Easy Cherry Dump Cake

This easy cherry dump cake pairs sweet cherry pie filling, almond extract, and vanilla with a buttery yellow cake mix topping. Serve it warm with a scoop of ice cream or at room temperature for a simple cherry dessert everyone loves.

5 from 1 vote

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Prep Time 5

Cook Time 45

Total Time 50

Course Dessert

Cuisine American

Servings people

Calories 391 kcal

Equipment

Deep 9x13 pan

Ingredients

42 ounces cherry pie filling (look for the premium more cherries cans)
1 teaspoon almond extract
1 teaspoon vanilla bean paste
15.25 ounce yellow cake mix
1 cup butter melted
½ cup whole milk

Instructions

Preheat oven to 350ºF. Grease a 9x13 pan with butter.
Combine cherry pie filling with almond extract and vanilla bean paste and pour into the prepared pan. Use a spatula to smooth it out.
Sprinkle cake mix on top so that the cherries are completely covered. Mix the butter and milk, and drizzle over the top. Do not stir.
Bake in preheated oven for 45-50 minutes or until golden brown.

Notes

Cover and keep at room temperature for up to 2 days.

For longer storage, cover and keep in the fridge for up to 5 days. The topping softens a little as it sits, but the cherry flavor holds up well.

Warm individual servings in the microwave for 20 to 30 seconds, or cover the pan with foil and rewarm in a 350°F oven until heated through.

To keep longer, store your dump cake in the freezer. Fully cool the cake to room temperature. Wrap individual portions tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Keyword cherry, dump cake

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