Mom’s Cherry Dump Cake
A quick and easy classic picnic dessert featuring a bubbly cherry filling topped with a buttery, crispy cake crust. Perfect for potlucks and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cans (21 ounces each) sweetened cherry pie filling
- 1 box (15.25 ounces) dry yellow cake mix (avoid pudding-in-the-mix versions)
- 1 cup (2 sticks) unsalted butter, sliced thinly and chilled
- Optional: ½ teaspoon ground cinnamon
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the cherry pie filling evenly across the bottom of a 9×13-inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the cherries without stirring.
- Layer the thinly sliced butter evenly over the cake mix. Add cinnamon or nuts if desired.
- Bake uncovered for 40 to 45 minutes until bubbly around the edges and the top is golden and crispy. Tent with foil if browning too fast.
- Let the cake cool for 10 to 15 minutes before serving to allow the filling to thicken.
- Optional: Broil for 1–2 minutes for extra crispness if desired.
Notes
Use thin, evenly sliced cold butter for a crisp topping. Do not stir the layers; just layer them. Start checking for doneness at 35 minutes to avoid burning. Cooling before serving helps the filling thicken. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, substitute vegan butter with high fat content.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 280
- Fat: 14
- Carbohydrates: 36
- Protein: 2
Keywords: cherry dump cake, easy dessert, picnic dessert, cherry pie filling, yellow cake mix, quick dessert, potluck dessert