This Strawberry Shortcake Sheet Cake combines a soft vanilla cake, fluffy whipped cream frosting, and fresh strawberries into an easy dessert that’s perfect for feeding a crowd. It has all the flavors of classic strawberry shortcake but in a simple 9×13 cake that’s easier to make, transport, and serve.

Whether you’re making dessert for a summer cookout, baby shower, birthday party, or potluck meal, this cake delivers that nostalgic strawberries-and-cream flavor everyone loves.

An Easy Strawberry Dessert That Feels Like a Classic

If you’ve ever loved traditional strawberry shortcake but wished it were easier to serve for a crowd, this cake is the answer.

Instead of layering biscuits, whipped cream, and strawberries individually, everything comes together in one easy sheet cake. The vanilla cake stays soft and moist thanks to Greek yogurt and buttermilk, while the whipped cream frosting gets extra stability from cream cheese so it slices beautifully.

The fresh strawberries on top give it that classic strawberry shortcake flavor, and if you want even more strawberry goodness, you can toss the berries with a little sugar before adding them to the cake.

It’s the kind of dessert that looks impressive but is surprisingly simple to make.

FAQs

Ingredients

See the recipe card below for the printable full recipe, including ingredient amounts and detailed instructions.

For the Cake

• 2¼ cups all-purpose flour - Gives the cake structure while keeping it soft and tender.
• 1½ teaspoons baking powder - Helps the cake rise.
• ½ teaspoon baking soda - Works with the buttermilk and Greek yogurt to create a fluffy texture.
• ½ teaspoon salt - Balances the sweetness and enhances flavor.
• ½ cup unsalted butter, softened - Adds richness and buttery flavor.
• 1½ cups granulated sugar - Sweetens the cake and helps keep it moist.
• 3 eggs, room temperature - Provide structure and stability.
• 1 tablespoon vanilla extract - Adds warm vanilla flavor throughout the cake.
• ¾ cup Greek yogurt - Helps create an extra moist crumb.
• ¾ cup buttermilk - Adds tenderness and a subtle tang.

For the Frosting

• 2 cups heavy whipping cream - Creates a light, fluffy frosting.
• ½ cup powdered sugar - Sweetens and helps stabilize the whipped cream.
• 2 teaspoons vanilla extract - Adds flavor to the frosting.
• ½ cup cream cheese, softened - Helps stabilize the frosting while adding a slight tang.

For the Topping

2 cups fresh strawberries, chopped - Add fresh strawberry flavor and the classic shortcake experience.

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish and set aside.

In a large mixing bowl, whisk together the 2¼ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.

In a separate mixing bowl, beat together the ½ cup softened unsalted butter and 1½ cups granulated sugar until light and fluffy.

Add the 3 eggs one at a time, mixing well between each addition.

Mix in the 1 tablespoon vanilla extract and ¾ cup Greek yogurt until fully combined.

Alternately add the flour mixture and the ¾ cup buttermilk, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

Spread the batter evenly into the prepared pan.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely, about 1 hour.

While the cake cools, prepare the frosting.

How to Make Frosting for Strawberry Shortcake Cake

In a large mixing bowl, beat the 2 cups heavy whipping cream until it begins to thicken.

Add the ½ cup powdered sugar and 2 teaspoons vanilla extract. Continue beating until stiff peaks form.

In a separate bowl, beat the ½ cup softened cream cheese until smooth.

Add a large spoonful of whipped cream to the cream cheese and beat until fully incorporated. This helps thin the cream cheese and prevents lumps.

Gently fold the cream cheese mixture into the remaining whipped cream until fully combined.

Spread the frosting over the cooled cake.

Top with the 2 cups chopped strawberries.

Refrigerate for at least 1 hour before serving to help the frosting set.

Tips

• Allow the cake to cool completely before adding the frosting.
• Use room-temperature eggs for a smoother batter.
• Do not overmix once the flour is added or the cake may become dense.
• Chill your mixing bowl and beaters before whipping the cream for the best texture.
• Pat strawberries dry if they’re especially juicy.
• For even more strawberry flavor, toss the strawberries with ¼ to ⅓ cup granulated sugar and let them sit for 15 minutes before topping the cake.
• The method of thinning the cream cheese with a spoonful of whipped cream helps create a smooth frosting without lumps.

