The term “dump cake” might sound humble, but the result is nothing short of spectacular. This Fresh Cherry Dump Cake takes the classic, ultra-easy baking method and elevates it by swapping out syrupy canned fillings for sun-ripened, fresh cherries. The result is a dessert with a sophisticated tartness, a vibrant natural color, and a buttery, cake-like topping that straddles the line between a cobbler and a crumble. It is the ultimate “minimum effort, maximum reward” recipe for summer entertaining.
Why This Recipe Works
- Zero Mixing Required: True to its name, you simply layer the ingredients directly into the pan. No bowls, no beaters, and minimal cleanup.
- The Fresh Cherry Advantage: Unlike canned pie filling, fresh cherries retain their structure and offer a bright, acidic pop that balances the sweet, buttery cake topping.
- Butter-Basted Crust: By drizzling melted butter over the dry cake mix, you create a “self-basting” crust that turns golden and crispy on top while remaining soft and pudding-like underneath.
- Textural Contrast: The jammy, bubbling fruit layer provides a perfect base for the crunchy, sugar-crusted cake layer.
Recipe Details
- Prep Time: 15 Minutes (includes pitting cherries)
- Cook Time: 45–50 Minutes
- Total Time: ~1 Hour
- Yield: 8–10 Servings
- Difficulty: Very Easy
Ingredients
- 4 cups Fresh Cherries, pitted (Sweet or Sour cherries both work)
- 1/2 cup Granulated Sugar (Adjust based on the sweetness of your cherries)
- 1 Tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 Box (approx. 15 oz) Yellow or White Cake Mix
- 3/4 cup (1.5 sticks) Unsalted Butter, melted
- Optional: 1/2 cup Sliced Almonds for a “Cherry Bakewell” style crunch.
Instructions
- Prep the Fruit: Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, toss the pitted cherries with sugar, cornstarch, and vanilla. Spread them out into an even layer.
- The “Dump” Layer: Sprinkle the dry cake mix evenly over the top of the cherries. Do not stir! Use a fork to level the dry mix so it covers the fruit completely.
- The Butter Seal: Carefully drizzle the melted butter over the entire surface of the cake mix. Try to cover as much of the dry powder as possible (small dry spots are okay; they will absorb juices as the cake bakes).
- Optional Crunch: If using, sprinkle sliced almonds over the top of the butter.
- Bake: Place in the oven for 45–50 minutes, or until the fruit juices are bubbling up around the edges and the top is a deep, golden brown.
- Rest: Let the cake sit for at least 15 minutes before serving. This allows the fruit filling to thicken so it isn’t too runny.
Conclusion
This Fresh Cherry Dump Cake is a masterclass in summer simplicity. It celebrates the bounty of cherry season without requiring you to stand over a stove or master a pie crust. Serve it warm with a scoop of vanilla bean ice cream or a dollop of cold whipped cream to create the perfect temperature contrast. It’s a rustic, delicious, and incredibly colorful dessert that will have your guests asking for the recipe before they’ve even finished their first bowl.
(FAQ)
Q: Can I use frozen cherries?
A: Yes! Frozen cherries work perfectly. Do not thaw them first; just toss them with the sugar and cornstarch and increase the baking time by about 5–10 minutes to account for the extra moisture and cold.
Q: Do I have to pit the cherries?
A: Yes, for safety and ease of eating, you must pit them. If you don’t have a cherry pitter, you can use a sturdy straw or a pastry tip to push the pits out.
Q: Why is my topping still powdery?
A: This happens if the butter didn’t reach a certain spot. To fix this, you can gently “pat” the dry spots with a spoon to help them absorb the butter or juices midway through baking.
