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A side angle view of chocolate cherry dump cake in a bowl.
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4.25 from 4 votes

Chocolate Cherry Dump Cake Recipe

This Chocolate Cherry Dump Cake is a super sweet, decadent dessert that's ready in just 45 minutes perfect for potlucks, a party dessert table, or even a special occasion! It's made with sweet cherry pie filling, chocolate cake mix, and semi-sweet chocolate chips for a simple, delicious treat!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 316kcal
Author: Amy Nash

Ingredients

  • 2 (21-ounce) cans cherry pie filling
  • 1 (15.25-ounce) box Devil's Food cake mix
  • ½ cup semisweet chocolate chips
  • ½ cup chopped pecans (optional)
  • 1 cup salted butter

Instructions

  • Preheat your oven to 350°F and spray a 9x13-inch baking dish with non-stick spray.
  • Dump the contents of two cans of cherry pie filling into the bottom of the pan and spread it into an even layer.
  • Sprinkle the cake mix, semi-sweet chocolate chips, and chopped pecans evenly over the cherry pie filling.
  • Cover the cake mix with thinly sliced butter, ensuring it almost completely covers the surface.
  • Bake for 35-40 minutes, or until the top is baked through and the edges are bubbly.
  • Allow the cake to cool for 10 minutes, then serve it warm with a scoop of vanilla ice cream.

Notes

  • Cherry pie filling: I actually use my homemade cherry pie filling most of the time because I prefer the flavor to the store bought kind. But since dump cake is about simplification, I wrote the recipe with canned cherry pie filling because sometimes you just need a shortcut dessert!
  • Storage: Wait until the dessert has cooled to room temperature, then refrigerate it in an airtight container for up to 3–4 days or freeze it for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it in the microwave before serving.
  • Freeze: Yes, and it's the perfect way to make this dessert ahead of time to have it on hand. After baking the dump cake, let it cool, then cover it tightly in plastic wrap and freeze it for up to 3 months. Let it defrost in the refrigerator overnight, then reheat it in the oven for 10-20 minutes at 350°F until heated through.
  • Slow Cooker: You can make any dump cake in a slow cooker by layering the ingredients just like you would in a regular baking dish. Cover it with the lid of the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours.
  • Dutch Oven: Get 45 briquettes going, then layer the cake ingredients as mentioned in the recipe above inside your dutch oven. Set the dutch oven over approximately 15 briquettes and place the remaining 30 briquettes on top. After about 20 minutes your dump cake should be done.

Nutrition

Calories: 316kcal | Carbohydrates: 7g | Protein: 2g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 185mg | Potassium: 99mg | Fiber: 2g | Sugar: 4g | Vitamin A: 719IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg