This is probably the easiest sweet treats of all time.  Just four total ingredients and a few effortless steps and dessert is served!  Make sure to check out 50 Best Cake Recipes for more cake fun!

Cherry Dump Cake

The genius that decided to dump a bunch of dessert staples into a pan and see what happens next deserves an award.  They are my hero.  Dump cakes are a dream recipe for busy moms and dads! For those days when just getting through the door is a chore, you can still impress the entire family with a tasty dessert that doesn’t take much effort from you.   The prep for this delicious cherry dump cake recipe is five minutes.  I’ll say it louder, FIVE MINUTES.  No mess, no fuss, just dump it in the pan and go.

Cherry Dump Cake

How to Make Cherry Dump Cake

You hear me talking a lot about “your recipe is only as good as your ingredients” and most cases, that is my primary rule of thumb.  This dessert is designed for ease.  So, in this case, you won’t hear me say that.  For this Cherry Dump Cake recipe, you need a box of yellow cake mix, your favorite can of cherry pie filling, some almond extract, and some cold butter. Yes, there are a few ways you can make this cake fancy, but with a name like Cherry Dump Cake, you really can’t dress it up too much.    Some people like to add a little pineapple to the mix.  Cherry Pineapple dump cakes are actually really popular, but I happen to love the minimalist approach to this already easy recipe.  I have had it both ways, and both are delicious.  If this is for you, the recipe doesn’t change much, you just add a can of crushed pineapple to the cherry filling when you are preparing the first layer.

Cherry Dump Cake Recipe

Can you Make Crockpot Cherry Dump Cake?

You can and you should!  It is literally the exact same recipe and instructions, except you use a crockpot instead of the skillet and an oven.  For this method, you will put the cherry pie filling in the bottom of a greased crockpot, mix in the almond extract and then top with the cake, and then butter, and then cover and cook on high for 2 hours.

Easy Cherry Dump Cake Recipe

Topping Ideas for Cherry Dump Cake

The basic topping choices for a cherry dump cake are whipped cream or ice cream.  Within those two categories, there are a few variations that can really take this dump cake to a whole new level.   For the ice cream, we almost always have vanilla or vanilla bean as a staple in our freezer.  The vanilla ice cream is a perfect compliment to the buttery, cakey, cherry flavors in the dump cake.  You could drizzle some chocolate over the top for added flair if you want!

How to Make Cherry Dump Cake


Homemade Whipped Cream

Making your own whipped cream is probably one of the top recommendations that I will ever give you when discussing homemade desserts.  To do that, you need heavy whipping cream and confectioners sugar.   Essentially, from here you just pour the whipping cream into a bowl and whip until peaks start to form.  I would recommend using a hand mixer or a stand mixer unless you are really focusing on those arm muscles.  Slowly add in the sugar and serve.  Super simple.  You can put a few other fun twists on this by adding in cinnamon into the whipped cream.  You can do this with store-bought whipped cream too.  The same method applies here, you just add spices to the pre-made version.

Cherry Dump Cake

4.84 from 6 votes

Cherry Dump Cake

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Cherry Dump Cake is probably the easiest sweet treat to make of all time.  Just four total ingredients and a few effortless steps and dessert is served!  Make sure to check out my Apple Dump Cake too!


  • 1 box (15.25 ounces) yellow cake mix
  • 2 cans (21 ounces each) cherry pie filling
  • 1 teaspoon almond extract
  • ½ cup butter, cold


  • Preheat oven to 350°F.
  • In a 12-inch skillet or greased 9x9 or 9x13-inch baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all of the pie filling.
  • Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture.
  • Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.
  • Remove from the oven and let the cake rest for about 20 minutes before serving.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Looking for more Dump Cake Recipes?

Apple Dump Cake

Strawberry Dump Cake

Peach Dump Cake

Blueberry Dump Cake

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Can you make it the day before and heat it up so it’s warm and top will still be crunchy? So many other things to cook on a holiday. 🙂

    1. I wouldn’t recommend that with this recipe. You could, but then I would reheat before serving and that could dry out the cake.

  2. This cherry dump cake is absolutely delicious with blob of ice cream while cake is still warm or microwave it. My guests couldn’t “rave” enough. Thank you!!

    1. Hi, Rita! I work with iambaker and am happy to help with questions. For the pan size, you could use a 12-inch oven-safe skillet, a 9×13-inch baking dish, or a 9×9-inch baking dish. As for letting the cake cool a bit, allow it to rest for about 20 minutes before serving. Have a great day!

  3. I loved it. It doesn’t get much easier than your recipe. It truly does taste better when you make your own whipping cream. I like it real child so I put it in the freezer for a couple of minutes before putting it on the cake.
    I also love chocolate and cherry together so I sprinkled some mini chocolate chips into cherry filling. It’s yummy both ways. Love that your recipes are very clear and easy to understand. I am now going to make one of your strawberry cakes. Thanks from a happy baker.

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