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

- Link: https://lifeandwork.blog/cherry-pie-filling-dump-cake-9x13-cake-mix-shortcut-recipe/
- Published: 2026-09-28T02:33:18-05:00
- Author: Bert Swope

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**.

---

### 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**)

---

### 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!

---

## 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.

---

## 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.

Dump Cake, But It’s Actually Cherry and Buttery #dumpcake #shorts #baking #satisfying

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