Moist Gluten-Free Cherry Dump Cake Recipe for Gatherings

No gluten, eggs, or dairy are needed to make this Gluten-Free Dump Cake. With only six ingredients, this is an ideal dessert when you want something quick, crowd-pleasing, and delicious for a special occasion or a simple sweet craving.

Dump cake is a name that describes the method: you literally dump simple ingredients into a baking dish and bake. The technique is effortless, but the finished dessert is rich, comforting, and far from basic.

Most dump cakes pair fruit with boxed cake mix. In this recipe, a gluten-free yellow cake mix is sprinkled over a mixture of berries brightened with lemon zest and juice. Once baked, it becomes a cobbler-like dessert with a crisp, buttery topping and a jammy, slightly tart fruit filling.

Why You’ll Love This Dump Cake Recipe

• Delicious contrast: Melted butter and cake mix form a golden, slightly crunchy crust over a gooey, fruity filling balanced by lemon.
• Super easy: Minimal preparation — a little mixing, then layer and bake. Perfect for busy days or last-minute guests.
• Few ingredients: Only six components are needed, most pantry-friendly.
• Egg-free: No eggs are required, making this suitable for those avoiding eggs.
• Dairy-free option: Use plant-based butter to make the recipe vegan.
• Flexible: Use any berry combination or swap in other fruits — ideas listed in the variations.

Ingredients

• Gluten-free yellow cake mix: Use a full-size mix (around 17–22 oz). Any reliable brand will work.
• Mixed berries: About 5 cups total. Fresh or frozen blueberries, raspberries, and blackberries create a nice balance of sweetness and tartness.
• Butter: ½ cup melted. Regular or dairy-free butter both work; choose a good-quality butter for best flavor.
• Maple syrup: ⅓ cup to sweeten the fruit. Honey can be substituted but has a stronger flavor.
• Lemon zest and juice: 1 teaspoon zest and 1 tablespoon juice to brighten the berry filling.

How to Make Berry Dump Cake

1. Prepare the baking dish

• Preheat the oven to 350°F (175°C).
• Lightly spray an 8×11-inch baking dish, a 9-inch pie pan, or a cast-iron skillet with cooking spray.

2. Make the berry mixture

• In a medium bowl, combine 5 cups mixed berries, ⅓ cup maple syrup, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 2 tablespoons of the cake mix.
• Spread the berry mixture evenly in the prepared baking dish.

3. Add the cake mix

• Sprinkle the remaining cake mix over the berries, covering as much fruit as possible. Use a spatula to distribute it evenly.

4. Pour the butter

• Melt ½ cup butter and drizzle it over the top. Tilt the dish gently so the butter soaks through the cake mix and coats the surface evenly.

5. Bake

• Bake for 50–55 minutes, until the top is golden and the fruit bubbles around the edges. Take care when removing it; the filling will be very hot.
• Let the cake rest for about 15 minutes before serving so it sets slightly.

Special Tips

• Frozen berries: You can use frozen berries straight from the bag—no need to thaw.
• Adjust lemon: Omit lemon if you prefer no citrus, or increase to 2 tablespoons of lemon juice for a brighter tang.
• Vanilla option: If you omit lemon but want extra flavor, add 1 teaspoon vanilla extract to the berry mix.
• Use a larger pan: A 9×13 pan works, but the dessert will be thinner. If using a larger pan, consider increasing melted butter to ¾ cup so the topping covers the surface.

How to Serve

This cake is best warm. Cool 10–15 minutes, then serve with a scoop of vanilla ice cream or a dollop of whipped cream. Coconut whipped cream is an excellent dairy-free choice.

Storing and Reheating

Once cooled, cover the dish tightly and refrigerate for up to 3 days. The dessert is freshest on day one; it will soften as it sits. Reheat individual portions in the microwave for 15–20 seconds or warm the whole dish in a 350°F oven for about 15 minutes, until bubbly.

Tips and Variations

• Try an apple dump cake using the same method with peeled, sliced apples and a touch of cinnamon.
• Fruit pie fillings (cherry, blueberry, apple) work in place of fresh fruit if you prefer a more uniform texture.
• If gluten isn’t a concern, use a standard yellow cake mix instead of a gluten-free one.

I hope you enjoy this easy gluten-free dessert!

PLEASE LEAVE A COMMENT IF YOU MAKE THIS OR TAG @EVERYDAYLATINA ON INSTAGRAM.

More Gluten-Free Dessert Recipes

• Gluten-Free Dairy-Free Tres Leches Cake
• Eggless Chocolate Chip Oatmeal Cookies
• Light and Fluffy Gluten-Free Powdered Donuts
• Crispy and Chewy Coconut Flour Oatmeal Cookies
• Arroz con Leche (Mexican Rice Pudding)

Recipe

Originally published February 10, 2022. Updated November 2022.