This tried-and-true family recipe could not be any easier! Just combine 5 ingredients in a cake pan, bake it in the oven, and Aunt Bee’s 5-Minute Cherry Dump Cake is warm, bubbly, and ready to be enjoyed. There are no mixing bowls required, and the entire dessert comes together in one dish!
Long before “dump cakes” took over the internet, my great Aunt Bee shared this easy cherry cake recipe with me. I had never heard of a dump cake, but I was intrigued — because I’m a fan of any dessert that only requires about 5 minutes of effort! I have since learned that Aunt Bee’s recipe is a twist on the old-fashioned Duncan Hines Cherry Dump Cake; however, in my mind, this “family recipe” will always belong to Aunt Bee!
What is Cherry Dump Cake?
It’s got a funny name, so let’s first explain what I mean by “dump cake.” While it starts with a box of yellow cake mix, this dessert is really more like a Cherry Dump Cobbler or a Cherry Crisp with Cake Mix, because the cake batter and nuts form a buttery crumb topping over the cherry and pineapple filling.
The name of the dessert probably gives it away, but basically you are just dumping 5 ingredients into a cake pan and baking them together in the oven. That’s it! You don’t have to pull out a single mixing bowl, spatula, or whisk! This is one of those recipes that is perfect for busy moms like myself who want to share comforting recipes with their families, but who don’t always have the luxury of time. And believe me — you’re not sacrificing quality or taste in this easy recipe!
How to Make Cherry Dump Cake:
Let’s start with the 5 ingredients for this Cherry Dump Cake with pineapple and pecans: a box of yellow cake mix, pecans, a can of crushed pineapple, a can of cherry pie filling, and butter.
First, spread the pineapple (in its juice), in the bottom of the prepared baking dish.
Spoon the cherry pie filling on top of the pineapple,
and sprinkle the dry cake mix over top.
Thinly slice a stick of butter,
and arrange the butter in a single layer on top of the cake mix. Make sure that you slice the butter into very thin pieces so that you have enough squares to cover the entire cake. You don’t want any larger gaps between the butter squares because you want the butter to melt and cover all of the cake mix.
How long do you bake Cherry Dump Cake?
Bake the dump cake in a 350 degree F oven for 35 minutes. After 35 minutes, remove the cake from the oven, sprinkle chopped pecans on top, and return the cake to the oven for about 10 more minutes, or until the nuts are toasted and the topping is golden brown.
I like to wait to add the pecans at the end of the baking time because I find that they burn and get too dark if you put them on top of the cake at the beginning.
The end result is a cross between a cake, a cherry cobbler and a cherry crisp! You have a delicious, buttery crumb topping and warm, juicy fruit underneath. Trust me — this cherry dump cake recipe is heavenly!
How to make Cherry Dump Cake in the Crock Pot:
If you prefer to use a slow cooker to “bake” your cake, follow the same instructions but cook the cake on HIGH for 3 1/2 – 4 hours. Since the lid of a Crock Pot causes condensation to drop back down onto the cake, I recommend placing a few layers of paper towels just under the lid in order to absorb that additional liquid.
Does Cherry Dump Cake have to be refrigerated?
I prefer the dump cake when it’s served warm. If you have leftovers, you can refrigerate the extra dump cake for a few days or you can leave a baked dump cake on the counter at room temperature for about 1-2 days. Refrigerating the cake extends the life of the leftovers!
Can you freeze Cherry Dump Cake?
Yes! To preserve the leftover cake for even longer, you can freeze the dump cake for up to 3 months. Thaw the frozen dump cake in the refrigerator overnight. Reheat the refrigerated dump cake in the microwave for about 30 seconds, or until the cake reaches your desired temperature.
What to serve with Cherry Dump Cake:
You’ve just got to serve this dump cake with a scoop of vanilla ice cream or whipped cream on top! The cool creamy contrast with the warm cake is to-die-for!
COOK’S TIPS AND RECIPE VARIATIONS:
- Make sure that you slice the butter into very thin pieces so that you have enough squares to cover the entire cake. You don’t want any larger gaps between the butter squares because you want the butter to melt and cover all of the cake mix.