Storage

Store the cake covered in the refrigerator for up to 3 days.

The unfrosted cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and thaw overnight before frosting and serving.

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Strawberry Shortcake Sheet Cake

This Strawberry Shortcake Sheet Cake combines a soft, buttery vanilla cake with a light whipped cream frosting and fresh strawberries for an easy crowd-pleasing dessert that's perfect for potlucks, summer parties, and family gatherings.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 12 servings

Calories 482kcal

Author Jessica Burgess

Ingredients

Cake

• 2 ¼ cups all purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter softened
• 1 ½ cup granulated sugar
• 3 eggs room temperature
• 1 tablespoon vanilla extract
• ¾ cup greek yogurt
• ¾ cup buttermilk

Frosting

• 2 cups heavy cream
• ½ cup powdered sugar
• 2 teaspoon vanilla extract
• ½ cup cream cheese softened
• 2 cups strawberries chopped

Instructions

• Preheat the oven to 350 degrees F. Grease a 9×13 pan and set aside.
• In a large mixing bowl combine the all purpose flour, baking powder, baking soda and salt. Set aside.
• Add the granulated sugar and softened unsalted butter, mix them thoroughly in a mixing bowl.
• Add the eggs one at a time, fully incorporating the eggs between each addition.
• Mix in the vanilla extract and the Greek yogurt until well combined.
• Using a spatula, slowly add the dry ingredients to the wet ingredients by adding about 1 cup at a time followed by a small amount of buttermilk. Repeat this process (finishing with buttermilk) until the flour mixture and the buttermilk is fully combined, avoiding to over mix the batter.
• Transfer the batter to the prepared 9×13 pan.
• A toothpick should come out clean in the center of the cake after 25 to 30 minutes of baking at 350 degrees F.
• Allow to cool for at least 1 hour before topping.
• To a mixing bowl add the heavy cream, beat until the cream just starts to thicken.
• Add the powdered sugar and beat until well combined. Add the vanilla extract and beat until stiff peaks form. Set aside.
• In a mixing bowl add the softened cream cheese beat until fully softened and beaten.
• Add a heaping spoonful of the whipped cream to the cream cheese. Beat until fully combined.
• Transfer the cream cheese mixture to the whipped cream and stir to fully combine.
• Top the fully cooled cake with the whipped topping.
• Finish off the cake by topping with the chopped strawberries. Transfer the cake to the refrigerator and allow to cool for 1 hour before serving to help firm up the frosting.

Notes

• Allow the cake to cool completely before frosting. Even slight warmth can cause the whipped cream frosting to melt and slide.
• To prevent lumps, beat a spoonful of whipped cream into the cream cheese before combining it with the remaining whipped cream. This helps create a smooth, stable frosting.
• Do not overmix the batter once the flour is added. Overmixing can result in a denser cake.
• Fresh strawberries are recommended. Frozen strawberries release excess liquid that can make the topping watery.
• For extra strawberry flavor, toss the chopped strawberries with ¼ to ⅓ cup sugar and let them sit for 15 minutes before topping the cake.
• Refrigerate the finished cake for at least 1 hour before serving to help the frosting firm up for cleaner slices.

Nutrition

Serving: 1slice | Calories: 482kcal | Carbohydrates: 53g | Protein: 8g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 274mg | Potassium: 171mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 112mg | Iron: 2mg

Cherry Sheet Cake is a soft, buttery 9×13 cake filled with sweet maraschino cherries and topped with a simple almond frosting, similar to this round cherry chip cake recipe. It’s an easy dessert that’s perfect for potlucks, holidays, family gatherings, and anytime you’re craving an old-fashioned cake that feels a little special.

A Potluck Cake That Always Gets People Talking

There are certain desserts that disappear long before the meal is over, and this cherry sheet cake is one of them.

Like this cherry blondies recipe, the combination of sweet cherries and almond extract gives it that classic bakery-style flavor people instantly recognize, while the tender cake stays moist for days.

It’s simple enough for a weeknight dessert but pretty enough to bring to a church supper, baby shower, holiday gathering, or family reunion. If you’re a fan of old-fashioned desserts that don’t require complicated ingredients or decorating skills, this is the kind of recipe you’ll want to keep in your recipe box.

