This Gluten-Free Cherry Dump Cake is easy as can be to make and so delicious! With just 4 ingredients and very little clean up you’re going to love it. If you don’t have a lot of time to make a dessert this recipe is perfect. In just a few minutes you can have it ready to put in the oven and bake.
How to Make Gluten-Free Cherry Dump Cake
I don’t know who originally came up with dump cakes but they were brilliant. Dump cakes are one of the easiest desserts to make because you literally are dumping the ingredients into the baking pan. So there are almost no extra dishes to clean up. Let me show you these quick and easy steps.
Preheat your oven to 350°.
Dump the cherry pie filling into a 9 x 13 inch pan. Then add the crushed pineapple and stir together.
Next, spread the gluten-free cake mix evenly over the fruit. No stirring.
Take a tablespoon or soup spoon and dip out 12 tablespoons of buttery spread one at a time and place evenly over the cake mix.
Bake for 50-60 minutes until golden brown.
Note: Check about 30 minutes in to make sure the buttery spread is melting evenly over the cake mix. Occasionally there might be a dry spot in the cake mix, if there is take the back of a spoon and gently press down a little on the dry spot so it can soak up the buttery spread.
Do You Have To Refrigerate this Gluten-Free Cherry Dump Cake?
You don’t have to refrigerate this cherry dump cake, but it will keep better if you do. So, if you are having a party or weekend get-together, it’s okay to let it sit out on the counter for a day or two but if you want to keep it fresh for several days it would be best to refrigerate.
Can I Make a Dump Cake in the Crockpot?
Yes, you can! Be sure to grease the bottom and sides of your crockpot. I think things tend to stick more in a crockpot. Layer the ingredients in the same order and cook on high for 2 hours or low for 4 hours. And again I would recommend checking halfway through cooking to make sure there are no dry spots of cake mix on top. If there are just lightly press with the back of a spoon so it’s not so high and can soak up the buttery spread.
More Gluten-Free Desserts You’ll Love:
Fudgy Brownies
Old-Fashioned Peach Cobbler
Blueberry Pie
Lemon Brownies
Honey Bun Cake
Gluten-Free Cherry Dump Cake (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Easy as can be and so delicious! With just 4 ingredients and very little clean up you’re going to love this Gluten-Free Cherry Dump Cake!
Ingredients
One 21 oz can cherry pie filling*
One 20 oz can crushed pineapple
1 box gluten-free yellow cake mix (15 oz-18 oz)
12 tablespoons dairy-free buttery spread*
Instructions
Preheat your oven to 350°.
Dump the cherry pie filling into a 9 x 13 inch pan. Then add the crushed pineapple and stir together.
Next, spread the gluten-free cake mix evenly over the fruit. No stirring.
Take a tablespoon or soup spoon and dip out 12 tablespoons of buttery spread one at a time and place evenly over the cake mix.
Bake for 50-60 minutes until golden brown.
Note: Check about 30 minutes in to make sure the buttery spread is melting evenly over the cake mix. Occasionally there might be a dry spot in the cake mix, if there is take the back of a spoon and gently press down a little on the dry spot so it can soak up the buttery spread.
Notes
*Ingredient Suggestions: Lucky Leaf pie filling (gluten-free), Smart Balance or Earth Balance buttery spread.
Slow Cooker Instructions: Be sure to grease the bottom and sides of your crockpot. I think things tend to stick more in a crockpot. Layer the ingredients in the same order and cook on high for 2 hours or low for 4 hours. And again I would recommend checking halfway through cooking to make sure there are no dry spots of cake mix on top. If there are just lightly press with the back of a spoon so it’s not so high and can soak up the buttery spread.
Keywords: gluten-free dairy-free recipes, gluten-free desserts, gluten-free dump cake, gluten-free cherry dump cake
CathrynE.
I made this with Peaches in their own juice and pineapple. It was dynamite. We’ll make it for Thanksgiving and maybe even Christmas!
★★★★★
MamaShire
That sounds wonderful!