Death by Chocolate Dump Cake Recipe
If you’re craving a ridiculously easy chocolate dessert that tastes like a hug in a pan, this Death by Chocolate Dump Cake Recipe is about to become your new go-to. It’s rich, gooey, full of deep chocolate flavor, and yes—almost entirely “dump and bake.”
I’ve been baking chocolate cakes for over three decades (yikes, that makes me feel every bit of my 50 years), and this one still makes my grown kids go quiet at the table. It’s a simple dump cake recipe that uses a chocolate cake mix, plenty of chocolate chips, and a surprise layer of cherries for a decadent chocolate dessert that feels special but doesn’t take all day.
You get that “death by chocolate” intensity, the cozy feel of chocolate comfort food, and the sheer relief of knowing dessert practically made itself while you handled everything else.
Before we get into the nitty‑gritty, let me tell you why this one has a permanent spot in my recipe binder.
This Death by Chocolate Dump Cake Recipe is a classic casserole-style dessert baked in a 9×13 pan. The base is a glossy layer of cherry pie filling, topped with dry chocolate cake mix and instant pudding, then soaked in butter and covered with chocolate chips. No mixers. No fussy layers. And no need to babysit it.
It reminds me of the potluck desserts from church basements and school bake sales back in the ’80s and ’90s—those chocolate dump cakes that showed up warm, bubbly, and usually half gone before the main course finished. But here, we boost the chocolate flavor so it tastes like a rich chocolate cake crossed with a hot fudge brownie sundae.
I love serving this:
- On cold winter nights with vanilla ice cream melting over the top
- For casual birthdays when no one wants a fancy layer cake
- Around the holidays, when my oven is already busy and I need a “dump and go” dessert
And while I won’t call it health food, you can lighten a few things—use less butter, or choose dark chocolate chips with less sugar. The beauty of a simple dump cake is that it’s very forgiving, and you can make small tweaks without losing the comfort factor.
Why You’ll Love This Recipe
- Ridiculously easy: No mixer, no fancy tools—just dump, spread, and bake.
- Crowd-pleasing: Feeds about 12 people, and there are rarely leftovers.
- Ultra-chocolatey: Cake mix, pudding mix, and chocolate chips create a rich chocolate cake experience with very little effort.
- Mostly hands-off: About 10 minutes of work, then the oven does the rest.
- Perfect for busy days: Great for last-minute potlucks, weeknight cravings, or when guests “happen” to stay for dessert.
- Customizable: Simple base that you can turn into a chocolate cherry dessert, mocha version, or even a peanut butter twist.
- Comfort food at its finest: Warm, gooey, and the kind of chocolate comfort food that fixes a long day.
- Beginner-friendly: If you can open a box and a can, you can make this.
Ingredients
Here’s everything you need for this Death by Chocolate Dump Cake Recipe. I’ll add a few notes so you know where you can play with the ingredients.
- 1 can (21 oz) cherry pie filling
- This gives that classic chocolate cherry dessert vibe. You can use another fruit pie filling if you prefer.
- 1 box (about 15.25 oz) chocolate cake mix
- Any standard chocolate cake mix works—Devil’s Food or Dark Chocolate are especially good.
- 1 box (3.9 oz) instant chocolate pudding mix
- Instant only, not cook-and-serve. This deepens the chocolate flavor and adds extra gooeyness.
- 1/2 teaspoon fine sea salt
- Just a touch to balance the sweetness and bring out the chocolate flavor.
- 1 teaspoon vanilla extract
- Optional but adds a warm bakery-style note.
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- You can use salted butter and skip the added salt if that’s what you have.
- 1 cup semi-sweet chocolate chips
- Use a brand you love; I often grab Ghirardelli or Nestlé.
- 1/2 cup mini chocolate chips
- These melt into little pockets of chocolate on top—so good. Use more regular chips if you don’t have minis.
- 1/4 cup unsweetened cocoa powder (natural or Dutch-process)
- This is what pushes it into “death by chocolate” territory—deeper, darker flavor.
- Nonstick cooking spray or butter for the pan
A quick note: You’ll notice there’s no added water or milk. The cherry pie filling provides plenty of moisture, and the butter hydrates the cake mix as it bakes. It feels wrong not to stir—trust the process.
Directions
-
Preheat and prep the pan.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter—this helps with cleanup and keeps the edges from sticking. -
Spread the cherries.
Pour the cherry pie filling into the bottom of the pan and spread it into an even layer with a spatula. Don’t worry if it looks a little thin; it will bubble and thicken as it bakes. -
Mix the dry chocolate layer.
