This incredibly light, fluffy, and vibrant cherry dump cake is one of the easiest sweet treats you can possibly make. By combining a classic box of angel food cake mix directly with fruit pie filling, the batter bakes up into a soft, sponge-like cloud marbled with sweet cherries. Topped with a smooth layer of whipped topping, it makes a beautiful, budget-friendly dessert perfect for large family gatherings or potlucks.
Ingredients
1 box (approx. 16 oz) angel food cake mix (dry powder only, do not follow the box instructions)
1 can (21 oz) cherry pie filling
1 tub (8 oz) whipped topping (like Cool Whip), thawed
Optional Garnish: 1/4 cup sliced toasted almonds or maraschino cherries
Instructions
1. Heat the Oven and Prep the Pan
Preheat your oven to 350°F (177°C). Grab a 9×13-inch metal or glass baking pan. Unlike traditional cakes, do not grease or spray the pan; angel food cake needs a clean surface to cling to as it rises up the sides of the pan.
2. Mix the Base Layers
In a large mixing bowl, dump the dry angel food cake mix directly over the entire can of cherry pie filling. Using a sturdy silicone spatula, fold the ingredients together gently but thoroughly. The moisture from the cherries will react with the egg whites in the cake mix, causing the batter to become thick, foamy, and pink.
3. Spread into the Baking Sheet
Pour the foamy batter into your ungreased 9×13-inch pan. Use the back of your spatula to smooth the surface evenly into the corners, ensuring the cherry pieces are distributed well throughout the sheet.
4. Bake Until Golden
Bake at 350°F (177°C) for 20 to 22 minutes. The cake is ready when the top turns a beautiful golden brown color and a toothpick inserted into the center sponge comes out clean.
5. Cool the Sponge Completely
Remove the pan from the oven and place it on a wire cooling rack. Let the cake cool down completely to room temperature (about 45 to 60 minutes) before adding the toppings, otherwise the whipped cream will melt instantly.
6. Top, Garnish, and Chill
Spread the entire tub of thawed whipped topping evenly across the cooled cherry sponge. If desired, scatter sliced toasted almonds over the top to add a nice crunch that breaks up the soft texture. Slice into square portions and serve chilled right from the pan!