This Gooey Cherry Dump Cake (Only 4 Ingredients!) is the ultimate lifesaver. Discover how to make this warm, bubbling, and completely effortless Gooey Cherry Dump Cake (Only 4 Ingredients!) for your next family dinner or potluck!
Gooey Cherry Dump Cake (Only 4 Ingredients!)
When you need a dessert that looks and tastes like you spent hours slaving away in the kitchen, but you really only have five minutes of prep time to spare, you absolutely need this Gooey Cherry Dump Cake (Only 4 Ingredients!). I remember the first time I was introduced to the concept of a dump cake; I was incredibly skeptical. How could literally just "dumping" ingredients into a baking dish result in a proper dessert?
Well, this Gooey Cherry Dump Cake (Only 4 Ingredients!) proved me completely wrong. As it bakes, the rich butter melts down into the dry cake mix and combines with the sweet fruit juices to create a magical, buttery, cobbler-like crust over a warm, bubbly cherry filling. Whether you are hosting a last-minute get-together or just need a comforting weekend treat, this Gooey Cherry Dump Cake (Only 4 Ingredients!) is guaranteed to become your new secret weapon.
Recipe Overview
| Prep Time | Cook Time | Total Time | Yield |
| 5 minutes | 45 minutes | 50 minutes | 8-10 servings |
What You'll Need
2 (21 oz) cans cherry pie filling (you can use one regular and one "more fruit" variety for extra texture!)
1 (15.25 oz) box yellow cake mix (white or French vanilla cake mix works wonderfully too)
1/2 cup (1 stick) unsalted butter, cold
1/2 cup sliced almonds (this provides the perfect crunch to balance the gooey fruit!)
Step-by-Step Instructions
Prep your oven and pan: Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
Dump the cherries: Open your cans of cherry pie filling and pour them directly into the bottom of your prepared baking dish. Use a spatula to spread the cherries out into an even layer.
Add the cake mix: Open the box of dry yellow cake mix and sprinkle it evenly over the top of the cherry pie filling. Do not stir! I repeat, do not mix the cake mix into the cherries. Just let it sit right on top.
Add some crunch: Sprinkle your sliced almonds evenly across the top of the dry cake mix layer.
Slice the butter: Take your stick of cold butter and slice it into very thin squares (about 16-20 little slices). Distribute these butter squares as evenly as possible across the entire top of the cake mix and almonds. Try to cover as much of the surface area as you can.
Bake to perfection: Place the baking dish in the preheated oven and bake for 45 to 50 minutes. You will know it is done when the cherry filling is bubbling beautifully around the edges and the top is a deep, golden brown crust.
Cool and serve: Let the dump cake cool for about 10-15 minutes before serving. It will be piping hot and gooey! Serve warm in bowls.
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