Easy Cherry Almond Dump Cake Recipe with Buttery Crispy Top Perfect for Beginners
A quick and easy dump cake featuring canned cherry pie filling and a buttery, crispy almond-flavored topping. Perfect for last-minute gatherings and simple dessert cravings.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (21 oz / 595 g) cherry pie filling
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 teaspoon almond extract
- Optional: 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the cherry pie filling evenly into the bottom of a 9×13-inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the cherries without stirring.
- Melt 1/2 cup unsalted butter and pour it evenly over the cake mix.
- Optional: Sprinkle 1/2 cup sliced almonds evenly on top.
- Bake for 40 to 45 minutes until edges bubble and top is golden brown. Tent with foil if almonds darken too fast.
- Remove from oven and let cool for at least 15 minutes.
- Scoop into bowls and enjoy warm, optionally with whipped cream or vanilla ice cream.
Notes
For a dairy-free version, substitute butter with coconut oil. Use gluten-free cake mix for gluten-free adaptation. Broil 1-2 minutes at the end for extra crispy top but watch carefully to avoid burning. Evenly distribute cake mix to avoid gummy spots. Let cool before serving to thicken filling.
Nutrition
- Serving Size: About 1/12th of the
- Calories: 280
- Fat: 9
- Carbohydrates: 45
- Protein: 2
Keywords: dump cake, cherry almond cake, easy dessert, quick cake, buttery crispy top, beginner friendly, potluck dessert