Why You’ll Love This Recipe
- Only three ingredients: Keep the shopping list short.
- Quick preparation: Assemble everything directly in the baking dish.
- No mixer required: There is no batter to beat.
- Warm cherry flavor: Canned pie filling makes a convenient fruit base.
- Simple serving: Scoop into bowls straight from the dish.
Ingredients You’ll Need
Cherry Pie Filling
Use one 21-ounce can of cherry pie filling, including all the thickened sauce.
Spread it across the bottom of the baking dish. In a 9×13-inch pan, one can creates a relatively thin fruit layer, so this version has a generous proportion of topping.
For a fruitier variation, you can use two cans. That changes the balance of the dessert and may require additional baking time.
Yellow Cake Mix
Use one 15.25-ounce box of yellow cake mix.
Add the mix dry. Do not prepare it according to the box directions or add the eggs, water, or oil listed on the package.
The dry mix absorbs moisture from the fruit and butter to form the topping.
Unsalted Butter
Use ¾–1 cup unsalted butter, melted, equivalent to 1½–2 standard U.S. sticks.
The butter moistens the cake mix and helps it brown. Start with ¾ cup, then use the remaining butter as needed to cover dry areas. Uneven coverage can leave powdery patches, while too much butter concentrated in one spot can make that area greasy.
How to Make 3-Ingredient Cherry Dessert
1. Prepare the Oven and Dish
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
2. Spread the Cherry Filling
Spoon the entire can of cherry pie filling into the dish.
Spread it evenly across the bottom, moving cherries into the corners rather than leaving them piled in the center.
3. Sprinkle on the Cake Mix
Distribute the dry yellow cake mix evenly over the cherries.
Break apart any large clumps and keep the layer as level as possible. Do not stir it into the filling.
4. Drizzle with Melted Butter
Slowly drizzle the melted butter across the surface, working in narrow lines to cover as much cake mix as possible.
Pay attention to the corners and edges. Leave the layers separate.
5. Bake Until Golden and Bubbling
Bake for 40–45 minutes, until the topping is golden brown and the cherry filling bubbles around the edges.
Check near the end of baking. If there are small powdery patches, carefully moisten them with a little of the reserved melted butter and return the dish to the oven briefly.
If the surface browns too quickly, loosely cover with foil while the dessert finishes baking.
6. Rest and Serve
Let the dessert stand for 5–10 minutes.
The fruit sauce will settle slightly as it cools. Spoon into bowls and serve warm, plain or with an optional scoop of vanilla ice cream.
Tips for the Best Results
Keep the Layers Separate
This recipe depends on layering the filling, dry mix, and butter. Stirring everything together produces a different texture.
Spread the Cake Mix Evenly
Thick mounds are harder to moisten and can remain powdery. A thin, level layer gives the butter better coverage.
Drizzle Slowly
Pouring all the butter into the center leaves the edges dry. Move across the entire dish as you drizzle.
Use Doneness Cues Alongside the Timer
Look for bubbling fruit and a browned topping. Oven temperature and baking dish material can affect the exact timing.
Expect a Spoon Dessert
Cherry dump cake does not have the structure of a traditional layer cake. Serve it in scoops rather than expecting neat cake slices.
Easy Variations
Extra-Cherry Dessert
Use two 21-ounce cans of cherry pie filling for a thicker fruit layer. Keep the cake mix and butter amounts the same, and allow additional baking time if needed.
Chocolate Cherry Dump Cake
Replace the yellow cake mix with a similarly sized box of chocolate cake mix.
White Cake Mix Version
Use white cake mix for a slightly different flavor while keeping the same layering method.
Almond Cherry Dessert
Stir ¼ teaspoon almond extract into the cherry filling before spreading it in the pan. This adds an ingredient beyond the basic three.
Crunchy Nut Topping
Scatter a small handful of chopped pecans or sliced almonds over the top before baking. Watch closely near the end so the nuts do not burn.
What to Serve with Cherry Dump Cake
Vanilla ice cream provides a cool contrast to the warm cherries and buttery topping. Whipped cream is another easy option.
For a less-sweet accompaniment, try a spoonful of plain Greek yogurt. Coffee or unsweetened tea also pairs well with the rich dessert.
Add toppings just before serving so the baked surface keeps more of its texture.
Make-Ahead Tips
This dessert has its best contrast of crisp topping and soft fruit shortly after baking.
For advance preparation, have the ingredients measured and the baking dish ready, then assemble close to baking time.
You can also bake it ahead, cool, and refrigerate. Reheating in the oven restores some texture, although the topping will soften as it absorbs moisture from the cherries.
Storage and Reheating
Refrigerate cooled leftovers in a covered container for up to 4 days.
Reheat individual servings in the microwave until warm. For a crisper surface, warm in a 325°F (165°C) oven until heated through, covering loosely if the top begins to brown too much.
Freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw in the refrigerator before reheating. The topping may be softer after freezing.
Frequently Asked Questions
Is this the same as cherry dump cake?
Yes. This layered cherry filling, dry cake mix, and butter dessert is commonly called cherry dump cake.
Do I prepare the cake mix first?
No. Sprinkle it directly from the box. Do not add the ingredients listed in the cake mix package directions.
Why are there dry spots on top?
The butter may not have reached every area, or the cake mix may have been piled too thickly. Spread the mix evenly and drizzle the butter carefully across the surface.
Is one can of cherry filling enough?
One can makes a thin fruit layer in a 9×13-inch dish. Use it for the recipe as written, or choose two cans if you prefer more cherries relative to topping.
Can I use fresh cherries?
Fresh cherries do not directly replace prepared pie filling because they lack its thickened sauce. Prepare them as a suitable pie filling before using.
Should I stir it during baking?
No. Leave the layers undisturbed so the topping can form.
Can I use salted butter?
Yes. Salted butter adds a slight salty contrast, although the overall salt level will depend on the butter and cake mix.