Crazy Easy Chocolate Cherry Dump Cake

Oh my goodness, you HAVE to try this Chocolate Cherry Dump Cake! Seriously, if you’re looking for a dessert that’s ridiculously easy but tastes like you spent hours in the kitchen, this is it. I remember the first time I made this – I was so skeptical because it seemed too simple to be good, but wow, was I wrong! It’s become my absolute go-to when I need a crowd-pleasing dessert in a flash. You get this amazing, moist chocolate cake that’s perfectly complemented by the sweet-tart burst of cherry pie filling. It’s pure comfort in a pan and always disappears fast!

Why You’ll Love This Chocolate Cherry Dump Cake

This cake is an absolute winner for so many reasons, and I just had to break them down:

• Incredibly Easy to Make: Seriously, the name says it all! You literally just “dump” the ingredients into the pan. No fancy mixing, no special techniques – just pure, simple deliciousness.
• Rich Chocolate and Cherry Flavor Combination: The deep, moist chocolate cake is the perfect partner for that bright, slightly tart cherry pie filling. It’s a classic combo that just works beautifully.
• Perfect for Any Occasion: Whether it’s a last-minute weeknight treat, a potluck where you want to impress without the fuss, or even a holiday gathering, this dump cake is always a hit. Everyone asks for the recipe!

Gather Your Ingredients for Chocolate Cherry Dump Cake

Alright, let’s get down to business! To make this absolutely divine Chocolate Cherry Dump Cake, you won’t need a whole lot, which is part of its magic. Just grab these few things from the store, and you’re halfway there. Trust me, having everything ready makes the whole “dumping” process even more fun!

Cherry Pie Filling

You’ll need one 21-ounce can of cherry pie filling. Honestly, I’ve tried a few brands, and they all seem to work wonderfully. Just make sure it’s the pie filling, not just plain cherries, as the filling has that lovely syrupy sweetness we want.

Devil’s Food Cake Mix

Grab an 18.25-ounce box of devil’s food cake mix. It’s important that this is the dry mix straight from the box – no need to add eggs or oil to this part! That’s the beauty of a dump cake; it’s so straightforward.

Unsalted Butter

We need half a cup of unsalted butter, which is one stick. Make sure you melt it before you start assembling the cake. I always go for unsalted because it gives me better control over the saltiness, but honestly, salted works in a pinch if that’s all you have!

Chopped Pecans (Optional)

If you’re feeling a little fancy, or love a bit of crunch, you can add about half a cup of chopped pecans. They get so nice and toasty on top! If you’re not a pecan fan, chopped walnuts are a great substitute, or you can just skip them altogether.

How to Prepare Your Chocolate Cherry Dump Cake

Okay, getting this amazing Chocolate Cherry Dump Cake ready couldn’t be simpler, and that’s why I adore it. You basically just layer everything in a pan and let the oven do the magic. It’s so forgiving, which is perfect for me because I’m not always the most precise baker!

Preheat and Prepare Your Baking Dish

First things first, let’s get that oven warmed up. You want to preheat it to 350°F (175°C). It’s really important to let it get fully heated before the cake goes in; this ensures it bakes evenly and you don’t end up with a gooey center and a burnt edge. While the oven is doing its thing, grab a 9×13 inch baking dish. You don’t need to grease it for this recipe; the pie filling and butter handle all that!

Layer the Cherry Filling

Now, take that can of cherry pie filling and pour it right into the bottom of your baking dish. Use a spatula or the back of a spoon to spread it out evenly. You want a nice, smooth layer of those gorgeous cherries and syrupy goodness covering the whole bottom. This is our flavor base!

Add the Cake Mix

Here’s the “dump” part! Take your dry devil’s food cake mix and sprinkle it evenly right over the cherry layer. Resist the urge to stir or mix it in! Just let it fall in fluffy piles. You want to create a nice, even blanket of cake mix. This is crucial for that distinct dump cake texture.

Drizzle with Butter

Melt your butter – I usually pop it in the microwave for about 30-45 seconds. Then, slowly and evenly drizzle that melted butter all over the dry cake mix. Try to cover as much of the surface as possible. This butter is going to soak down and help create that delicious, slightly crisp topping.

Add Optional Toppings

If you decided to go with the pecans (and I highly recommend it!), sprinkle them evenly over the buttered cake mix. They add such a wonderful nutty crunch and toast up beautifully in the oven.

Bake to Golden Perfection

Now, carefully place the dish into your preheated oven. Let it bake for about 40 to 50 minutes. You’re looking for the top to be a lovely golden brown and the cherry filling to be bubbling around the edges. It smells absolutely incredible when it’s almost done!

Cool and Serve

Once it’s baked, take it out of the oven and let it sit for about 10-15 minutes. This lets it cool just enough so you don’t burn your mouth, but it’s still wonderfully warm and gooey when you serve it. It’s just perfect served warm!

Tips for the Best Chocolate Cherry Dump Cake

Alright, so you’ve made the Chocolate Cherry Dump Cake and it’s amazing, right? But let’s talk about making it *perfect* every single time. It’s already so easy, but a few little tricks can make all the difference!

Ensuring Even Baking

One thing I’ve learned is to really spread that cherry pie filling out evenly at the bottom. If you have a big glob in one spot and it’s thin in another, it can bake unevenly. Also, don’t let your baking dish get *too* full. This cake does puff up a bit, so leaving a little breathing room prevents overflow, which can make a mess and potentially burn on the bottom of your oven.

