Chocolate Cherry Dump Cake

The Chocolate Cherry Dump Cake is a quick and indulgent dessert that effortlessly marries the rich allure of chocolate with the fruity sweetness of cherries. This dessert, aptly named for its simple preparation method, promises a luscious and satisfying treat without the fuss of intricate baking.

At the heart of this delightful creation is the seamless “dumping” of ingredients, showcasing the simplicity that defines dump cakes. The combination of chocolate cake mix and canned cherry pie filling is layered in a baking dish, creating a harmonious mingling of flavors. The result is a dessert that boasts the perfect balance of decadent chocolate and the vibrant burst of cherries.

What sets this dessert apart is not just its simplicity but also its versatility. Optional additions, such as chocolate chips or a dusting of powdered sugar, can elevate the indulgence even further. The ease of preparation makes it an ideal choice for those seeking a delectable, time-saving dessert option.

The beauty of the Chocolate Cherry Dump Cake lies in its ability to transform humble ingredients into a dessert that feels both homey and extravagant. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is an invitation to savor the delicious union of chocolate and cherries in every delightful bite. With minimal effort and maximum flavor, the Chocolate Cherry Dump Cake is a testament to the joy of uncomplicated yet irresistible desserts.


  • 2- 20 ounce cans of cherry pie filling, store-bought or homemade
  • 1 box of chocolate cake mix (e.g., Duncan Hines)
  • 1 cup (2 sticks) of butter, melted


  1. Preheat the oven to 350°F and grease a 9 x 13-inch baking dish with butter.
  2. Pour the cherry pie filling into the bottom of the pan, and using a rubber spatula, spread it out evenly.
  3. Carefully sprinkle the dry cake mix evenly on top of the cherry pie filling so that all of it is covered. You can gently shake the pan to help evenly distribute the cake mix.
  4. Pour the melted butter on top of the cake mix, covering it as much as possible. There may be a few dry spots, and that is okay; the butter will spread more as it bakes.
  5. Bake for 50-60 minutes, or until the edges are bubbly and the cake is dry on top.
  6. Serve warm with a scoop of vanilla ice cream or whipped cream.

Donna’s Notes:

  • Consider using an all-natural pie filling for added flavor.
  • Ovens can vary, so start checking the cake at 45 minutes.
  • You can add almond extract or vanilla extract to the pie filling for an extra layer of flavor. Add it after pouring in the pie filling and stir it around before spreading it evenly.
  • Add chopped nuts like pecans, sliced almonds, hazelnuts, or walnuts for texture and crunch. Sprinkle them on top after the butter before baking.

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