This cherry pie starts with a Duncan Hines mix and finishes with all the charm of a homemade dessert. With a flaky golden crust, bright cherry filling, and a buttery crumb topping, it’s a crowd-pleasing favorite you’ll want to make again and again.
When you want a classic dessert that’s as easy as it is delicious, this Duncan Hines cherry pie recipe hits the sweet spot—literally. It combines the convenience of a boxed cake mix with the irresistible flavor of a homemade pie.
The result? A golden, buttery crust layered with tart cherry pie filling and finished off with a crumble topping that’s sweet, crisp, and just slightly chewy at the edges.
Whether you’re baking for a holiday, potluck, or just a Tuesday that needs a little more joy, this pie is a go-to. It’s fuss-free and incredibly family-friendly, and it’s one of those bakes that disappears the minute you slice into it.
Everyone will think you worked way harder than you did—and we’ll keep that secret between us.
Why You’ll Love This Recipe
If you’re a fan of baking shortcuts that still deliver homemade flavor, this pie is for you. Using Duncan Hines yellow cake mix as the base, you skip the process of mixing flour and sugar from scratch but still get a crisp, golden crust and topping. The tart cherry filling cuts through the sweetness and balances every bite.
Even better? It’s quick to assemble, bakes up beautifully, and can be served warm with ice cream or chilled for a firmer texture. It’s just as welcome at a weekend BBQ as it is on a holiday dessert table.
What You’ll Need
- 1 box Duncan Hines Classic Yellow Cake Mix
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg
- 1 (21 oz) can cherry pie filling
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon almond extract
- Optional: powdered sugar for dusting
- Optional: vanilla ice cream or whipped cream for serving
Pro Tips
- Save part of the cake mix for the crumble topping—don’t mix it all into the crust.
- Add almond extract for that classic cherry pie flavor enhancement.
- Let the pie cool completely if you want clean slices—it sets as it cools.
- Double the cherry filling if you love extra fruit in each bite.
- Bake until the top is deeply golden for the best texture and flavor.
Tools You’ll Need
- Mixing bowl
- Spatula or spoon
- 9×13-inch baking dish
- Measuring spoons
- Oven mitts
- Wire rack (for cooling)
Substitutions and Variations
- Use white or butter cake mix if you don’t have yellow—still delicious!
- Swap cherry for blueberry or apple pie filling for variety.
- Make it gluten-free using a gluten-free yellow cake mix.
- Add chopped pecans or sliced almonds to the crumble for crunch.
- Top with a cream cheese drizzle for a cheesecake-style twist.
Make Ahead Tips
- Prepare the crust and topping ahead and store separately until ready to bake.
- Bake a day in advance and store covered at room temperature or chilled for firmer texture.
- Freezes well—bake, cool completely, and wrap tightly before freezing.
How to Make Duncan Hines Cherry Pie
Step 1: Preheat and Prep
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
Step 2: Make the Crust Base
In a mixing bowl, combine most of the cake mix (about 2¾ cups), melted butter, egg, and vanilla. Mix until a soft dough forms.
Step 3: Press into Pan
Press the dough evenly into the bottom of the prepared pan to form a crust.
Step 4: Add Cherry Filling
Spread cherry pie filling evenly over the crust. Add almond extract here if using.
Step 5: Make and Add Crumble Topping
Mix the remaining dry cake mix (about ¼ cup) with 1–2 tablespoons of melted butter to create a crumble. Sprinkle evenly over the top of the cherry layer.
Step 6: Bake the Pie
Bake for 35–40 minutes or until the topping is golden brown and the filling is bubbly. Cool for at least 30 minutes before serving
Leftovers and Storage
- Store covered at room temperature for up to 2 days.
- Refrigerate for longer storage (up to 5 days) if using fresh fruit filling.
- Warm individual slices in the microwave for 15–20 seconds before serving.
- Freeze baked pie (wrapped tightly) for up to 2 months.
Recipe FAQs
1. Can I use homemade cherry pie filling?
Yes! If you have the time, homemade filling works beautifully here. Just be sure it’s fully cooled before layering.
2. Do I need to blind bake the crust?
Nope! The cake mix base bakes perfectly as-is with no pre-baking needed.
3. Can I make this in a round pie dish?
You can, but the crust will be thicker and the bake time may vary slightly. Stick to an 8×8 or 9×13 for best results.
4. What if I don’t have almond extract?
It’s optional—but it adds a classic bakery-style flavor that complements cherries beautifully. Vanilla works just fine on its own too.
Sweet Simplicity, the Duncan Hines Way
This Duncan Hines cherry pie brings together the best of both worlds: a nostalgic, comforting dessert with the ease of a modern shortcut. It’s the kind of recipe that gets passed around after family dinners, tucked into lunchboxes, or brought out warm with a scoop of vanilla ice cream when guests are over.
Try it for yourself and let me know—did you stick with cherry, or try a twist with blueberries or apple? Share your version in the comments below!
