This recipe is a dream for busy bakers or anyone who wants a no-fuss dessert that still delivers big on flavor. It’s made using pantry staples, requires no mixing bowls, and comes out beautifully every time. The combination of chocolate and cherry creates a flavor that’s both comforting and luxurious—perfect for family gatherings, potlucks, or just a cozy night in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cherry pie filling
Chocolate cake mix
Salted butter
Semi-sweet chocolate chips (optional for extra richness)
Almond extract (optional for enhanced flavor)
Directions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
Pour the cherry pie filling into the baking dish and spread it evenly.
Sprinkle the dry chocolate cake mix evenly over the cherry filling—do not stir.
Slice the butter into thin pats and distribute them evenly over the surface of the cake mix.
(Optional) Sprinkle chocolate chips on top for added chocolate flavor.
Bake for 40–45 minutes, or until the top is set and bubbly.
Let cool slightly before serving. Serve warm on its own or with a scoop of vanilla ice cream.
Servings and timing
This recipe makes about 12 servings. Prep time: 5 minutes Cook time: 45 minutes Total time: 50 minutes
Variations
Make it double chocolate: Use chocolate fudge cake mix and dark chocolate chips.
Add crunch: Top with chopped pecans or walnuts before baking.
Use a different pie filling: Try raspberry, blueberry, or mixed berries for a twist.
Add coconut: A sprinkle of shredded coconut over the top adds a tropical flair.
Mocha version: Add 1 tablespoon of instant espresso powder to the cake mix.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 20–30 seconds until heated through. You can also reheat larger portions in a 300°F oven for about 10 minutes.
FAQs
How do I know when the dump cake is done?
The top should look set and slightly crisp, and the cherry filling should be bubbling up around the edges.
Can I use a different type of cake mix?
Yes, vanilla, white, or devil’s food cake mix work well too, though chocolate enhances the cherry flavor best.
Do I need to stir the ingredients?
No. Simply layer the ingredients as directed—no mixing required.
Can I make this dump cake in a slow cooker?
Yes. Cook on low for about 2–3 hours or until the top is set and the filling is bubbly.
Is it okay to use unsalted butter?
Yes, but salted butter adds a nice contrast to the sweet filling and cake.
Can I make this recipe dairy-free?
Use a dairy-free cake mix and plant-based butter alternative to make it dairy-free.
Can I freeze dump cake?
Yes. Freeze portions in airtight containers for up to 2 months. Thaw in the fridge and reheat before serving.
Can I use fresh cherries?
Fresh cherries can be used if cooked down with sugar first to mimic the texture and sweetness of pie filling.
What should I serve with it?
Vanilla ice cream or whipped cream pairs perfectly with the warm, gooey cake.
Can I make this ahead of time?
Yes, it keeps well and can be made a day in advance. Reheat before serving for best texture.
Conclusion
This Chocolate Cherry Dump Cake is the ultimate no-fuss dessert that’s perfect for any occasion. With minimal prep and maximum flavor, it’s sure to become a go-to favorite in your recipe collection. Whether you enjoy it warm out of the oven or chilled the next day, it’s always a crowd-pleaser
This Chocolate Cherry Dump Cake is a rich, gooey dessert made with just a few ingredients. Chocolate cake mix and cherry pie filling come together effortlessly in a decadent, crowd-pleasing treat that’s perfect for any occasion.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box (15.25 oz) chocolate cake mix
1/2 cup (1 stick) salted butter, sliced into thin pats
1/2 cup semi-sweet chocolate chips (optional)
1/2 teaspoon almond extract (optional)
Instructions
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
Pour cherry pie filling into the baking dish and spread it evenly. Add almond extract if using.
Sprinkle dry chocolate cake mix evenly over the cherry filling. Do not stir.
Place sliced butter evenly across the top of the cake mix.
Sprinkle chocolate chips on top, if desired.
Bake for 40–45 minutes, or until the top is set and the filling is bubbling around the edges.
Allow to cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Do not stir the layers together; the magic happens during baking.For added texture, sprinkle chopped nuts or coconut before baking.Store leftovers covered in the fridge for up to 4 days.Reheat individual portions in the microwave or larger portions in the oven.This dessert can be made ahead and reheated before serving.
