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3-Ingredient Cherry Dump Cake

Learn how to make classic 3-ingredient cherry dump cake with a golden, crisp topping and no dry cake mix spots.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 42 oz cherry pie filling 2 cans (21 oz each)
  • 15.25 oz yellow cake mix 1 box, dry
  • 1 cup unsalted butter 2 sticks (8 oz total), thoroughly chilled and sliced thin into 24-32 squares

Equipment

  • 9x13-inch Baking Dish
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
  2. Pour both 21-ounce cans of cherry pie filling into the prepared baking dish and spread them evenly across the bottom using a spatula.
  3. Sprinkle the dry yellow cake mix evenly over the cherry filling layer, covering the fruit completely without pressing down or stirring.
  4. Arrange the thin slices of chilled unsalted butter in a single layer over the cake mix, covering as much of the surface as possible.
  5. Bake uncovered at 350 degrees Fahrenheit for 45 to 50 minutes, until the top crust is golden brown and the fruit filling bubbles along the edges.
  6. Remove the baking dish from the oven and set it on a wire rack to rest for 15 minutes before serving warm.

Notes

If using a glass baking pan, monitor the bottom edges starting at 40 minutes because glass retains heat longer than metal pans.
For easier butter slicing, place the butter sticks in the freezer for 10 minutes prior to prepping the recipe.