Just combine 5 simple 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!
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.
COOK'S TIPS AND RECIPE VARIATIONS:
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.