February 12, 2018 Arley Arrington

Peppered Cherry Dump Cake


Do you like love? Do you like looking fancy with minimal effort? Do you love any excuse to give a gift, but somehow always procrastinate, and now you are realizing that it’s two days until Valentine’s Day, and you are still empty handed? You’ve come to the right place! Welcome, friend. Make this dump cake for your boo, your roomies, your office, or anyone you might want to impress this week. You’ll dirty two dishes (including the one you bake the cake in), and it’ll take less than 5 minutes to pull together. Dump cakes are usually made from pre-packaged fillings and cake mix, but we’re going rogue with this one. Make sure you tell your friends that you made this completely from scratch, and you’ll get hella credit (just leave out the fact it still required only 5 minutes of prep work to create the cake, because I don’t think they’ll be as impressed with you after you share that).

I used 2 cups of cherries in my version, but you can also substitute a mixture of berries, and you can double the filling part of this recipe if you want a more fruit-focused cake. The lemon juice and the pepper really heighten flavor of the cherries, and take the cake to that effortlessly fancy level we’ve been minimally trying for. One last note, because I love you, I made a new Valentine’s Day playlist of r&b and rap songs that reference sweets and baked goods. It really sets the mood for baking cake. Scroll down for the playlist + pics, or jump to the recipe here!


Dump the fruit in.IMG-2233

Mix the sugar in.IMG-2235
Add the flour on top.IMG-2234
Pour melted butter + sprinkle with sugar.IMG-2236

Bake it.IMG-2237
Serve warm with ice cream + hugs.IMG-2253



2 c cherries, or other berries

1/3 c sugar

1/4 c cornstarch

juice of half a lemon

1/2 t black pepper

1/4 t salt


1 1/4 c flour

3/4 c sugar

1 t baking powder

1/2 t salt

1/2 c butter, melted

Turbinado sugar, for sprinkling


  1. Preheat your oven to 375°, and generously grease a 9″ square baking pan.
  2. Evenly spread your fruit in the bottom of the pan. Sprinkle the sugar, cornstarch, lemon juice, salt and pepper over the fruit. Stir the mixture in the pan so the cherries are evenly coated.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt for the topping. Evenly spread over the fruit.
  4. Pour the melted butter over the flour mixture, then sprinkle with turbinado sugar.
  5. Bake for about an hour, rotating the pan halfway through. The cake is done when the butter has soaked into the flour, and the topping is a crispy and golden brown.
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