Death by Chocolate Dump Cake
This Death by Chocolate Dump Cake is a rich, gooey, ultra-chocolatey casserole-style dessert with a cherry pie filling base, topped with chocolate cake mix, pudding mix, cocoa, and plenty of chocolate chips. It’s mostly dump-and-bake, beginner-friendly, and perfect for potlucks, holidays, or any night you need a warm chocolate comfort dessert.
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.
Notes
Don’t stir the layers together—part of a dump cake’s charm is letting the ingredients bake in layers. Check the corners for doneness; the edges should look crisp and the center should be bubbling and mostly set while still gooey. For a less sweet dessert, use some bittersweet or dark chocolate chips in place of semi-sweet. A glass or ceramic pan yields a softer bottom layer, while a metal pan gives crisper edges. Using the full 3/4 cup butter produces the richest, most “death by chocolate” texture; reducing to 1/2 cup will be slightly drier but still tasty. Store leftovers covered in the fridge up to 4 days or freeze up to 2 months. Reheat individual portions in the microwave for 20–30 seconds, or warm a larger portion covered with foil at 300°F for 10–15 minutes.
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