You know those moments when you need a dessert, like, right now? Maybe the kids suddenly announced they invited friends over, or your neighbor pops by unannounced. That’s when my 3-Ingredient Cherry Dump Cake becomes my kitchen superhero. I’ll never forget the time I threw this together 20 minutes before book club—while still in my pajamas! The best part? Everyone raved about it like I’d slaved for hours. This magical dessert requires zero fancy skills—just dump, bake, and watch the compliments roll in. The gooey cherry filling bubbling through that golden cake topping? Absolute perfection. And that rich buttery crust? Trust me, you’ll want to eat it straight from the pan.
Why You’ll Love This 3-Ingredient Cherry Dump Cake
Let me count the ways this cake will become your new best friend:
- 5-minute prep. Seriously, it takes longer to preheat your oven!
- One-dish wonder, no mixer, no fancy tools, just a baking pan
- Emergency dessert. Last-minute guests? Potluck panic? Crisis solved
- Kid-approved Mine calls it “magic cake” and always begs for seconds
- Warm cherry goodness. That buttery, crispy top with jammy fruit underneath? Heaven
The best part? It tastes like you spent hours baking when you really just dumped and ran.
Ingredients for 3-Ingredient Cherry Dump Cake
Here’s the beautiful simplicity of this recipe: just three pantry staples transform into something magical. But let me tell you, these specific ingredients matter more than you’d think:
- 1 can (21 oz) cherry pie filling. Not cherry pie filling? You’ll get soup instead of that perfect jammy layer. I always grab the name brand here; their cherries are plump, and the syrup is just thick enough.
- 1 box (15.25 oz) yellow cake mix. The cheap store brand works great! No need for fancy mixes with pudding in them. That dry powder is exactly what we want for that crispy topping.
- 1/2 cup (1 stick) unsalted butter, melted. Real butter only, friends. Margarine makes the topping weirdly chewy. Melt it slowly so it doesn’t separate. I zap mine in 15-second bursts.
Now, if you’re feeling fancy, here’s my secret: add 1/2 teaspoon almond extract to the cherry filling before spreading. It gives that “bakery-quality” depth that’ll have people guessing your secret!
Equipment Needed
Part of why I adore this recipe? You probably have everything already:
- 9×13-inch baking dish. Glass or metal both work, though I prefer my trusty Pyrex so I can see those gorgeous bubbling edges
- Small microwave-safe bowl for melting that butter without making a mess
- Oven Obviously! But seriously, no mixer, no sifter, no fancy tools required
That’s it! No stand mixer hiding in your future, just simple tools for simple (but spectacular) results.
How to Make 3-Ingredient Cherry Dump Cake
Okay, here’s where the magic happens! Don’t blink—this comes together faster than you can say “dessert emergency.” First thing: crank that oven to 350°F (175°C). While it heats, grab your baking dish and let’s get layering!
Pour that whole can of cherry pie filling right into the dish. Use a spatula to spread it evenly—you want every bite to have that sweet cherry goodness. Now here’s the fun part: take your DRY cake mix (yes, don’t prepare it like the box says!) and sprinkle it all over the cherries. I like to do this in sections, gently shaking the box back and forth for even coverage. No mixing—this isn’t a stir-fry!
Now, drizzle that melted butter over the top like you’re painting a masterpiece. Try to cover as much surface area as possible—little bald spots mean dry patches. Slide it into the oven and set your timer for 40 minutes. The transformation is incredible! You’ll know it’s done when the top turns a perfect golden brown and those cherry juices bubble up along the edges like little volcanic eruptions.
Tips for Perfect 3-Ingredient Cherry Dump Cake
- Resist the stir! I know it’s tempting, but those distinct layers create the magic texture—crispy top, jammy middle.
- Check at 40 minutes—ovens vary. If the center looks pale, give it 5 more minutes max.
- Let it rest 10 minutes before serving. Those molten cherry pockets need time to thicken up!
- Ice cream mandatory—the warm-cold contrast is life-changing. Vanilla’s classic, but butter pecan? Game changer.
