After cleaning my kitchen cupboards, I found I had a box of yellow cake mix and several cans of cherry pie filling—exactly what I needed to make Cherry Dump Cake! If you’ve never had this before, it’s quite a treat and sooooo easy to make! To me, it’s a little more like a cherry crisp than a cake, but whatever you call it, it’s yummy! The recipe also calls for some butter and almond (or vanilla) extract, which I pretty much always have on hand.
This is called a “dump” cake because no mixing bowl is required! Everything is “dumped” into your 9 x 13″ baking pan, so it’s quick and easy to make, with minimal clean-up—yay!
Cherry Dump Cake
CHERRY DUMP CAKE by NancyC
Makes a 9 x 13″ pan
2 (21-ounce) cans cherry pie filling
1 teaspoon almond or vanilla extract, divided
1 (15.25-ounce) box yellow cake mix
3/4 cup (1 1/2 sticks) melted butter, salted or unsalted (Note: some people just use 1/2 cup butter, but I like it with a little more butter—you can use anywhere from 1/2 to 2/3 to 3/4 cup butter)
Optional: vanilla ice cream or whipped cream, as a topping
Preheat oven to 350˚F. Grease a 9×13″ baking pan or casserole dish (or spray with non-stick cooking spray).
Open both cans of cherry pie filling and add 1/2 teaspoon of vanilla or almond extract into each can; stir extract into the filling. Then “dump” or pour out both cans of filling into the bottom of your prepared baking pan (or casserole dish) and spread evenly.
Sprinkle the dry yellow cake mix evenly over the cherry pie filling.
Drizzle the melted butter evenly over the yellow cake mix layer.
Bake at 350˚F for 50 to 55 minutes, or until filling is bubbly and top is golden. Serve warm.
NOTE: This is great with a scoop of vanilla ice cream or a dollop of whipped cream!
Recipe from NancyC | nancy-c.com
If you serve this dump cake warm, which I highly recommend, you can add vanilla ice cream or whipped cream as a topping, but it’s also great on it’s own! Have you made any dump cakes yourself?