Here’s a simple, classic Cherry Custard Dump Cake — creamy, fruity, and incredibly easy (no mixing bowls needed!).
🍒 Cherry Custard Dump Cake
Ingredients (9×13 inch pan)
- 1 can (21 oz) cherry pie filling
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup milk
- 1 box (15–16 oz) yellow or white cake mix
- ½ cup (1 stick) unsalted butter, melted
- Optional: ½ tsp almond extract (pairs beautifully with cherry)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- Layer 1 – Cherries: Spread cherry pie filling evenly in the bottom of the dish.
- Layer 2 – Custard: In a bowl, whisk pudding mix with milk (and almond extract if using) until slightly thickened. Pour evenly over cherries.
- Layer 3 – Cake mix: Sprinkle dry cake mix evenly over the custard layer. Do NOT stir.
- Layer 4 – Butter: Drizzle melted butter evenly over the top (try to cover most of the dry mix).
- Bake 40–45 minutes, until golden brown and bubbly at the edges.
- Let cool 15–20 minutes before serving.
Serving Ideas
- Serve warm with vanilla ice cream
- Add whipped cream
- Sprinkle sliced almonds on top before baking
Lighter Version
- Use sugar-free pudding mix
- Use light cherry pie filling
- Reduce butter to ⅓ cup
It’s sweet, creamy, and slightly crisp on top — the custard layer makes it extra rich compared to regular dump cake.
If you’d like, I can also give you a from-scratch version without cake mix.