In a medium bowl, combine the chocolate cake mix, instant chocolate pudding mix, cocoa powder, and salt. Stir with a fork or whisk until everything looks evenly blended. This dry mix is your magic chocolate blanket. -
Add vanilla.
Sprinkle the vanilla over the dry mix and gently rub it in with your fingers or a fork. It will clump a tiny bit—that’s fine. Once it bakes, the vanilla will spread its flavor through the cake. -
Dump the dry mix over the cherries.
Evenly sprinkle the dry chocolate mixture over the cherry layer. Try to cover the fruit as much as you can, but don’t pat it down hard. A light, even layer works best and lets the butter sink through. -
Pour the melted butter.
Slowly pour the melted butter over the surface of the dry mix. Aim to cover as much area as possible. You’ll see some dry spots; that’s okay. Those spots will still absorb moisture from the cherries as the cake bakes. -
Add the chocolate chips.
Sprinkle the semi-sweet chocolate chips and mini chocolate chips evenly over the top. Press them lightly with your hand so they settle into the mix but still sit near the surface. This gives that melty, lava-like top. -
Bake until bubbly and set.
Bake on the center rack for 35–45 minutes, or until the top looks set and slightly crisp around the edges, and you can see the cherry filling bubbling up around the sides. Every oven is a little different—start checking at 35 minutes. -
Cool just a bit.
Let the cake rest for at least 15–20 minutes on a cooling rack. It will thicken as it cools but stay gooey inside. Serve warm for a spoonable dessert, or let it cool longer if you want slightly cleaner slices. -
Serve and enjoy.
Spoon into bowls and serve as is, or add a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate sauce. Honestly, it doesn’t need help—but toppings never hurt.
Servings & Timing
- Yield: About 12 servings
- Prep Time: 10 minutes
- Bake Time: 35–45 minutes
- Rest Time: 15–20 minutes
- Total Time: About 1 hour to 1 hour 15 minutes
This makes it perfect for weeknights: you can mix it while dinner cooks, slide it into the oven, and dessert will be ready just as you’re clearing the table.
Variations
Want to play around a bit? Here are some fun twists that still keep things simple:
- Mocha Madness: Replace 2 tablespoons of the cocoa powder with instant espresso powder for a grown-up coffee-chocolate flavor.
- Triple Berry Chocolate: Swap the cherry pie filling for mixed berry or raspberry pie filling for a tart contrast to the rich chocolate.
- Peanut Butter Cup Version: Sprinkle 1/2 cup chopped peanut butter cups over the top with the chocolate chips.
- Nutty Crunch: Add 1/2 cup chopped pecans or walnuts on top before baking for texture and a toasty flavor.
- Salted Caramel Finish: After baking, drizzle warm salted caramel sauce over each serving for an extra indulgent touch.
- “Lighter” Take: Use 1/2 cup butter instead of 3/4 cup and choose dark chocolate chips for a slightly less sweet dessert that’s still very comforting.
Storage & Reheating
-
Storing:
Let the cake cool completely, then cover the pan tightly with foil or transfer leftovers to an airtight container. Keep in the refrigerator for up to 4 days. -
Freezing:
You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. -
Reheating:
Warm individual servings in the microwave for 20–30 seconds until just heated through. If you’re reheating a larger portion in the oven, cover the pan with foil and warm at 300°F for about 10–15 minutes. -
Make-ahead tip:
You can assemble the dry mix (cake, pudding, cocoa, salt, vanilla) up to a week ahead and store it in a jar or zip bag. When you’re ready to bake, just dump the cherries into the pan, add your pre-mixed dry ingredients, pour melted butter, add chips, and bake.
Notes
-
Don’t stir!
It feels strange not mixing everything together, especially if you’re used to traditional cakes, but the whole charm of a simple dump cake is letting the layers do their thing. -
Check the corners.
When you’re testing for doneness, peek at the corners—if the edges look crisp and the center is bubbling and mostly set, you’re good. Remember, this is supposed to be gooey, not like a dry sheet cake. -
Sweetness level:
This is definitely a sweet, decadent chocolate dessert. If your crowd likes things a bit less sweet, swap some semi-sweet chips for bittersweet or dark chocolate chips. -
Serve warm for maximum comfort.
