This is the perfect “lazy dessert.” A Cherry Custard Dump Cake combines the sweet-tartness of cherries with a rich, creamy custard layer and a buttery, crunchy topping. By using a boxed cake mix and canned pie filling, you get a dessert that tastes like you spent hours on it, but actually requires very little effort.
Here is a recipe for Cherry Custard Dump Cake.
The Concept
We are building this in layers:
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The Fruit: Cherry pie filling provides the fruity base.
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The Custard: A simple homemade custard (eggs, milk, sugar) is poured over the cherries, creating a creamy, pudding-like layer as it bakes.
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The Topping: A box of yellow or white cake mix is sprinkled on top, followed by melted butter, which creates a golden, crispy crust.
Ingredients
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1 can (21 oz) Cherry Pie Filling
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1 box (15.25 oz) Yellow or White Cake Mix
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½ cup (1 stick) Unsalted Butter, melted
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For the Custard:
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1 cup Milk (whole milk works best for creaminess)
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½ cup Granulated Sugar
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2 large Eggs
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1 tsp Vanilla Extract
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Instructions
1. Preheat and Prepare
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Preheat your oven to 350°F (175°C) .
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Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Add the Cherry Layer
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Pour the cherry pie filling into the prepared baking dish.
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Use a spatula to spread it into an even layer, covering the bottom of the dish.
3. Make the Custard Layer
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In a medium bowl, whisk together the milk, sugar, eggs, and vanilla extract until the sugar is dissolved and the mixture is smooth.
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Slowly pour the custard mixture over the cherry pie filling. Do not stir. It will settle and create a creamy middle layer as it bakes.
4. Add the Cake Mix Topping
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Sprinkle the dry cake mix evenly over the top of the custard and cherries. Try to cover the entire surface as best you can.
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Do not stir.
5. Add the Butter
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Drizzle the melted butter as evenly as possible over the top of the dry cake mix. Try to cover as much of the powder as you can with butter—this is what creates the crunchy topping.
6. Bake
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Place the dish in the preheated oven and bake for 45-50 minutes.
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The cake is done when the top is golden brown and the edges are bubbly. The center may still have a slight jiggle due to the custard, but it will set as it cools.
7. Cool and Serve
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Let the cake cool on a wire rack for at least 20-30 minutes before serving. This allows the custard layer to firm up.
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Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
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Don’t Overmix: The beauty of a dump cake is that you don’t stir the layers. The magic happens in the oven.
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Even Butter Coverage: If the melted butter doesn’t cover all the dry cake mix, you’ll end up with some dry powder spots. Do your best to drizzle it evenly. You can also toss the cake mix with the melted butter in a bowl first to create a crumble, then sprinkle it over the top (though this technically makes it a “crumble cake,” not a “dump cake”).
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Custard Consistency: The custard will be soft and creamy. If you want a firmer, more pudding-like layer, you can add an extra egg yolk to the custard mixture.
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Other Fruits: This works great with other pie fillings too! Try apple, peach, or blueberry.
Variations
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Chocolate Cherry: Use a chocolate cake mix instead of yellow/white.
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Almond Flavor: Add ½ tsp of almond extract to the custard mixture—it pairs beautifully with cherries.
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Nutty Topping: Sprinkle ½ cup of sliced almonds or chopped pecans over the butter layer before baking for extra crunch.
Enjoy your easy, creamy, and fruity dessert