Fresh Cherry Dump Cake
1 h
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 40 min | 1 h |
Introduction
This fresh cherry dump cake is the easiest way to turn juicy summer cherries into a warm, cozy dessert.
With a sweet, jammy cherry layer and a buttery vanilla cake topping, every scoop tastes like cherry cobbler meets cake.
It’s perfect for last-minute get-togethers, potlucks, or an easy make-ahead dessert for family dinners.
Ingredients (8 servings)
Ingredients
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How to Make Fresh Cherry Dump Cake
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Prep the oven and pan
Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
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Mix the cherry filling
In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract if using.
Stir until the cherries look evenly coated and you see no dry streaks of cornstarch.
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Add filling to the baking dish
Pour the cherry mixture into the prepared baking dish and spread it into an even layer.
Make sure the fruit reaches all the corners, so the topping bakes evenly.
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Sprinkle on the cake mix
Sprinkle the dry cake mix evenly over the cherries, breaking up any large clumps with your fingers.
Try to cover the fruit completely, but do not press the mix down.
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Drizzle with melted butter
Drizzle the melted butter slowly and evenly over the cake mix, aiming to moisten as much surface as possible.
If you see any very dry patches, you can lightly mist them with cooking spray.
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Bake and let it rest
Bake for 35 to 45 minutes, until the top looks golden and the cherry juices are bubbling at the edges.
Let the cake rest at least 15 minutes before serving, so the juices thicken slightly.
Serve warm with vanilla ice cream or whipped cream, if you like.
Substitutions
- Fresh cherries -> frozen cherries
- Use 4 cups frozen cherries and add them straight to the bowl without thawing. The filling will be slightly juicier, but the cornstarch still thickens everything nicely.
- Vanilla cake mix -> yellow or butter cake mix
- Swap the vanilla cake mix for yellow or butter cake mix in the same 15.25-ounce box size. You get a slightly richer, more buttery flavor without changing the texture of the crumb.
- Butter -> melted coconut oil
- Replace the butter with an equal amount of melted refined coconut oil for a dairy-free version. The topping will be a little less rich but still crisp, with a subtle tropical note.
Tips
- Pit cherries efficiently
- Use a cherry pitter or metal straw to remove pits quickly, which keeps the fruit shape neater and reduces mess.
- Macerate for deeper flavor
- For deeper cherry flavor, let the sugared cherry mixture sit 10 minutes before adding it to the pan.
- Cover dry spots
- If any cake mix stays dry near the end of baking, spoon a little hot cherry juice over those patches.
- Protect your oven
- Place the baking dish on a foil-lined sheet pan in case the cherry juices bubble over while baking.
- Let it rest before scooping
- Resting time lets the juices thicken, so your servings scoop out in neater, cobbler-like portions.
Nutrition Facts *
| Energy | 373 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 11 | g |
| Carbohydrates | 64 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use canned cherry pie filling instead of fresh cherries?
- Yes, but the dessert will be sweeter and a little softer. Use about two 21-ounce cans of cherry pie filling and skip the sugar, cornstarch, lemon juice, and extracts.
- Why is my dump cake topping still powdery in spots?
- Powdery patches usually mean the cake mix did not get enough moisture from the butter or fruit. Next time, drizzle the butter more evenly and lightly mist dry areas with cooking spray before baking. For this batch, you can spoon a bit of hot cherry juice over powdery spots and bake 5 more minutes.
- How do I store leftovers and reheat them?
- Let the cake cool, then cover the dish and refrigerate leftovers for up to four days. Reheat individual servings in the microwave for 30 to 45 seconds until warm. For crisper topping, warm bigger portions in a 325°F oven until heated through.
- Can I make this dump cake ahead of time?
- You can bake the cake up to a day ahead and store it covered in the refrigerator. Rewarm in a 325°F oven until the center is hot and the topping crisp again. If you want to prep ahead, you can pit the cherries up to one day early and chill them.
Serving Suggestions
This Fresh Cherry Dump Cake brings all the nostalgia of cobbler with almost none of the work.
Pair it with vanilla ice cream, or try a scoop of almond gelato to double down on that cherry-almond vibe.
For fun, sprinkle sliced almonds on top during the last 10 minutes of baking for extra crunch and toasty flavor.
More pairings:
Reviews
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Angela, Kansas City: This turned out so good and way easier than I expected. The fresh cherries made it taste bright and not overly sweet, and the topping baked up nicely golden with crisp edges. My only tweak was slicing the butter into thin pats and dotting it over the cake mix instead of drizzling, which helped avoid any dry powdery spots. Definitely making this again with a scoop of vanilla ice cream.
: Love hearing that, Angela, and your thin pats of butter trick is a great way to get the cake mix evenly moistened so you don’t end up with any dry patches! Vanilla ice cream on top is perfect. 😊
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