This tastes best within a few hours of baking, still slightly warm, when the chocolate chips are melty and the cherry filling is thick and syrupy. -
Pans matter:
A glass or ceramic pan tends to give a softer bottom layer, while a metal pan can give slightly crisper edges. Both work—just use what you have and maybe keep an extra eye on bake time with metal. -
Testing notes from my kitchen:
When I tested this recipe using less butter, the top was a bit drier but still tasty. Using the full 3/4 cup makes the texture more lush and “death by chocolate” worthy.
FAQs
Can I make this Death by Chocolate Dump Cake Recipe without cherries?
Yes—just swap the cherry pie filling for another fruit pie filling like raspberry, strawberry, or mixed berry, or use canned crushed pineapple for a different twist.
Can I use a different flavor of cake mix?
You can, but for that rich chocolate cake effect, I recommend sticking with a chocolate cake mix; a fudge or Devil’s Food mix works best.
Does the pudding mix have to be instant?
Yes, instant pudding is important here; cook-and-serve pudding doesn’t set the same way and can leave the cake gummy.
Can I make this ahead for a party?
You can bake it earlier in the day, then reheat gently in the oven before serving. It’s best served warm the same day, but leftovers are still delicious.
What if I see dry spots of cake mix on top after baking?
A few small dry spots are normal and usually soften as the cake rests; if there are large dry patches, drizzle a tablespoon or two of warm milk over them and let the cake sit for a few minutes.
Is this recipe kid-friendly to make?
Absolutely—kids can help spread the cherries, sprinkle the dry mix, and add the chocolate chips (with an adult handling the oven and melted butter).
Can I reduce the butter?
You can use as little as 1/2 cup, but the texture will be slightly less rich and not quite as gooey; still good, just a bit lighter.
What’s the best way to serve it for guests?
I like to spoon warm squares into small bowls, add a scoop of vanilla ice cream, and maybe a sprinkle of extra mini chocolate chips on top.
Conclusion
This Death by Chocolate Dump Cake Recipe is the kind of dessert that makes people close their eyes on the first bite—deep chocolate flavor, a gooey cherry layer, and that cozy, homemade feel without a ton of work. It’s unfussy, reliable, and just special enough to bring to holidays, potlucks, or any evening when you need a big spoonful of chocolate comfort food.
Give it a try, then come back and tell me how it went—did your family polish off the pan like mine does? And if you loved this, you might also enjoy exploring more simple chocolate desserts and dump cake recipes that make life just a little sweeter.
Death by Chocolate Dump Cake
Ingredients
- 1 can (21 oz) cherry pie filling
- 1 box (about 15.25 oz) chocolate cake mix Devil’s Food or Dark Chocolate work especially well
- 1 box (3.9 oz) instant chocolate pudding mix instant only, not cook-and-serve
- 1/4 cup unsweetened cocoa powder natural or Dutch-process
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract optional
- 3/4 cup unsalted butter melted; use salted butter and omit added salt if desired
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips or use additional regular chocolate chips
- Nonstick cooking spray or butter for greasing the pan
- Vanilla ice cream, whipped cream, or chocolate sauce optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.
- Pour the cherry pie filling into the bottom of the prepared baking dish and spread it into an even layer with a spatula. It may look thin, but it will bubble and thicken as it bakes.
- In a medium bowl, combine the chocolate cake mix, instant chocolate pudding mix, unsweetened cocoa powder, and fine sea salt. Stir with a fork or whisk until everything is evenly blended.
- Sprinkle the vanilla extract over the dry chocolate mixture and gently rub it in with your fingers or a fork. It may clump slightly; that’s fine, as the flavor will disperse during baking.
- Evenly sprinkle the dry chocolate mixture over the cherry pie filling, trying to cover the fruit as much as possible. Do not press down; a light, even layer allows the butter and fruit juices to soak through.
- Slowly pour the melted butter evenly over the surface of the dry mix, aiming to cover as much of the top as you can. Some dry spots are normal and will hydrate as the cake bakes.
- Sprinkle the semi-sweet chocolate chips and mini chocolate chips evenly over the top. Gently press them so they settle slightly into the mixture while still remaining near the surface for a melty, lava-like top.
- Bake on the center rack for 35–45 minutes, or until the top looks set and slightly crisp around the edges, with the cherry filling bubbling up around the sides. Start checking around 35 minutes, as ovens vary.
- Transfer the dish to a cooling rack and let the cake rest for at least 15–20 minutes. It will thicken as it cools while staying gooey inside. Cool longer if you prefer cleaner slices.
- Spoon the warm dump cake into bowls and serve as is, or top with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce. Enjoy warm for maximum comfort.
