Cherry Pie Filling Dump Cake (9×13, Cake Mix Shortcut Recipe)

If you’re looking for a quick, beginner-friendly dump cake recipe, this Cherry Pie Filling Dump Cake is one of the easiest desserts you can bake in a 9×13-inch pan. It uses cherry pie filling, boxed cake mix, and melted butter to create a golden, buttery topping with a sweet cherry layer underneath—no mixing bowl required. This recipe is ideal when you need a fast potluck dessert, an easy weeknight treat, or a simple holiday bake.

Quick answer: Layer cherry pie filling in the pan, sprinkle dry cake mix on top, drizzle with melted butter, add almond flakes if you like, then bake until bubbly and golden. Serve warm with homemade whipped cream.

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Ingredients

• 12 oz cake mix (340 g)
• 6 cups cherry pie filling (about 1.4 L / 1,420 mL)
• 1 cup melted butter (227 g)
• ¼ cup almond flakes (about 25 g)
• 1 cup whipping cream (240 mL)

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Instructions

1. Preheat oven to 380°F (193°C).
2. Grease a 9×13-inch (23×33 cm) baking dish with butter.
3. Add the cherry pie filling to the pan.
4. Sprinkle cake mix evenly over the filling, then drizzle the melted butter on top.
5. Sprinkle with almond flakes.
6. Bake for 50–60 minutes at 380°F (193°C).
7. Remove from the oven and let cool.
8. Beat the whipping cream until soft peaks form, then serve with the cake.

Enjoy!

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Storage Advice

How to store cherry dump cake: Let the dump cake cool to room temperature, then cover the baking dish tightly with foil or plastic wrap, or transfer slices to an airtight container.

• Refrigerator: Store for up to 4–5 days.
• Freezer: Freeze (best without whipped cream) for up to 2–3 months. Wrap portions tightly, then place in a freezer-safe bag or container.

Do you need to refrigerate dump cake?
If it’s plain dump cake, it can sit out up to 2 hours for serving. For longer storage, refrigerate. If you add or serve with whipped cream, keep it refrigerated.

Best way to reheat:

• Microwave: Warm a slice for 20–40 seconds until the cherries are hot and bubbly.
• Oven: Reheat at 325°F (163°C) for 10–15 minutes to help the topping crisp up again.

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Recipe Tips

1) Get a crisp, golden topping
Drizzle the melted butter as evenly as possible over the dry cake mix. If you see dry patches, lightly press them into the butter or add a few extra small drizzles of butter to those spots.

2) Don’t mix the layers
For classic dump cake texture, layer and bake — ��cherry filling on the bottom, cake mix on top, butter last. Mixing can make the top heavy and less crumbly.

3) Bake until bubbly at the edges
Your cherry pie filling should be bubbling around the sides and the top should look golden with crisp spots. If the center still looks pale, give it an extra 5–10 minutes.

4) Make it taste “homemade” fast
Add ½–1 teaspoon almond extract to the cherry filling for a bakery-style flavor (especially nice with the almond flakes).

5) Easy topping swaps
No almond flakes? Try chopped pecans, walnuts, or sliced almonds. You can also sprinkle a little cinnamon on the cake mix layer for a warmer flavor.

6) Serving tip for best texture
Dump cake is easiest to slice after 20–30 minutes of cooling. Serve warm with fresh whipped cream (or vanilla ice cream) for the best contrast of hot cherries and cool topping.