You know those nights when you’re craving something sweet, but the thought of a complicated baking project just makes you want to grab a spoon and eat frosting straight from the tub? Yeah, I’ve been there. That’s exactly how I discovered the magic of this Chocolate Cherry Dump Cake. It’s seriously my go-to when I need a fuss-free, crowd-pleasing dessert that tastes like pure comfort. Honestly, it’s so simple, I almost feel guilty calling it baking!
Why You’ll Love This Chocolate Cherry Dump Cake
Seriously, what’s not to love here? It’s:
- Crazy Easy: Just dump, drizzle, and bake. No fancy bowls or techniques needed!
- So Delicious: That gooey cherry filling with rich chocolate cake and melty chocolate chips? Pure heaven.
- A Crowd-Pleaser: Bring this to any potluck or family gathering, and it’ll disappear fast.
- Minimal Cleanup: You pretty much just need one baking dish. Score!
Gather Your Ingredients for Chocolate Cherry Dump Cake
Okay, so the beauty of this Chocolate Cherry Dump Cake is that you probably already have most of this stuff in your pantry. You’ll need one (that’s a big can!) 21-ounce can of cherry pie filling. Make sure you get the kind that’s meant for baking, and don’t drain it – all that syrupy goodness is key! Next up, grab a standard 18.25-ounce box of devil’s food cake mix. Yep, the dry mix straight from the box, no need to prepare it or anything. Then, you’ll need about half a cup (that’s one stick) of unsalted butter, and it needs to be melted. Oh, and if you’re feeling extra decadent, which, let’s be real, we usually are with this cake, have about 1 cup of semi-sweet chocolate chips ready to go. They’re optional, but trust me, they’re worth it!
Ingredient Notes and Potential Substitutions
The cherry pie filling is the heart of this cake, giving it that gorgeous fruity sweetness. But don’t fret if cherries aren’t your jam! You can totally swap it out for other fruit pie fillings like blueberry, peach, or even apple. Just make sure it’s a similar size can and undrained. The devil’s food cake mix gives it that deep chocolate flavor, but if you can’t find it, a regular yellow or even spice cake mix will work, though it’ll change the flavor profile a bit. And those chocolate chips? They just amplify the chocolatey goodness, but if you’re not a huge chocolate fan, you can skip them entirely or try butterscotch chips for a different twist!
Step-by-Step Guide to Making Chocolate Cherry Dump Cake
Alright, let’s get this easy-peasy dessert in the oven! It’s honestly so straightforward, you’ll be amazed. Just follow these simple steps and you’ll have a warm, gooey, chocolatey-cherry dream in no time.
Preparing the Baking Dish
First things first, grab a 9×13 inch baking dish. You don’t really need to grease it since the pie filling and butter will provide plenty of moisture, but if you’re worried about sticking, a quick spray of cooking spray won’t hurt. Just have it ready to go!
Layering the Chocolate Cherry Dump Cake
This is the “dump” part! Open up that can of glorious cherry pie filling and spread it evenly across the bottom of your baking dish. Don’t leave any big globs; just smooth it out. Then, grab your dry devil’s food cake mix and sprinkle it evenly right over the cherries. Seriously, just dump it on top – do NOT stir it in! Next, take your melted butter and drizzle it all over that dry cake mix. Try to cover as much of the surface as possible. If you’re adding chocolate chips, sprinkle them over the butter now. It looks a little weird, I know, but trust the process!
Baking the Chocolate Cherry Dump Cake to Perfection
Now for the magic! Pop that dish into a preheated oven at 350 degrees Fahrenheit (that’s 175 Celsius). Let it bake for about 40 to 50 minutes. You’ll know it’s ready when the top is a beautiful golden brown and you can see the cherry filling bubbling up enticingly around the edges. If you added chocolate chips, they should be melted and gooey too. It’s going to smell absolutely amazing in your kitchen!
Cooling and Serving Your Chocolate Cherry Dump Cake
Once it’s golden and bubbly, carefully take it out of the oven. It’s going to be incredibly hot, so let it cool for at least 10-15 minutes before you even think about digging in. This lets it set up a bit. Serve it warm, maybe with a scoop of vanilla ice cream or some whipped cream – it’s the perfect way to enjoy this deliciousness!
