Amazing 3 Ingredient Cherry Dump Cake Bliss

If you’ve ever stared into your pantry after a long day and thought, “I need something sweet, *now*”, then let me introduce you to my absolute favorite lifeline: the **cherry dump cake**. Seriously, this is the pinnacle of stress-free baking. I’m Carla, and in my real, slightly hectic home kitchen, simplicity is key. I’ve leaned on this recipe more times than I can count when unexpected company shows up or I just need a warm, gooey hug in a dish. Forget measuring cups and electric mixers; we’re just going to dump ingredients, and trust me, the results are anything but ordinary. This dessert proves you don’t need complicated steps to achieve something truly delicious and family-approved. In fact, if you’re looking for another super simple recipe, check out my thoughts on freezing strawberry daiquiris next!

Why This Classic 3 Ingredient Cherry Dump Cake Recipe Works (EEAT Focus)

I know there are a million desserts out there competing for your time, but this **3 ingredient dump cake** is a staple in my recipe rotation for a reason—it’s pure reliability. This isn’t some fancy, fussy French pastry; it’s honest, crowd-pleasing food. When I’m rushing out the door for a last-minute potluck after a crazy work week, this is the **minimal ingredient dessert** I pull out. It takes about five minutes of active prep time, and honestly, you can’t mess it up. That’s the magic! It delivers such incredible flavor for something so unbelievably simple. If you want more reliable, fuss-free goodness, you should take a look at my list of easy baking recipes.

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The Magic of the Buttery Cake Mix Topping Dessert

The topping is what separates this from a standard fruit crumble. We rely on the dry cake mix and butter doing all the heavy lifting! You just scatter the little pats of butter over the dry cake mix, and as it bakes, that butter melts down, soaking into the floury topping base. It bakes up golden brown and slightly crisp on top, creating this perfect, golden, **buttery cake mix topping dessert** layer right over the gooey cherries. No mixer needed, no stirring required—just simple, perfect results!

Gathering Ingredients for Your Easy Cherry Dump Cake Recipe

Okay, time to gather what you need for this miracle dessert. Remember, for the absolute **best cherry dump cake**, we keep it simple—just three core things! Lay everything out before you start, because assembly is lightning fast. You need one standard (21-ounce) can of cherry pie filling, and pay attention here: use the whole thing, filling and syrup. Next, grab one box of yellow cake mix—and this is crucial—you’re using the dry mix straight from the box! Finally, slice up half a cup of unsalted butter into small pieces. If you want more ideas using pantry staples, check out my guide to homemade cheese crackers.

• 1 (21 ounce) can cherry pie filling
• 1 (15.25 ounce) box yellow cake mix (we absolutely do not mix this!)
• 1/2 cup (1 stick) unsalted butter, cut into small pieces

How to Prepare the Quick Dump Cake Dessert: Step-by-Step

This is where the name really earns its stripes! You are literally going to dump everything in, and that’s what makes this a totally **foolproof cherry dessert**. No fancy techniques needed, which is why I love making this **quick dump cake dessert** on a Tuesday night. Grab your 9×13 dish—lightly grease it first, just a tiny bit of cooking spray or butter on the bottom—and let’s get this assembled. You’ll be amazed how fast this comes together.

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Prepping the Dish and Layering the Simple Cherry Pie Filling Dessert

First things first: Crank that oven up to 350 degrees Fahrenheit. Next, you open that can of cherry pie filling and pour all of it right into your prepared dish. Spread it gently so it makes an even, dark red base. Now, here’s the critical part for a perfect **cherry dump cake**: take that dry cake mix and sprinkle it evenly over the cherries. Don’t stir it! I mean it—leave it alone! It needs to sit undisturbed on top of the filling. Finally, take those little pieces of butter you cut earlier and strategically place them all over the dry mix. You want coverage across the top so it melts evenly down.

