Cherry Dump Cake in a 9x13 Pan

Cherry dump cake in a 9×13 pan needs two 21-ounce cans of cherry pie filling, one box of yellow or white cake mix and 3/4 cup of butter, baked at 350°F for 45 to 55 minutes. You spread the filling in the pan, sprinkle the dry cake mix over it, cover it with butter and bake. The fruit bubbles up into the mix and turns it into a buttery, cobbler-like topping.

It takes about 5 minutes of hands-on time and serves 12 to 15 people, which is why it is a potluck and camping favorite.

Why a 9×13 Pan Is the Standard for Dump Cake

One box of cake mix covers the surface of a 9×13 in an even layer about 1/2 inch thick. That is the ratio that works: the butter and fruit juices can soak through it from above and below. In a smaller pan the layer of dry mix is too thick and stays powdery in the middle; in a larger pan the fruit layer is too shallow and the edges scorch.

Ingredients for a 9×13 Cherry Dump Cake

2 cans (21 ounces each) cherry pie filling
1 can (20 ounces) crushed pineapple in juice, undrained (optional, for the classic version)
1 standard box yellow or white cake mix (older boxes are 15.25 ounces, newer ones 13.25 ounces)
3/4 cup (1 1/2 sticks) unsalted butter, very cold, or melted

1/2 cup chopped pecans or sliced almonds (optional)
1/2 teaspoon almond extract stirred into the cherries (optional)

How to Make Cherry Dump Cake in a 9×13 Pan

Heat the oven to 350°F and lightly grease a 9×13 baking dish.
Add the fruit. Spread the crushed pineapple with its juice (if using) over the bottom, then spoon the cherry pie filling evenly on top. Stir the almond extract into the cherries if you like.
Add the cake mix. Sprinkle the dry cake mix evenly over the fruit, breaking up any lumps. Do not stir.

Add the butter. Cut cold butter into thin slices and lay them edge to edge to cover as much of the mix as possible, or drizzle melted butter evenly over the whole surface. Sprinkle on the nuts.
Bake 45 to 55 minutes, until the top is golden brown and the fruit is bubbling at the edges.
Rest 15 minutes so the filling thickens before you scoop it.

Cook and Prep Times

Prep: 5 minutes
Bake: 45 to 55 minutes at 350°F
Rest: 15 minutes
Serves: 12 to 15 people

How to Avoid Dry Powdery Spots

Dry patches are the most common dump-cake problem. They happen where the butter did not reach. Covering the mix with thin slices of cold butter gives better coverage than a few pats, and drizzling melted butter in a slow, even pattern works too. If you still see dry spots after 30 minutes, dot them with a little more butter and keep baking. Some cooks also pour 1/4 cup of lemon-lime soda over the dry spots instead of extra butter.

Changing the Pan Size

8×8 pan: use 1 can of pie filling, half a box of cake mix (about 1 3/4 cups) and 6 tablespoons of butter. Bake 35 to 45 minutes.
Slow cooker: layer the same way in a greased 6-quart cooker and cook on high for 2 to 2 1/2 hours, with a paper towel under the lid to catch condensation.

Dutch oven over coals: a 12-inch Dutch oven takes the full 9×13 recipe; cook with a ring of coals below and about twice as many on the lid for roughly 45 minutes.

Storage

Cool leftovers, cover the pan and refrigerate for up to 4 days. Reheat portions in the microwave for 20 to 30 seconds. The topping softens in the refrigerator but crisps again in a 350°F oven for 10 minutes.

Frequently Asked Questions

Should I stir a dump cake?

No. The layers are what make it work. Stirring turns it into a heavy, gummy cake.

Can I use fresh or frozen cherries?

Yes. Toss 5 cups of pitted cherries with 3/4 cup of sugar and 3 tablespoons of cornstarch and use that in place of the pie filling. Frozen cherries can go in still frozen; add 5 to 10 minutes to the bake.

What do you serve with cherry dump cake?

Vanilla ice cream or whipped cream. Serve it warm so the ice cream melts into the fruit.

If you like fruit desserts in this pan, try our cherry cobbler in a 9×13 pan, which uses a from-scratch biscuit topping.

Cherry Dump Cake in a 9×13 Pan