Here is the recipe for the 4-Ingredient Cherry Custard Dump Cake as shown in your images, following your requested format.Desserts
4-Ingredient Cherry Custard Dump Cake
1. Introduction
This 4-Ingredient Cherry Custard Dump Cake is the epitome of effortless baking. By combining a few pantry staples, you create a dessert that features a silky, custard-like bottom layer topped with tart, juicy cherries and a golden, buttery crust. It is the perfect solution for last-minute gatherings or a cozy weeknight treat, proving that you don’t need a long list of ingredients to achieve a sophisticated, melt-in-your-mouth texture.
2. Ingredients
The Fruit Base: 2 cans (21 oz each) cherry pie filling.
The Custard Binder: 1 can (14 oz) sweetened condensed milk.
The Crust: 1 box (15.25 oz) yellow or white cake mix.
The Topping: 3/4 cup (1.5 sticks) unsalted butter, melted.
3. Instructions
Prep: Preheat your oven to 175°C (350°F). Grease a 9×13 inch glass baking dish.Cakes
Fruit Layer: Spread both cans of cherry pie filling evenly across the bottom of the prepared dish.
Cream Layer: Drizzle the sweetened condensed milk evenly over the cherries. Do not stir.
Cake Layer: Sprinkle the dry cake mix over the milk and cherry layers, ensuring it covers the entire surface evenly.
Butter Layer: Carefully pour the melted butter over the cake mix. Use a spoon to spread any large dry patches of flour, but avoid mixing the layers.
Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.Dairy & Eggs
Cool: Let the cake sit for at least 15 minutes before serving to allow the custard layer to set.
4. Variations
Chocolate Cherry: Use a chocolate cake mix instead of yellow for a “Black Forest” inspired custard cake.
Nutty Crunch: Sprinkle 1/2 cup of sliced almonds or chopped pecans over the butter layer before baking for added texture.
Berry Mix: Swap one can of cherry filling for blueberry or raspberry filling to create a mixed-berry custard.
5. Serving and Storage
Serving: Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the sweetness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: This cake is delicious cold, but can be reheated in the microwave for 20–30 seconds to restore its soft custard texture.
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