By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
221 cal · 55 min
Cherry Dump Pie Sundae
Recipe GLPRbcfa1a679ec8fc
A simple and indulgent dessert that combines cherry pie filling with yellow cake mix in one buttery, cinnamon-sugar topped baked dish. The result is a warm, fruit-filled cake that's perfect served as a sundae with whipped topping and fresh strawberries. Ideal for feeding a crowd with minimal effort.
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Ingredients
½ cup butter
2 cans cherry pie filling (about 21 oz each)
1 box yellow cake mix
1 teaspoon ground cinnamon
¼ cup granulated sugar
1 can whipped topping
Fresh strawberries for garnish
Directions
Preheat your oven to 350°F. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
Pour both cans of cherry pie filling directly into the prepared pan, spreading it evenly across the bottom.
Sprinkle the entire box of dry yellow cake mix evenly over the cherry filling, covering the surface completely.
In a small bowl, combine the ground cinnamon and granulated sugar, mixing well.
Cut the butter into small cubes. Working in batches, coat each butter cube in the cinnamon-sugar mixture, then distribute evenly over the cake mix layer.
Bake for 40 to 50 minutes, until the cake layer is lightly golden brown and the cherry filling is bubbling up around the edges. The cake should be set and springy when lightly touched.
Remove from the oven and allow to cool for about 5 minutes. To serve as sundaes, spoon warm cherry cake mixture into individual serving dishes, top with whipped topping, and garnish with a fresh strawberry.
Comments
Every ingredient here is a supermarket staple at any Charlotte chain—yellow cake mix, canned cherry pie filling, butter, and whipped topping are all under five dollars combined and carry no special-trip risk. The 55-minute claim is honest for a dump cake that requires minimal prep and mostly oven time, and it genuinely serves 12 people as a crowd-friendly dessert that doesn't demand fussiness. The main drawback is that dump cakes dry out noticeably by day two, so this is really a same-night dish, and the cost-per-serving hovers around 50 cents, which is fine for dessert but not a steal. It's a solid weeknight payoff for minimal effort in a Southern kitchen, though the fresh strawberries feel tacked-on and won't significantly alter the flavor or texture of what is fundamentally a sugar-and-cinnamon cake.
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