3 Ingredient Dump Cake Recipe

A beloved American mid-century staple, this dessert is made by layering canned cherry pie filling, dry cake mix, and melted butter in a pan. The oven creates a crispy, crumbly topping and a gooey, fruit-filled base without any mixing.

Equipment

• 9×13-inch baking dish
• Oven

Ingredients

• 2 (21 oz) cans cherry pie filling
• 1 (15.25 oz) box yellow or white cake mix (used completely dry, straight from the box)
• 1 cup (2 sticks) unsalted butter, melted
• Optional: 1 cup chopped pecans or a pinch of ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Pour both cans of cherry pie filling evenly into the bottom of the prepared baking dish and spread into a smooth, even layer.
3. Sprinkle the dry cake mix evenly over the entire surface of the cherry filling. Do not stir. Gently shake the pan side-to-side to break up large dry clumps and ensure the fruit is completely covered.
4. Slowly and evenly drizzle the melted butter all over the top of the dry cake mix, covering as much of the dry surface as possible.
5. Bake uncovered for 45–50 minutes until the top is deeply golden brown, edges are crispy, and the filling is bubbling around the sides.
6. Remove from the oven and let the cake rest for 15–20 minutes before serving to allow the filling to thicken.

Notes

Do not stir the cake mix, as stirring will result in a gummy texture. Melted butter ensures even distribution and prevents dry pockets. A glass or light-colored metal pan is ideal for even browning. Do not skip the resting time to avoid a soupy mess. Leftovers can be stored at room temperature for up to 24 hours or refrigerated for 3–4 days. Freezing is not recommended.