Easy Cherry Almond Dump Cake Recipe with Toasted Almond Topping for Perfect Dessert

One chilly afternoon, I found myself rummaging through the pantry, desperately wanting something sweet but without the energy for a complicated dessert. Honestly, I was skeptical about throwing a few ingredients into a dish and calling it a cake. That’s how the Easy Cherry Almond Dump Cake with Toasted Almond Topping came into my life. I’d seen this “dump cake” idea floating around for years but never gave it much thought—until I decided to give it a shot during a lazy weekend. The scent of warm cherries mingling with toasted almonds quickly filled my kitchen, and I realized this wasn’t just a shortcut; it was a revelation.

The cake’s charm lies in its simplicity. No fancy mixing bowls or electric beaters required—just layering, sprinkling, and baking. The toasted almond topping adds a nutty crunch that contrasts beautifully with the soft, sweet cherry filling. Every bite feels like a cozy hug, the kind that makes you pause and savor. I remember sitting by the window, a mug of tea in hand, watching the steam rise from the cake as it cooled. It’s funny how the simplest recipes often become the most treasured ones. This cherry almond dump cake stuck around in my rotation because it’s fast, forgiving, and downright delicious—perfect for those moments when you want comfort food without the fuss.

What really sealed the deal? A friend texting me the next day asking for the recipe, insisting I “had to share this gem.” It’s not just a dessert; it’s a little moment of joy that’s easy to whip up any time. That quiet, warm feeling of satisfaction is why this cherry almond dump cake recipe with toasted almond topping has become such a staple around here.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 10 minutes, making it a lifesaver for busy weeknights or unexpected guests.
• Simple Ingredients: Uses pantry staples and canned fruit, so no last-minute grocery runs are needed.
• Perfect for Any Occasion: Whether it’s a casual family dinner, potluck, or just a treat for yourself, this dessert fits right in.
• Crowd-Pleaser: The sweet cherry flavor paired with toasted almonds always earns compliments from kids and adults alike.
• Unbelievably Delicious: The contrast between the juicy cherry filling and crunchy almond topping creates a texture combo that’s irresistible.
• Unique Twist: Unlike other dump cakes, the toasted almond topping adds a fresh, nutty flavor that feels special without any extra effort.

This recipe isn’t just another dump cake—it’s the one I keep coming back to because it strikes the perfect balance between fuss-free prep and homemade charm. It’s comfort food that doesn’t feel heavy, with a little crunch that makes every bite interesting. Honestly, it’s the kind of dessert that makes you close your eyes and smile, knowing you just nailed something simple and satisfying.

What Ingredients You Will Need

This cherry almond dump cake uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, making it easy to pull together at a moment’s notice.

• Cherry Pie Filling: One 21-ounce (595 g) can—choose a good-quality brand like Dole or Hunt’s for best flavor.
• Yellow Cake Mix: One 15.25-ounce (432 g) box—use a standard mix; no need for special flavors.
• Unsalted Butter: 1 stick (8 tablespoons or 113 g), melted—adds richness and helps crisp the topping.
• Sliced Almonds: 1/2 cup (50 g), toasted—this is the star topping that brings the crunch and nutty aroma.
• Almond Extract: 1/2 teaspoon—just a touch to enhance the almond flavor without overpowering.

If you’re feeling adventurous, here are a few swap ideas: Try almond flour in place of some cake mix for a nuttier crumb, or use fresh or frozen cherries with a sprinkle of sugar instead of canned pie filling for a more natural vibe. For a dairy-free version, swap the butter with coconut oil and check the cake mix ingredients for allergens. The almond extract is optional but highly recommended for that subtle, signature note.

Equipment Needed

• Baking Dish: A 9×13 inch (23×33 cm) glass or metal baking pan works perfectly.
• Mixing Bowl: Needed for melting butter and combining the almond topping.
• Spoon or Spatula: For spreading the cherry filling and cake mix evenly.
• Measuring Cups and Spoons: For accuracy, especially with the almond extract and butter.
• Toaster or Skillet: To toast the sliced almonds—if you don’t have a toaster oven, a dry skillet on medium heat works wonders.

Personally, I prefer a glass baking dish so I can see the bubbling edges as it cooks. If you don’t have a 9×13 pan, a similar-sized oven-safe dish will do, just adjust baking time if it’s deeper or shallower. Toasting almonds on the stove is my go-to since it’s quick and you can smell exactly when they’re perfect, but a toaster oven saves cleanup.

Preparation Method

1. Preheat your oven to 350°F (175°C). This ensures the oven is ready by the time you layer your ingredients.
2. Toast the sliced almonds: Heat a dry skillet over medium heat. Add 1/2 cup (50 g) sliced almonds and toast, stirring frequently, for 3-5 minutes until golden and fragrant. Watch closely—they can burn fast! Remove from heat and set aside.
3. Prepare the butter and almond extract: Melt 1 stick (113 g) of unsalted butter in a microwave-safe bowl or on the stove. Stir in 1/2 teaspoon almond extract to the melted butter for that signature flavor boost.
4. Layer the cherry filling: Spread the entire can (21 oz / 595 g) of cherry pie filling evenly in the bottom of the 9×13 inch baking dish. The juice will mingle with the cake mix and create a saucy base.
5. Sprinkle the dry cake mix: Without mixing, evenly sprinkle the 15.25-ounce (432 g) yellow cake mix over the cherry filling. Try to cover the filling completely, but it’s okay if some cherries peek through.
6. Pour the butter mixture: Drizzle the melted butter and almond extract evenly over the cake mix layer. This step is key—don’t skip it! Butter melts during baking and crisps the cake mix into a golden crust.
7. Add the toasted almonds: Sprinkle your toasted almonds evenly over the top. They’ll toast further in the oven and add a wonderful crunch.
8. Bake: Place the baking dish in the oven and bake for 45-50 minutes. You want the top to be golden brown and the cherry filling to be bubbly. If the almonds brown too quickly, tent loosely with foil during the last 10 minutes.
9. Cool slightly before serving: Let the cake rest for 10-15 minutes to set up. It’ll be easier to serve and the flavors will meld beautifully.