Frequently Asked Questions

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Cake

• 2½ cups all-purpose flour - Gives the cake structure while keeping it soft and tender.
• 2 teaspoons baking powder - Helps the cake rise.
• ½ teaspoon baking soda - Works with the dairy ingredients for a light texture.
• ½ teaspoon salt - Balances the sweetness.
• ¾ cup unsalted butter, softened - Adds richness and moisture.
• 1½ cups granulated sugar - Sweetens the cake and creates a tender crumb.
• 3 large eggs, room temperature - Add structure and richness.
• ¾ cup buttermilk - Helps create a moist, tender cake.
• ½ cup Greek yogurt - Adds moisture and richness.
• 1 teaspoon vanilla extract - Adds warmth and flavor.
• ½ teaspoon almond extract - Enhances the cherry flavor.
• 1 (10-ounce) jar maraschino cherries, chopped, with juice reserved - Provides cherry flavor throughout the cake.

For the Frosting

• ½ cup unsalted butter, softened - Creates a creamy frosting base.
• 3 cups powdered sugar - Sweetens and thickens the frosting.
• ½ teaspoon vanilla extract - Adds flavor.
• ⅛ teaspoon almond extract - Complements the cherry flavor.
• 2 to 3 tablespoons milk - Thins the frosting to a spreadable consistency.

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray and set aside.
• In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

• In a large mixing bowl, beat the ¾ cup softened butter and 1½ cups granulated sugar until combined.

• Add the 3 eggs, one at a time, mixing well after each addition.

• Mix in the ½ cup Greek yogurt, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.

• Stir in about 3 tablespoons of the reserved maraschino cherry juice.

• Add half of the flour mixture and mix just until combined. Add half of the ¾ cup buttermilk and mix again. Repeat with the remaining flour mixture and remaining buttermilk.

• Fold in the chopped maraschino cherries.

• Spread the batter evenly into the prepared baking dish.

• Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely, about 1 hour.

How to Make Frosting for Cherry Cake

• For the frosting, beat together the ½ cup softened butter, 3 cups powdered sugar, ½ teaspoon vanilla extract, and ⅛ teaspoon almond extract. Add 2 to 3 tablespoons milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.

• Spread the frosting evenly over the cooled cake.
• Garnish with additional maraschino cherries if desired before slicing and serving.

Tips

• Drain the cherries well before chopping to prevent excess moisture in the cake.
• Chop the cherries into small pieces so they distribute evenly throughout the batter.
• Use room-temperature butter, eggs, and yogurt for the smoothest batter.
• Mix only until the ingredients are combined to keep the cake tender.
• Start checking for doneness around the 35-minute mark to avoid overbaking.

More Cherry Recipes You’ll Love

If you love that nostalgic cherry flavor, you’ll also love these:

• cherry bread recipe
• cherry dump cake
• cherry yum yum

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Cherry Sheet Cake

Cherry Sheet Cake is a soft, buttery 9×13 cake filled with sweet maraschino cherries and topped with a simple almond frosting. It's an easy, old-fashioned dessert that's perfect for potlucks, holidays, and family gatherings.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 550kcal

Author Jessica Burgess

Ingredients

• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter softened
• 1 ½ cups granulated sugar
• 3 eggs room temperature
• ¾ cup buttermilk
• ½ cup Greek yogurt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 10 oz jar maraschino cherries cherries chopped and juice separated for later use

Frosting Ingredients

• ½ cup unsalted butter
• 3 cups powdered sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon almond extract
• 2-3 tablespoons milk

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13 baking dish with some baking spray and set aside.
• To a mixing bowl, add the all purpose flour, baking powder, baking soda, and salt. Stir to combine and set aside.
• Add the sugar and softened unsalted butter to a different mixing bowl. Using an electric mixer combine the butter and sugar together just until combined.
• Next add the eggs one at a time incorporating them well between each addition.
• Add the Greek yogurt, vanilla extract, and almond extract. Stir to combine.
• Next, add the reserved maraschino cherry juice (about 3 tablespoons). Stir to combine.
• Add half of the dry ingredients, stir to combine, then add half of the buttermilk, stir to combine. Repeat this process until the dry ingredients and buttermilk are just combined.
• Fold in the chopped maraschino cherries.
• Transfer the batter to the prepared baking dish. Spread the batter out evenly.
• Bake the cake for 35-40 minutes or until a toothpick comes out clean.
• Allow the cake to cool for at least 1 hour before frosting the cake.
• To a mixing bowl, add the powdered sugar, vanilla extract, and almond extract, beat to combine, adding in some milk 1 tablespoon at a time to thin out the frosting.
• Once the cake has cooled, add the frosting to the top of the cake. Using a spatula, spread the frosting out so it's evenly distributed. Optional: top with whole cherries for added decoration.
• Cut and serve.