Baking Time and Checking Doneness for Your Cherry Dump Cake

Once the butter is scattered across the top, pop the whole thing into that preheated 350°F oven. It generally takes between 45 to 55 minutes to bake. You’ll know it’s ready because the cherry filling will be bubbling up furiously around the sides of the dish, and that cake topping will have turned a beautiful, deep golden brown. If you see any pale spots on top, just let it go another five minutes. When it’s done, you can see the gooey fruit peeking through that buttery crust, and the whole kitchen smells incredible! If you need more inspiration for easy desserts, I have a great recipe for no-bake Oreo dirt cake too!

Tips for the Best Cherry Dump Cake for Potluck Success

Because this is truly the definition of a great **weeknight cherry treat**, I’ve learned a few tricks over the years to make sure it travels well and tastes amazing when you finally sit down to eat it. My primary rule, which comes straight from the recipe notes, is that you can absolutely switch up that cake mix! While yellow is classic, try a white cake mix if you want a slightly sweeter top, or even a butter pecan mix if you’re feeling extra fancy. This dessert travels really well, too, which is why it’s my go-to for a **best cherry dump cake for potluck** gatherings.

Also, pay attention to the butter. If you want a slightly crispier topping instead of that soft, gooey texture, use cold butter cut into very thin slices—almost shaved—instead of chunks. It spreads out more evenly. And promise me you’ll use a 9×13 dish! I’ve tried making it in a smaller pan, and the topping browns too fast before the filling heats through, which ruins the balance. Stick to the standard size; it’s your insurance policy for success every single time. For more reliable recipes, you have to try my sour cream coffee cake next!

Serving Suggestions: Warm Cherry Dessert with Ice Cream

Okay, you pulled that beautiful, bubbly dish out of the oven, and now comes the best part. A **cherry dump cake** is truly best served warm—that’s when the buttery topping is soft and the cherry filling is luscious and gooey. My number one recommendation, which I never skip, is to serve it with a big, glorious scoop of vanilla ice cream right on top. Watching that ice cream melt down into the warm fruit is just pure magic!

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If you’re serving a crowd or just want a lighter finish, smooth whipped cream dolloped generously on top works wonders. You could also just give it a light dusting of powdered sugar, which is always pretty. If you’re looking for other warm, comforting flavors, you should definitely try my recipe for cinnamon swirl apple bread!

Variations on the Classic Cherry Dump Cake

While my basic three-ingredient recipe is perfection in its simplicity, sometimes a cook just needs to spice things up a bit! The beauty of the dump cake method is its flexibility. If you find yourself with extra canned fruit, you have to try turning this into a sweet and tangy **Pineapple Cherry Dump Cake**. Just add one can of drained crushed pineapple right on top of your standard cherry layer before you sprinkle on the dry cake mix. It adds a lovely little tropical twist that brightens everything up!

If you’re a chocolate lover—and who isn’t?—you can easily turn this into something richer, almost like a Black Forest vibe. For a **Chocolate Cherry Dump Cake**, use a chocolate cake mix instead of yellow. That’s step one! But to really lean into the chocolate and cherry pairing, I toss about a half cup of semi-sweet chocolate chips over the cherry filling layer right before distributing the dry chocolate mix. It melts down into pure decadence, resulting in a gooey, rich experience. You can even find a great example of a full chocolate and cherry mashup when you look at those chocolate cherry dump cake recipes online. If you’re looking for another fruit combo that works just as easily, you absolutely have to check out my caramel apple dump cake recipe!

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Storage and Reheating Instructions for Leftover Cherry Dump Cake

Now, I know it’s hard to have leftovers of this **gooey cherry dessert**, but if you manage it, storing it is easy! Keep any remaining cake in an airtight container. Since it’s so fruity, I prefer storing mine in the fridge—it’ll stay fresh and delicious for about three days that way. If you want to bring back that freshly baked crunch, reheating is key.

