Cherry dump cake… the easiest, sweet, versatile, scrumptious dessert ever. With only three ingredients, anyone can make this cake. A cherry pie filling covered in a gluten free (or normal) vanilla box cake mix, and then refined coconut oil layered over the top to get that golden brown cake that melts in your mouth.
Why is it called Dump Cake?
What is a dump cake? A dump cake is super similar to a cobbler. Fruit filling on the bottom and a cake layer on top. Dump cakes are called dump cakes because they are literally dumped into the cake pan. No bowls or mixing required. Easy peasy!
This cake is one of our favorite recipes for an easy weekend dessert. You can use any fruit filling you want and it’s always good. Feel free to mix up the flavor of the cake too.
Dump Cake Flavor Ideas:
- Cherry and Chocolate
- Apple filling and Caramel cake
- Strawberry and Fun Fetti
- Pumpkin and Cinnamon Swirl
The list is endless for the different flavor combinations. But for today we went with our classic, Cherry and Vanilla combo.
Growing up, we were REALLY poor. But, I remember eating this cake a lot and after making it again for my own family out of nostalgia, I realized why. It is so cheap and so easy. This cake is literally foolproof. It’s perfect for making with kids or for special holidays and date nights, even if you aren’t a baker at all.
Don’t think this cherry dump cake isn’t fancy enough though. Add a little coconut whipped cream or vanilla ice cream, and oh my gosh, this cake absolutely melts in your mouth and is so dangerously delicious. We even made it as our big Christmas dessert this past year. That’s how good it is.
A lot of gluten free cakes and desserts are weird and difficult to make with weird flours and ingredients. This is not that. No extra effort than a regular cherry dump cake!
Easy, 3 Ingredient, Cherry Dump Cake
Like I said before, no bowls, no mixing, only 5 minutes! Let’s make a Cherry Dump Cake.
In a 13×9 inch cake pan, dump 2 cans of cherry pie filling and spread evenly. Over the top of the cherry filling, pour a gluten free vanilla cake mix evenly over the top. Take 3/4 cup of refined coconut oil (butter also works if you aren’t dairy free), and place small lumps all over the cake mix. These pieces of coconut oil or butter will melt in the oven and cook into the cake mix as it all comes together.
Bake this cake at 350 for 40 minutes. About half way through (at 20 minutes), check the cake and fill in any big dry cake spots you see with a little bit of coconut oil or butter again. Let it finish baking until the top is golden brown and cherry is peeking through the top. Let it cool (it is like lava hot when it comes out), and serve with ice cream or our FAVORITE coconut whipped cream from Minimalist Baker. Enjoy!
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If you love this recipe, be sure to check out these drool worthy recipes too:
- Chickpea Orange Glazed Bars
- Healthy Gluten Free Banana Bread
- Gluten Free Chocolate Chip Cookies
- Super Moist Carrot Cake Cupcakes
- 2 cans Cherry Pie Filling
- 1 Gluten Free Vanilla (or yellow) Boxed Cake Mix
- 3/4 cup Refined Coconut Oil (or butter)
- Pre-heat oven to 350.
- In a 13x9 inch cake pan, dump the cherry pie fillings in and spread evenly.
- Pour the dry cake mix over the top evenly.
- Place small lumps of the coconut oil (or butter) all over the top of the cake evenly.
- Bake for 20 minutes and check to make sure there are no dry spots on the cake. If there are add a little bit of oil (or butter) to those spots and finish baking for another 20 minute until golden brown.
- Let it cool and serve with ice cream or coconut whipped cream and enjoy!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 535Total Fat: 20gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 448mgCarbohydrates: 85gFiber: 2gSugar: 25gProtein: 3g
Nutritional information is not always 100% accurate.