Cherry Pistachio Dump Cake
This effortless dump cake only requires 10 minutes of prep.
Serves6 to 8
Prep10 minutes to 12 minutes
Cook45 minutes to 55 minutes
I know, I know. The word “dump” seems unappealing when talking about food. But there’s certainly no other way to describe how this cake is made. With a hot, gooey fruit filling and a cake-like topping, it’s like a cobbler — but with so much less fuss. No mixers, mixing bowls or even spoons are involved. You simply dump each ingredient by layer into a casserole dish, bake, and voila! An easy-peasy, freshly baked dessert.
This recipe is easy to adjust to your taste. Stick with cherries but try a chocolate cake mix with some slivered almonds instead. Not a fan of cherry? Opt for blueberry pie filling with lemon cake mix and sprinkle with poppy seeds. Or go for French Vanilla cake mix and peach or apple pie filling. The possibilities never stop.
What Is Cherry Dump Cake Made Of?
Canned cherry compote gets layered in a greased casserole dish before being topped with your favorite boxed cake mix and some warm melted butter. For some crunch and pizzazz, I like to add a complementary nut. In this recipe, I added pistachios because they go together best with cherries.
How to Serve Cherry Dump Cake
Once the cake is gooey with hot filling around the edges and has browned in spots on top, pull your dessert from the oven and let it settle. It’s served best warm with your favorite ice cream or whipped topping.
Cherry Dump Cake Recipe
This effortless dump cake only requires 10 minutes of prep.
Prep time 10 minutes to 12 minutes
Cook time 45 minutes to 55 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 1 1/2 sticks
(6 ounces) unsalted butter, plus more for the baking dish
- 1/2 teaspoon
almond extract
- 1 cup
roasted and salted pistachios, divided (optional)
- 2 (about 20-ounce) cans
cherry pie filling
- 1 box
yellow cake mix
Ice cream, for serving (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with unsalted butter.
Cut 1 1/2 sticks unsalted butter into chunks and place in a medium microwave-safe bowl. Microwave until melted, about 1 minute. Add 1/2 teaspoon almond extract and stir to combine. Finely chop 1 cup roasted and salted pistachios if using.
Layer the following in the baking dish (do not stir together): Add 2 (about 20-ounce) cans cherry pie filling and spread into an even layer. Sprinkle evenly with 1/2 cup of the pistachios. Sprinkle evenly with 1 box yellow cake mix. Sprinkle with 1/4 cup of the pistachios. Evenly drizzle the melted butter mixture over the cake mix and pistachios. Scatter the remaining pistachios on top.
Bake until brown and bubbly and a crispy crust begins to form, 45 to 55 minutes. Serve warm with ice cream if desired.
Recipe Notes
Cake mix: Use chocolate cake mix instead of yellow for a chocolate-cherry dump cake.
Nuts: Substitute a different nut — such as almonds, walnuts, or pecans — for the pistachios.
Storage: Store leftovers, covered, at room temperature for 1 to 2 days, or refrigerate for up to 5 days.