Cherry Dump Cake with Canned Cherries or Fresh Cherries

Ever crave a sweet cherry treat but feel short on time? I sure do. Waiting for dessert is tough, you know. Well, fresh cherries can cost a lot, and canned ones often sit, untouched, in the back of the shelf. So the idea of a warm, gooey cake can fade fast. It feels kinda sad, really. But, hey, this simple cherry dump cake saves the day. I just pour, bake, and grin. Canned or fresh—both make magic, and we get to eat sooner.

Why You’ll Love This Recipe

• Effortless Prep: True to its name, you basically “dump” the ingredients into the baking dish. No mixer, no dough, no stress.
• Two Options for Cherries: Use canned cherries in syrup or cherry pie filling when you’re short on time, or go fresh when they’re in season.
• Versatile Dessert: Serve it warm or cold, with ice cream, whipped cream, or all by itself.
• Crowd-Friendly: This makes enough for a gathering and can be doubled if you’ve got a bigger crew.
• Pantry-Friendly: Most of the ingredients are shelf-stable and easy to keep on hand.

What You Need to Know Before You Start

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: About 1 hour

Servings:
This recipe yields 10–12 servings, depending on portion size. It’s baked in a standard 9×13-inch pan.

Difficulty:
Beginner-friendly. It’s ideal for new bakers, but satisfying enough for experienced cooks who want something simple and delicious.

Required Kitchen Tools

Here’s what you’ll need before you begin:

• 9×13-inch Baking Dish: The standard for dump cakes — glass or ceramic works best.
• Medium Saucepan: If you’re using fresh cherries, you’ll need to cook them briefly.
• Mixing Spoon: Just for combining, nothing fancy.
• Measuring Cups/Spoons: For accuracy, especially with sugar and lemon juice.
• Knife and Cherry Pitter (optional): If using fresh cherries, pitting them is the only bit of work you’ll need to do.

Ingredients for Cherry Dump Cake

You’ll find exact measurements in the recipe card at the end, but here’s an overview of what you’ll need depending on the version you choose:

Option 1: With Canned Cherries or Cherry Pie Filling

• Cherry Pie Filling or Canned Cherries in Syrup: The base of the cake. If using whole cherries in syrup, you’ll sweeten them a bit with sugar and lemon.
• Granulated Sugar: Needed if your cherries aren’t already sweetened.
• Lemon Juice: Adds a touch of brightness to balance the sweetness.
• Yellow Cake Mix: Classic, buttery flavor that crisps beautifully on top.
• Unsalted Butter: Sliced thin and placed over the cake mix to create that golden, crispy top layer.

Option 2: With Fresh Cherries

• Fresh Cherries (pitted): Use sweet cherries like Bing or Rainier. You’ll cook them briefly with sugar and lemon juice to create a quick pie-style filling.
• Granulated Sugar: Helps draw out juice from the fresh cherries and sweetens them.
• Lemon Juice: Keeps the flavors balanced and the filling bright.
• Yellow Cake Mix: Same as the canned version — it works as the “crust.”
• Unsalted Butter: Essential for melting into the dry cake mix and forming that buttery topping.

Variations for Cherry Dump Cake

• Add Almond Extract: Just 1/4 teaspoon in the cherry filling enhances the natural cherry flavor.
• Mix in Berries: A handful of raspberries or blueberries can add depth and tartness.
• Use White or Chocolate Cake Mix: For a twist on the classic, switch the cake mix flavor.
• Top with Nuts: Chopped pecans or sliced almonds can be sprinkled over the top before baking for extra crunch.
• Add a Crumb Topping: Mix a little brown sugar, oats, and cinnamon with the cake mix for added texture.

How to Make Cherry Dump Cake (Step-by-Step Instructions)

If Using Canned Cherries or Cherry Pie Filling:

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Layer the Cherries

Pour the cherry pie filling or canned cherries (with syrup) into the baking dish.
If you’re using canned cherries that aren’t sweetened, stir in sugar and a bit of lemon juice directly in the dish.

3. Sprinkle the Cake Mix

Evenly sprinkle the dry yellow cake mix over the cherries. Don’t stir it — just let it sit on top.

4. Add Butter

Slice unsalted butter into thin pats and place them evenly across the surface of the dry cake mix. This will melt in the oven and form that rich, golden crust.

5. Bake

Bake uncovered for 45–50 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for 10–15 minutes before serving.

If Using Fresh Cherries:

1. Cook the Cherry Filling

In a medium saucepan, combine pitted cherries, sugar, and lemon juice over medium heat. Cook until the cherries begin to soften and release their juices, about 8–10 minutes. Stir occasionally, then let cool slightly.

2. Assemble in the Baking Dish

Transfer the cooked cherry mixture into a greased 9×13-inch baking dish.

3. Top with Cake Mix and Butter

Just like before, sprinkle the dry cake mix evenly over the cherry filling. Then dot the top with thin slices of butter.

4. Bake

Bake at 350°F (175°C) for 45–50 minutes. Look for a bubbling edge and a golden, crisp top. Let the cake rest before serving to allow the juices to thicken slightly.

Serving and Decoration

This dessert is best served warm, ideally within 15–20 minutes of baking. Here are a few serving suggestions:

• With Vanilla Ice Cream: The contrast of cold and warm is classic.
• With Whipped Cream: A soft topping that melts into the crispy crust.
• Dusting of Powdered Sugar: For a subtle finish if serving at room temperature.
• Chopped Mint or Lemon Zest: Optional, but nice if you’re looking to add a little brightness or color before serving.

Storing Cherry Dump Cake

Refrigerator:
Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm.

Freezer:
To freeze, let the cake cool completely. Wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 300°F until warmed through.

Make-Ahead Tip:
If you’re prepping for a party, you can assemble the layers in the baking dish (excluding the butter) and refrigerate for up to 12 hours. Add the butter just before baking.

Nutrition (Per Serving — Based on 12 servings, using cherry pie filling and yellow cake mix)

Nutrient	Amount
Calories	~290 kcal
Total Fat	11g
Saturated Fat	7g
Carbohydrates	45g
Sugars	26g
Protein	1g
Fiber	1g
Sodium	260mg

Cherry Dump Cake FAQs

Can I use frozen cherries?
Yes, but thaw and drain them first. Then treat them like fresh cherries and cook them down with sugar and lemon juice before assembling.

Why isn’t my topping crispy?
Make sure your butter is sliced thinly and evenly distributed. Uneven butter means some spots won’t bake properly.

Can I use white or spice cake mix instead of yellow?
Absolutely. The result will be slightly different in flavor, but still delicious.

Can I make this dairy-free?
Yes. Use a dairy-free cake mix and substitute butter with a plant-based alternative.

Conclusion

Cherry Dump Cake is a warm, comforting dessert that doesn’t ask for much but delivers a lot. Whether you’re in the mood for something nostalgic or just want to put a few pantry staples to work, this recipe is a reliable go-to. It’s easy enough to whip up on a whim and special enough to serve to guests.