Cherry Limeade Dump Cake Recipes

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

CHERRY LIMEADE POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, soda, oil, egg whites and 1 tablespoon grated lime peel with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool 20 minutes.
• Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
• In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with a cherry and a lime twist. Store loosely covered.

CHERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Unroll crescent rolls into the prepared dish, pinching the seams together.
• Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
• Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
• Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

CHERRY LIMEADE CAKE

Steps:

• Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
• Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
• Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
• In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.