Nutrition

Serving: 1slice | Calories: 550kcal | Carbohydrates: 86g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 253mg | Potassium: 92mg | Fiber: 1g | Sugar: 65g | Vitamin A: 691IU | Calcium: 98mg | Iron: 2mg

Loaded with ripe bananas and juicy strawberries, this Strawberry Banana Cake bakes up soft, moist, and perfect for everything from brunch to potlucks.

A Soft, Moist Cake That's Perfect for Spring and Summer

If you love banana bread but want something a little lighter, softer, and more dessert-like, this strawberry banana cake is one of those recipes that instantly feels special without being complicated.

The bananas keep the cake incredibly moist while the strawberries add fresh bursts of flavor throughout every slice. And unlike some fruit cakes that end up gummy or heavy, this one stays soft and tender with just the right balance of sweetness.

The cream cheese frosting is what really takes it over the top. This recipe was originally tested with a traditional buttercream frosting, but the flavor just wasn't nearly as good. The slight tanginess from the cream cheese balances the sweetness perfectly and pairs beautifully with both the strawberries and bananas.

This is the kind of cake that works great for gatherings like baby shower or brunch as it does for a casual summer dessert or afternoon coffee cake.

Frequently Asked Questions

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Strawberry Banana Cake

• 2¼ cups all-purpose flour, divided - Gives the cake structure while still keeping it soft and tender.
• 1 teaspoon baking soda - Helps the cake rise and keeps the crumb light.
• 1 teaspoon salt - Balances the sweetness and enhances the fruit flavors.
• ½ cup unsalted butter, softened - Adds richness and moisture to the cake.
• 1¼ cups granulated sugar - Sweetens the cake and helps create a soft texture.
• 1½ cups very ripe bananas, mashed (about 3 large bananas) - Adds moisture, sweetness, and classic banana flavor.
• 2 large eggs - Help bind the batter together and give structure.
• ½ cup buttermilk - Creates a tender crumb and adds a slight tanginess.
• 1 teaspoon vanilla extract - Adds warmth and depth of flavor.
• ¼ teaspoon almond extract (optional) - Gives the cake a subtle bakery-style flavor that pairs beautifully with strawberries.
• 1½ cups sliced strawberries - Add juicy bursts of fresh strawberry flavor throughout the cake.

For the Cream Cheese Frosting

• 4 ounces cream cheese, softened - Creates a rich and tangy frosting base.
• ¼ cup butter, softened - Helps make the frosting smooth and creamy.
• 1 teaspoon vanilla extract - Adds extra flavor and warmth.
• Pinch of salt - Balances the sweetness.
• 3 cups powdered sugar - Sweetens and thickens the frosting.

Instructions

• Preheat the oven to 350°F and grease or line a 9-inch square baking pan with parchment paper.
• In a medium bowl, whisk together 2 cups of the flour, 1 teaspoon baking soda, and 1 teaspoon salt, reserving the remaining ¼ cup flour for the strawberries later.

• In a large mixing bowl, beat together ½ cup softened butter and 1¼ cups granulated sugar until combined.

• Add the 2 eggs, one at a time, and continue mixing until the mixture becomes lighter and fluffy.

• Mix in the 1½ cups mashed bananas, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until combined.
• Pour in the ½ cup buttermilk and mix until smooth.

• Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix.

• Toss 1¼ cups of the sliced strawberries with the remaining ¼ cup flour, then gently fold them into the batter.

• Spread the batter evenly into the prepared baking pan and top with the remaining strawberries if desired.

• Bake for 45-50 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
• Allow the cake to cool completely before frosting.