Tips for the Ultimate Chocolate Cherry Dump Cake
To make sure your Chocolate Cherry Dump Cake is absolutely perfect every time, try these little tricks! First, when you sprinkle that dry cake mix, try to get it as even as possible. This helps it bake up uniformly. If you notice some spots are a bit thicker, gently spread them out with the back of a spoon, but don’t mix it into the cherries! For the melted butter, a slow, even drizzle over the whole surface is best. This helps the topping get nice and crisp. If you’re worried about the top getting too dark before the inside is cooked, you can always loosely tent a piece of foil over it during the last 10-15 minutes of baking. And remember, letting it cool a bit before serving really lets those flavors meld together!
Frequently Asked Questions about Chocolate Cherry Dump Cake
Q: Can I use a different pie filling in my Chocolate Cherry Dump Cake?
Absolutely! While cherry is fantastic, this dump cake is super forgiving. Peach, blueberry, or even apple pie filling work wonderfully. Just make sure it’s the same size can (around 21 ounces) and don’t drain it. Each fruit will give your dump cake a slightly different, but equally delicious, flavor!
Q: How do I prevent the top from burning?
If you find your dump cake is browning a little too quickly on top before the cake is fully cooked through, don’t worry! You can loosely tent a piece of aluminum foil over the baking dish during the last 10-15 minutes of baking. This helps shield the top from direct heat while allowing the inside to finish cooking and bubbling up nicely.
Q: What’s the best way to store leftover Chocolate Cherry Dump Cake?
If you happen to have any leftovers (which is rare in my house!), just cover the baking dish tightly with plastic wrap or transfer the cake to an airtight container. It’ll keep well on the counter for a day or two, or in the refrigerator for up to 3-4 days. It’s still delicious cold, but I’ll tell you how to reheat it next!
Enjoying Your Delicious Chocolate Cherry Dump Cake
This Chocolate Cherry Dump Cake is pure comfort food, and it’s best served warm! The gooey cherry filling and tender chocolate cake are absolutely divine topped with a scoop of vanilla ice cream that slowly melts into all those nooks and crannies. A dollop of whipped cream is also fantastic if you’re going for something a little lighter. It’s perfect for a casual weeknight treat, a potluck, or anytime you need a little something sweet without a lot of fuss. Seriously, it’s a hug in a dish!
Storage and Reheating Instructions for Chocolate Cherry Dump Cake
Got leftovers? Lucky you! Just cover your Chocolate Cherry Dump Cake tightly with plastic wrap or foil, or pop it into an airtight container. It’s happy on the counter for a day or two, or you can stash it in the fridge for up to 4 days. To reheat, just pop a slice in the microwave for about 20-30 seconds until warmed through. Or, for a crispier topping, warm it gently in a 300°F (150°C) oven for about 10 minutes. Still delicious!
Estimated Nutritional Information for Chocolate Cherry Dump Cake
Just a heads-up, these numbers are approximate and can change a bit depending on the exact brands you use! Each generous slice of this Chocolate Cherry Dump Cake typically comes in around 350 calories, with about 18g of fat (10g of that is saturated). You’re looking at roughly 50g of carbohydrates and about 5g of protein, with around 45g of sugar. It’s definitely a treat, but oh-so-worth-it!
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Amazing Chocolate Cherry Dump Cake in 40 Minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious chocolate cherry dump cake recipe. This easy dessert requires minimal preparation and delivers a rich, fruity, and chocolatey flavor.
Ingredients
- 1 (21 ounce) can cherry pie filling
- 1 (18.25 ounce) box devil’s food cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Spread the cherry pie filling evenly in the bottom of a 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the cherry pie filling. Do not mix.
- Drizzle the melted butter evenly over the dry cake mix.
- If using, sprinkle the chocolate chips over the top.
- Bake for 40-50 minutes, or until the cake is golden brown and bubbly.
- Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- You can substitute other fruit pie fillings like blueberry or peach.
- For a richer chocolate flavor, add 1/2 cup of cocoa powder to the dry cake mix.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: chocolate cherry cake, dump cake, easy dessert, quick cake, fruit cake, chocolate cake