Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray.
Spread the cherry pie filling on the bottom of the baking dish, then add the maraschino cherry juice and cherry extract if using. Stir to combine and spread into an even layer.
Cover the pie filling with the cake mix in an even layer. Pour the melted butter over the cake mix covering as much surface area as possible.
Bake in the preheated oven for 45-50 minutes or until lightly golden on top.
Let the dump cake cool slightly. Serve warm with vanilla ice cream, if desired.
Notes
Optional ingredients: I like to add the maraschino cherry juice and cherry extract for an extra boost of cherry flavor. But if you don't have any on hand or don't feel like buying it, the recipe works perfectly fine without it.
Flavor variations: a dump cake can be made with any kind of fruit filling you prefer. Apple or peach pie filling all work great in place of the cherry pie filling. I also have a lemon blueberry dump cake and a pumpkin dump cake that is perfect for fall!
Slice the butter instead. Instead of melting the butter and pouring it over the top, you can also slice it thinly and layer over the top of the cake mix before baking.
Serve warm with vanilla ice cream. Enjoying this cherry dump cake a la mode truly takes it to the next level.
How to store: any leftover cherry dump cake can be stored in an airtight container, covered, in the refrigerator for up to three days. Reheat portions in the microwave before serving again.