Pro tip: If you notice the top isn’t browning evenly, give the pan a gentle shake about halfway through baking to redistribute the butter. Also, don’t mix the layers—letting them stay separate creates that classic dump cake texture with juicy fruit below and crisp topping above.

Cooking Tips & Techniques

One thing I learned the hard way is that the butter drizzle is crucial. Skipping it leads to a dry, crumbly mess instead of that moist, crunchy topping everyone loves. Melt it thoroughly and try to pour it as evenly as possible.

Toasting almonds is another step that makes all the difference. Raw almonds lack the depth of flavor that toasting brings, and it’s quick—just keep an eye so they don’t burn. I like using a skillet because I can smell the perfect toastiness as it happens.

When spreading the cherry filling, use the back of a spoon to smooth it out—this helps the cake mix layer sit evenly, preventing clumps or gaps. It might feel odd to sprinkle dry cake mix over wet fruit, but trust me, that’s what creates the perfect texture.

Keep in mind that ovens vary. If your cake is browning too fast on top but still undercooked inside, lower the temperature to 325°F (163°C) and bake longer. Conversely, if it’s not browning enough, bump it up for the last 5-10 minutes.

Lastly, this recipe is forgiving. If you accidentally add a little more almond extract or toss in extra almonds, it still works. I once doubled the almond topping because I was nuts for almonds that week—and it was a hit!

Variations & Adaptations

• Gluten-Free Version: Use a gluten-free yellow cake mix and check the cherry filling brand for gluten-free certification. Almond flour can also be mixed in for extra almond flavor and texture.
• Berry Mix: Swap cherry pie filling with mixed berry filling or fresh berries tossed with sugar and a splash of lemon juice for a bright, summery twist.
• Chocolate Cherry Almond: Add 1/2 cup (90 g) mini chocolate chips on top of the cake mix before drizzling butter—chocolate and cherry are a classic combo that always impresses.
• Nut-Free Option: Omit the almonds and replace with a sprinkle of crushed graham crackers for crunch, if allergies are a concern.
• Single-Serve Adaptation: Make mini dump cakes in ramekins or muffin tins for individual portions, adjusting baking time to about 25-30 minutes.

I once tried a version with coconut flakes mixed into the almond topping—delicious and added a tropical vibe. Feel free to experiment with your favorite nuts or toppings; this recipe handles tweaks like a champ.

Serving & Storage Suggestions

Serve this cherry almond dump cake warm or at room temperature. It’s lovely on its own, but I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness of the cherries.

For a little extra flair, sprinkle some toasted almond slivers on top just before serving for fresh crunch. It also pairs beautifully with a cup of black coffee or a mild green tea for a cozy dessert moment.

Store leftovers covered tightly in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even better the next day. To reheat, microwave individual portions for 30-40 seconds or warm in a 325°F (163°C) oven for 10-15 minutes until heated through.

If you want to freeze some for later, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and warm gently before serving.

Nutritional Information & Benefits

This Easy Cherry Almond Dump Cake offers a comforting treat with some nutritional perks. The cherry filling provides antioxidants and vitamin C, while almonds add heart-healthy fats and a bit of protein. One serving (about 1/12th of the cake) contains roughly 280 calories, 12 grams of fat, 38 grams of carbs, and 3 grams of protein, depending on brands used.

Using unsalted butter and moderate sugar levels keeps it balanced, and the almond extract adds flavor without calories. For those watching carbs, swapping in a low-carb cake mix or almond flour can reduce carbs while keeping texture intact.

Be mindful of allergens—the cake contains gluten, dairy, and nuts unless substitutions are made. I appreciate this recipe because it’s indulgent yet approachable and easy to fit into a balanced lifestyle when enjoyed in moderation.

Conclusion

The Easy Cherry Almond Dump Cake with Toasted Almond Topping is one of those recipes that feels effortless but delivers impressive flavor and texture every single time. It’s perfect for anyone craving a dessert that’s quick to make but still feels like you put in some love. I keep coming back to it because it’s adaptable, forgiving, and genuinely satisfying.

Feel free to tweak the toppings or try different fruit fillings—the recipe’s forgiving nature invites creativity. I honestly love how this cake brings a little sweetness and comfort without the fuss, perfect for both busy days and laid-back weekends.

If you try this recipe, I’d love to hear how you make it your own. Leave a comment, share your tips, or tell me about your favorite twist. Here’s to many cozy, cherry-sweet moments ahead!

FAQs

Can I use fresh cherries instead of canned pie filling?

Yes! Use about 3 cups (450 g) of pitted fresh cherries mixed with 1/4 cup (50 g) sugar and 1 tablespoon lemon juice. Bake as directed, though the texture may be a bit lighter.

What if I don’t have almond extract?

You can omit it or substitute with vanilla extract, but the almond flavor adds a nice depth that complements the cherries perfectly.

How do I prevent the topping from burning?

If the almonds or cake mix brown too quickly, loosely cover the pan with foil during the last 10-15 minutes of baking.

Can I make this dump cake ahead of time?

Yes, you can assemble it in the baking dish, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.

Is this recipe freezer-friendly?

Absolutely! Freeze baked cake in airtight containers for up to 3 months. Thaw overnight in the fridge and warm gently before serving.

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