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.

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Prep Time 15

Cook Time 50

Total Time 1 5

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

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Spread the pitted fresh cherries evenly across the bottom of the prepared baking dish.
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.
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.
Slowly drizzle the melted butter evenly over the top of the cake batter layer.
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.
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.