Dump cakes might have a horrible name, but they’re beloved because they’re stupidly easy—you literally dump cake mix and cherry pie filling into a baking dish and bake it. This recipe simplifies everything even more by using canned cherry pie filling. It’s the definition of foolproof.
If cherries aren’t your thing, give our blueberry dump cake a go. It’s made with fresh blueberries, lemon juice, vanilla, and a pinch of cinnamon.
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-
Cooking spray, for pan
- 2
(20-oz.) cans of cherry pie filling
- 1
box yellow cake mix
- 1 c.
slivered almonds
- 3/4 c.
(1 1/2 sticks) butter, sliced
-
Breyer’s vanilla ice cream, for serving (optional)
Directions
-
- Step 1Preheat oven to 350° and grease a 9″-x-13″ baking dish with cooking spray. Pour cherry filling in pan, then sprinkle cake mix over so cherries are totally covered. Scatter almonds evenly over cake mix then place pats of butter evenly over top.
- Step 2Bake until topping is golden, 45 to 55 minutes,
- Step 3Let cool slightly, then scoop into serving bowls and top with vanilla ice cream, if you’d like.
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