Chocolate Cherry Dump Cake
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.
- 2 (20-ounce) cans cherry pie filling
- 1 (15.25-ounce) box chocolate cake mix
- 1 cup butter, melted
Preheat the oven to 350°F. Spray a 9x13-inch pan with cooking spray.
Pour the 2 cans of cherry pie filling evenly along the bottom of the pan.
Sprinkle the dry cake mix evenly over the top of the cherry filling.
Pour the melted butter evenly across the whole dish.
Bake for 50 to 60 minutes until the fruit is bubbly and the 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.
- 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.
- You'll want to use a 9x13-inch pan so that the texture and consistency are right. I've used an 11x7-inch pan before and it turned out a little too thick, which changed the delicious texture of the dump cake.
- 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.
- 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.
Calories: 290kcalCarbohydrates: 26gProtein: 2gFat: 21gSaturated Fat: 11gCholesterol: 41mgSodium: 432mgPotassium: 123mgFiber: 1gSugar: 14gVitamin A: 473IUCalcium: 59mgIron: 2mg