Chocolate Cherry Dump Cake is the ultimate dessert for anyone who loves rich chocolate flavors paired with the sweet, tart burst of cherries. This easy-to-make treat requires minimal effort and delivers maximum flavor, making it perfect for busy weeknights, last-minute gatherings, or a simple weekend indulgence. With just a few pantry staples and a quick assembly, you’ll have a gooey, decadent cake that pairs beautifully with a scoop of vanilla ice cream. Whether you’re a seasoned baker or a kitchen newbie, this dessert will make you feel like a pro with every bite.
Why You’ll Love This Chocolate Cherry Dump Cake
This cake is everything a dessert should be—simple, rich, and irresistibly satisfying. The combination of dark chocolate cake mix and juicy cherries creates a luscious, fudgy texture that’s hard to resist. Unlike traditional cakes, you don’t need to mix the ingredients; just layer them, bake, and enjoy. It’s a foolproof recipe that looks and tastes like you spent hours in the kitchen. Plus, it’s customizable—add nuts, swap the fruit, or drizzle with chocolate sauce for your own twist.
Ingredients
- Cooking spray (for greasing the pan)
- 2 cups fresh sweet cherries, pitted (optional, about 10 ounces)
- 2 (21-ounce) cans cherry pie filling
- 1 (15.25-ounce) box dark chocolate cake mix
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, sliced into thin pieces
- Flaky sea salt (optional, for finishing)
- Vanilla ice cream (optional, for serving)
Step-by-Step: How to Make Chocolate Cherry Dump Cake
- Preheat and prepare – Set your oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray. If using fresh cherries, stem and pit them.
- Layer the ingredients – Spread the cherry pie filling evenly across the bottom of the baking dish. Sprinkle the dry chocolate cake mix evenly on top—do not stir.
- Add the butter – Slice the cold butter into thin pieces and arrange them across the top of the cake mix, covering as much surface as possible.
- Top with cherries – Evenly scatter the fresh cherries over the butter layer. For an elevated flavor, sprinkle lightly with flaky sea salt. If using frozen cherries, thaw them fully and pat dry to remove excess moisture.
- Bake to perfection – Bake for 50–55 minutes, or until the topping is set, slightly crispy, and the filling is bubbling at the edges.
- Cool and serve – Allow the cake to rest for about 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Helpful Tips
- Use cold butter – Slicing cold butter helps it melt evenly over the cake mix for the perfect crust.
- Don’t stir the layers – The magic of this cake comes from keeping the layers separate as they bake.
- Fresh cherries are optional – They add texture and freshness, but the cake is still delicious with only canned filling.
Substitutions and Variations
- Swap the fruit – Try blueberry or raspberry pie filling for a different flavor profile.
- Make it nutty – Sprinkle chopped pecans or walnuts over the top before baking for added crunch.
- Add a drizzle – After baking, top with chocolate syrup or caramel for extra indulgence.
- Use different cake mix – A devil’s food or even a yellow cake mix works well for a unique twist.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual servings in the microwave for 20–30 seconds.
Nutritional Information
(Per serving, approximately – based on 12 servings)
- Calories: 360
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 54g
- Sugars: 34g
- Protein: 3g
- Fiber: 3g
Serving Suggestions
Serve this dump cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a fancy touch, drizzle with chocolate ganache or dust with powdered sugar. It’s also delicious paired with a hot cup of coffee or a glass of red wine.
Frequently Asked Questions About Chocolate Cherry Dump Cake
Can I use frozen cherries instead of fresh?
Yes! If using frozen cherries, thaw them first and pat dry to prevent excess moisture in the cake.
Do I have to use dark chocolate cake mix?
Not at all. Devil’s food, milk chocolate, or even yellow cake mix works beautifully—just choose your favorite flavor.
Why is it called a dump cake?
Because you literally “dump” the ingredients into the pan—no mixing bowls or complicated steps required.
Can I make this ahead of time?
Absolutely. You can bake it a day ahead and reheat it in the oven at 300°F for about 10–15 minutes before serving.
Is this recipe good for potlucks or parties?
Yes! It’s easy to make in large batches and serves beautifully straight from the baking dish.
Conclusion
Thank you for joining me in making this Chocolate Cherry Dump Cake! I absolutely love how simple yet decadent this dessert is, and I hope it brings as much joy to your kitchen as it does to mine. Whether you serve it warm with ice cream or enjoy a slice on its own, this cake delivers rich, chocolatey comfort in every bite. I truly appreciate you being part of this food-loving community, and I can’t wait for you to share this recipe with family and friends. Happy baking—and enjoy every spoonful of this indulgent treat!
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Chocolate Cherry Dump Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Chocolate Cherry Dump Cake combines the richness of dark chocolate with the sweet tang of cherries in a simple, no-fuss dessert. Perfect for weeknights, parties, or anytime you need a quick yet indulgent treat.
Ingredients
Cooking spray
2 cups fresh sweet cherries, pitted (optional)
2 (21-ounce) cans cherry pie filling
1 (15.25-ounce) box dark chocolate cake mix
12 tbsp (1 1/2 sticks) cold unsalted butter, thinly sliced
Flaky sea salt (optional)
Vanilla ice cream (optional, for serving)
Instructions
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
Spread the cherry pie filling evenly across the dish.
Sprinkle the dry chocolate cake mix evenly on top—do not stir.
Arrange sliced cold butter evenly over the cake mix.
Scatter fresh cherries over the top and lightly sprinkle with flaky salt if desired.
Bake for 50–55 minutes, until the top is slightly crispy and the filling is bubbling at the edges.
Cool for 10 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
Use thawed, patted-dry frozen cherries if fresh aren’t available.
Experiment with different cake mixes like devil’s food or yellow.
Add nuts or drizzle with chocolate syrup for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 360
- Sugar: 34g
- Carbohydrates: 54g
- Protein: 3g