Cherry Dump Cake Recipe
This Cherry Dump Cake Recipe is SO EASY! Just dump simple ingredients for a warm, gooey fruit filling topped with a buttery, crunchy cake and nuts.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Spatula
- Oven mitts
Ingredients
- 1 (21-ounce) can cherry pie filling
- 1 (15-ounce) can crushed pineapple plus juice
- 1 (15.25-ounce) package yellow cake mix
- 6 ounces chopped walnuts or your favorite nuts
- 1 cup butter melted
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises perfectly.
- Grease your 9x13-inch baking dish lightly with cooking spray or butter to prevent sticking.
- Open the can of cherry pie filling and spread it evenly across the bottom of the prepared baking dish.
- Pour the crushed pineapple, along with its juice, over the cherry filling. This adds a beautiful fruity layer and moisture to the cake.
- Take the yellow cake mix and sprinkle it evenly over the fruit layers. Make sure to cover the entire surface for a uniform bake.
- Sprinkle the chopped walnuts (or your choice of nuts) over the cake mix layer. This will provide a delightful crunch to the topping.
- Drizzle the melted butter evenly over the top. This will help the cake mix to brown and form a delicious crust.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly. You'll know it’s done when the edges start to crisp up.
- Once baked, remove from the oven and allow it to cool for a few minutes. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream!
Notes
- Cover the dish with foil for the first 30 minutes to avoid burning, then remove foil to brown the top.
- If the cake seems dry, add more juice from the crushed pineapple for moisture.
- This cake can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Experiment with different pie fillings like blueberry or peach for variety.
- Use gluten-free cake mix to make this recipe gluten-free.