How to Make Cream Cheese Frosting

• To make the frosting, beat together the 4 ounces softened cream cheese, ¼ cup softened butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.

• Slowly add the 3 cups powdered sugar and continue mixing until the frosting reaches your desired consistency. If needed, add 1-2 tablespoons milk to thin slightly.
• Spread or drizzle the frosting over the cooled cake before serving.

Tips

• Use very ripe bananas with lots of brown spots for the best flavor and texture.
• Don't overmix the batter or the cake can become too dense.
• Tossing the strawberries in flour helps keep them evenly distributed throughout the cake.
• If your strawberries are especially juicy, lightly pat them dry before adding them to the batter.
• Check the cake a few minutes early since fruit-heavy cakes can vary slightly in bake time.

More Recipes You’ll Love

If you love strawberry and banana flavors, you’ll also love these:

• Strawberry Bread with Strawberry Icing
• Strawberry Chocolate Muffins
• Banana Dump Cake
• Banana Pudding Dump Cake

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Strawberry Banana Cake

This Strawberry Banana Cake is soft, moist, and filled with sweet bananas and juicy strawberries in every bite. Finished with cream cheese frosting, it's an easy homemade cake that's perfect for brunches, potlucks, spring gatherings, or an everyday dessert.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 611kcal

Author Jessica Burgess

Ingredients

• 2¼ cups all-purpose flour divided
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup unsalted butter softened (1 stick)
• 1¼ cups granulated sugar
• 1½ cups very ripe bananas mashed (about 3 large)
• 2 large eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract optional
• 1½ cups strawberries sliced

For the frosting

• 4 oz cream cheese softened
• ¼ cup butter softened
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 cups powdered sugar

Instructions

• Preheat the oven to 350 degrees F. Grease or line a 9 inch square pan with parchment paper.
• To a medium bowl, add 2 cups of all purpose flour, baking soda, and salt (reserving ¼ cup of flour for later use), stir to combine and set aside.
• Beat the butter and sugar together until just combined.
• Add the eggs one at a time and cream together until nice and fluffy.
• Add the bananas, vanilla, and almond extract. Mix until combined.
• Then add the buttermilk and mix until combined.
• Add the dry ingredients to the wet ingredients. Mix until combined.
• Toss the strawberries (reserving ¼ cup for later) with the remaining ¼ cup of flour. Fold them gently into the batter.
• Spread the batter evenly into the prepared pan.
• Top with the remaining sliced strawberries (optional)
• Bake at 350 degrees for 45-50 minutes, until the center is set and a toothpick comes out clean.

How to Make Frosting

• Combine the softened cream cheese, softened butter, pinch of salt, and 1 teaspoon of vanilla extract in a mixing bowl. Beat until combined.
• Slowly add the powdered sugar until you get to your desired consistency. (If it gets too thick, you can thin it out with 1-2 tablespoons of milk.)
• Cool completely before topping with frosting, then serve.

Notes

• Use very ripe bananas with lots of brown spots for the best flavor and moisture. Less ripe bananas can make the cake heavier and chunkier.
• Toss the strawberries in flour before adding them to the batter so they don't sink to the bottom of the cake.
• Do not overmix the batter once the flour is added or the cake can become dense instead of soft and tender.
• Let the cake cool completely before frosting or the cream cheese frosting will melt.
• Check the cake early for doneness since strawberries can add extra moisture and slightly affect bake time.

Nutrition

Serving: 1slice | Calories: 611kcal | Carbohydrates: 101g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 492mg | Potassium: 215mg | Fiber: 2g | Sugar: 72g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 2mg

Blueberry dump cake is one of those old-fashioned desserts that feels simple but a little more elevated at the same time. It has that classic buttery topping you expect, but the juicy blueberries and hint of cinnamon give it a richer, slightly more homemade flavor.

It's still just as easy as any dump cake, but the added fresh berries and warm flavor make it perfect when you want something a little more than the basics.

The Kind of Dessert That Feels Just a Little Extra Special

FAQs

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

• Blueberry pie filling - The base of the recipe, giving it a rich, sweet blueberry flavor.
• Fresh blueberries - Add extra texture and a more natural berry flavor.
• Yellow cake mix - Creates the buttery, crumbly topping.
• Butter - Helps the topping bake evenly and adds richness.
• Cinnamon - Adds a subtle warmth that pairs really well with blueberries.
• Vanilla extract - Enhances the flavor and gives it a more homemade taste.