- I like to wait to add the pecans at the end of the baking time because I find that they burn and get too dark if you put them on top of the cake at the beginning.
- You’ve just got to serve this dump cake with a scoop of vanilla ice cream or whipped cream on top! The cool creamy contrast with the warm cake is to-die-for!
- Make a Chocolate Cherry Dump Cake by using a chocolate cake mix instead of a yellow cake mix!
- Substitute your favorite flavor of pie filling for the cherry flavor. Instead of a cherry dump cake, try a Blueberry Dump Cake or a Strawberry Dump Cake! Apple pie filling with a spice cake topping would also be divine!
Other easy cake recipes that you might enjoy:
- 3-Ingredient Chocolate Strawberry Dump Cake for Two
- 5-Ingredient Ice Cream Sandwich Cake
- Claudia’s Easy Triple Chocolate Cake
- Chi-Chi’s Famous White Texas Sheet Cake
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Aunt Bee’s 5-Ingredient 5-Minute Cherry Dump Cake
Ingredients
- 1 (20 ounce) can of crushed pineapple (not drained)
- 1 (21 ounce) can of cherry pie filling
- 1 (15.25 ounce) package of yellow cake mix
- 1 cup of pecans finely chopped
- 1 stick (1/2 cup) cold butter
- Optional, for serving: vanilla ice cream; whipped cream
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13-inch baking pan with cooking spray.
- Spread pineapple in its juice evenly into the prepared pan.
- Spoon pie filling over the pineapple.
- Sprinkle DRY cake mix evenly over the mixture.
- Slice the chilled butter into very thin squares and place the squares evenly over the dry cake mix.
- Bake for 35 minutes.
- Remove cake from oven, sprinkle chopped pecans over top, and return to the oven for 10 minutes (or until golden brown and the nuts are toasted). Serve warm.
Notes
- Make sure that you slice the butter into very thin pieces so that you have enough squares to cover the entire cake. You don’t want any larger gaps between the butter squares because you want the butter to melt and cover all of the cake mix.
- I like to wait to add the pecans at the end of the baking time because I find that they burn and get too dark if you put them on top of the cake at the beginning.
- You’ve just got to serve this dump cake with a scoop of vanilla ice cream or whipped cream on top! The cool creamy contrast with the warm cake is to-die-for!
- Make a Chocolate Cherry Dump Cake by using a chocolate cake mix instead of a yellow cake mix!
- Substitute your favorite flavor of pie filling for the cherry flavor. Instead of a cherry dump cake, try a Blueberry Dump Cake or a Strawberry Dump Cake! Apple pie filling with a spice cake topping would also be divine!
Nutrition
This post was originally published in February, 2015. It was updated in December, 2018.
With us social distancing, I have been trying to make something for dessert about once a week. My husband is crazy for anything cherry and he actually liked the mixed berry cobbler I made that was similar to this, so I know he’s love it. My first thought, though, is could slivered or chopped almonds work instead of pecans? I just think of almonds when I think of cherries.
Hi, Linda! Absolutely — almonds would be perfect!
Can I use white cake mix?
Absolutely! Enjoy. 🙂
When I use apple pie filling I add Carmel sauce and oh my goodness it’s so good.
That sounds amazing, Nanette! You can’t beat the apple-caramel combo!
Hooked on these EASY dump cakes ! Have tried most combos ! Spice cake w/apple pie was a HIT & also w/carrot cake–I’ve used French vanilla cake mix in so many different ones ! Just need VERY EASY & QUICK now @ 84 !!!
Thank you, Priscilla! 🙂
Thanks Blair – my mother used to always make this dump cake – she’s in her eternal home now with Jesus but my adult son – her first Grandson
To this day still requests Bebos dumpcake .
I love the pecan tip . Gods blessings to you and thanks for sharing
Recipes with memories are always the best! Hope you enjoyed the holiday, Celeste!
I’ve made this recipe forever. So good, But it seems like by the time the cake in the middle gets done, it’s starting to get burned.
Hi, Mary! I would tentatively the top of the cake loosely with foil once it gets brown enough on top. That will prevent it from burning and will allow the center to continue cooking.