Fresh Cherry Dump Cake 4.5 ★

1 h | easy | vegetarian

Overhead view of baked fresh cherry dump cake in a white rectangular casserole dish on a white wood surface, with a golden, crumbly cake-mix topping and whole cherries peeking through; a striped kitchen towel and a pan of extra cherries sit nearby.

Published Mar 9, 2025

Prep Time	Cook Time	Total Time
20 min	40 min	1 h

Rate/Review

Introduction

This fresh cherry dump cake is the easiest way to turn juicy summer cherries into a warm, cozy dessert.

With a sweet, jammy cherry layer and a buttery vanilla cake topping, every scoop tastes like cherry cobbler meets cake.

It’s perfect for last-minute get-togethers, potlucks, or an easy make-ahead dessert for family dinners.

Close-up of fresh cherry dump cake served in a white bowl, with glossy dark cherry filling bubbling under a golden, crumbly cake-mix topping; a gold spoon scoops up cherries on a white tabletop with a few whole cherries scattered nearby.

How to Make Fresh Cherry Dump Cake

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Prep the oven and pan

Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Mix the cherry filling

In a large bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract if using.
Stir until the cherries look evenly coated and you see no dry streaks of cornstarch.

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Add filling to the baking dish

Pour the cherry mixture into the prepared baking dish and spread it into an even layer.
Make sure the fruit reaches all the corners, so the topping bakes evenly.
Sprinkle on the cake mix

Sprinkle the dry cake mix evenly over the cherries, breaking up any large clumps with your fingers.
Try to cover the fruit completely, but do not press the mix down.
Drizzle with melted butter

Drizzle the melted butter slowly and evenly over the cake mix, aiming to moisten as much surface as possible.
If you see any very dry patches, you can lightly mist them with cooking spray.

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Bake and let it rest

Bake for 35 to 45 minutes, until the top looks golden and the cherry juices are bubbling at the edges.
Let the cake rest at least 15 minutes before serving, so the juices thicken slightly.
Serve warm with vanilla ice cream or whipped cream, if you like.

Close-up of a white bowl filled with fresh cherry dump cake: glossy dark cherry filling topped with golden, crumbly cake-mix streusel, with a small gold spoon in the bowl; a few whole cherries and a gray cloth are blurred in the background.

Substitutions

Fresh cherries -> frozen cherries: Use 4 cups frozen cherries and add them straight to the bowl without thawing. The filling will be slightly juicier, but the cornstarch still thickens everything nicely.
Vanilla cake mix -> yellow or butter cake mix: Swap the vanilla cake mix for yellow or butter cake mix in the same 15.25-ounce box size. You get a slightly richer, more buttery flavor without changing the texture of the crumb.
Butter -> melted coconut oil: Replace the butter with an equal amount of melted refined coconut oil for a dairy-free version. The topping will be a little less rich but still crisp, with a subtle tropical note.

Fresh cherry dump cake in a white baking dish, with bubbling dark-red cherries and a golden, crumbly cake-mix topping; a few whole cherries and a striped towel sit blurred in the background.

Tips

Pit cherries efficiently: Use a cherry pitter or metal straw to remove pits quickly, which keeps the fruit shape neater and reduces mess.
Macerate for deeper flavor: For deeper cherry flavor, let the sugared cherry mixture sit 10 minutes before adding it to the pan.
Cover dry spots: If any cake mix stays dry near the end of baking, spoon a little hot cherry juice over those patches.
Protect your oven: Place the baking dish on a foil-lined sheet pan in case the cherry juices bubble over while baking.
Let it rest before scooping: Resting time lets the juices thicken, so your servings scoop out in neater, cobbler-like portions.

Nutrition Facts ^*

Energy	373	kcal
Protein	3	g
Total Fat	11	g
Carbohydrates	64	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of fresh cherry dump cake in a white baking dish, with dark, glossy cherry filling bubbling around a golden crumbly cake-mix topping; a spoon rests on the right.

FAQ

Can I use canned cherry pie filling instead of fresh cherries?: Yes, but the dessert will be sweeter and a little softer. Use about two 21-ounce cans of cherry pie filling and skip the sugar, cornstarch, lemon juice, and extracts.
Why is my dump cake topping still powdery in spots?: Powdery patches usually mean the cake mix did not get enough moisture from the butter or fruit. Next time, drizzle the butter more evenly and lightly mist dry areas with cooking spray before baking. For this batch, you can spoon a bit of hot cherry juice over powdery spots and bake 5 more minutes.
How do I store leftovers and reheat them?: Let the cake cool, then cover the dish and refrigerate leftovers for up to four days. Reheat individual servings in the microwave for 30 to 45 seconds until warm. For crisper topping, warm bigger portions in a 325°F oven until heated through.
Can I make this dump cake ahead of time?: You can bake the cake up to a day ahead and store it covered in the refrigerator. Rewarm in a 325°F oven until the center is hot and the topping crisp again. If you want to prep ahead, you can pit the cherries up to one day early and chill them.

Serving Suggestions

This Fresh Cherry Dump Cake brings all the nostalgia of cobbler with almost none of the work.

Pair it with vanilla ice cream, or try a scoop of almond gelato to double down on that cherry-almond vibe.

For fun, sprinkle sliced almonds on top during the last 10 minutes of baking for extra crunch and toasty flavor.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.5 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Nell, Oklahoma City: I am asked to make this all the time...it is simple to make, not very many ingredients, and everyone seems to like it. The only problem I have is that the topping seems to stay powdery in spots...any suggestions (an no, I am not using too little butter). — 3 ★

Eunice: Glad it’s a regular request, Nell. Try pressing the dry mix lightly into the fruit, then drizzle or dot the butter very evenly.
Peter Nelson, Colorado Springs: Very good, but a bit too tart. Next time I'll add a little more sugar. — 4 ★

Eunice: Glad you enjoyed it, Peter! Adding a bit more sugar is a great way to balance tart cherries.
Virginia, Houston: I have made this numerous times and it is always a hit! 🍒 I make it for our summer get togethers. Pretty with all the cherries. Easy and yummy! The recipe makes a big pan so it's great for our large family gatherings. — 5 ★

Eunice: So happy it’s been a reliable hit for your get togethers, Virginia!
Susan, Houston, TX: Made this once for a church potluck and once again for Sunday dinner with the whole crew (about 18 people) 😄 Overwhelming thumbs-up 😋 The only change I made was I let the cherries sit with the sugar about 10 minutes and baked closer to 45 minutes 😅 Not only did it taste great but looked fantastic. — 5 ★

Eunice: Love this, Susan! Letting the cherries macerate is a smart move for extra-juicy filling, and baking a bit longer makes sense if your layer is deeper or your oven runs cool.
Crystal: Loved this recipe! The cherry and almond combo was so good. But do you think frozen cherries would work the same? — 5 ★

Eunice: Happy you enjoyed it, Crystal! Frozen cherries work well too, just thaw and drain off excess liquid first, then add the cornstarch as written (you may need an extra teaspoon if they’re very juicy).
Angela, Kansas City: This turned out so good and way easier than I expected. The fresh cherries made it taste bright and not overly sweet, and the topping baked up nicely golden with crisp edges. My only tweak was slicing the butter into thin pats and dotting it over the cake mix instead of drizzling, which helped avoid any dry powdery spots. Definitely making this again with a scoop of vanilla ice cream. — 5 ★

Eunice: Love hearing that, Angela!