Chocolate Cherry Dump Cake Recipe
If you’re craving a cozy, chocolatey dessert that tastes like you fussed all afternoon—but actually takes just minutes—this Chocolate Cherry Dump Cake Recipe is about to become your new weeknight sweetheart.
This rich chocolate cherry dessert uses a boxed cake mix, cherry pie filling, and a handful of pantry staples to create something that lands somewhere between cake and cobbler…with almost no work. It’s the kind of easy dump cake recipe I love to pull together on a busy Sunday night, for a potluck, or when one of my grown kids “just happens” to show up around dinnertime with a suspiciously empty Tupperware container.
Why You’ll Love This Recipe
- Ridiculously easy: This is a true dump cake—no mixer, no fancy tools, and almost no dishes.
- Crowd-pleasing flavor: That classic cherry pie filling plus chocolate cake mix tastes like a black forest cake, but without the fuss.
- Perfect for last-minute guests: You can have this quick cherry chocolate dessert in the oven in about 10 minutes.
- Uses pantry staples: Canned cherry pie filling, a boxed cake mix, and butter do most of the work.
- Cozy, cobbler-style texture: It bakes up like a chocolate cherry cobbler style dessert—gooey underneath, crisp on top.
- Flexible and forgiving: Swap in different cake mixes or add chocolate chips, nuts, or even a splash of almond extract.
- Great for holidays and everyday: Lovely for Valentine’s Day, Christmas, or a regular Tuesday when you just need something sweet.
- Easy to transport: Baked in a 9×13 pan, it’s perfect for potlucks, church suppers, and neighborhood gatherings.
What Makes This Chocolate Cherry Dump Cake Recipe Special
Let me explain what you’re getting here, because this isn’t your average “throw it together and hope for the best” boxed cake mix recipe.
A classic dump cake is all about layering: you “dump” a base (usually fruit), sprinkle on a dry cake mix, then top it with butter so it bakes into a crispy, buttery crust. This chocolate cherry version leans into that contrast—tart cherries on the bottom, deep chocolate on top, with melty pockets that stay almost pudding-like.
You know what? It tastes like something you’d get in a cozy diner, the kind where the waitress calls you “hon” and brings your coffee before you even ask.
A few reasons I love serving this:
- It’s a simple cherry chocolate cake you can dress up or down. Serve it warm with vanilla ice cream for a full-on dessert moment, or just scoop it into bowls with a spoonful of whipped cream.
- It works year-round. In summer, it’s a great way to bring something comforting but easy to a barbecue. In winter, it feels rich and decadent, especially when it’s still a little warm from the oven.
- It’s approachable for new bakers. My son made this for his college roommates with only a 9×13 pan and a questionable oven, and it turned out great. If he can do it, you can, too.
If you’re looking for a 3 ingredient dump cake, this one is very close—cake mix, cherry pie filling, and butter—though I like to add a couple of “extras” to deepen the chocolate flavor. I’ll show you both versions, and you can decide how simple you want it.
Ingredients
Here’s everything you need for this Chocolate Cherry Dump Cake Recipe. I’ll note a few easy swaps too.
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2 cans (21 ounces each) cherry pie filling
- Look for a good-quality brand with plenty of cherries. If it looks too “gel-heavy,” you can stir in a handful of frozen cherries.
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1 box (15.25 ounces) chocolate cake mix
- Any standard chocolate cake mix works: devil’s food, dark chocolate, or fudge. A rich dark chocolate cake mix gives the best “bakery-style” flavor.
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1/2 cup (60 g) semi-sweet chocolate chips (optional but highly recommended)
- These melt into the cherry layer and add little pockets of chocolate. Mini chips work especially well.
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1/2 cup (1 stick / 113 g) unsalted butter, melted
- You can use salted butter; just skip any extra salt. Melted butter helps the dry mix hydrate more evenly.
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1/4 cup (30 g) chopped nuts (optional – walnuts or pecans)
- Adds crunch and a little bitterness that balances the sweet cherry pie filling cake.
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1 teaspoon pure vanilla extract (optional)
- Stirred into the cherry pie filling to add depth.
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1/2 teaspoon almond extract (optional but lovely)
- Almond and cherry are classic partners—it makes this taste a bit like bakery black forest cake. Use sparingly; it’s strong.
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Pinch of salt
- Just a pinch helps bring out the chocolate flavor.
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Serving suggestions (optional but wonderful):
- Vanilla ice cream
- Whipped cream
- Shaved chocolate or chocolate curls
If you want a bare-bones 3 ingredient dump cake version, you can stick to: cherry pie filling + chocolate cake mix + butter. Everything else simply makes it taste more “from scratch.”
