What do you get when you cherry pie filling, butter, and a dark chocolate fudge cake mix? The best darn Chocolate Cherry Dump Cake dessert recipe EVER! This easy-to-make dessert has a cobbler-like feel and is perfect for summer outings or potlucks. You’ll be surprised at how good it tastes – don’t just take my word for it, try the recipe yourself.
If you love easy-to-make recipes that use common ingredients that you might have in your pantry, this recipe is exactly what you need in your life this summer. We used canned cherry pie filling topped with dark chocolate fudge cake mix and the results were fantastic! Enjoy this dump cake warm, out of the oven with some fresh whipped topping, or vanilla ice cream for the BEST kind of summer treat!
What is a Dump Cake Like?
Unlike recipes like our Pistachio Bundt Cake, dump cakes are typically baked in 9 x 13 or 9 x 11 greased pans. They are not a thick cake, and cannot be sliced. In fact, you serve them like you would an apple crisp or cobbler. Simply spoon them into a bowl and top with vanilla or whipped topping. So far, we’ve made Pineapple Cherry Dump Cake and Peach Dump Cake.
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Canned Cherry Pie filling – 20 ounces.
- 15.25-ounce Dark Chocolate Fudge or Devil’s Food Cake Mix – This is the top layer of the dump cake.
- Butter – You will need 12 tablespoons or 1 1/2 sticks of unsalted butter frozen for at least one hour for best results.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 9 x 13 pan – to bake your dump cake in.
- Nonstick spray – to spray the inside of your baking pan.
- Knife & cutting board – for slicing your butter pats.
- Wooden spoon – to mix your ingredients.
- Can opener – to open any cans that might not have a tab.
- Oven – Adjusted to the center rack position to bake your dump cake in.
How to Get the Perfect Dump Cake
Ever make a dump cake that came out powdery and less than appealing? The reason being is because while this is called a dump cake, you really do need to do a little more than just dump in the ingredients for best results.
After you add the cake mix over the cherry base layer, you will want to take your wooden spoon and gently pat the dry mix into the pie filling. This will help it absorb the initial liquid and prevents a powdery top layer.
Another way to get the perfect dump cake is to evenly distribute the butter pads. Some recipes call for melted butter over the top of a dump cake, but this tends to be problematic because many areas will be left without butter and will be “powdery” even after baking for one hour.
A great tip for the butter step is to freeze your butter for at least 1 hour before carefully slicing it into thin pats. Additionally, you can also grate your butter while frozen. This will allow you to evenly sprinkle the butter over the entire dump cake evenly for a perfectly fudgy top layer. By spreading the butter over the cake mixture, your cake will bake up evenly to a rich chocolatey, bubbly texture and will not be dry.
If you want to store your Chocolate Cherry Dump Cake simply follow the below instructions for best taste! While this recipe is best eaten the same day, warm out of the oven, you can enjoy it warmed.
- Place any leftover chocolate dump cake in an airtight container with a lid. This will keep out any unwanted odors from ruining the flavor of the cake. Store it in the refrigerator for up to 4 day max for best taste and consistency. In my opinion, this is best tasting when it it crunchy on top and has a cobbler-like texture, and taste.
If you want to prepare this in the morning before work for baking in the evening follow ALL the recipe instructions except for the baking step. Cover the cake tightly and store for up to 12 hours before baking. Bake at the normal temperature and time.
More Cherry Baked Recipes
Follow the recipe below to make Chocolate Cherry Dump Cake! This recipe makes 8 SERVINGS, but you can adjust the recipe card for other serving sizes.
Chocolate Cherry Dump Cake Recipe
- Oven (adjusted to center rack position)
- can opener
- cutting board & knife
- 9 x 13 bakeware pan
- Wooden Spoon
- 20 ounces cherry pie filling
- 15.25 ounces dark chocolate fudge cake mix *can also use Devil's food cake
- 12 tablespoons unsalted butter *cut into thin pads.
- nonstick baking spray
- Preheat oven to 350°F. Spray a 9 x 13 or 9 x 11 pan with nonstick baking spray.
- Line the bottom of the pan with cherry pie filling.
- Sprinkle chocolate cake mix over the cherry pie filling evenly. Use a wooden spoon to gently pat down the mix into the cherry pie filling.
- Add butter pats evenly over the top of the cake mix.
- Bake for 45-50 minutes. The cake will feel crispy on top and be cooked, but fudgy on the inside. Enjoy warm.