Easy Cherry Dump Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

Steps:

• Preheat oven to 350 degrease.
• Spray a 9X13 baking dish.
• Dump cherry and apple pie filling into dish. Spread evenly.
• Sprinkle dry cake mix on top of filling.
• Pour melted margarine over top of cake mix.
• Sprinkle pecans over top.
• Bake at 350 degrease for 60 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
• Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Steps:

• Dump all ingredients in order into a 9 x 13 glass dish.
• Place the margarine slices over the top of the nuts and bake 350 degrees in a preheated over for 30 to 45 minutes.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 9x13 pan with non-stick cooking spray.
• Dump the crushed pineapple (juice and all) into bottom of pan; make sure it is evenly spread on bottom.
• Dump the cherry pie filling on top of the pineapple; make sure it is evenly spread on top.
• Dump the dry cake mix over the top, spreading evenly across the top.
• Melt the margarine in microwave (or stove top if you prefer).
• Using a large serving spoon, evenly put melted margarine over top of dry cake mix, making sure it goes clear to the edge and the dry cake mix is covered. (You may not have to use all of the margarine. I just melt that much so that I will have extra in case I have trouble spreading it).
• Bake for 60 minutes at 350 degrees Fahrenheit.
• Check it often toward the end of cooking because it should only be golden brown and it is easy to get it too brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.