Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This chocolate cherry dump cake is so simple to make: just pour your cherry pie filling in a casserole dish, top with chocolate cake mix and butter and you’re ready for baking. It’s just a few minutes work but tastes so good.
Looking for more easy dessert ideas? We love the non-chocolate versions of this recipe: cherry dump cake and cherry pineapple dump cake. Blackberry cobbler and blueberry cobbler are also favorites!
MORE DUMP CAKE RECIPES:
Apple Dump Cake | Pumpkin Dump Cake
INGREDIENTS FOR Chocolate Cherry Dump Cake
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
How to Make this Chocolate Cherry Dump Cake recipe
STEP ONE: Spray a 13″ x 9″ casserole dish with cooking 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.
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.
STEP THREE: Sprinkle cake mix over the top, again evenly.
STEP FOUR: Pour melted butter evenly across the whole dish.
STEP FIVE: Bake at 350 degrees for 50 to 60 minutes until fruit is bubbly and 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.
storage
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 dump cake 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 chocolate cherry dump cake recipe is easy enough to be made for a weekday dessert, but it’s also impressive enough to be part of your holiday feast or family gathering.
More recipes YOU’LL LOVE
Chocolate Cherry Dump Cake
Ingredients
- 2 20-oz cans cherry pie filling
- 1 box chocolate cake mix something rich like Devil’s Food
- 1 cup butter melted
Instructions
- 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 degrees 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.
So delish!!! A new family favorite.
I want this for dessert TONIGHT! Easy to make and sounds delicious. Thank you for sharing your recipe with us at the Talk Of The Town party 🙂
This is one of my go to recipes when I have company coming for dinner on short notice. Super easy to put together!
Is this supposed to be like a Pudding?
No, it’s not a pudding – it’s a gooey cake!
I have made this recipes many times. I like to put a tsp of almond extract in the cherry pie filling and top with some sliced almonds before the butter is added on top. Love, love, love it!
Sometimes I add chocolate chips (small bag) the 30 minutes. Yummm!
Super easy and delicious – I love these simple dump cake recipes.