Cherry Dump Cake

You know that smell—the warm, buttery kind that floats from the oven and makes folks drift into the kitchen asking, “What’s baking?” That was our house every time my mom made this cherry dump cake recipe. It was her no-fuss go-to for special occasions or just because company was coming. She’d layer it all right in the pan—a can of cherry pie filling, crushed pineapple, a box of cake mix, and pats of butter—and let the oven do the magic. That golden buttery cake topping would crisp up just right, with coconut and pecans turning to sweet, toasty goodness. We were always sneaking pinches from the top of the cake mix before it hit the table, usually served up warm with a big scoop of ice cream.

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Why You’ll Love This Recipe:

• Foolproof and fast. This easy cherry dump cake recipe calls for pantry staples and no mixing.
• The flavor combo hits every note. Tart cherries, sweet pineapple, buttery topping—like a cherry cobbler, only easier.
• Only six ingredients. You probably have most of them on hand already, including that box of yellow cake mix.
• Crowd-pleasing comfort. It's a go-to for potlucks, reunions, or a Tuesday night when you just want a delicious dessert.
• That crunchy topping. The toasted coconut and sprinkle pecans take it from good to downright irresistible.

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The Story & Culture Behind the Dish:
Dump cakes have been a Southern kitchen secret for decades—humble, hearty, and the ultimate easy dessert recipe. This version is one of the most beloved, passed down from church cookbooks and handwritten recipe cards, adapted by generations of home cooks. It’s a hybrid of cherry cobbler and cake, made with a can of cherry pie filling, a boxed cake mix, and zero stress. And let’s be honest—there’s nothing quite like watching butter melt into the top of the cherry filling, crisping into that golden crust.

Equipment List:

• 9×13-inch baking dish: Roomy enough for all that bubbling fruit filling.
• Nonstick cooking spray: Trust me—you want easy cleanup.
• Butter knife: For slicing the butter into perfect pats.
• Oven mitts: Because the smell will tempt you before it's cool enough.

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Ingredients:

• Cherry pie filling – Use two cans of cherry pie for the best fruity base.
• Crushed pineapple – Adds juicy sweetness and moisture.
• Vanilla or yellow cake mix – A boxed cake mix makes prep a breeze.
• Salted butter – Essential for that golden, buttery cake topping.
• Sweetened shredded coconut – Gives toasty sweetness to the top of the cake mix.
• Chopped pecans – Adds crunch and a buttery, nutty flavor.

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Step-by-Step Instructions:

Preheat the Oven

• Set your oven to 325°F and lightly coat your baking dish with nonstick cooking spray.

Layer the Ingredients

• Spread the cherry pie filling across the bottom of your dish.
• Pour in the crushed pineapple with its juice—don’t drain it!
• Evenly cover with boxed cake mix. Make sure the top of the cherry filling is completely covered.
• Top with thin butter slices, spaced out to cover as much of the box of cake mix as possible.
• Sprinkle coconut generously over the surface.
• Sprinkle pecans over the top for crunch and flavor.

Bake the Cake

• Bake for 45 minutes, or until the top of the cake mix is golden brown and bubbling around the edges.
• If needed, tent with foil during the last 15–20 minutes to prevent over-browning.

Cool, Serve & Store

Reheat individual portions in the microwave for 15–20 seconds, or enjoy cold (it’s still delicious!).

Let cool for 10–15 minutes before digging in.

Best served warm with a generous scoop of ice cream on top.

Store any leftover homemade desserts in an airtight container in the fridge for up to 4 days.

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Chef Secrets & Pro Tips:

• Use real butter. Margarine won’t give the same golden, crispy finish.
• Slice butter thinly so it melts evenly across the entire top of the cake mix.
• Add almond extract to the can of cherry pie filling for extra depth.
• Want a deeper flavor? Try a spice or butter pecan box of cake mix instead.
• Make ahead for gatherings. Bake earlier in the day and reheat just before serving.

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Serving Suggestions:

This easy cherry dump cake dessert makes the perfect sweet ending to a hearty homemade meal. Try serving it after one of these comforting favorites:

• Old Fashioned American Goulash – A nostalgic one-pot wonder with tender beef, elbow macaroni, and a rich tomato sauce.
• White Chicken Enchiladas with Creamy Salsa Verde – Creamy, cheesy Tex-Mex goodness that feels like a warm hug.
• Classic Stuffed Peppers – Bell peppers filled with savory ground beef and rice, baked in a tangy tomato sauce.
• Roasted Cornish Hens – Juicy, golden-roasted hens with crispy skin—perfect for a cozy dinner or special occasion.
• Marry Me Salmon – Buttery salmon baked in a creamy sun-dried tomato sauce that’s totally swoon-worthy.

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FAQs:

Is this cherry dump cake recipe the same as cherry cobbler?
Not exactly—cherry dump cake is even easier. No biscuit topping or mixing required. Just layer cans of cherry pie, pineapple, a boxed cake mix, and butter. It bakes into a warm, gooey treat with a crispy top. Like cobbler’s laid-back cousin.

Can I use a different kind of cake mix?
Yes! While a box of yellow cake mix is classic, vanilla, butter pecan, or even chocolate can make this easy dump cake recipe uniquely yours.

Can I make this cherry dump cake recipe ahead of time?
Definitely. You can fully bake it, then cover and refrigerate. Reheat in the oven at 300°F for 15–20 minutes. Add a fresh scoop of ice cream just before serving for that “fresh from the oven” feeling.

What if I don’t have crushed pineapple?
You can substitute with other juicy fruits like canned peaches or mandarin oranges. Just make sure there’s enough liquid to soak into the box of cake mix and help form that buttery cake crust.

Can I freeze this easy dessert recipe?
Yes! Let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then warm in the oven. The fruit filling and topping might lose a bit of texture but not flavor.

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Storage & Reheating Tips:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or oven until warm. Add a fresh scoop of ice cream to bring it back to life.
• Freeze baked cake for up to 3 months. Wrap tightly and label it.
• Best texture when served warm with that crunchy top still intact.

If this cozy, crunchy, homemade dessert brought back a memory—or helped you make a new one—subscribe to my newsletter. I’ve got more stories, more sugar, and plenty more easy dessert recipes comin’ your way.

Still Craving Something Sweet? Here Are More Treats to Fall For!

If this cherry dump cake has you dreaming of seconds, you’re in good company. Around here, we believe there’s always room for one more bite of dessert—and maybe one after that. Whether you’re craving something cool and creamy, fruity and flaky, or rich and over-the-top, these homemade favorites are sure to hit the sweet spot.