This cherry chocolate dump cake is exactly the kind of dessert I make when I don’t feel like baking but still want something warm and satisfying. I’m not big on complicated desserts, so anything that’s quick, uses simple pantry ingredients, and still tastes this good is a win for me.
If you enjoy easy desserts like this, you might also want to try my Cherry Chocolate Brownies. That’s what I make when I want something a bit more structured but still rich and chocolatey.
Try This Amazing Recipe
This is one of those cherry chocolate dump cake recipes I turn to when I’m cooking for friends or family and don’t want to spend too much time on dessert. It’s literally just layering everything and letting the oven do the work.
I’ve made this a few times, and it always disappears fast. It’s warm, rich, and honestly one of those desserts where people go back for seconds without even thinking about it, so I hope you make enough!
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Why You’ll Love This Cherry Chocolate Dump Cake Recipe
- I love how easy this is: This is one of the easiest desserts I make, no effort but still so good.
- Perfect when I don’t feel like baking properly: No mixing, no complicated steps.
- Great for sharing: I usually make this when I have people over and it always goes quickly.
- Warm and comforting: This is the kind of dessert I want when I just need something simple.
- Very forgiving recipe: Even if it’s not perfect, it still tastes amazing.
Ingredients
- Cherries: The base and where all the sweetness comes from.
- Chocolate cake mix: Creates the soft cake layer on top.
- Butter: Helps everything bake properly and gives those crisp edges.
- Chocolate chips (optional): I like adding these for extra richness.
How to Make This Easy Cherry Chocolate Dump Cake
1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Spread cherry pie filling evenly across the bottom of the baking dish. Halved and pitted cherry if using fresh.
3. Sprinkle the dry chocolate cake mix evenly over the cherries. Do not mix.
4. Drizzle melted butter evenly over the cake mix, covering as much surface as possible.
5. Sprinkle chocolate chips on top for extra richness.
6. Bake for 40 - 45 minutes until the top is set and slightly crisp with bubbling cherry filling underneath.
7. Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Expert Tip: I always try to cover as much of the cake mix as possible with butter so I don’t end up with dry patches on top.
Love no-bake desserts? Try this No-Bake Mascarpone Cheesecake with Blueberry Topping.
Recipe Tips
- I always make sure the butter is spread evenly so everything bakes properly.
- If I notice dry spots, I add a little more butter next time.
- I let it rest before serving so the filling thickens slightly.
Try these Brown Butter Pancakes for a simple, indulgent twist.
What Can You Serve With This?
- Vanilla ice cream
- Whipped cream
- Fresh berries
- Coffee
You might also love these Brown Butter Pancakes for a rich, nutty flavor and perfectly fluffy texture.
FAQs
Yes, I’ve tried blueberry and strawberry, and both work well.
Yes, I usually bake it first and reheat it before serving.
Yes, just use a larger baking dish and adjust the baking time slightly.
Recipe
Cherry Chocolate Dump Cake
Ingredients
- 2 cups cherry
- 1 box chocolate cake mix
- ¾ cup unsalted butter, melted
- ½ cup chocolate chips
Optional for serving:
- whipped cream or vanilla ice cream
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Spread cherry pie filling evenly across the bottom of the baking dish. *halves and pitted cherry if using fresh.
- Sprinkle the dry chocolate cake mix evenly over the cherries. Do not mix.
- Drizzle melted butter evenly over the cake mix, covering as much surface as possible.
- Sprinkle chocolate chips on top for extra richness.
- Bake for 40 - 45 minutes until the top is set and slightly crisp with bubbling cherry filling underneath.
- Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
Taste & Texture
Warm, jammy cherry filling with a soft chocolate cake layer and buttery crisp edges.Storage, Freezing & Reheating
Fridge: Store in an airtight container for up to 3 days.Freezer: Freeze for up to 2 months.
Reheat: Warm before serving for the best texture.
Cooking Time and Temperature
I bake this at 350°F (175°C) for about 40–45 minutes. I usually check toward the end to make sure the top is set and slightly crisp.Serving Recommendations
I like serving this warm with vanilla ice cream. That combination always works. If I want something lighter, I’ll just add whipped cream and keep it simple.Recipe Variations and Substitutions
- Cherry: Can be substituted to cherry pie filling - 2 canned
- Chocolate cake mix: Devil’s food cake mix works great for deeper flavor.
- Butter: Must cover the cake mix for proper baking.
- Chocolate chips: Optional but add extra richness.
Proper Storage Tips
- Let it cool slightly before storing.
- Keep it in an airtight container in the fridge.
- Reheat before serving so it softens again.
Pro Tips
- Make sure the butter covers the cake mix evenly.
- Don’t mix the layers.
- Let it rest before serving so the texture settles.
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