Instructions

• Preheat the oven and lightly grease a baking dish.
• Spread the blueberry pie filling evenly across the bottom of the dish.
• Stir in the vanilla extract and cinnamon directly into the filling.

• Sprinkle the fresh blueberries evenly over the top.

• Add the dry cake mix evenly across the surface. Do not stir.

• Place thin slices of butter over the cake mix, covering as much of the surface as possible.

• Bake until the top is golden and the blueberry filling is bubbling around the edges.

• Let cool slightly before serving warm.

Tips

• Use the tilt method for even butter coverage. You can lightly smooth peaks with a fork to help the butter settle evenly.
• Don't skip the fresh blueberries. They add texture and make the dessert feel less like a shortcut recipe and more like something made from scratch.
• Cold butter works well here. Thin slices help create a more crumbly, cobbler-like topping. You can also melt the butter and pour it on like I do in most of my dump cake recipes. (This is just a preference on what you find easier.)
• Watch for bubbling edges. That's the best sign the filling is fully cooked.
• Let it rest before serving. About 15 minutes helps everything set so it's easier to scoop.

Why Blueberry Works So Well

Blueberries have a slightly tart flavor that balances really well with the sweet cake topping. When baked, they soften and release juices that blend with the filling, creating a richer, more layered flavor than some other dump cake variations.

Adding fresh berries on top of the filling also gives you little pockets of texture, which is what makes this version stand out.

Related Recipes

If you love easy desserts like this, you may also enjoy:

• Cherry Dump Cake - A classic version with a sweet and slightly tart cherry filling.
• Chocolate Cherry Dump Cake - A richer twist with chocolate and cherry combined.
• Strawberry Cheesecake Dump Cake - Creamy and fruity with a cheesecake-style layer.
• Caramel Apple Dump Cake - A cozy, fall-inspired dessert with warm caramel flavor.
• Pumpkin Dump Cake - Soft, spiced, and perfect for cooler weather.

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Blueberry Dump Cake

This blueberry dump cake is a buttery, easy dessert made with pie filling and fresh blueberries, creating a rich, slightly tart flavor with a golden, crumbly topping.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Author Jessica Burgess

Ingredients

• 42 ounces canned blueberry pie filling 21 ounces each
• 1 box yellow cake mix
• ½ cup unsalted butter 1 stick – 8 tablespoons, cold
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ cup fresh blueberries

Instructions

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set it aside for later use.
• Spread blueberry pie filling evenly in the bottom of the baking dish. Use a spatula to spread it evenly across the bottom.
• Stir in vanilla extract and cinnamon directly into the filling until well combined.
• Evenly sprinkle the fresh blueberries over the filling.
• Sprinkle the dry cake mix evenly over the top of the blueberry filling. Do not mix; this is what creates the dump cake texture.
• Cut the cold butter into thin slices or small pats and place them evenly over the cake mix. Try to cover as much surface area as possible so the topping bakes evenly.
• Bake for 45-50 minutes, or until the top is golden and the filling is bubbling around the edges.
• Let the cake sit for 15-20 minutes after removing from the oven. This allows the filling to thicken slightly, making serving easier.

This cherry dump cake is one of those easy old-fashioned desserts that never goes out of style. With just a few simple ingredients, it bakes into a warm, buttery cake with a sweet and slightly tart cherry filling that's hard to resist. If you love classic cherry desserts, this is one of the easiest ways to make one at home.

Cherry dump cake is one of the most popular dump cake variations because of its sweet and slightly tart flavor and simple ingredients. It's a simple dessert that delivers big flavor without a lot of effort, which is exactly why it's been a favorite for so long.

A Classic Dessert That's Sweet, Simple, and Always a Favorite

This cherry dump cake is the kind of recipe that works for just about anything, as a potluck dessert recipe, holidays, or those nights when you need something quick but still homemade.

If you want to see how this method works with different fruit options, check out this easy dump cake recipe that uses the same simple approach.

Or, if you're looking for more ideas, you can see all of my dump cake recipes.

