Cherry Dump Cake Recipe
If you’re looking for a dessert that combines simplicity with an irresistible flavor, look no further than this delightful Cherry Dump Cake Recipe. This cake is a breeze to whip up, making it the perfect choice for gatherings, potlucks, or a cozy night in. With just a few ingredients and minimal effort, you can create a dessert that tastes like it came from a bakery. Get ready to savor the sweet, tart flavors of cherries and pineapple, all wrapped up in a buttery cake topping.
Why You’ll Keep Making It
Cherry Dump Cake is a true crowd-pleaser. Its easy preparation means you can have a delicious dessert ready in no time, and the combination of cherry pie filling and crushed pineapple creates a luscious, fruity base. The cake mix topping bakes to a golden perfection, giving you that wonderful contrast of textures. Plus, it’s versatile! You can enjoy it on its own, or serve it with whipped cream, ice cream, or even a drizzle of chocolate sauce. Once you try this recipe, it’s bound to become a staple in your dessert rotation.
Ingredient Checklist
- 1 (21-ounce) can cherry pie filling – This will be the star of your dessert, adding sweetness and a burst of cherry flavor.
- 1 (15-ounce) can crushed pineapple, plus juice – The pineapple adds a tropical twist and balances the tartness of the cherries.
- 1 (15.25-ounce) package yellow cake mix – This is the foundation of your cake topping, providing a lovely texture and flavor.
- 6 ounces chopped walnuts – For a delightful crunch and nutty flavor that complements the fruits.
- 1/2 cup butter – Melted butter will be drizzled to create that golden crust on top.
Tools & Equipment Needed
- 9×13-inch baking dish – Perfect size for baking and serving this delicious cake.
- Mixing bowl – To combine your ingredients easily.
- Spatula – For spreading the cherry filling and cake mix evenly.
- Oven – Essential for baking your Cherry Dump Cake to perfection.
Cherry Dump Cake Recipe, Made Easy
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake will bake evenly and turn out perfectly.
Step 2: Prepare the Baking Dish
Lightly grease your 9×13-inch baking dish with non-stick cooking spray or butter to prevent sticking.
Step 3: Layer the Ingredients
Pour the cherry pie filling into the bottom of the prepared baking dish, spreading it out evenly. Next, add the crushed pineapple along with its juice, making sure to distribute it evenly over the cherries.
Step 4: Add the Cake Mix
Sprinkle the yellow cake mix evenly over the fruit layers, covering them completely. No need to mix it; just let the dry mix do its magic.
Step 5: Add the Walnuts
Sprinkle the chopped walnuts over the cake mix for added crunch and flavor.
Step 6: Drizzle with Butter
Melt the butter and drizzle it evenly over the cake mix. This will help create that delicious, crispy topping as it bakes.
Step 7: Bake to Perfection
Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and bubbly.
Step 8: Cool and Serve
Once baked, allow the Cherry Dump Cake to cool for a few minutes before serving. It can be enjoyed warm or at room temperature, and pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
If You’re Out Of…
- Chopped walnuts: You can substitute with pecans or leave them out entirely if you prefer a nut-free dessert.
- Cherry pie filling: Use blueberry or apple pie filling for a different fruity experience.
- Crushed pineapple: Fresh pineapple, diced, can work in a pinch.
- Yellow cake mix: A vanilla cake mix or spice cake mix can provide a fun twist.
Things That Go Wrong
- If your cake mix doesn’t brown: Ensure your oven is preheated properly. Also, make sure you evenly drizzle the melted butter, as this helps achieve that golden crust.
- If the cake is too dry: Keep an eye on your baking time. If baked for too long, the cake can dry out. Start checking at 40 minutes.
- If the fruit layer is too runny: Make sure to use canned fruit that isn’t overly packed with syrup. Drain excess liquid if necessary.
Make Ahead Like a Pro
You can prepare this Cherry Dump Cake ahead of time. Simply layer the cherry filling and crushed pineapple in the baking dish, top with the dry cake mix and nuts, cover tightly with plastic wrap, and store in the refrigerator for up to 24 hours. When you’re ready to bake, just drizzle the melted butter on top and pop it in the oven!
Popular Questions
Can I use fresh cherries instead of canned?
Absolutely! You can use fresh cherries, just make sure to pit and slice them. You may need to add some sugar to achieve the desired sweetness, depending on the tartness of the cherries.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold!
Can I freeze Cherry Dump Cake?
Yes, you can freeze the Cherry Dump Cake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well for up to three months. Just thaw in the refrigerator before reheating.
What’s the best way to serve Cherry Dump Cake?
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. A sprinkle of extra nuts can also elevate the presentation!
Make It Tonight
Now that you have this easy Cherry Dump Cake Recipe, it’s time to gather your ingredients and get baking! This dessert is not only simple to make, but it’s also packed with flavor and sure to impress your family and friends. With its delightful layers and buttery topping, each bite is a reminder that sometimes the simplest recipes are the most satisfying. So, roll up your sleeves, preheat that oven, and enjoy a warm slice of Cherry Dump Cake tonight. Your taste buds will thank you!
Cherry Dump Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease your 9x13-inch baking dish with non-stick cooking spray or butter.
- Pour the cherry pie filling into the bottom of the prepared baking dish, spreading it out evenly.
- Add the crushed pineapple along with its juice, distributing it evenly over the cherries.
- Sprinkle the yellow cake mix evenly over the fruit layers, covering them completely.
- Sprinkle the chopped walnuts over the cake mix.
- Melt the butter and drizzle it evenly over the cake mix.
- Bake for about 45-50 minutes, or until the top is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Notes
- Substitute walnuts with pecans or omit for a nut-free version.
- Use blueberry or apple pie filling for a twist.
- Store leftovers in an airtight container for up to 3 days.
