You won't believe how simple this old-fashioned chocolate cherry dump cake is – I've been making it for years and it never fails to please. Just grab a can of cherry pie filling (21 ounces), your favorite box of chocolate cake mix, and 12 tablespoons of butter. That's all there is to it!
I remember my mother making something similar, though she'd fuss a lot more with it. These days, we know better – why complicate what works?
The beauty of this recipe is right there in the name – you literally dump everything in. No mixing bowls to wash, no fancy techniques to master. Just layer the cherry filling, sprinkle the cake mix on top, and dot it with butter. The oven does all the heavy lifting, turning these basic ingredients into something that'll have folks asking for seconds.
These measurements aren't fussy – they're exactly what you need for a cake that comes out right every time. Trust me on this one – I've made it enough times to know that keeping it simple is the secret to success.
Recipe
A chocolate cherry dump cake combines the rich, indulgent flavors of chocolate with the sweet-tart taste of cherries in a remarkably simple dessert. This comfort food classic gets its name from the method of preparation – literally dumping the ingredients into a baking dish with minimal mixing required.
The ease of preparation makes it a popular choice for gatherings, similar to how Peach and blueberry cobbler offers a comforting and satisfying finish to any meal.
What makes this recipe particularly appealing is its versatility and foolproof nature. Whether you're an experienced baker or a novice in the kitchen, this dessert delivers consistent results while requiring minimal effort and basic pantry ingredients.
- 2 (21 oz) cans cherry pie filling
- 1 box chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1/4 cup sliced almonds (optional)
- Whipped cream for serving (optional)
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the cherry pie filling evenly across the bottom. Sprinkle the dry cake mix evenly over the cherry layer, followed by the chocolate chips and almonds if using. Pour the melted butter evenly over the top, ensuring as much of the dry cake mix as possible is moistened. Bake for 45-50 minutes or until the top is set and slightly crispy, and the cherry filling is bubbling around the edges.
For best results, allow the dump cake to cool for at least 15 minutes before serving to let the filling set slightly. Store any leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week. While the cake can be reheated in the microwave, the topping may lose some of its crispiness. For an extra special touch, serve warm with vanilla ice cream or whipped cream.
A dump cake may not win any beauty contests, but this hands-off dessert has been a potluck staple since the 1960s, when cake mix companies began printing the method on their boxes.
The name comes from the technique of simply dumping the ingredients into a pan with minimal mixing.
This chocolate cherry version combines the classic pairing of dark cherries and chocolate, creating a cobbler-like dessert that's greater than the sum of its parts.
Whether served warm with vanilla ice cream or enjoyed on its own, this reliable recipe delivers the comfort of homemade dessert without the fuss of traditional baking.
Conclusion
Drop everything into the pan – it's that simple, and it always works! Start with your cherry pie filling on the bottom of a 13×9 baking dish, spread it nice and even. Sprinkle your dry cake mix over top – don't worry about mixing, just make sure it covers all those cherries. Last thing, melt a stick of butter and drizzle it all over. You want to catch every bit of that cake mix with the butter.
Pop it in a 350°F oven and let it do its thing for about an hour. You'll know it's done when the top turns golden brown and looks a bit crusty – like a good cobbler should. The butter and cherry juices work their way through the cake mix while it bakes, making everything just right. No fussy mixing bowls to wash, no complicated steps. Just good, reliable dessert that comes out perfect every time.
Been making this cake for 30 years, and it never fails to please. Goes mighty fine with a scoop of vanilla ice cream while it's still warm.