Step-by-Step Directions
1. Preheat the oven and prep the pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- A glass baking dish lets you peek at the bubbling cherry layer, but metal works just as well and sometimes browns the top a bit more.
2. Build the cherry layer
- Empty both cans of cherry pie filling into the prepared dish.
- Add the vanilla extract and almond extract, if using, and gently stir right in the pan to combine.
- Sprinkle the chocolate chips evenly over the cherry mixture.
- Don’t worry if it looks messy; dump cake is supposed to be rustic.
3. Add the dry cake mix
- Open the box of chocolate cake mix and sprinkle it evenly over the cherry layer.
- Try not to stir—this is a dump cake, not a stirred cake. You want that cobbler-style top.
- Use a spoon or your (clean) hand to smooth the dry mix into an even layer, breaking up any big clumps.
4. Add butter and nuts
- Slowly drizzle the melted butter over the top of the dry cake mix, doing your best to cover as much of the surface as you can.
- Some small dry patches are okay; they’ll often pick up moisture as the cake bakes.
- Sprinkle the chopped nuts over the top, if using.
- If you like a very crunchy top, add a few extra on one side and keep the other side nut-free for guests who aren’t fans.
5. Bake to gooey perfection
- Bake in the preheated oven for 35–45 minutes, or until:
- The edges are bubbly,
- The top looks set and mostly dry,
- And parts of the cake mix have turned a deeper golden-brown chocolate color.
- If you see any very powdery spots of dry mix near the end of baking, use a spoon to gently tap them down into the bubbling cherry around the edges and bake for another 5 minutes.
6. Cool slightly and serve
- Let the chocolate cherry dessert cool for 15–20 minutes before serving so it can thicken a bit.
- Scoop warm into bowls and top with vanilla ice cream or whipped cream.
- This is not a slice-and-serve kind of cake; it’s a spoon-and-scoop situation—think cobbler, not layer cake.
Servings & Timing
- Yield: About 10–12 servings
- Prep Time: 10 minutes
- Bake Time: 35–45 minutes
- Cool Time: 15–20 minutes
- Total Time: About 1 hour
For a quick cherry chocolate dessert for a smaller group, you can halve the recipe and bake in an 8×8 or 9×9 pan. Just check a bit sooner—around the 30-minute mark.
Variations
You know what? This is one of those recipes that just loves to be played with. Here are a few ideas:
- Triple Chocolate Cherry Dump Cake: Stir 2 tablespoons of cocoa powder into the dry cake mix and add extra chocolate chips on top.
- Black Forest Style: Serve with whipped cream and shaved dark chocolate; add a splash of kirsch (cherry liqueur) to the cherry layer for adults.
- Gluten-Free Version: Use a gluten-free chocolate cake mix and confirm your cherry pie filling is labeled gluten-free.
- No-Nut Version: Skip the nuts and replace with extra chocolate chips or a handful of mini marshmallows on top during the last 5 minutes.
- Cherry Berry Twist: Replace one can of cherry pie filling with mixed berry pie filling for a slightly tangier flavor.
- Mocha Cherry Dessert: Stir 1 tablespoon of instant espresso powder into the cake mix for a subtle coffee note that deepens the chocolate flavor.
Storage & Reheating
One nice thing about this simple cherry chocolate cake is that it keeps well, if you happen to have leftovers.
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Room Temperature:
- If your kitchen is cool, you can leave the covered pan at room temp for up to 24 hours.
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Refrigerator:
- Store leftovers covered (foil, plastic wrap, or a lid) in the fridge for 3–4 days.
- The topping will soften a bit, but the flavors deepen and it’s still delicious.
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Freezer:
- For longer storage, scoop cooled portions into airtight containers and freeze for up to 2 months.
- Thaw overnight in the fridge or gently in the microwave.
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Reheating:
- Warm individual servings in the microwave for 20–30 seconds.
- For a whole pan, cover with foil and warm at 300°F (150°C) for 15–20 minutes.
- Add fresh whipped cream or ice cream just before serving to bring it back to life.
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Make-Ahead Tip:
- You can assemble the cherry layer and keep it covered in the fridge for up to 1 day.
- When ready to bake, sprinkle on the cake mix and butter, then bake fresh.
Notes
A few little things I’ve learned after making this more times than I’ll admit:
- Cake mix texture: Don’t be alarmed if the top looks a little uneven or has some craggy bits—that’s part of the charm of a chocolate cherry cobbler style dessert.
- Butter coverage matters: The more evenly you drizzle the butter, the more even your topping. If you’re nervous, you can cut cold butter into thin slices and lay them over the top instead of melting.
- Check your cherry pie filling: Some brands are sweeter than others. If yours is very sweet and you’re sensitive to that, you can stir in a small handful of frozen cherries or a squeeze of lemon juice.
