recipe for cherry dump cake
The Best recipe for cherry dump cake
I love that this recipe is flexible enough for any occasion—whether it’s a birthday party, a simple Sunday afternoon treat, or just a way to make weeknight dinners feel a little more special. The cherry filling is so vibrant, it brightens up any table, and the cake itself is light enough to pair with coffee or tea without being too heavy. Plus, it’s not too sweet, so it’s a great way to enjoy cherries without the sugar crash. My husband swears by it too, especially when we’re entertaining guests, because it’s always a crowd-pleaser. And honestly? It’s one of those recipes that feels like a little bit of a treat every time you make it.
Cherry Dump Cake with Tomato Garlic Sauce
A light, fluffy cake layered with a tangy tomato-garlic sauce and fresh cherries, perfect for a summer dessert. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup granulated sugar
- 1 cup pitted fresh cherries, chopped
- 1/2 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1/2 tsp ground cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk flour, baking powder, and salt. Add milk, melted butter, egg, and sugar. Mix until smooth. -
3
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. -
4
While the cake bakes, heat tomato sauce, garlic, honey, and cinnamon in a small saucepan over medium heat until simmering. Stir in chopped cherries and cook for 5 minutes. -
5
Once the cake is done, let it cool for 10 minutes. Spread the cherry sauce evenly over the top, then slice and serve.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cherry Dump Cake with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Cherry Dump Cake with Tomato Garlic Sauce
How do I make the cherry filling for this cake?
Yes, the cherry filling is key to this cake’s flavor. Simmer 1½ cups pitted fresh cherries (or 1 cup frozen, thawed) with 1 tablespoon sugar and a pinch of cinnamon until they release their juices, about 5 minutes. Strain the mixture to remove seeds, then chill until ready to use.
Can I substitute store-bought cherry jam for the homemade filling?
Absolutely. Use 1½ cups of a high-quality cherry jam (no added pectin) and heat it gently with 1 tablespoon sugar until smooth. Let it cool slightly before spreading over the cake layers.
What’s the best way to store this cake?
Keep the cake covered with plastic wrap or a damp cloth to prevent drying. Store at room temperature for up to 2 days or refrigerate for up to 4 days. Refrigerated, it’s best served slightly chilled.
How can I prevent the cake from becoming too dense?
Avoid overmixing the batter, which can incorporate too much air. Also, ensure your oven is preheated to the correct temperature (350°F) and use a reliable thermometer to confirm. Bake until the center is just set—about 25–30 minutes for the layers.
Can I make this cake ahead of time?
Yes! Assemble the cake layers, frost them, and refrigerate for up to 24 hours. Bring it to room temperature before serving to avoid a soggy texture.
