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Cherry dump cake recipe
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5 ingredient cherry dump cake

With its buttery, golden top and luscious, tangy cherry filling, this cherry dump cake strikes the perfect balance between sweet and fruity. Whether you’re hosting a casual family dinner, celebrating a special occasion, or just craving comfort on a quiet evening, this dessert is here to save the day.
Course: Dessert
Author: Chop and Cheers

Ingredients

  • 1 can 21 ounces cherry pie filling (or 4 cups of homemade cherry pie filling).
  • 1 box (15.25 ounces) yellow or white cake mix you can also experiment with different cake mixes such as chocolate, lemon, or even spice cake for a flavor twist that still pairs well with cherries
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup brown sugar
  • 2 tbs carob fruit syrup or agave syrup
  • ½ teaspoon almond extract optional
  • whipped cream or vanilla ice cream optional toppings

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x13-inch baking dish.
  • Spread the cherry pie filling evenly across the bottom of the prepared baking dish. If you’re using fresh cherries, mix them with a bit of sugar before adding them. If you're using fresh cherries, pit and slice them, then mix with a tablespoon of sugar to enhance their sweetness before adding them to the baking dish. This will help balance the tartness of the cherries.
    You can add ½ teaspoon of almond extract to the cherry filling - it will make it taste even better!
    You can also add crushed (drained) pineapple or blueberries along with the cherry filling.
  • Evenly sprinkle the dry cake mix over the cherry filling. Do not stir; let it sit on top
  • Pour the melted butter evenly and carob syrup over the top of the cake mix. Make sure to cover as much of the cake mix as possible for even baking.
  • Bake in the preheated oven for 45-55 minutes, or until the cake is golden brown and bubbly. The edges may be slightly crisp, which is perfect!
  • Let the dump cake cool for a few minutes. You can serve it warm, with a drizzle of chocolate syrup or a sprinkle of toasted nuts (like pecans or walnuts) on top of whipped cream or ice cream.

Notes

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to enjoy it warm again! As for freezing, this dessert can be frozen for up to 3 months. Make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.