- Serving temperature: Warm is best, but not blistering hot; the flavors come through more as it cools slightly.
- For a deeper chocolate hit: Add chocolate chips to both the cherry layer and scattered on top before baking.
Honestly, this is one of those cozy desserts that tastes even better when you don’t stress about making it perfect.
FAQs
Can I use a different cake mix flavor?
Yes—yellow, white, or even cherry cake mix all work, but chocolate gives the richest flavor and that true chocolate cherry dessert vibe.
Can I use fresh or frozen cherries instead of pie filling?
You can, but you’ll need to sweeten and thicken them (with sugar and a bit of cornstarch); canned cherry pie filling is what keeps this an easy dump cake recipe.
Why is my dump cake still powdery on top?
Some dry spots are normal, but if you see a lot of powder, it usually means the butter didn’t cover those areas—gently tap them into the bubbling cherry layer and bake a few more minutes.
Can I make this ahead for a party?
Yes; bake it earlier in the day, let it cool, then reheat gently before serving—people actually love it when the edges get a little extra chewy.
Is this Chocolate Cherry Dump Cake Recipe very sweet?
It’s definitely a sweet dessert, thanks to the cherry pie filling and cake mix, but the chocolate and a pinch of salt help balance it—serving with unsweetened whipped cream also tones it down.
Can I make this dairy-free?
Use a dairy-free cake mix (most are close) and replace the butter with a dairy-free buttery spread or margarine that melts well.
Does it need to be refrigerated?
After about 24 hours, yes—store leftovers in the fridge and warm them up when you’re ready to enjoy another bowl.
Can I double the recipe?
You can bake two 9×13 pans at once; just rotate them halfway through baking so they brown more evenly.
Conclusion
This Chocolate Cherry Dump Cake Recipe is everything I love in a dessert: low effort, big flavor, and just a little bit nostalgic. It’s the kind of quick cherry chocolate dessert you can toss together on a busy day and still feel proud sharing at the table.
If you try this chocolate cherry dump cake, let me know how it turned out—leave a comment with your tweaks or favorite toppings. And if you enjoy easy desserts like this, you might also like my other boxed cake mix recipes and simple cobbler-style sweets for those nights when you want something homemade without spending all evening in the kitchen.
Chocolate Cherry Dump Cake
Ingredients
- 2 cans (21 ounces each) cherry pie filling use good-quality filling; stir in a handful of frozen cherries if very gel-heavy
- 1 box (15.25 ounces) chocolate cake mix devil’s food, dark chocolate, or fudge; dark chocolate gives best flavor
- 1/2 cup semi-sweet chocolate chips optional but recommended; mini chips work especially well
- 1/2 cup unsalted butter melted; about 1 stick (113 g). Salted butter is fine—omit extra salt.
- 1/4 cup chopped nuts optional; walnuts or pecans for crunch
- 1 teaspoon pure vanilla extract optional; stirred into cherry filling
- 1/2 teaspoon almond extract optional but lovely; almond pairs well with cherry
- salt pinch; enhances chocolate flavor
- vanilla ice cream optional, for serving
- whipped cream optional, for serving
- shaved chocolate or chocolate curls optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. A glass dish lets you see the bubbling cherry layer, while a metal pan may brown the top a bit more.
- Empty both cans of cherry pie filling into the prepared baking dish. Add the vanilla extract and almond extract, if using, and gently stir together right in the pan to combine.2 cans (21 ounces each) cherry pie filling, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract
- Sprinkle the semi-sweet chocolate chips evenly over the cherry mixture. The chips will melt into the cherries and create pockets of chocolate.1/2 cup semi-sweet chocolate chips
- Open the box of chocolate cake mix and sprinkle it evenly over the cherry layer. Do not stir. Use a spoon or your hand to gently spread it into an even layer and break up any large clumps. Lightly sprinkle a pinch of salt over the top.1 box (15.25 ounces) chocolate cake mix, salt
- Slowly drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible. Some small dry patches are okay. Sprinkle the chopped nuts evenly over the top, if using.1/2 cup unsalted butter, 1/4 cup chopped nuts
- Bake in the preheated oven for 35–45 minutes, until the edges are bubbly, the top looks set and mostly dry, and some areas are a deeper golden-brown chocolate color. If you see any very powdery spots of cake mix near the end of baking, gently tap them down into the bubbling cherry layer with a spoon and bake for about 5 minutes more.
- Let the cake cool for 15–20 minutes so it can thicken slightly. Scoop warm portions into bowls and serve with vanilla ice cream or whipped cream, and garnish with shaved chocolate if desired. This dessert is spooned like a cobbler rather than sliced like a traditional cake.vanilla ice cream, whipped cream, shaved chocolate or chocolate curls
