This cherry dump cake with cake mix is an easy dessert made with pie filling, cake mix, and butter. No mixing required and perfect for potlucks, holidays, or busy weeknights.

Cherry dump cake made with cake mix and cherry pie filling on a white plate with ice cream.

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Just Dump and Bake!

Cherry dump cake is just one of a few dump cake recipes I like to make when I need a super easy dessert. It’s a 4-ingredient recipe made with a yellow box cake mix, canned cherry pie filling, almond extract, and butter. That’s it!

There are so many easy boxed cake mix recipes you can make with a single box of cake mix, and not just cake either. This fruit dessert just happens to be one of my favorites and you can use any flavor of pie filling you like!

Ingredient Notes

Cherry dump cake ingredients including cherry pie filling, cake mix, butter and almond extract.

Find the full printable recipe with specific measurements below.

  • Cherry pie filling: You’ll need a couple of cans of cherry pie filling for the base of the cake.
  • Almond extract: The flavor of almond and cherry goes so beautifully together, so I like to stir a little into the pie filling. Vanilla extract works here too.
  • Box of yellow cake mix: Any brand will do. Ignore the directions or any additional ingredients it calls for on the package. Homemade vanilla cake mix will work, too (use about 3 1/2 cups).
  • Butter: Melted butter gives the dry cake mix moisture to form a golden crust. I liked to use salted butter here.

How to Make Cherry Dump Cake with Cake Mix

Pour cans of cherry pie filling into a greased 9×13 baking dish. Stir in the almond extract.

Showing how to make cherry dump cake by first adding cherry pie filling to baking dish.

Sprinkle the cake mix over the pie filling, but do not mix. Drizzle the melted butter evenly over the top. Don’t worry if it doesn’t cover it all.

The next step in making cherry dump cake by adding cake mix and butter on top of pie filling.

Bake the cake mix and cherry pie filling for 35-45 minutes until the top is golden brown and the cherry filling is bubbling. Let it sit for 15 minutes before serving.

Cherry dump cake in a baking dish with a spoon showing the bubbly pie filling and golden cake.

Recipe Tips

  • Flavor variations: Substitute one can of cherry filling for pineapple. I’ve also made blueberry dump cake, peach dump cake, and apple dump cake.
  • Cake mix variations: A dump cake works with any type of cake mix! You could make a chocolate cherry dump cake recipe, or in the case of this chocolate dump cake, chocolate cake mix, and chocolate pudding.
  • Nuts: Add chopped almonds, pistachios, pecans, or walnuts on top of the cake mix for some crunch.
  • Serving: Similar to a cobbler, you’ll need serving spoon for this kind of cake, as there’s no slicing involved. We love it slightly warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Cherry dump cake served on a plate with ice cream.

More cherry recipes to try include cherry pie bars and cherry cheesecake dip.

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Cherry dump cake on a plate.

Cherry Dump Cake with Cake Mix

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12
Make the easiest cherry dump cake with a boxed cake mix and canned cherry pie filling. Dump everything into a dish and bake it until it's golden on top and bubbly on the bottom!
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Ingredients 

  • 2 (21 ounce) cans cherry pie filling
  • 1 teaspoon almond extract
  • 18 ounce box yellow cake mix
  • 12 Tablespoons salted butter , melted

Optional: Chopped nuts, vanilla ice cream or whipped cream

Instructions

  • Preheat the oven to 350°F and grease the bottom of a 9×13" pan. Pour 2 cans cherry pie filling into the bottom of the pan and stir in 1 teaspoon almond extract. 
  • Dump the box of cake mix over the fruit. Then pour 12 Tablespoons melted butter evenly over the top. Top with nuts if desired.
  • Bake for 35-45 minutes or until golden brown and bubbly. Remove from oven and allow to sit 15 minutes minutes before serving.
  • Serve with vanilla ice cream or whipped cream if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Crockpot method: Pour the fruit in the bottom of the crockpot. Dump the cake mix on top and add the sliced butter. Cook on low for 3-4 hours or on high for 2-3 hours. 
Dutch oven method for camping: Line the pan with foil and spray with nonstick spray. Add the fruit filling, then pour the cake mix on top and then the sliced butter. Cover with lid and cook on hot coals for about 30 minutes.
Store: Keep the cake stored in an airtight container in the refrigerator for up to 4 days. Warm up, serve cold or at room temperature
Freezer: It won’t look as pretty once frozen but you can freeze the leftovers. Cool completely then store in an airtight container in the freezer for up to 3 months. Thaw in the fridge and reheat it in the microwave if you prefer it warm.

Nutrition

Calories: 354kcal, Carbohydrates: 59g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 421mg, Potassium: 136mg, Fiber: 1g, Sugar: 23g, Vitamin A: 505IU, Vitamin C: 5.7mg, Calcium: 106mg, Iron: 1.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.