Fresh Cherry Dump Cake
1 h 5 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
No canned filling here, just fresh cherries with lemon and vanilla, baked under a buttery vanilla cake mix that turns golden and crisp while the center stays gooey.
Think shortcut cobbler that you dump and bake, perfect for summer cookouts, weeknights, or potlucks, with a touch of almond to make the cherry flavor pop.
Ingredients (8 servings)
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Ingredients
- 4 cups fresh cherries, pitted fresh cherries 1.33 lb
- ½ cup granulated sugar granulated sugar
- 1 Tbsp cornstarch cornstarch 0.29 oz
- ½ lemon, juiced lemon 0.5 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ½ tsp almond extract (optional, enhances cherry flavor) almond extract 0.08 fl oz
- 1 box of vanilla cake mix vanilla cake mix 1 box
- ½ cup unsalted butter, melted unsalted butter 4 oz
How to Make Fresh Cherry Dump Cake
-
Prep the cherries
Pit the cherries and measure 4 cups after pitting so your fruit-to-cake ratio stays on point.
-
Macerate for maximum juice
Whisk cornstarch into the lemon juice to make a smooth slurry that will not clump.
Toss cherries with sugar, the lemon-cornstarch slurry, vanilla, and almond extract until glossy, then let sit 10 minutes to pull out those juices.
-
Heat the oven and pan
Preheat the oven to 350 F and lightly butter a 9 by 13 inch baking dish or line with parchment for easy scooping.
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Assemble the dump cake
Spread the cherry mixture evenly in the dish so every bite gets fruit.
Sprinkle the dry cake mix evenly over the cherries, breaking any lumps with your fingers for even coverage.
Drizzle the melted butter slowly and evenly all over the surface so there are no dry patches.
-
Bake to bubbling and golden
Bake 40 to 50 minutes until the top is deep golden and the cherry juices bubble in the center, not just the edges.
Rotate the pan halfway through for even browning if your oven runs hot in spots.
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Rest and serve
Let it rest 15 to 20 minutes so the juices thicken and the top sets, then scoop warm.
Serve straight up or with vanilla ice cream, and stash leftovers covered in the fridge for up to 3 days.
Substitutions
- Fresh cherries -> Frozen cherries
- Use 4 cups frozen cherries right from the freezer and increase cornstarch to 1.5 Tbsp for extra juices, which gives a saucier, jammy filling with zero chopping.
- Vanilla cake mix -> Lemon cake mix
- Swap in lemon cake mix to amplify brightness, which tilts the balance toward fresh, tart-sweet cherry lemonade vibes without losing the buttery crumble.
- Butter -> Browned butter
- Brown the butter until it smells nutty and amber, then drizzle; it adds toasty depth and a hint of caramel that makes the topping taste like a bakery crumble.
Tips
- Cover every grain
- After sprinkling the cake mix, use a spoon to tap it into an even layer, then drizzle butter in thin zigzags to hydrate all the dry spots for a crisp, cohesive top.
- Juice check for doneness
- Do not pull it early; the center must be visibly bubbling, which means the cornstarch has activated and the filling will set instead of turning soupy.
- Pan choice matters
- A metal 9 by 13 browns faster and crisper than glass; if using glass, expect to add 5 minutes and keep an eye on color.
- Flavor boost, tiny pinch of salt
- A small pinch of fine salt in the cherry mix sharpens the fruit and tames sweetness without tasting salty.
- Make-ahead smart
- Pit and macerate cherries up to 6 hours ahead in the fridge, but keep the cake mix and butter separate until right before baking for the best texture.
- Even better topping texture
- For a craggy, streusel-like top, mix half of the cake mix with the melted butter into clumps, sprinkle over, then finish with the remaining dry mix and a little extra butter.
Nutrition Facts *
| Energy | 230 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 13 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My topping has dry powdery spots after baking. How do I fix it?
- Return the pan to the oven and drizzle 2 to 3 Tbsp additional melted butter over the dry areas, then bake 5 to 8 minutes more; in a pinch, a light spray of neutral oil also hydrates the mix.
- The filling is runny when I scoop. What went wrong?
- It likely needed more time or rest; bake until the center bubbles and let it rest 15 to 20 minutes so the cornstarch sets, and if your cherries were extremely juicy, add an extra 1 to 2 teaspoons cornstarch next time.
- Can I use canned cherry pie filling instead?
- Yes, use about 2 cans and reduce or skip the added sugar and cornstarch since it is already thick and sweet, which yields a firmer, more consistent filling.
- How do I pit cherries fast without a gadget?
- Push a sturdy straw or metal piping tip through each cherry over an empty bottle to pop out the pit cleanly, and wear an apron because cherry juice stains like a crime scene.
- Can I bake this on a grill outdoors?
- Yes, set your grill for indirect heat at about 350 F, place the pan on the cool side, close the lid, and bake until bubbling and golden which usually matches oven timing, rotating once for even color.
- How do I keep the topping crisp for leftovers?
- Reheat portions in a 350 F oven or toaster oven for 8 to 10 minutes so the top crisps back up; microwaving warms it but softens the crumble.
Serving Suggestions
Serve with a scoop of vanilla or a dollop of lightly sweetened mascarpone, then shower with toasted sliced almonds for crunch that plays up the almond-cherry duet.
If you like a grown-up twist, add a light drizzle of aged balsamic or a pinch of black pepper on top, which deepens the cherry flavor and makes the whole dessert pop.
More pairings:
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