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This chocolate cherry dump cake is so simple to make: just pour your cherry pie filling in a casserole dish, top with rich chocolate cake mix and butter and you’re ready for baking. It’s just a few minutes work but tastes so good.
CHOCOLATE CHERRY DUMP CAKE INGREDIENTS
You will need:
- Two 20-ounce cans of cherry pie filling
- 1 box chocolate cake mix, something rich like Devil’s Food
- 1 cup butter, melted
PRO TIP: When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
SUBSTITUTIONS AND ADDITIONS
TOPPINGS: Chopped candy, chocolate chips, nuts, toffee chips, or other types of baking chips would also be great sprinkled on top. Drizzle caramel sauce or chocolate sauce on top for more gooey flavor.
CAKE MIX: You could use either a plain chocolate cake mix or a devil’s food cake mix for this recipe for an even richer chocolate flavor. Brownie mix would also make your chocolate dessert extra fudgy.
HOW TO MAKE THIS CHOCOLATE CHERRY DUMP CAKE RECIPE
STEP ONE: Spray a 13″ x 9″ baking dish with non-stick spray.
PRO TIP: You’ll want to use a 13″ x 9″ pan so that the texture and consistency are right. I’ve used an 11″ x 7″ pan before and it turned out a little too thick, which changed the delicious texture of the dump cake.
STEP TWO: Pour two cans of cherry pie filling evenly along the bottom of the pan.
PRO TIP: Sometimes a pit sneaks into your canned cherry filling. I suggest taking a quick glance when pouring your cherries out to be sure there isn’t a pit inside.
STEP THREE: Sprinkle dry cake mix over the top of the cherry pie filling, again evenly.
STEP FOUR: Pour melted butter evenly across the whole dish.
STEP FIVE: Bake at 350°F for 50 to 60 minutes until the fruit is bubbly and the cake is cooked through.
PRO TIP: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. The fruit mixture should be bubbly around the edges of the pan when it’s finished baking.
STEP SIX: Serve warm. You can top it off with a scoop of creamy vanilla ice cream or whip cream if you’d like.
HOW TO SERVE
IN THE FRIDGE: Once the dump cake has cooled, store it in the fridge covered tightly with plastic wrap for up to 5 days.
IN THE FREEZER: Store this chocolate cherry cake recipe in an airtight container for up to 3 months. Let it thaw in the fridge overnight when you want to serve it, then bake at 350 degrees for 10 to 20 minutes until it’s warmed back through.
This simple 3-ingredient chocolate cherry dump cake recipe is moist and decadent. The rich chocolate is the perfect combination alongside the cherry flavors. This recipe is fantastic for any celebration or every day dessert.
A dump cake is an easy cake in which the recipe calls for the ingredients to be dumped into the baking pan and baked. Usually, they use a boxed cake mix and a handful of additional ingredients.
You can make this easy dump cake recipe up to 2 days ahead of time. Since it is best served warm, make sure to warm it up again before serving.
This easy chocolate cherry dump cake is an easy recipe that is completely customizable. Sprinkle whichever sweet toppings you wish, including coconut, toffee bits, chocolate chips, sprinkles, or nuts. You could also add chocolate frosting, whipped cream, or a drizzle of chocolate sauce on top and a scoop of ice cream on the side.
MORE RECIPES YOU’LL LOVE
- Peach Dump Cake
- Blueberry Dump Cake
- Chocolate Pudding Cake
- Blueberry Cobbler
- Blackberry Cobbler
- Air Fryer Chocolate Cake
Chocolate Cherry Dump Cake
- 2 20-oz cans cherry pie filling
- 1 box chocolate cake mix something rich like Devil’s Food
- 1 cup butter melted
- Spray 13" x 9" with cooking spray.
- Pour 2 cans of cherry pie filling evenly along bottom.PRO TIP: Sometimes a pit sneaks into your canned cherry pie filling. I suggest taking a quick glance when pouring your cherries out to be sure there isn't a pit inside.
- Sprinkle cake mix over the top, again evenly.
- Pour melted butter evenly across the whole dish.
- Bake at 350°F for 50 to 60 minutes until fruit is bubbly and cake is cooked through.
- Serve warm. You can top it off with a scoop of creamy vanilla ice cream or whip cream if you'd like.