Delicious Retro Cherry Dump Cake
This cozy and easy dump cake combines juicy cherries with a buttery, crisp topping, perfect for small gatherings.
Servings: 6 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 can cherry pie filling, 21 ounces. Choose a brand with whole cherries if possible.
- 1 cup dry yellow cake mix or vanilla cake mix. You don't need the whole box for a small dish.
- 6 tablespoons unsalted butter, melted and slightly cooled. Real butter is recommended for best flavor.
- 1 teaspoon vanilla extract. Alternatively, use 1/4 teaspoon almond extract for a bakery-style note.
- 1 pinch fine salt. Helps balance sweetness.
Optional Extras
- 2 tablespoons chopped nuts. For added crunch.
- 2 tablespoons mini chocolate chips. To add a chocolate twist.
- 1 sprinkle cinnamon. For extra warmth.
Instructions
Preparation
- Heat the oven to 350 degrees F. Lightly butter your small baking dish.
- Scrape the cherry pie filling into the dish and gently stir in the vanilla or almond extract and the pinch of salt to enhance the fruit's flavor.
Assembly
- Sprinkle the dry cake mix evenly over the cherries, aiming for thin coverage while leaving some gaps for the cherries to peek through.
- Drizzle the melted butter evenly over the top, ensuring most of the surface is wet.
- If desired, top with chopped nuts or mini chocolate chips.
Baking
- Bake for 32 to 40 minutes until the fruit is bubbling in the center and the top is golden with crisp edges.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Cool for at least 10 minutes before serving to allow juices to thicken.
Notes
For serving, enjoy plain or add a scoop of vanilla ice cream or whipped cream. Sprinkle with sea salt for extra flavor. Leftovers can be stored in the fridge for 3 to 4 days, and you can refresh the texture in the oven if needed.