Chocolate Cherry Dump Cake
Sweet cherry pie filling bubbles underneath a rich chocolate cake topping for a classic chocolate-cherry combo that tastes like you spent far more time than you did.
Prep
5 min
Cook
50 min
Total
55 min
Servings
12 servings
Ingredients
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Optional — the recipe works without them.
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Instructions
- 1
Preheat oven to 350°F and lightly grease a 9×13 baking dish.
- 2
Pour both cans of cherry pie filling into the dish and spread into an even layer. Stir in the almond extract if using.
- 3
Sprinkle the chocolate cake mix evenly over the cherries. Do not stir.
- 4
Arrange thin slices of cold butter across the entire surface, covering as much of the cake mix as possible.
- 5
Bake for 45–60 minutes, until the edges are bubbling and the top is set and slightly crisp. Dry patches of cake mix should no longer be visible.
- 6
Let the cake rest for 10–15 minutes before serving.
Used in this recipe: 9×13 Glass Baking Dish (Amazon, affiliate links)
Notes
Tips for Success
- Easy and quick prep
- Minimal cleanup
- Great for beginners
Nutrition (per serving)
250 kcal
Calories
Chocolate cherry dump cake is a three-ingredient-plus-butter dessert: cherry pie filling goes in the dish, dry chocolate cake mix is sprinkled over it, and cold butter slices melt into the mix as it bakes. There is no mixing bowl and no batter. Prep is about 5 minutes, the bake is 45-60 minutes, and the 9×13 pan serves 12.
Ingredients
Fruit layer
- 2 cans (21 oz each) cherry pie filling
- 1 teaspoon almond extract (optional but recommended for a classic cherry flavor)
Cake topping
- 1 box chocolate cake mix (15-16 oz; devil’s food works especially well)
- 1/2 cup (1 stick) unsalted butter, cold and sliced into thin pats
Use cold butter and slice it thin. Thin slices cover more of the cake mix, which is what keeps the top from staying powdery.
Making Chocolate Cherry Dump Cake, Step by Step
- Preheat and prep the pan. Heat the oven to 350°F and lightly grease a 9×13 baking dish. This keeps the edges from sticking as the cherries bubble.
- Spread the cherry base. Pour both cans of cherry pie filling into the dish and spread into an even layer. Stir in the almond extract if using. The filling should cover the bottom of the pan.
- Add the dry cake mix. Sprinkle the chocolate cake mix evenly over the cherries. Do not stir. Aim for an even blanket with no large mounds.
- Top with butter slices. Arrange thin slices of cold butter across the whole surface, covering as much of the cake mix as you can. The butter melts into the mix and forms the crumbly topping.
- Bake until bubbly and set. Bake 45-60 minutes, until the edges are bubbling and the top is set and slightly crisp. No dry patches of cake mix should remain.
- Rest before serving. Let the cake rest 10-15 minutes. The cherry filling thickens as it cools, which gives the spoonable, gooey texture.
How the Cake Mix Turns Into a Topping
The dry cake mix pulls moisture from the cherry filling underneath while the butter on top melts down into it. That is why covering the mix completely matters: where butter reaches, you get a soft, cake-like crust, and where it does not, you get dry powder. The cherries bubble up through the topping and leave soft chocolate pockets next to crisp edges, and the almond extract rounds out the cherry flavor so the dessert does not taste only sweet.
Fixing Dry Patches and Runny Scoops
- Powdery spots on top: The butter did not cover the mix. If you see dry mix halfway through baking, drizzle 1-2 tablespoons melted butter over those areas. Next time, slice the butter thinner.
- Runny scoops: Serving straight from the oven. Let the cake rest first so the filling can thicken.
- Crisper edges: A metal pan gives slightly crisper edges than glass.
- Extra richness: A handful of chocolate chips scattered over the mix before the butter adds more chocolate.
Frozen Cherries, Slow Cooker and Other Swaps
- Frozen cherries instead of pie filling: Add roughly 1/2 to 3/4 cup sugar and 2 tablespoons cornstarch to mimic the sweetness and thickness of pie filling. The mixture should look glossy and syrupy before baking.
- Slow cooker: Cook on HIGH for 2-3 hours until the edges are bubbling and the topping is set. Expect a softer, more pudding-like result than the oven version.
- Other cake mixes or fruit: The same method works with other fruit fillings, as in our cherry cheesecake dump cake and strawberry cheesecake dump cake. Those add a cream cheese layer, so they bake and taste differently from this one.
How to Serve Chocolate Cherry Dump Cake
Serve it warm, while the filling is soft and the topping is lightly crisp. Vanilla ice cream melting into the cake is the classic pairing; whipped cream with chocolate shavings or a drizzle of chocolate sauce makes it richer. It travels well to potlucks and holiday gatherings, and a cup of coffee suits it. For a cooler cherry dessert, try cherries in the snow.
Make-Ahead and Storage
- Make ahead: Bake earlier in the day and reheat before serving, in a 300°F oven for about 15 minutes until heated through.
- Leftovers: Cover and refrigerate within 2 hours of serving, and eat within 4 days. Reheat individual portions in the microwave until hot (165°F) and gooey.
The recipe card lists about 250 kcal per serving for 12 servings, before any ice cream.
Chocolate Cherry Dump Cake FAQ
Why is my dump cake still powdery on top?
The butter did not fully cover the cake mix. Use thinner slices next time, or drizzle melted butter over the dry spots halfway through baking.
Can I make it ahead of time?
Yes. Bake it earlier in the day and warm it gently before serving.
