Chocolate Cherry Dump Cake is a simple, crowd-pleasing dessert that tastes like a cross between a cobbler and a cake. With cherry pie filling, a hint of almond extract (optional), boxed chocolate cake mix, and slices of butter, it’s assembled in minutes—just dump the ingredients into a pan and bake.
Chocolate Cherry Dump Cake
Dump cakes are perfect for potlucks and gatherings because they require minimal prep and cleanup, yet serve a crowd and feel special. This chocolate cherry version is one of the easiest desserts you can make while still delivering big flavor.
Start with cherry pie filling flavored with a touch of almond extract, top with a dry chocolate cake mix, and finish with thin slices of butter. As it bakes the cake mix crisps up into a chocolatey topping while the cherries bubble beneath—serve warm for the best experience.
Why is it called Dump Cake?
Despite the name, dump cakes are beloved for their simplicity: you literally “dump” the components into a baking dish and let the oven do the rest. The result is warm fruit beneath a crunchy, cake-like topping—comforting, easy, and endlessly adaptable depending on the fruit and cake mix you choose.
Serve this dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish.
Ingredients
This chocolate cherry dump cake uses just four main ingredients:
- Cherry pie filling — two 21-ounce (595 g) cans (about 42 oz / 1190 g total).
- Almond extract — 1/2 teaspoon, optional but recommended to enhance the cherry flavor.
- Chocolate cake mix — one 15.25-ounce (432 g) box of devil’s food or another chocolate cake mix.
- Butter — 3/4 cup (170 g, 12 Tbsp), sliced very thinly so it melts evenly over the dry cake mix.
How to make Chocolate Cherry Dump Cake
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (13×9) baking pan.
- Add almond extract to the cherry pie filling—stir it into each can if you like—then spread the filling evenly across the bottom of the prepared pan.
- Sprinkle the dry chocolate cake mix evenly over the cherry filling.
- Top the cake mix with very thin slices of butter, covering as much of the surface as possible so the topping bakes evenly and becomes crisp.
Baking and Serving
Bake at 350°F for 45–50 minutes, or until the top is set and the filling is bubbling in the center. Some slightly drier spots on the topping are fine.
Serve warm, ideally with a scoop of vanilla ice cream. Stabilized whipped cream or a simple dollop of whipped cream also pairs nicely.
To Store
Cover the pan tightly with foil or transfer leftovers to an airtight container. Store at room temperature for 2–3 days or refrigerate up to 1 week. Reheat individual servings in the microwave until warm.
Substitutions and Tips
Fresh cherries: Use about 5 cups of pitted fresh cherries tossed with 2/3 cup (or more) granulated sugar and 2 tablespoons cornstarch to thicken. Add almond extract if desired.
Butter: Slice the butter very thin so it melts evenly and helps the cake mix crisp. If you prefer, melt the butter and mix with 1/4 cup milk, then drizzle over the cake mix for a slightly fluffier topping rather than a crisp one.
Soda alternative: Some recipes replace the butter with a 12-oz can of soda (Sprite, 7-Up, or cherry cola)—this creates a different texture and can add sweetness and fizz to the topping.
Slow cooker: You can make this in a crockpot—cook on low for about 4 hours or on high for about 2 hours; timing can vary by slow cooker.
More Cherry Desserts
If you enjoy cherry desserts, explore other cherry-forward treats such as cherry delight, cherry pie bars with a shortbread crust, classic cherry cobbler, cherry crumb pie, braided cherry desserts, or chocolate chip cherry bars for more ideas.
If you make this recipe, please leave a rating and share your feedback in the comments. Enjoy!
Chocolate Cherry Dump Cake
Ingredients
- 42 oz (1190 g) cherry pie filling, two (21oz/595g) cans
- ½ tsp almond extract, optional
- 15.25 oz (432 g) box devil’s food cake mix
- ¾ cup (170 g) unsalted butter, (12 Tbsp) sliced into thin pieces
Instructions
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Preheat oven to 350℉. Lightly grease a 9×13-inch pan with cooking spray.
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Add almond extract to the cherry pie filling, then spread the filling over the bottom of the prepared pan.
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Sprinkle dry cake mix evenly over the fruit, then layer thin slices of butter across the top.
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Bake at 350℉ for 45–50 minutes or until the top is set and the filling is bubbling in the center. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Notes
- To store: Cover the pan with foil or transfer to an airtight container. Keep at room temperature for 2–3 days or refrigerate up to 1 week.
- Reheat individual portions in the microwave until warm.
Nutrition
Disclaimer: Nutritional values are estimates.
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