Pioneer Woman​ Cherry Dump Cake

This easy Pioneer Woman Cherry Dump Cake is a quick and delicious dessert that’s perfect for any occasion. With simple ingredients like cherry pie filling and a yellow cake mix, you can whip it up in no time. The buttery, golden top makes it a crowd-pleaser every time!

Ingredients Needed

• 1 1/4 cups granulated sugar, divided
• 1/2 cup light brown sugar
• 1 cup chunky applesauce (room temperature)
• 1 cup apple cider (room temperature)
• 3 large eggs (room temperature)
• 3/4 cup vegetable oil
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 1/2 tsp ground cinnamon, divided
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• Baking spray with flour
• 1/4 cup unsalted butter, melted

How To Make Cherry Dump Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix Wet Ingredients: In a large bowl, whisk together 1 cup granulated sugar, light brown sugar, applesauce, apple cider, eggs, vegetable oil, and vanilla extract until well combined.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, 1 1/2 tsp cinnamon, baking powder, baking soda, salt, and nutmeg until well combined.
4. Combine Wet and Dry Ingredients: Gradually stir the flour mixture into the apple cider mixture until just combined.
5. Prepare the Pan: Spray a 10- to 12-cup Bundt pan with baking spray that contains flour.
6. Bake the Cake: Pour the batter into the prepared pan and bake for 50-55 minutes. Check for doneness by inserting a wooden pick; it should come out with a few moist crumbs.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack set over a rimmed baking sheet.
8. Make Cinnamon Sugar Coating: In a small bowl, mix the remaining 1/4 cup granulated sugar with 1 tsp cinnamon.
9. Finish the Cake: Brush the warm cake with melted butter, then coat it generously with the cinnamon-sugar mixture. Press gently to make it stick.
10. Cool and Serve: Allow the cake to cool completely before slicing and serving.

Recipe Tips

• Use a nonstick skillet: This helps prevent the cake from sticking and makes cleanup easier. If you don’t have one, a regular baking dish will work too.
• Pat down the cake mix evenly: When adding the cake mix, be sure to spread it evenly over the cherry filling. This will help it bake properly and give you a uniform golden top.
• Cut the butter into small cubes: Cutting the butter into cubes allows it to melt evenly across the cake mix, creating a better texture.
• Don’t skip the butter: The butter is key for getting that golden, crispy top. Be sure to use the full amount and spread it out as evenly as possible.
• Check for doneness: The cake is ready when the top is golden brown, and the cherry filling is bubbling around the edges. Don’t rely only on time—make sure to check the cake.

How To Store Leftovers

• Refrigerate: Cover  leftovers cherry dump cake with plastic wrap or foil and store it in the fridge for up to 3-4 days.
• Freeze: Warp leftovers cherry dump cake tightly in plastic wrap or foil, and store it in the freezer for up to 2-3 months. To thaw, place it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 serving (based on 8 servings per recipe)

• Calories: 553
• Total Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 41 mg
• Sodium: 401 mg
• Potassium: 144 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 3 g
• Sugars: 23 g
• Protein: 3 g

More Pioneer Woman Recipes:

• Pioneer Woman Strawberry Sparkle Cake Recipe
• Pioneer Woman Angel Food Cake
• Pioneer Woman Hummingbird Cake
• Pioneer Woman Apple Fritter Cake
• Pioneer Woman Applesauce Cake
• Pioneer Woman Apple Pie Bars Recipe