cherry dump cake recipe
The Best cherry dump cake recipe
I also love how this recipe is so adaptable—you can make it with fresh cherries or a canned mix, and it still comes out perfect. It’s not overly sweet, so it’s not a cake that makes you feel guilty afterward, and the health benefits are pretty solid too. The cherries are packed with antioxidants, and the whole thing is light enough that it won’t weigh you down. Plus, it’s a great way to use up those overripe cherries you’ve been saving for a reason. My husband says it’s the only cake he’ll eat on a regular basis, and honestly? I get it. It’s that kind of comfort food that doesn’t have to be a special occasion—it’s just good, all the time.
Cherry Dump Cake
A delightful layered cake with a tender crumb, topped with a luscious cherry filling and a dusting of powdered sugar. Perfect for any occasion!
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 12 oz (340g) pitted fresh cherries (or frozen, thawed)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp butter
- ½ cup powdered sugar
- 1-2 tbsp milk or heavy cream
- 1 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. -
2
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat milk, eggs, oil, and vanilla extract until well combined. -
3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide batter evenly between the prepared cake pans. -
4
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. -
5
For the cherry filling, blend cherries, sugar, lemon juice, and cornstarch in a food processor until smooth. Cook the mixture in a saucepan over medium heat, stirring until it thickens (about 5-7 minutes). Remove from heat and stir in butter. -
6
Once the cake layers are completely cool, spread a thin layer of cherry filling on the bottom layer. Place the second layer on top and spread the remaining filling evenly between the layers. -
7
Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight. -
8
For the glaze, mix powdered sugar, milk or heavy cream, and lemon juice until smooth. Drizzle the glaze over the top of the cake and let it set for 10 minutes before dusting lightly with powdered sugar.
🔧Equipment
- Mixing bowls (2 medium)
- Whisk
- Electric mixer or hand mixer
- 9-inch round cake pans (2)
- Parchment paper
- Food processor or blender (optional, for cherry sauce)
- Large saucepan
- Spatula
- Cake layers
- Spatula for spreading
- Powdered sugar sifter
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce the oil to 1 cup and use Greek yogurt instead of milk in the batter.
- If using frozen cherries, thaw them first and drain any excess liquid before blending.
- Make sure to chill the cake thoroughly before slicing to prevent the filling from melting.
Watch Video Of How Cherry Dump Cake Works
❓ Frequently Asked Questions About Cherry Dump Cake
What is the key difference between a cherry dump cake and a traditional cherry cake?
The key difference lies in the preparation method. A cherry dump cake involves dumping a mixture of cherries, flour, sugar, and butter directly onto a hot cake pan without baking the batter first, while a traditional cherry cake requires mixing and baking the batter in layers before adding the cherries.
How do I ensure my cherry dump cake comes out perfectly moist?
To keep your cherry dump cake moist, use a good quality cake mix (or homemade batter) that’s well-hydrated. Preheat your oven to the correct temperature and ensure the cake pan is hot before adding the cherry mixture. Also, avoid overbaking—check the cake’s doneness with a toothpick and remove it from the oven once it’s just done. Adding a simple glaze or dusting with powdered sugar after baking can also help retain moisture.
Can I substitute fresh cherries for canned cherries in this recipe?
Yes, you can use fresh cherries, but they may require some adjustments. Fresh cherries can be juicier, so you may need to reduce the water slightly in the recipe or add a bit more flour to maintain the right consistency. If using pitted fresh cherries, chop them finely for better blending into the cake. Canned cherries (in juice or syrup) work perfectly and are easier to handle.
What if I don’t have a cherry dump pan? Can I make this cake in a regular cake pan?
Yes, you can adapt the recipe using a regular round or tube cake pan. Instead of dumping the mixture directly, lightly grease the pan and preheat it to a high temperature (around 425°F/220°C). Pour the cherry mixture in a thick layer, then immediately add another layer of batter (if using a two-layer cake) and bake as directed. The high heat helps the cake set quickly, mimicking the dump cake effect.
How can I prevent the cherry dump cake from becoming too dense or dry?
To avoid a dense or dry texture, follow these tips:
– Use a high-quality cake mix or homemade batter with the right ratio of flour to liquid.
– Ensure the cherry mixture is well-blended but not overmixed—lumps are fine.
– Preheat the pan thoroughly and keep the oven temperature consistent.
– Bake until the cake is set but still slightly moist inside (a toothpick should come out with a few moist crumbs).
– Cool the cake completely before slicing to prevent crumbling. Adding a simple syrup or dusting with powdered sugar after baking can also help retain moisture.