Preventing a Soggy Bottom

The key to avoiding that dreaded soggy bottom is really making sure your melted butter gets distributed well over the dry cake mix. It creates a barrier and helps the topping get nice and crisp. Don’t be shy with the butter drizzle! If you’re using pecans, making sure they’re on top of the butter layer also helps them toast instead of steaming.

Making Ahead and Storage

You know, dump cakes are actually pretty forgiving if you need to assemble them a bit ahead of time. You can layer the cherries and the dry cake mix (just don’t add the butter or nuts yet!) and cover it tightly. Then, just before baking, add the butter and toppings and pop it in the oven. As for leftovers? Lucky you! Store any remaining Chocolate Cherry Dump Cake in an airtight container in the fridge for up to 3-4 days. It’s still delicious reheated!

Variations for Your Chocolate Cherry Dump Cake

Now, while this Chocolate Cherry Dump Cake is absolutely perfect as is, I love playing around with it! It’s so easy to tweak it to your mood or what you have on hand. It’s a fantastic base for all sorts of delicious combinations.

Different Fruit Fillings

Don’t feel limited to just cherries! Peach pie filling is divine in this, and blueberry is a close second. Raspberry or even a mixed berry pie filling would be fantastic. Just swap out the cherry filling for your favorite fruit flavor!

Adding Chocolate Chips

If you’re a serious chocolate lover (like me!), you can totally amp up the chocolate factor. Just sprinkle about a cup of semi-sweet chocolate chips over the cherry layer *before* you add the dry cake mix. It makes the whole cake extra rich and decadent!

Topping Alternatives

The pecans are great, but what about other toppings? Try sprinkling some shredded sweetened coconut over the buttered cake mix for a tropical twist. Or, for an extra crunchy, cinnamon-spiced topping, you could mix together some flour, brown sugar, cinnamon, and melted butter to make a quick streusel to sprinkle on top instead of or in addition to the nuts!

Serving Suggestions for Chocolate Cherry Dump Cake

This Chocolate Cherry Dump Cake is honestly fantastic all on its own, but serving it warm with a little something extra just takes it to the next level. It’s that perfect balance of warm, gooey cake and a cool, creamy topping that really makes it sing!

Classic Pairings

You absolutely cannot go wrong with a big scoop of vanilla ice cream melting into the warm cake. It’s a classic for a reason! If ice cream isn’t your thing, a dollop of fresh whipped cream is equally delightful. It adds a lovely lightness that contrasts beautifully with the rich chocolate and sweet cherries.

Complementary Flavors

For an extra touch of decadence, a drizzle of warm chocolate sauce over the top is just divine. It really plays up the chocolatey notes in the cake. Or, if you want something a little fresher, some fresh cherries or even a sprinkle of toasted slivered almonds could add a nice textural contrast and bright flavor!

Frequently Asked Questions about Chocolate Cherry Dump Cake

Got questions about this amazing Chocolate Cherry Dump Cake? I’ve got answers! It’s such a straightforward recipe, but sometimes little things can pop up, so let’s clear them up!

Can I use a different flavor of cake mix for this Chocolate Cherry Dump Cake?

Oh, absolutely! While devil’s food is my favorite for that deep chocolate flavor, you can totally use other cake mixes. A yellow or vanilla cake mix will still be delicious with the cherries, though you’ll lose some of that intense chocolatey-ness. Some people even like using a spice cake mix for a different vibe! Just stick to the same size box (around 18.25 ounces) for the best results.

How do I know when the Chocolate Cherry Dump Cake is done baking?

It’s pretty easy to tell! You’re looking for a few key things. The top should be a beautiful golden brown color, and you’ll see the cherry filling bubbling up nicely around the edges of the pan. If you gently insert a knife or a toothpick into the center, it should come out mostly clean, with maybe a few moist crumbs clinging to it. Just avoid sticking it right into a super bubbly cherry spot!

Can I use fresh cherries instead of pie filling?

You can, but it’s a bit more work and you’ll need to adjust things. If you use fresh cherries, you’ll want to pit them and then toss them with some sugar (start with maybe 1/4 to 1/2 cup, depending on how sweet your cherries are) and a thickener like cornstarch or tapioca starch (about 2-3 tablespoons) to get that nice syrupy consistency. You might also want to add a splash of almond extract or a bit of lemon zest to mimic the flavor. It’s doable, but the convenience of the pie filling is hard to beat! For more baking tips, check out this guide to baking.

How should I store leftover Chocolate Cherry Dump Cake?

Lucky you if you have leftovers! Just let the cake cool down completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Pop it in the refrigerator, and it should stay yummy for about 3 to 4 days. It’s actually really good reheated gently in the microwave or oven for a few seconds to bring back that warm, gooey goodness.

Nutritional Estimate for Chocolate Cherry Dump Cake

Now, I’m all about the taste and the joy this cake brings, but I’m not a nutritionist! The exact nutritional values for this Chocolate Cherry Dump Cake can really vary depending on the specific brands of pie filling and cake mix you use, and of course, how big a slice you cut! Plus, if you add those yummy pecans, that changes things too. So, while I can’t give you exact numbers, just know it’s a delicious treat to be enjoyed! For more dessert ideas, you might like this No-Bake Funfetti Oreo Icebox Cake.

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