Variations for 3-Ingredient Cherry Dump Cake
Once you’ve mastered the classic cherry version, the fun really begins! This recipe is like a blank canvas. Here are my favorite twists that keep things exciting (while still being ridiculously easy):
- Blueberry Bliss: Swap the cherry filling for blueberry pie filling and add a teaspoon of lemon zest to the cake mix. The bright citrus plays so nicely with the berries!
- Apple Cinnamon: Use apple pie filling and stir 1 tablespoon of cinnamon into the dry cake mix before sprinkling. It’s like autumn in every bite.
- Peach Perfection: Peach pie filling with a handful of chopped pecans sprinkled over the butter creates this amazing sweet-crunchy combo.
- Chocolate Cherry Bomb: Use chocolate cake mix instead of yellow and add dark chocolate chips before baking. The melty pockets are to die for!
Pro tip from my many experiments: Stick with canned pie fillings rather than fresh fruit. Their thickeners prevent a soggy mess, and honestly? They’re more reliable when you’re in a hurry. That said, my crazy cousin swears by mixing half cherry and half pineapple filling might have to try that next! For more simple dessert ideas, check out Family Tastes.
Storing and Reheating 3-Ingredient Cherry Dump Cake
If by some miracle you have leftovers (rare in my house!), Here’s how to keep that dump cake dream alive:
- Room temp: Cover with foil for up to 8 hours—perfect for afternoon snacking
- Fridge life: Tightly wrapped, it stays fresh for 3 days (though the topping softens a bit)
- Reheating magic: Microwave single servings for 20 seconds, or revive the whole pan at 300°F for 10 minutes to crisp up that topping again
Pro tip: The cherry layer gets even richer overnight—if you can wait that long!
Nutritional Information for 3-Ingredient Cherry Dump Cake
Now, let’s be real, we’re not making this cake because it’s a health food! But since everyone asks, here’s the scoop on what you’re getting in each glorious slice (because yes, you’ll absolutely eat more than one). These numbers can vary depending on your specific brands, but here’s the general breakdown per serving:
- 250 calories. Worth every single one when that warm cherry goodness hits your tongue
- 10g fat. Thank that glorious butter for making the topping so crispy
- 40g carbs, mostly from that sweet cherry filling and cake mix magic
- 1g fiber. Hey, those cherries count for something!
- 2g protein. Not why we’re here, but good to know
My philosophy? Life’s too short to stress over dessert nutrition facts. Just enjoy a reasonable portion (or don’t I won’t judge!) and savor every bite of this simple pleasure. After all, happiness calories count too!
Common Questions About 3-Ingredient Cherry Dump Cake
After making this recipe approximately 427 times (okay, maybe 30), I’ve heard every possible question. Let me save you some trial and error with my hard-earned wisdom:
Can I use fresh cherries?
Oh, honey, no. They release too much juice, and you’ll end up with cherry soup under a soggy topping. The canned pie filling has thickeners that create that perfect jammy layer we crave.
Margarine instead of butter?
You can, but the topping loses its crisp magic. Real butter gives that perfect crunch it’s worth the splurge!
Need to make a smaller batch?
Absolutely! Halve everything and use an 8×8 pan. Just reduce baking time to about 30 minutes—keep an eye on that golden color.
Bonus tip: If your cake seems dry, you probably didn’t drizzle the butter evenly. Next time, pretend you’re Jackson Pollock with that butter—cover every inch!
Nothing makes me happier than seeing your dump cake creations! Snap a pic of that golden, bubbling beauty and tag me. I live for those “OMG this was so easy!” messages. And if you loved it (or made any fun twists!), leave a quick rating so other dessert lovers can find this lifesaver too. Happy dumping, friends!
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3-Ingredient Cherry Dump Cake: Effortless Magic in 40 Minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and quick dessert made with just three ingredients. Perfect for when you need a sweet treat without the hassle.
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the cherry pie filling evenly in a 9×13-inch baking dish.
- Sprinkle the dry cake mix over the cherry filling.
- Drizzle the melted butter evenly over the cake mix.
- Bake for 40-45 minutes or until the top is golden brown.
- Let it cool slightly before serving.
Notes
- Do not stir the ingredients after layering.
- For extra flavor, add a teaspoon of almond extract to the cherry filling.
- Serve warm with vanilla ice cream.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg