Cherry Pie Cake

Grace Pulley


This is my mom's recipe and I made this yesterday for National Cherry Pie Day. This recipe is very similar to the ever popular dump cake which, often uses canned pie filling. My mom's recipe uses canned tart cherries in place of the usual pie filling which, makes for a deliciously tart change of pace.
I hope that you give it a try and enjoy as much as my family does!

★★★★★ 1 vote
15 Min
40 Min


2- can(s)
tart pie cherries
1 c
1 box
white cake mix
1-1/2 stick
butter, melted
1 c
sliced almonds

How to Make Cherry Pie Cake


  • 1Place two cans of pie cherries (juice too) in a 13x9-inch baking dish or pan that has been sprayed lightly on sides only with cooking spray. Sprinkle one cup sugar evenly over the top of cherries.
  • 2Sprinkle the cake mix evenly over top of cherries.
  • 3Pour melted butter evenly over the top of cake mix.
  • 4During the last 20 minutes of baking sprinkle the almonds on top and continue baking. I only used a half cup almonds and placed on one side only since my hubby doesn't eat nuts.
  • 5Bake in a preheated 350 degree oven for 35-40 minutes.
  • 6Serve with a scoop of vanilla ice cream or whipped cream if desired. You may also use a yellow cake mix and pecans.

Printable Recipe Card

About Cherry Pie Cake

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy