Irresistible Cherry Dump Cake Recipe for Effortless Delight
This cherry dump cake recipe combines simplicity and deliciousness, perfect for any occasion.
Equipment
- - 9x13-inch baking pan
- Mixing bowl
- Measuring spoons
- Measuring cups
- Spatula
Ingredients
For the Cake Base
- 42 ounces cherry pie filling for a luscious fruity layer
- 1 teaspoon almond extract optional for added flavor
For the Topping
- 15.25 ounces white cake mix creates a fluffy top crust
- 1 cup butter melted, for a rich buttery layer
Instructions
How to Make Cherry Dump Cake
- Preheat your oven to 350°F (177°C) and lightly spray a 9x13" pan with cooking spray.
- Add ½ teaspoon of almond extract to each can of cherry pie filling and stir to mix.
- Dump the cherry pie filling into the bottom of the prepared baking pan and spread it out into an even layer.
- Sprinkle the white cake mix evenly over the cherry layer, ensuring there are no large lumps visible.
- Pour the melted butter all over the top of the cake mix, making sure most of the dry mix is saturated. DO NOT MIX!
- Bake for 45-50 minutes until the cherry filling is bubbling around the edges and the cake mix turns a lovely golden brown.
- Cool the cake for about 15 minutes before serving.
Notes
Optional: Serve with vanilla ice cream for extra indulgence. Allowing the cake to cool helps the flavors meld beautifully.