Gluten-Free Cherry Berry Dump Cake with Almonds
A foolproof dessert that layers cherry and blueberry pie fillings with sliced almonds, topped with dry cake mix and butter pieces that create a golden, cobbler-like crust when baked. Perfect for potlucks, family gatherings, or when you want homemade taste without the fuss. The almonds add a delightful crunch that complements the sweet-tart fruit filling, while the simple dump-and-bake method makes this accessible to bakers of all skill levels.
Ingredients
- 1 21 ounce can Cherry Pie Fillingmixed berry pie filling1:1fruit
similar flavor profile
- 1 21 ounce can Blueberry Pie Filling
- ¾ cup sliced almonds
- 1 15.25 ounce box white cake mixyellow cake mix1:1flavor
richer taste
- 12 tablespoons unsalted butter, 170g
Instructions
- 1
Preheat oven to 350°F and spray a 2.8L casserole dish or 9x13 inch pan with cooking spray
- 2
Pour cherry and blueberry pie fillings in bottom of dish
- 3
Sprinkle sliced almonds over the fruit
- 4
Open cake mix and sprinkle powder evenly over the top
- 5
Slice butter into small pieces and sprinkle evenly over cake mix, ensuring even coverage for proper melting
- 6
Bake for 30-40 minutes until fruit bubbles around edges and top turns golden
- 7
Serve with ice cream or whipped cream
Tips
Check for doneness at 30 minutes as baking time varies with pan depth - deeper dishes need longer cooking time
Ensure butter pieces are evenly distributed over cake mix so everything melts uniformly and creates proper crust
Let cool for 10-15 minutes before serving to allow fruit filling to set slightly
Good to Know
covered in refrigerator up to 3 days
can be assembled 4 hours ahead, refrigerate until baking
warm with ice cream or whipped cream
Common Mistakes
distribute butter evenly to avoid unmelted dry spots in cake mix
check doneness early to prevent overbaking and dry edges
Substitutions
Nut-Free Alternatives
General Alternatives
richer taste
similar flavor profile
FAQ
Can I use fresh fruit instead of canned pie filling?
Yes, use 4 cups mixed fresh fruit with 1/2 cup sugar and 2 tablespoons cornstarch, but baking time may increase as fresh fruit releases more moisture.
What if I don't have a 9x13 inch pan?
Use any 2.8L baking dish, but adjust baking time - deeper dishes need 5-10 minutes longer, shallower pans may cook 5 minutes faster.
How long does this keep in the refrigerator?
Store covered for up to 3 days, though texture is best within 24 hours as the topping may soften over time.