Fresh Cherry Dump Cake
This easy Fresh Cherry Dump Cake features a juicy homemade cherry filling topped with a buttery cake mix crumble. Baked until golden and bubbly—perfect with ice cream or whipped cream!
Equipment
- Medium Saucepan
- 8x11-inch Baking Dish (or 9-inch square)
- Mixing Bowls
- Whisk or Spoon
- Measuring Cups and Spoons
- Small Bowl for Slurry
- Oven
Ingredients
For the homemade cherry pie filling
- 1.5 pounds whole cherries fresh preferred, frozen okay (see notes)
- 4 tbsp brown or white sugar
- 4 tbsp lemon juice
- 4 tbsp water
- 2 tsp cornstarch
- optional flavorings almond or vanilla extract, cinnamon (see notes)
For the topping
- 2 cups yellow cake mix see notes for alternatives
- 0.5 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8x11-inch or 9-inch square/round baking dish.
- Wash, pit, and halve the cherries. Place them in a medium saucepan with sugar and lemon juice. Cook over medium heat.
- In a small bowl, dissolve cornstarch in water completely. Slowly stir the slurry into the cherry mixture while cooking. Cook 1 minute after boiling to thicken.
- Pour cherry filling into the prepared baking dish and spread evenly.
- In a bowl, mix cake mix with melted butter until crumbly. Sprinkle evenly over cherry filling—do not stir.
- Bake for 40–45 minutes until golden brown and bubbly around the edges. Check doneness by lifting part of the topping gently to ensure it’s baked through.
- Serve warm plain or topped with whipped cream or vanilla ice cream. Store leftovers in fridge up to 4 days or freeze up to 1 month.
Notes
Flavor Options: Add 1/2 tsp almond extract, vanilla, or cinnamon for extra flavor.
Frozen Cherries: Use thawed and drained cherries; do not overcook.
Storage: Keep in refrigerator or freeze up to 1 month.
Ratio Tip: Less topping creates a better crisp texture.
Frozen Cherries: Use thawed and drained cherries; do not overcook.
Storage: Keep in refrigerator or freeze up to 1 month.
Ratio Tip: Less topping creates a better crisp texture.