Cherry Pie Dump Cake is your answer to a hassle-free, utterly delicious dessert that tastes like it took hours but requires minimal effort. This recipe demystifies spectacular pie-making, bringing you all the comforting flavors of a classic cherry pie with a delightfully easy dump-and-bake approach perfect for any occasion.
Key Ingredients for Cherry Pie Dump Cake:
- 2 (21-ounce) cans cherry pie filling
- 1 (18.25-ounce) box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon ground cinnamon (optional, for extra spice)
- Whipped cream, vanilla ice cream, or maraschino cherries, for serving (optional)
How to Make Cherry Pie Dump Cake:
Get ready for pure dessert bliss with this incredibly easy Cherry Pie Dump Cake! In under 10 minutes of prep time and about 40-45 minutes of baking, you’ll have a warm, bubbling, and impossibly satisfying dessert. It’s the perfect harmonious blend of sweet, tart cherries and a moist, golden cake topping, creating a comforting texture that’s simply divine.
Step-by-Step Instructions:
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the deliciousness from sticking.
- Cherry Layer: Open both cans of cherry pie filling and pour the entire contents into the prepared baking dish. Spread the filling evenly across the bottom of the dish. If you desire a little extra warmth and spice, sprinkle the ground cinnamon evenly over the cherry filling at this stage.
- Cake Mix Topping: Take the dry yellow cake mix and evenly sprinkle it over the cherry pie filling. Do not stir or mix the cake mix into the cherries. The goal is to create a distinct layer of dry cake mix.
- Butter Drizzle: Pour the melted butter evenly over the dry cake mix. Ensure that the entire surface of the cake mix is covered with butter. This is crucial for allowing the cake mix to absorb the butter and bake into a tender crust.
- Bake to Perfection: Place the baking dish into the preheated oven. Bake for 40-45 minutes, or until the topping is golden brown and bubbly, and the cherry filling is bubbling around the edges. You should see that wonderful golden crust forming on top.
- Cool Slightly: Once baked, carefully remove the Cherry Pie Dump Cake from the oven. Let it cool for about 10-15 minutes before serving. This allows the filling to set slightly, making it easier to scoop and serve.
Why You’ll Love This Cherry Pie Dump Cake:
This Cherry Pie Dump Cake is an absolute game-changer for dessert lovers who crave incredible flavor without the fuss. Its primary feature is the astonishing simplicity – a warm, bubbling cherry filling crowned with a perfectly baked, tender cake topping that melts in your mouth, offering a delightful textural contrast. Making this at home also saves you money compared to buying a pre-made pie, and the rich, sweet cherries paired with the buttery, golden cake create a symphony of classic flavors that’s truly irresistible.
Forget complicated crusts and hours of assembly; this dump cake delivers all the comforting nostalgia of a homemade cherry pie with a fraction of the effort. It’s the perfect solution for last-minute gatherings or when you simply want a sweet treat without a sugar-high of effort. Give it a try and experience dessert simplicity at its absolute finest – your taste buds will thank you!
Storing and Reheating Tips:
Leftover Cherry Pie Dump Cake can be stored at room temperature for up to 2 days if it’s completely cooled. For longer storage, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container and refrigerate for up to 4 days.
To reheat, individual portions can be warmed in the microwave for 30-60 seconds, or you can reheat the entire dish in a 300°F (150°C) oven for about 15-20 minutes until warmed through. Freezing is also an option; bake and cool the dump cake completely, then wrap the dish tightly in a double layer of plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating as directed.
Final Thoughts:
The Cherry Pie Dump Cake is an absolute marvel of simplicity and flavor, proving that incredible desserts don’t need to be complicated. We encourage you to whip up this delightful treat soon for an easy bake that’s sure to become a family favorite.
Cherry Pie Dump Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the deliciousness from sticking.
- Open both cans of cherry pie filling and pour the entire contents into the prepared baking dish. Spread the filling evenly across the bottom of the dish. If you desire a little extra warmth and spice, sprinkle the ground cinnamon evenly over the cherry filling at this stage.2 (21-ounce) cans cherry pie filling, 1 teaspoon ground cinnamon
- Take the dry yellow cake mix and evenly sprinkle it over the cherry pie filling. Do not stir or mix the cake mix into the cherries. The goal is to create a distinct layer of dry cake mix.1 (18.25-ounce) box yellow cake mix
- Pour the melted butter evenly over the dry cake mix. Ensure that the entire surface of the cake mix is covered with butter. This is crucial for allowing the cake mix to absorb the butter and bake into a tender crust.1 cup unsalted butter
- Place the baking dish into the preheated oven. Bake for 40-45 minutes, or until the topping is golden brown and bubbly, and the cherry filling is bubbling around the edges. You should see that wonderful golden crust forming on top.
- Once baked, carefully remove the Cherry Pie Dump Cake from the oven. Let it cool for about 10-15 minutes before serving. This allows the filling to set slightly, making it easier to scoop and serve.