Prep Time: 15 minutes
Assembly Time: 10 minutes
Bake Time: 45–50 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour 20 minutes

Difficulty: Easy

Yield: 10–12 servings

Ingredients

Cherry Layer

2 cans (21 ounces each) cherry pie filling
1 teaspoon almond extract (optional)
1 teaspoon vanilla extract

Custard Layer

2 cups whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract

Cake Layer

1 box (15.25 ounces) yellow cake mix
¾ cup unsalted butter, melted
¼ teaspoon cinnamon (optional)

Optional Toppings

Whipped cream
Vanilla ice cream
Fresh cherries
Toasted sliced almonds
Powdered sugar
Fresh mint leaves

Kitchen Equipment

9×13-inch baking dish
Medium mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Cooling rack

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick cooking spray.

Step 2: Prepare the Cherry Layer

Spread both cans of cherry pie filling evenly across the bottom of the prepared baking dish.

Stir in the almond extract and vanilla extract if using.

Smooth the cherries into an even layer.

Step 3: Make the Custard

In a medium bowl, whisk together:

Whole milk
Instant vanilla pudding mix
Eggs
Sugar
Vanilla extract

Whisk until smooth and slightly thickened, about 2–3 minutes.

Pour the custard mixture evenly over the cherry layer.

Avoid stirring the layers together.

Step 4: Add the Cake Mix

Sprinkle the dry yellow cake mix evenly over the custard.

Cover the entire surface without pressing it down.

A flat, even layer helps the topping bake uniformly.

Step 5: Add the Butter

Slowly drizzle the melted butter over the dry cake mix, covering as much of the surface as possible.

If desired, sprinkle the cinnamon over the top for extra warmth and flavor.

Step 6: Bake

Bake in the preheated oven at 350°F (175°C) for 45–50 minutes, or until:

The top is golden brown.
The edges are bubbling.
The custard is set.
A toothpick inserted into the cake topping comes out mostly clean.

Step 7: Cool

Remove the baking dish from the oven.

Allow the dump cake to cool for 15 minutes before serving. This resting time helps the custard firm up and makes serving easier.

Tips for Success

Use room-temperature eggs for a smoother custard.
Spread the cake mix evenly for consistent baking.
Drizzle the butter slowly to moisten as much of the cake mix as possible.

Let the cake rest before serving so the layers set properly.
If any dry cake mix remains after baking, lightly mist those spots with melted butter during the first 20 minutes of baking.

Recipe Variations

Chocolate Cherry Custard Dump Cake

Use a chocolate cake mix instead of yellow cake mix for a rich chocolate-cherry combination.

Mixed Berry Version

Replace the cherry pie filling with blueberry, raspberry, or mixed berry pie filling.

White Chocolate Cherry

Use white cake mix and add ½ cup white chocolate chips over the custard layer before adding the cake mix.

Cream Cheese Cherry Dump Cake

Dot softened cream cheese over the cherry filling before adding the custard for an extra-rich dessert.

Almond Crunch

Top the baked cake with toasted sliced almonds for added texture and flavor.

Serving Suggestions

Cherry Custard Dump Cake is delicious served:

Warm with vanilla ice cream
Chilled with whipped cream
With hot coffee or espresso
Alongside black tea
As part of a holiday dessert buffet
At potlucks and family reunions
For birthdays and celebrations

Fresh cherries or a light dusting of powdered sugar make an elegant finishing touch.

Storage Instructions

Allow the cake to cool completely before storing.

Cover tightly with plastic wrap or transfer to an airtight container.

Store in the refrigerator for up to 4 days.

Freezing Instructions

Freeze individual portions in freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator.

Reheat gently in the microwave or oven until warmed through.

Make-Ahead Tips

Assemble the cherry and custard layers several hours in advance and refrigerate.

Just before baking, add the cake mix and melted butter to ensure the topping remains crisp and golden.

Common Mistakes to Avoid

Mixing the layers together after assembling.
Forgetting to grease the baking dish.
Using cold ingredients straight from the refrigerator.
Unevenly distributing the melted butter.
Overbaking, which can dry out the topping.
Serving immediately without allowing the custard to set.

Frequently Asked Questions

Can I use fresh cherries?

Yes. Cook about 5 cups of pitted fresh cherries with ½ cup sugar and 2 tablespoons cornstarch until thickened before using them in place of canned pie filling.

Can I use homemade custard?

Absolutely. A homemade vanilla custard works beautifully if you have extra time.

Can I substitute another cake mix?

Yes. White, butter, vanilla, spice, or chocolate cake mixes all pair well with the cherry filling.

How do I know when it’s done?

The top should be golden brown, the edges bubbling, and the custard should no longer jiggle in the center.

Can I make this gluten-free?

Yes. Use a certified gluten-free cake mix and verify that your pie filling and pudding mix are gluten-free.

Time and Temperature Summary

Step	Temperature	Time
Preheat Oven	350°F (175°C)	10 minutes
Prepare Ingredients	Room Temperature	15 minutes
Bake	350°F (175°C)	45–50 minutes
Cool Before Serving	Room Temperature	15 minutes

Nutritional Information (Approximate Per Serving)

Calories: 390
Protein: 4 g
Carbohydrates: 60 g
Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 60 mg
Sodium: 340 mg
Fiber: 1 g
Sugar: 39 g
Calcium: 90 mg
Iron: 1.2 mg