Introduction to Cherry Chocolate Dump Cake
Cherry chocolate dump cake is a simple dessert for days when you want something warm and homemade without mixing a traditional batter. Cherry pie filling goes into a baking dish, followed by dry chocolate cake mix, chocolate chips, and melted butter. The oven does the rest.
As the cake bakes, the cherry filling becomes hot and saucy while the top turns into a buttery chocolate crust. Serve it warm with a scoop of vanilla ice cream, or let it cool and spoon it into bowls on its own. This recipe is part of the 4 Dump Cake Recipes collection.
Why You'll Love This Cherry Chocolate Dump Cake
- You need only four ingredients and one baking dish.
- There is no separate mixing bowl for the cake batter.
- The cherry and chocolate combination is rich, tart, and familiar.
- Chocolate chips add pockets of melted chocolate across the top.
- It is easy to assemble ahead of baking time for a casual dessert.
Ingredients for Cherry Chocolate Dump Cake
- 2 (21 oz) cans cherry pie filling
- 1 box chocolate cake mix
- 1 cup chocolate chips
- 1 cup unsalted butter (melted)
Use regular cherry pie filling rather than fresh or frozen cherries, since the canned filling supplies the moisture and sweetness needed for this dump cake. Melt the unsalted butter gently and let it cool for a few minutes before pouring it over the dry cake mix.
How to Make Cherry Chocolate Dump Cake
Step 1: Heat the Oven
Position a rack in the center of the oven and heat it to 350°F. Lightly grease a 9-by-13-inch baking dish with a little of the melted butter or with nonstick cooking spray. A glass, ceramic, or metal dish will work, but baking time can vary slightly between materials.
Step 2: Add the Cherry Filling
Open both cans of cherry pie filling and spread the filling evenly in the prepared baking dish. Use a spatula or the back of a spoon to reach the corners and create a level layer. Do not drain the cans, because the syrup helps form the soft bottom of the dessert.
Step 3: Add the Cake Mix
Sprinkle the dry chocolate cake mix evenly over the cherry filling. Break up any large clumps with your fingers before adding them to the dish, since an even layer helps the butter reach more of the cake mix. Do not prepare the cake mix according to the box directions; use it dry.
Step 4: Add the Chocolate Chips
Scatter the chocolate chips evenly over the dry cake mix. Try to distribute them from edge to edge so each serving gets some chocolate. Avoid stirring the layers, because keeping them separate helps the fruit stay on the bottom and the topping bake into a crust.
Step 5: Pour on the Butter
Slowly drizzle the melted unsalted butter over the entire surface, aiming for dry patches as well as the center. If a few small areas of cake mix remain dry, gently spread the butter with a spoon without mixing the layers. Some dry-looking spots may remain before baking and will hydrate in the oven.
Step 6: Bake and Serve
Bake for 45 to 55 minutes, until the edges are bubbling and the top is set with no large areas of loose, powdery cake mix. Remove the dish carefully and let it cool for at least 15 minutes before serving, since the cherry filling will be very hot. Spoon the cake into bowls and serve warm. Refrigerate leftovers within two hours, covered, and use them within three to four days.
Tips for Success
- Spread the cherry pie filling all the way to the edges so the corners do not dry out.
- Use a cake mix that fits a standard box size, usually around 15 to 16 ounces, and check the package for any unusual preparation instructions.
- Pour the butter slowly rather than in one pool so more of the cake mix gets coated.
- If the top browns before the center is bubbling, loosely cover the dish with foil for the final part of baking.
- Let the cake rest before serving so the filling thickens slightly and the portions are easier to spoon.
Equipment Needed
- 9-by-13-inch baking dish
- liquid measuring cup
- spatula
Variations
- Use dark chocolate cake mix for a deeper chocolate taste while keeping the other ingredients the same.
- Add a small scoop of vanilla ice cream to each warm serving for a cool contrast.
- For a less sweet topping, use semisweet chocolate chips instead of milk chocolate chips.
- Bake the cake in two smaller baking dishes if you want one dessert now and one to share later, checking each dish early.
- For a neater presentation, let the baked cake cool longer before cutting it into squares rather than spooning it directly from the dish.
Serving Suggestions
Serve cherry chocolate dump cake warm in shallow bowls so the soft cherry layer and crisp top are easy to scoop together. Vanilla ice cream, whipped cream, or a light dusting of powdered sugar can be added at the table, although the dessert is complete on its own. If you are serving children or guests, remind them that the fruit filling stays hot after the top begins to cool. Store any leftovers covered in the refrigerator and reheat individual portions gently in the microwave until warmed through.
FAQs about Cherry Chocolate Dump Cake
Can I prepare cherry chocolate dump cake ahead of time? You can assemble the layers several hours ahead, cover the unbaked dish, and refrigerate it. Let the dish sit at room temperature briefly while the oven heats, then bake until the edges bubble and the top is set. A chilled dish may need a few extra minutes.
Do I need to mix the cake mix with eggs or water? No. The cake mix is sprinkled over the cherry pie filling while dry. The butter and moisture from the filling create the topping as it bakes, so adding the box directions would change the recipe.
Why does my dump cake have dry spots on top? Dry spots usually mean the melted butter did not reach all of the cake mix. Drizzle it slowly over the surface and spread small dry areas gently with a spoon before baking. A few tiny dry crumbs can still be normal, but large powdery patches need more even butter coverage.
Can I use a different size baking dish? A 9-by-13-inch dish gives the best layer thickness for this amount of filling and cake mix. A smaller dish will make a deeper dessert and may need more time, while a larger dish will make a thinner dessert that may finish sooner. Watch for bubbling edges and a set top rather than relying only on the clock.
How should I store leftover dump cake? Cover the cooled leftovers and refrigerate them within two hours of baking. Eat them within three to four days. Reheat individual servings until hot, or enjoy them cold if you prefer the firmer texture.
Final Thoughts
Cherry chocolate dump cake is a dependable dessert when you want very little prep and plenty of cozy chocolate-and-cherry flavor. Keep the layers undisturbed, spread the butter carefully, and let the baked cake rest before serving for the best texture.
Looking for more? This recipe is part of our roundup of 4 Dump Cake Recipes For Easy, Warm Desserts All Year Long.
Cherry Chocolate Dump Cake
Ingredients
Equipment
Method
- Spread the cherry pie filling in a greased 9-by-13-inch baking dish.
- Sprinkle the dry chocolate cake mix evenly over the filling, then scatter the chocolate chips on top.
- Drizzle the melted butter over the surface, covering as much of the cake mix as possible.
- Bake at 350°F for 45 to 55 minutes, until the edges bubble and the top is set.
- Cool for at least 15 minutes before serving warm.
Nutrition
Notes
- Do not mix the cake mix with the box directions.
- Refrigerate leftovers within two hours and use within three to four days.
- A chilled assembled cake may need a few extra minutes in the oven.
