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Pioneer Woman Cherry Dump Cake

Pioneer Woman Cherry Dump Cake - recipe card
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A classic 2-ingredient-plus-topping cherry dump cake that bakes into a warm, bubbly cherry filling topped with a buttery, golden brown cake layer. The contrast between tart cherries and sweet, crisp topping makes this an effortless yet crowd-pleasing dessert.

Ingredients

Scale
  • 1 (20 oz) can cherry pie filling (such as Lucky Leaf or Comstock)
  • 1 (15.25 oz) box yellow cake mix (such as Betty Crocker Super Moist)
  • 1/2 cup (1 stick) unsalted butter, thinly sliced into 8 pieces
  • 1/4 cup sliced almonds (optional, for topping)
  • 1/4 cup maraschino cherries, drained and chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F / 177°C. Select a 9-inch square baking dish (or an 8×8-inch dish works as well). No need to grease the dish if you line it with parchment paper for easy cleanup, but a light spray of nonstick cooking spray also works.
  2. Open the can of cherry pie filling and stir it once in the can to break up any large clumps of cherries. Pour the filling into the prepared baking dish and spread it into an even layer using a silicone spatula. The cherries should cover the bottom completely.
  3. Open the box of yellow cake mix and shake it gently to settle the contents. Pour the dry cake mix directly over the cherry filling in an even layer. Do not stir or mix the cake mix into the cherries — left as a dry powder, it will form the crisp topping.
  4. Using your fingertips or a fork, gently break up any large lumps of cake mix so the surface is uniformly snowy white. This ensures even baking and prevents raw spots in the topping.
  5. Place the thinly sliced butter pieces evenly over the top of the cake mix. Arrange them in a single layer, covering as much surface as possible. As the butter melts, it will absorb into the cake mix and create a golden crust.
  6. If using, sprinkle the sliced almonds over the top for added crunch. The almonds will toast lightly during baking, adding a nutty flavor that complements the cherries.
  7. Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is deeply golden brown and the cherry filling is bubbling up around the edges. The cake mix should look like a crisp, crumbly crust. Rotate the dish halfway through for even browning.
  8. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. This resting time allows the filling to set slightly and prevents burns from the hot fruit.
  9. To serve, scoop portions with a large spoon, ensuring each serving includes some of the cherry filling and a generous amount of the buttery topping. Garnish with chopped maraschino cherries if desired. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage: Store leftover dump cake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. Freezer: The baked dump cake can be frozen for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before reheating. Reheating: Reheat individual servings in a 350°F / 177°C oven for 10-15 minutes, or in the microwave in 30-second bursts until warm. The topping will lose some crispness when microwaved, so oven reheating is preferred for texture.

Nutrition

Keywords: cherry dump cake, pioneer woman cherry cake, easy cherry dessert, canned cherry recipe, dump cake, cherry cobbler alternative, quick dessert, baking with canned fruit

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cherry-dump-cake-recipe/