Oh my gosh, have you ever had one of those days where you NEED dessert but don’t want to fuss? That’s exactly how my Chocolate Cherry Dump Cake was born – out of desperation and a serious chocolate craving! I remember the first time I threw this together during a last-minute potluck panic. Three ingredients, zero mixing, just dump-and-bake magic. The rich chocolate cake mix bakes up so fudgy against those tart cherries – it’s like black forest cake’s lazy (but equally delicious) cousin. My family now demands this at least twice a month because honestly? It’s impossible to mess up and tastes like you spent hours baking.
Why You’ll Love This Chocolate Cherry Dump Cake
Trust me, this dessert is about to become your new best friend. Here’s why:
- Five-minute prep – Seriously, just dump and go!
- Pantry staples only – No fancy ingredients required
- Zero mixing – Your spoon can stay in the drawer
- Foolproof baking – Even first-timers get perfect results
- Always a hit – Kids and adults go crazy for that chocolate-cherry combo
It’s the dessert equivalent of comfort food – warm, gooey, and impossible to resist.
Ingredients for Chocolate Cherry Dump Cake
Grab these simple ingredients – I bet you have most already!
- 1 can (21 oz) cherry pie filling – The star of the show!
- 1 box (15.25 oz) chocolate cake mix – Any brand works, but I love Duncan Hines
- 1/2 cup unsalted butter, melted – Real butter makes all the difference
- 1/4 cup chopped walnuts (optional) – For that extra crunch
Ingredient Notes & Substitutions
No walnuts? No problem! Pecans work just as well, or skip nuts entirely. Feeling adventurous? Try blueberry or apple pie filling instead of cherries – though chocolate-cherry will always be my favorite combo. Pro tip: If you only have salted butter, just reduce any added salt in the recipe.
How to Make Chocolate Cherry Dump Cake
Okay, ready for the easiest baking experience of your life? Here’s exactly how I make my Chocolate Cherry Dump Cake every time – with perfect results!
Step 1: Layer the Base
First, grab your trusty 9×13 baking dish and give it a quick grease with butter or nonstick spray. Now pour in that glorious cherry pie filling and use a spatula to spread it into an even layer. The cherries should cover the bottom completely – no peeking pan allowed!
Step 2: Add the Cake Mix
Here’s where the “dump” part really shines! Just open your chocolate cake mix and sprinkle it evenly over the cherries. No mixing, no stirring – I promise! The dry mix will look like a delicious chocolate blanket. If you’re using nuts, now’s the time to scatter them on top.
Step 3: Drizzle and Bake
Now for the magic touch – take that melted butter and drizzle it all over the cake mix. Don’t try to spread it – just let it pool and seep naturally. Pop it in the oven at 350°F for 40-45 minutes until the top looks crackly and golden brown. Your kitchen will smell incredible!
Tips for the Best Chocolate Cherry Dump Cake
After making this cake more times than I can count, here are my foolproof secrets for perfection:
Watch the edges – When the sides pull away from the pan and look crispy, it’s done. The center should still be slightly jiggly – it’ll set as it cools.
Serve warm – This cake is at its absolute best when the chocolate is still gooey and the cherries are bubbling. Just try not to burn your tongue like I always do!
Check early – Ovens vary, so start checking at 35 minutes. Overbaking makes it dry, and we want that fudgy texture.
Let it rest – I know it’s hard, but waiting 10 minutes before digging in helps the layers set.
Serving Suggestions
Oh, the possibilities! My absolute favorite way to serve this Chocolate Cherry Dump Cake is piping hot with a generous scoop of vanilla ice cream melting over the top – the cold creaminess against the warm cake is pure magic. Fresh whipped cream and a sprinkle of chopped walnuts make it extra fancy for guests. Or keep it simple with just a dusting of powdered sugar and some fresh cherries on the side. Honestly? It’s delicious straight from the pan too – no judgment here!
Storing and Reheating
If by some miracle you have leftovers (rare in my house!), just cover the baking dish tightly with foil or transfer slices to an airtight container. It keeps beautifully at room temp for 2 days – though I swear it tastes even better the next day when the flavors mingle! For longer storage, freeze individual portions wrapped in plastic for up to 3 months. To reheat, microwave slices for 15-20 seconds until those cherries get nice and bubbly again. Pro tip: A scoop of cold ice cream on reheated cake? Absolute heaven.
Chocolate Cherry Dump Cake FAQs
Can I use fresh cherries instead of pie filling?
You absolutely can! Pit about 2 cups of fresh cherries and toss them with 1/4 cup sugar and 1 tablespoon cornstarch to create your own filling. The texture will be slightly different, but just as delicious.
Why is it called a dump cake?
It’s the best name ever, right? You literally “dump” all the ingredients into the pan without mixing – no fancy techniques required. My grandmother used to say it’s called that because it’s what you make when you’re too tired to “properly” bake!
Can I make this gluten-free?
Yes! Just swap in your favorite gluten-free chocolate cake mix – the recipe works exactly the same way. I’ve had great results with King Arthur’s GF mix.
My butter pooled in spots – did I do something wrong?
Don’t panic! This happens sometimes if the butter isn’t drizzled evenly. Next time, try using a spoon to distribute smaller amounts across the whole surface. It’ll still taste amazing either way.
Nutritional Information
Nutritional values will vary based on specific ingredients used. This rich dessert is best enjoyed as an occasional treat – worth every delicious bite!
Final Thoughts
Give this Chocolate Cherry Dump Cake a try on your next “I need dessert NOW” day – then come tell me how fast it disappeared at your house! I live for your baking success stories.
Print
5-Ingredient Chocolate Cherry Dump Cake Magic
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy dessert combining chocolate and cherries in a delicious dump cake.
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Spread cherry pie filling evenly in a greased 9×13-inch baking dish.
- Sprinkle dry chocolate cake mix evenly over the cherries.
- Drizzle melted butter over the cake mix. Do not stir.
- Bake for 40-45 minutes or until the top is golden and set.
- Let cool slightly before serving.
Notes
- Serve warm with ice cream or whipped cream.
- Substitute pecans for walnuts if desired.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate cherry dump cake, easy dessert, quick cake recipe