Chocolate Cherry Dump Cake
A rich, gooey, chocolate-and-cherry cobbler-style dump cake made with just a few pantry staples—chocolate cake mix, cherry pie filling, and butter. Minimal prep, big comfort.
Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) chocolate cake mix regular or devil’s food
- 1/2 cup unsalted butter melted (1 stick / 113 g)
- 1 teaspoon vanilla extract optional
- 1/2 teaspoon almond extract optional
- 1/2 cup semi-sweet chocolate chips optional
- 1/4 cup chopped nuts pecans or walnuts, optional
- pinch of salt optional, especially if using unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Spoon the cherry pie filling into the prepared baking dish and spread into an even layer. If using vanilla or almond extract (and a pinch of salt, if desired), stir them into the cherry layer right in the pan.2 cans (21 oz each) cherry pie filling, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, pinch of salt
- Sprinkle the chocolate chips evenly over the cherry layer. You can also add a small handful of nuts here if you want crunch throughout.1/2 cup semi-sweet chocolate chips, 1/4 cup chopped nuts
- Sprinkle the dry chocolate cake mix evenly over the cherries and chocolate chips. Do not stir. Gently shake the pan to help the mix cover the cherry layer as evenly as possible.1 box (15.25 oz) chocolate cake mix
- Slowly drizzle the melted butter over the surface of the dry cake mix, trying to cover as much of the top as possible. A few small dry spots are fine; the cherry filling will bubble up as it bakes.1/2 cup unsalted butter
- If desired, sprinkle additional chopped pecans or walnuts evenly over the top. They will toast as the cake bakes.1/4 cup chopped nuts
- Bake in the preheated oven for 35–45 minutes, until the top looks set and lightly crisp and the cherry filling is bubbling around the edges.
- Let the dump cake rest for 10–15 minutes to thicken slightly. Serve warm, ideally with vanilla ice cream or whipped cream.
Notes
Store tightly covered at room temperature for up to 1 day, then refrigerate for up to 4 days. To freeze, cool completely, wrap well, and freeze for up to 3 months. Reheat individual portions in the microwave for 20–40 seconds, or reheat the pan covered with foil in a 300°F (150°C) oven for 10–15 minutes. Variations: Black Forest (add kirsch and top with whipped cream and shaved chocolate), reduced-sugar (use reduced-sugar pie filling and cake mix), triple chocolate (add extra dark and mini chips), cherry cola (replace half the butter with cola), gluten-free (use gluten-free cake mix), or mocha (add 1 tablespoon instant espresso powder to the dry cake mix).
Nutrition
Calories: 350kcal
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