For a quick fix, just zap a slice in the microwave for about 20 seconds. It gets the fruit soft again, but the top will be soft too. If you want a crisp topping again, pop that slice onto a small baking sheet at 350 degrees for about 8 to 10 minutes. It crisps right back up! For more tips on repurposing leftovers, check out how I handle leftover mashed potato cakes.

Frequently Asked Questions About Making a Cherry Dump Cake

I get so many questions about this recipe popping up in my comments, which tells me you all are just as eager for quick, delicious desserts as I am! Since I’ve tested this foolproof method countless times in my own kitchen, here are the answers driving people crazy when they first try this easy dessert.

Can I make this cherry dump cake in a slow cooker or Crockpot?

Oh yes, you absolutely can! That’s another way this recipe earns its ‘easy’ badge. For a **slow cooker cherry dump cake**, you’ll skip the oven entirely. Just grease your slow cooker insert really well (you don’t want that fruit sticking!). Layer the cherry filling, then the dry cake mix, then dot with butter, just like the oven recipe. Set your Crockpot to LOW and let it go for about 3 to 4 hours. It’s a little softer and less crisp on top than the oven version, but it turns out incredibly tender and set!

What if I don’t have yellow cake mix for my cherry dump cake?

Don’t panic if your pantry is out of yellow cake mix! That’s the beauty of this minimalist design. You can use white cake mix, which gives you a slightly sweeter, lighter crust. If you really want to lean into cozy, fall flavors—even though cherries aren’t just for fall—try a spice cake mix! It adds cinnamon and nutmeg notes that pair beautifully with the tart fruit. I’ve even heard people rave about using butter pecan cake mix for an extra-rich flavor profile. If you’re diving into other easy recipes from my site, make sure you check out the full directory of desserts!

Is this considered a Gooey Cherry Dessert?

It absolutely is! If you love that deep, bubbly, slightly messy fruit layer, this is your go-to. Because we are using the liquid cherry pie filling and not mixing or adding extra flour to bind it, the result is wonderfully saucy. When it comes out of the oven, it’s piping hot and very liquidy, but as it cools down slightly, it sets up into that perfect sliceable, yet still very rich and **gooey cherry dessert**. And guess what? When you pour ice cream on top, it turns into the best kind of molten puddle!

Share Your Experience Making This Easy Baking Recipe

I truly hope this simple framework helps you create an amazing **cherry dump cake** tonight! This recipe is proof that the most impressive dishes often require the least fuss in the kitchen. I’d love to hear how yours turned out—did you stick to the classic three ingredients, or did you try the chocolate variation?

Drop a rating in the comments below and tell me which variation you tested out. Seeing your success is the best part of having Carla’s Cooking!

Easy 3-Ingredient Cherry Dump Cake: Foolproof Dessert

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Welcome to My Kitchen! This is the definition of foolproof baking. You just dump the ingredients and bake for a warm, bubbly, gooey cherry dessert that always impresses. It is perfect for quick potlucks or weeknight treats.

• Author: Carla Davis
• Prep Time: 5 min
• Cook Time: 50 min
• Total Time: 55 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 (21 ounce) can cherry pie filling
• 1 (15.25 ounce) box yellow cake mix (do not mix)
• 1/2 cup (1 stick) unsalted butter, cut into small pieces

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Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. Pour the entire can of cherry pie filling into the prepared baking dish. Spread it out evenly across the bottom.
3. Sprinkle the dry yellow cake mix evenly over the cherry pie filling layer. Do not stir or mix the layers.
4. Arrange the pieces of butter evenly over the top of the dry cake mix layer.
5. Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
6. Let the dump cake cool slightly before serving. Serve warm with vanilla ice cream for the ultimate crowd-pleaser.

Notes

• For a richer flavor, you can substitute the yellow cake mix with white cake mix or even a butter pecan cake mix.
• If you want a crispier topping, try using only 1/2 cup of butter instead of the full stick, or use cold butter cut into very thin slices.
• This recipe is great for potlucks because it travels well and requires no mixer.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 45g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg