guests, or simply when you want something sweet without spending hours in the kitchen. The combination of the tart cherries, the buttery cake mix, and that hint of almond extract creates a symphony of flavors that will have everyone reaching for seconds (and maybe even thirds!). But the best part? It’s incredibly versatile! While I’ve presented the classic version here, feel free to experiment and make it your own. For a richer, more decadent experience, try adding a layer of cream cheese filling before baking. Simply beat together 8 ounces of softened cream cheese with 1/4 cup of sugar and a teaspoon of vanilla extract, then spread it evenly over the cherry filling. Or, if you’re a fan of nuts, sprinkle a handful of chopped pecans or walnuts over the top of the cake mix before adding the melted butter. The nuts will add a delightful crunch and a nutty flavor that complements the cherries beautifully. Serving suggestions are endless! This Cherry Dump Cake is fantastic served warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm cake and the cold ice cream is simply divine. You can also let it cool completely and serve it as a sliceable cake. It’s equally delicious either way! For a more elegant presentation, dust the top with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. And don’t forget about seasonal variations! While cherry pie filling is the star of this show, you can easily adapt the recipe to use other fruit fillings. Apple pie filling, blueberry pie filling, or even peach pie filling would all work wonderfully. Just be sure to adjust the baking time accordingly, as different fillings may require slightly longer or shorter baking times. I’m so confident that you’ll love this recipe that I urge you to try it as soon as possible. It’s a guaranteed crowd-pleaser and a surefire way to impress your friends and family without breaking a sweat. Once you’ve made it, I’d love to hear about your experience! Did you try any variations? Did you add any special ingredients? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what delicious creations you come up with! Happy baking, and enjoy every single bite of this incredibly easy and delicious Cherry Dump Cake! I promise, you won’t regret it. It’s a simple pleasure that brings so much joy.

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