Ingredients

2 cans (21 oz each) cherry pie filling

1 package (15.25 oz) yellow or white cake mix

3 large eggs

1 cup whole milk or heavy cream (for richer custard)

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional, enhances cherry flavor)

Instructions

Prep the Oven:

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Layer the Fruit:

Spread cherry pie filling evenly across the bottom of the prepared baking dish.

Add the Cake Mix:

Sprinkle the dry cake mix evenly over the cherry layer. Do not stir.

Prepare the Custard:

In a medium bowl, whisk together eggs, milk, vanilla extract, and almond extract until smooth.

Combine and Pour:

Slowly pour the custard mixture over the dry cake mix, followed by the melted butter. Use a fork to gently swirl only the top layers without disturbing the fruit.

Bake:

Bake for 40–45 minutes, until the top is golden brown and custard is set.

How to Make

The beauty of a dump cake is in its effortless layering. As the custard and melted butter seep into the dry cake mix during baking, a soft, pudding-like texture forms above the fruit base. Avoid stirring the layers—the oven’s heat naturally melds them into a perfectly textured dessert.

Variations

Chocolate Cherry:

Use chocolate cake mix instead of yellow for a “Black Forest” twist.

Berry Custard:

Swap cherry filling for blueberry or raspberry filling for a different flavor.

Nutty Crunch:

Sprinkle 1/2 cup sliced almonds or chopped pecans on top before baking for added texture.

Tips

Even Distribution: Pour liquids carefully to cover as much of the dry cake mix as possible.

Check for Doneness: Cake should have a slight jiggle in the center but not be liquid; it will firm as it cools.

• Serve Warm: Best enjoyed warm with a scoop of vanilla ice cream or whipped cream.