Cherry Custard Dump Cake

Here’s a simple, decadent Cherry Custard Dump Cake recipe—minimal prep, maximum flavor:

Ingredients (serves 6–8)

• 1 can (21 oz) cherry pie filling

• 1 box yellow or vanilla cake mix (about 15–18 oz)

• 1 cup milk

• 1 tsp vanilla extract

• ½ cup unsalted butter, melted

• Optional: powdered sugar or whipped cream for serving

Instructions

1. Preheat oven:

   • Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Layer the base:

   • Spread the cherry pie filling evenly in the bottom of the baking dish.

3. Add the custard layer:

   • In a bowl, whisk together milk and vanilla extract.

   • Pour over the cherry filling.

4. Top with cake mix:

   • Sprinkle the dry cake mix evenly over the top—don’t stir.

5. Add butter:

   • Drizzle melted butter evenly over the cake mix. This helps the mix form a crisp, golden top while keeping the custard layer moist.

6. Bake:

   • Bake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.

7. Serve:

   • Let cool slightly. Serve warm with powdered sugar, whipped cream, or a scoop of vanilla ice cream.

💡 Tips:

• For extra flavor, add ½ tsp almond extract to the custard—it pairs beautifully with cherry.

• You can swap the cherry pie filling for other fruits, like blueberry, apple, or peach.

• This dessert can be made ahead and reheated; the custard layer keeps it moist.

I can also give a 5-minute “ultra quick dump cake hack” version that requires almost zero prep but tastes just as amazing.