This Chocolate Cherry Dump Cake is a simple, crowd-pleasing dessert made with just three ingredients. Canned cherry pie filling is spread in a baking dish, topped with devil’s food cake mix, and finished with melted butter. The result is part cake, part cobbler, and entirely irresistible.
It’s unbelievably easy to prepare and perfect for summertime gatherings, weeknight treats, or a festive Valentine’s Day dessert.
What Is a Dump Cake?
Dump cakes are ultra-easy desserts where you literally “dump” ingredients into a baking dish and bake—no mixing bowls, no electric mixer, and minimal cleanup. For this Chocolate Cherry Dump Cake, you spread canned cherry pie filling across the bottom of a 9×13-inch pan, sprinkle the dry devil’s food cake mix on top, and pour melted butter over the mix to moisten it. During baking the cake mix forms a crisp, cobbler-like topping while the cherries bubble underneath.
Easy Chocolate Cherry Dump Cake Recipe
Cherries and chocolate are a classic pairing, and this recipe showcases that combination with minimal effort. It’s great served warm with a scoop of vanilla ice cream or a dollop of whipped topping. The recipe is simple enough for busy weeknights yet impressive enough for guests.
Bake time is about 40 to 45 minutes, so plan accordingly—the hardest part is waiting for it to finish baking!
Ingredients
Here’s what you’ll need to make Chocolate Cherry Dump Cake:
- Cherry pie filling – 2 cans (21 ounces each) of canned cherry pie filling for convenience and consistent flavor.
- Devil’s food cake mix – One box of dry devil’s food cake mix provides the rich chocolate topping.
- Butter – 3/4 cup (melted) to saturate the cake mix and create a crisp, golden topping.
- Whipped topping or vanilla ice cream – Optional, but recommended for serving.
How to Make Chocolate Cherry Dump Cake
1. Prepare
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray.
2. Dump
Pour the cherry pie filling into the prepared baking dish and spread it into an even layer with a spatula.
3. Add Butter
Sprinkle the dry devil’s food cake mix evenly over the cherries. Pour the melted butter over the cake mix, tilting the pan so the butter soaks into as much of the mix as possible.
4. Bake
Bake in the preheated oven for 40 to 45 minutes, or until the edges are bubbling and the top is set and slightly crisp.
5. Serve
Allow the dessert to cool for about 10 minutes, then serve warm with whipped topping or a scoop of vanilla ice cream.
Quick Tip
Dump cakes are best enjoyed within a few days for optimal flavor and texture. Store properly to preserve freshness.
How to Store Dump Cakes
Once cooled to room temperature, transfer leftovers to an airtight container to prevent moisture loss. Refrigeration will extend freshness for several days; for longer storage, wrap portions tightly in plastic wrap or aluminum foil and freeze in a freezer-safe container.
How to Reheat
To reheat, preheat the oven to 350°F and place a portion in an oven-safe dish. Cover with foil to avoid drying and warm for 15–20 minutes, or until heated through. For single servings, reheat in the microwave in 30-second increments until warm.
FAQ
How do dump cakes work?
Dump cakes behave more like cobblers than traditional cakes. The liquid from the butter and the pie filling moisturizes the dry cake mix, which bakes into a crisp, cobbler-like topping while the fruit beneath becomes bubbly and saucy.
How do you know when Chocolate Cherry Dump Cake is done?
Look for bubbling fruit around the edges and a set, slightly crisp top. Because it’s not a traditional cake, a toothpick test isn’t reliable—visual cues are best.
Do you stir a dump cake?
No stirring is necessary. Simply layer the ingredients in the pan and bake—the method is intentionally hands-off.
Favorite Dump Cake Recipes
If you enjoy this recipe, try other easy dump cakes like blueberry, peach, apple, strawberry, cherry-pineapple, or pumpkin for simple, crowd-pleasing desserts.
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Equipment
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9×13 pan
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Can opener
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Rubber spatula
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Serving spoon
Ingredients
- 2 cans 21 ounces each cherry pie filling
- 1 devil’s food cake mix
- 3/4 cup butter melted
- Whipped topping or vanilla ice cream if desired
Instructions
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Heat oven to 350°F. Spray bottom of 13×9-inch baking dish with cooking spray.
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Spread pie filling in baking dish.
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Top with dry cake mix evenly.
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Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
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Bake 40 to 45 minutes or until bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.