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This Chocolate Cherry Dump Cake recipe is one of the simplest desserts ever! Made with just 3 ingredients, it’s completely delicious and will definitely satisfy your sweet tooth. Serve it warm with a scoop of vanilla ice cream for the perfect dessert.

Having an easy chocolate dessert recipe in your back pocket, like my Chocolate LasagnaChocolate Bread Pudding, or Chocolate No Bake Cookies, is an absolute must for every home chef!

Wood spoon scooping chocolate cherry cake from a white baking dish.
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Why You’ll Love This Dessert

When you’re craving chocolate, you want it NOW. Or maybe that’s just me? But either way, this Chocolate Cherry Dump Cake recipe will satisfy that chocolate craving and then some!

The original dump cake is made with yellow cake, crushed pineapple, and cherry pie filling, but I mixed it up, using chocolate cake mix and eliminating the pineapple. It tastes just like a chocolate covered cherry!

Plus, it’s only 3 ingredients! Chocolate cake mix, cherry pie filling, and butter. Yes, really – that’s it!

The idea behind a Dump Cake is just that – dump it, put it in the oven and forget it. No stirring and you don’t even need a bowl – just the baking dish! I love easy recipes that don’t require a ton of prep work, and this dessert fits the bill.

Ingredients

  • Chocolate Cake Mix – I prefer Betty Crocker cake mix, but really you can’t go wrong with other brands.
  • Cherry Pie Filling – Any brand, or make your own.
  • Butter – Melted

How To Make Chocolate Cherry Dump Cake

Let’s make this awesome dessert recipe, shall we?

  1. Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Dump in the cherry pie filling.
  3. Dump in the chocolate cake mix.
  4. Dump in the butter. Except don’t really “dump” in the butter, melt it and drizzle it evenly on top of the cake mix.
  5. Bake at 350℉ for 50 minutes.
Cherry Pie filling spread into the bottom of a baking dish.
Chocolate cake mix spread into a baking dish.
Melted butter drizzled over chocolate cake mix in a baking dish.
Shallow serving bowl with chocolate cake and cherry pie filling.

Topping Ideas

I love this cake warm with a scoop of ice cream and a chocolate drizzle. But it’s also great at room temperature or straight out of the fridge.

Vanilla ice cream is a perfect complement to the flavors in the cake, but whipped cream is also delicious and a lighter option.

FAQs

Can you make dump cake in a crock pot?

Yes! It’s the same recipe, except you layer it in a slow cooker instead of a baking dish. Grease the crockpot and layer the cherry pie filling, cake mix, and butter. Cover and cook on high for 2 hours.

Does dump cake need to be refrigerated?

Refrigerate in an airtight container. It should remain fresh for 3-4 days.

Can I use a different cake flavor?

Absolutely – any flavor of cake mix will work so feel free to play around and try different flavor combos.

Dump Cake Recipe Tips

  • Make sure to use a 13×9 inch pan. I have used an 11×7-inch dish and it made the cake mix sit a little too thick. It still tasted amazing, but didn’t crumble like the top should and the mix was still powdery underneath the top layer.
  • If you’ve got it, ice cream on top is a must!
  • Do not overbake. In fact, having your cake be slightly under-done is totally acceptable.
  • My favorite chocolate cake mix is good ol’ Betty Crocker, but you can use any that might be your favorite.
  • Do not stir. The beauty of dump cake is that you don’t need to stir it! Just dump and bake.
  • Try storing leftovers in individual containers for easy serving.
  • Melting the butter ahead of time ensures an evenly rising cake. 
Chocolate cherry dump cake with vanilla ice cream and a spoon.

Chocolate Dessert Recipes to Try Next

Recipe

Chocolate Cherry Dump Cake

5 from 2 votes
This Chocolate Cherry Dump Cake recipe is one of the easiest desserts ever! Made with just 3 ingredients and ready in about an hour.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings

Ingredients
  

  • 42 ounces canned cherry pie filling 2 (21-ounce) cans
  • 1 box chocolate cake mix
  • 1 cup butter, melted
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Instructions
 

  • Preheat oven to 350 degrees F. Spray a 13″x9″ baking dish with cooking spray.
  • Spread the cherry pie filling evenly across the bottom of the prepared pan.
  • Carefully distribute the cake mix over the cherries in an even layer.
  • Pour the melted butter over the cake mix and use a spoon to gently swirl the cake mix and butter together. 
  • Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
  • Remove from the oven and allow to cool for 10 minutes before serving. 

Notes

This Cherry Dump Cake should be refrigerated for up to 3 days, and frozen for up to 3 months. It can be served chilled right out of the fridge or warmed slightly in the microwave and topped with ice cream or whipped cream.

Nutrition

Calories: 404kcalCarbohydrates: 54gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 436mgPotassium: 228mgFiber: 1gSugar: 14gVitamin A: 677IUVitamin C: 4mgCalcium: 69mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Linda says:

    Mine didn’t rise — any ideas why??

    1. Kristin Maxwell says:

      A dump cake doesn’t “rise” like a typical cake. It’s more like a cobbler.

  2. Gail A\ says:

    Awesome recipe!!! So delicious and moist! YUMMY!

  3. Marsha says:

    Do you use salted or unsalted butter in this recipe?

    1. Kristin Maxwell says:

      It doesn’t matter – you can use either.

  4. Emalie Warnick says:

    My mom used to make this cake when I was a kid. It’s delicious! Thanks for the recipe!

    1. Kristin says:

      You are so welcome Emalie, thank you so much for taking the time to leave some positive feedback.

  5. Jason DEE says:

    I made this today – with some tweaks because of what I had. I Used a 20 oz can cherry filling and of of pineapple – crushed and drained. It came out AMAZING!!! (I had my doubts but I am not doubting any more!) Baked it the right amount of time in a glass/pyrex dish. Thank you!!

    1. Kristin says:

      You’re so welcome Jason DEE! thank you so much for stopping by!

  6. Sue Wolf says:

    I think it needs a whole 20 oz can of both pineapple and cherry pie filling. There wasn’t enough liquid for all the cake mix. Good flavors, we liked the pineapple chunks. I will make it again.

  7. Erica says:

    I was worried about how this would taste. It was incredible. One if the best desserts I have had. Just make it..you will like it.

    1. Kristin says:

      Nice! Thank you Erica.

  8. Ann says:

    I love fruit and I love chocolate. I love pineapple and cherry. However, I don’t know that I see those 3 flavors together in one dish. I would like to see more reviews before I try this one.

    1. Kristin says:

      You’d be surprised at how awesome the combo of chocolate and pineapple is!!