FAQs

Why Cherry Works So Well

Cherry is one of the most popular choices for dump cake because it has the perfect balance of sweet and tart. It pairs especially well with the buttery cake topping and creates that classic flavor people expect from this dessert.

If you're new to dump cakes, this is a great version to start with before trying other variations.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

• Cherry pie filling - The base of this recipe, giving it that classic sweet and slightly tart cherry flavor.
• Yellow cake mix - Creates the buttery, crumbly topping.
• Butter - Helps the topping bake evenly and adds richness.

Instructions

• Preheat the oven and lightly grease a baking dish.
• Pour the cherry pie filling into the dish and spread it evenly across the bottom.

• Sprinkle the dry cake mix evenly over the cherries, making sure to cover the entire surface. Do not stir.

• Drizzle the butter on top, evenly over the cake mix.

• Bake until the topping is golden and the cherry filling is bubbling around the edges. Let cool slightly before serving warm.

Tips

• Use the tilt method for even butter coverage. After pouring melted butter, gently tilt the pan so it spreads across the surface. If you see dry spots or mounds of cake mix, lightly smooth them with a fork, then tilt again so the butter settles into those areas.
• Don't stir the layers. This is what gives dump cake its signature texture with a soft fruit base and buttery topping.
• Melted butter works best. It helps cover the cake mix more evenly and prevents dry patches.
• Watch for bubbling edges. The fruit should be bubbling around the edges when it's done.
• Let it rest before serving. About 10-15 minutes helps it set and makes it easier to scoop.

Notes

• Do not stir the layers.
• Use the tilt method to prevent dry spots.
• Bake until the filling is bubbling for best results.
• Let rest before serving for easier scooping.

Related Recipes

If you love easy desserts like this, you may also enjoy:

• Chocolate Cherry Dump Cake – A rich, chocolatey twist with sweet cherry filling that turns this simple dessert into something a little more indulgent.
• Strawberry Cheesecake Dump Cake – Creamy and fruity, this version adds a cheesecake layer that makes it feel extra special without much extra effort.
• Caramel Apple Dump Cake – A cozy favorite with tender apples and a warm caramel flavor that's perfect for fall or holiday gatherings.
• Pecan Pie Dump Cake – A buttery, nutty dessert inspired by classic pecan pie, with a soft center and a slightly crisp topping.
• Chocolate Peanut Butter Dump Cake – A decadent combination of chocolate and peanut butter that's perfect when you're craving something rich and satisfying.
• Pumpkin Dump Cake – Full of warm spices and pumpkin flavor, this one has all the comfort of pumpkin pie with an easy cake-style topping.
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Recipe

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Cherry Dump Cake

This easy cherry dump cake is a classic 3-ingredient dessert made with cherry pie filling, cake mix, and butter for a warm, buttery, crowd-pleasing treat.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 490kcal

Author Jessica Burgess

Ingredients

• 2 – 21-ounce cans cherry pie filling
• 1 cup unsalted butter melted
• 15.25 ounce box yellow cake mix

Instructions

• Preheat the oven and lightly grease a baking dish.
• Pour the cherry pie filling into the dish and spread it evenly across the bottom.
• Sprinkle the dry cake mix evenly over the cherries, making sure to cover the entire surface. Do not stir.
• Pour the melted butter on top, drizzling melted butter evenly over the cake mix. See tips in the notes below, to make sure all cake mix gets covered.
• Bake until the topping is golden and the cherry filling is bubbling around the edges.
• Let cool slightly before serving warm.

Video

Notes

• More cherry flavor. If you love a stronger cherry flavor, you can add a little extra pie filling before baking.
• Use the tilt method for even butter coverage. After pouring melted butter, gently tilt the pan so it spreads across the surface. If you see dry spots or mounds of cake mix, lightly smooth them with a fork, then tilt again so the butter settles into those areas.
• Don't stir the layers. This is what gives dump cake its signature texture with a soft fruit base and buttery topping.
• Melted butter works best. It helps cover the cake mix more evenly and prevents dry patches.
• Watch for bubbling edges. The fruit should be bubbling around the edges when it's done.
• Let it rest before serving. About 10-15 minutes helps it set and makes it easier to scoop.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 76g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 400mg | Potassium: 155mg | Fiber: 1g | Sugar: 22g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 1mg