Dump Meals

Dump Cakes

Cherry Dump Cake Cupcakes

dumpmeals.com/recipes/cherry-dump-cake-cupcakes/

Cherry pie filling under a buttery cake-mix crumble, baked in a muffin pan: a dump cake in single servings.

Cherry Dump Cake Cupcakes, served
A computer-made picture of the finished dish, not a photo of this recipe.
Makes
12 cupcakes
Prep
10 minutes
Bake
350°F, 22 to 28 minutes
Pan
12-cup muffin pan, lined with paper liners

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These are a cherry dump cake baked in a muffin pan, so everyone gets their own serving with plenty of crisp topping. Pie filling goes into each paper liner, and a crumble of dry cake mix and melted butter goes on top. They bake in about half the time of a full pan.

A whole dump cake gets its butter in slices laid over the top. Small cups don't have room for that, so here the cake mix and melted butter are stirred together with a fork first. That way every bit of mix is buttered, and there are no powdery spots. The recipe uses half a box of cake mix.

Let them cool in the pan for 20 minutes. The filling comes out of the oven much hotter than the cake, and it needs time to set. Serve them warm with whipped topping or vanilla ice cream. Seal the rest of the cake mix in a bag for a second batch.

Ingredients

You need

  • 1 (21-ounce) can cherry pie filling
  • ½ (15.25-ounce) box yellow cake mix, about 1 3/4 cups
  • 6 tablespoons butter, melted
  • nonstick cooking spray

To serve

  • whipped topping or vanilla ice cream, for serving

Directions

  1. Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners and spray the liners lightly. Set the pan on a rimmed baking sheet in case the filling bubbles over.
  2. Spoon the pie filling into the liners, about 3 tablespoons in each.
  3. In a bowl, stir the dry cake mix and melted butter with a fork until it is crumbly, with no dry powder left.
  4. Spoon the crumble over the filling, about 2 heaping tablespoons per cup, and press it down lightly.
  5. Bake 22 to 28 minutes, until the topping is golden brown and the filling bubbles at the edges.
  6. Cool in the pan 20 minutes before lifting them out by the liners. Serve warm or at room temperature.

It's done when the topping is golden brown with no dry, powdery spots, and the filling is bubbling at the edges.

Cover leftovers and put them in the refrigerator within two hours.

Tips

  • Any pie filling works: apple, blueberry, peach or strawberry.
  • The filling stays very hot long after the topping has cooled. Check before handing one to a child.

More dump cakes

  • Cherry Pineapple Dump Cake Bake at 350°F, 45 to 55 minutes Cherry pie filling and crushed pineapple under a yellow cake mix and butter, baked into a bubbly cobbler-style cake.
  • Peach Cobbler Dump Cake Bake at 350°F, 45 to 55 minutes Canned peaches, cinnamon and a yellow cake mix topped with butter, baked into an easy peach cobbler.
  • Apple Pie Dump Cake Bake at 350°F, 45 to 55 minutes Apple pie filling, cinnamon and cake mix with butter and optional pecans, baked until the top is crisp.
  • Blueberry Dump Cake Bake at 350°F, 45 to 55 minutes Blueberry pie filling with lemon juice under a yellow cake mix and butter. Bakes into a purple, bubbling dessert.