The Easiest Fresh Cherry Dump Cake Recipe for Summer

Are you searching for a simple yet stunning summer dessert that requires minimal effort? Look no further than this incredibly easy Fresh Cherry Dump Cake! This recipe combines the bright tartness of fresh cherries with a buttery, crispy topping, making it the perfect go-to for potlucks, BBQs, or simple weeknight treats.

Why You Will Love This Recipe

This Fresh Cherry Dump Cake lives up to its name—it truly is a “dump” recipe! There is no mixer required, and cleanup is an absolute breeze. You simply layer the ingredients in your baking dish and pop it in the oven. It tastes wonderfully homemade, even though the active prep time is under ten minutes. The combination of sweet, juicy cherries bubbling up underneath a crisp, golden topping is heavenly, and it highlights seasonal fresh fruit beautifully.

Ingredients

• Fresh sweet cherries, pitted and halved (about 5-6 cups)
• Granulated sugar (for sweetening cherries)
• All-purpose flour
• Yellow cake mix (dry mix only, do not prepare according to package directions)
• Unsalted butter, chilled and cut into small cubes

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl (or directly in the baking dish if you prefer minimal dishes), gently combine the pitted fresh cherries with the granulated sugar. Taste a few cherries; if they are very tart, you may need slightly more sugar. Spread the sweetened cherries evenly across the bottom of the prepared baking dish.
3. In a separate bowl, whisk together the all-purpose flour and the dry yellow cake mix until completely combined. This ensures even distribution of the cake flavor.
4. Sprinkle the dry cake mix mixture evenly over the top of the cherry layer. Do not stir or press it down; a light, even layer is key for the crust formation.
5. Arrange the cubes of cold butter evenly over the top of the dry cake mix layer. You want the butter pieces distributed across the entire surface so that every part of the topping gets crispy.
6. Bake for 45 to 55 minutes, or until the topping is golden brown and the cherry filling is visibly bubbling up around the edges.
7. Remove from the oven and allow the Fresh Cherry Dump Cake to cool for at least 15-20 minutes before serving. This allows the filling to set up slightly.

Expert Tips / Pro Tips

• Use Cold Butter: Ensure your butter is very cold and cubed small. This promotes slow melting, creating pockets of crispiness rather than a soggy crust.
• Pitting Cherries: If you don’t have a cherry pitter, a sturdy metal straw or a piping tip inserted from the bottom can work in a pinch to push the pit out. Always wear gloves if using deep red cherries to avoid staining your hands.
• Even Topping: The key to a great dump cake is not stirring the topping layers. Keep the layers distinct: cherries on the bottom, dry mix next, then butter cubes on top.
• Testing Doneness: The cake is done when the edges are deeply golden brown and you see thick, continuous bubbling in the center.

Variations & Substitutions

• Fruit Swap: While this recipe is for Fresh Cherry Dump Cake, you can substitute the cherries with an equal amount of fresh blueberries, raspberries, or sliced peaches.
• Cake Mix Flavor: Feel free to use white, lemon, or even almond cake mix instead of yellow cake mix for a subtle flavor change.
• Adding Crunch: For extra texture, sprinkle 1/2 cup of chopped pecans or slivered almonds over the butter cubes before baking.
• Spice It Up: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the dry cake mix layer for warmth.

Serving Suggestions

This dessert is rich and warm, making it perfect topped with something cold and creamy. Serve warm slices of your Fresh Cherry Dump Cake with a generous scoop of high-quality vanilla bean ice cream. Whipped cream folded with a dash of almond extract also makes a lovely, lighter topping. For an extra decadent experience, drizzle a little caramel sauce over the top just before serving.

Storage, Freezing & Reheating

Storage: Store leftovers covered tightly in the refrigerator for up to 3 days. The topping may soften slightly the next day, but it will still be delicious.

Freezing: While technically freezable, dump cakes generally do not freeze well due to the texture of the cooked topping. If you must freeze, cool completely, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating: For the best texture, reheat individual slices in the microwave for 30-45 seconds or bake the entire dish, covered loosely with foil, at 325°F (160°C) for 10-15 minutes until warmed through.

Nutrition Information

Please note that this is an estimation based on the standard ingredients used above. Actual values will vary based on specific brands and amounts used.

FAQ

Can I use frozen cherries instead of fresh?

Yes, you can substitute fresh cherries with frozen ones. If using frozen cherries, do not thaw them first. You may need to increase the baking time by 5 to 10 minutes, as the frozen fruit will release more moisture.

Why is my topping soggy?

Sogginess usually happens for one of two reasons: either the butter was not cold enough, or the layers were disturbed (stirred together). Also, make sure you are using the dry cake mix straight from the box, not batter prepared according to the box directions.

Can I use sugar-free cake mix?

You can use a sugar-free cake mix, but you may need to increase the sugar used to sweeten the fresh cherries, as the dry mix will contribute less sweetness overall.

Fresh Cherry Dump Cake

A simple, easy-to-make dessert featuring sweet fresh cherries layered with cake mix and butter, baked until bubbly and golden brown.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Cake

• 4 cups Fresh Cherries Pitted, preferably Bing or Rainier
• 1 box (15.25 oz) Yellow Cake Mix Do not prepare according to package directions
• 1 cup Water
• 1 teaspoon Almond Extract Optional, enhances cherry flavor

For Topping

• 1/2 cup Unsalted Butter Melted

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Spread the pitted fresh cherries evenly across the bottom of the prepared baking dish.
3. In a medium bowl, whisk together the dry yellow cake mix, water, and almond extract (if using) until just combined. Do not overmix; a few lumps are acceptable.
4. Gently spoon the cake batter mixture evenly over the layer of cherries, making sure to cover the fruit as much as possible. It will not spread perfectly, that is normal for a dump cake.
5. Slowly drizzle the melted butter evenly over the top of the cake batter layer.
6. Bake for 45 to 55 minutes, or until the top is golden brown and the cherry mixture is bubbly around the edges. If the top browns too quickly, loosely cover with foil.
7. Let the cake cool for at least 15 minutes before serving warm. This dessert pairs excellently with vanilla ice cream or whipped cream.

Notes

Using fresh, in-season cherries provides the best flavor, but frozen cherries (do not thaw) can also be substituted. If using canned pie filling instead of fresh cherries, reduce the added water to 1/4 cup.