This cherry pie chocolate dump cake is a rich, comforting dessert that comes together with minimal effort and maximum flavor. Sweet cherry filling, deep chocolate cake, and melty chocolate chips bake into a warm, spoonable treat that feels indulgent yet incredibly easy to make.

Why You’ll Love This Recipe

• Extremely easy with no mixing bowls required
• Uses simple pantry ingredients
• Perfect balance of chocolate richness and cherry sweetness
• Great for gatherings, potlucks, or last-minute desserts
• Customizable with different toppings and mix-ins
• Comforting, warm dessert that pairs well with ice cream

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (21 oz / 595 g) cherry pie filling
1 box (15.25 oz / 432 g) chocolate cake mix
½ cup (113 g) unsalted butter, melted, or 1 stick sliced thin
½ cup (85 g) semi-sweet chocolate chips
½ teaspoon almond extract

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Spread the cherry pie filling evenly across the bottom of the prepared dish. Stir in the almond extract if using.
3. Sprinkle the dry chocolate cake mix evenly over the cherry layer. Do not stir or mix.
4. Scatter the chocolate chips evenly over the cake mix.
5. Drizzle the melted butter evenly over the surface, or distribute thin slices of butter across the top to cover as much area as possible.
6. Bake for 40–45 minutes, until the top looks set and slightly crisp and the edges are bubbling.
7. Remove from the oven and allow to cool for about 10 minutes before serving.

Servings and timing

Servings: 12
Prep time: 5 minutes
Bake time: 40–45 minutes
Cooling time: 10 minutes
Total time: about 55–60 minutes

Variations

Black Forest Style: Add ½ cup (85 g) chopped dark chocolate chunks over the cake mix.
Crispy Top: Sprinkle ½ cup (60 g) chopped pecans or sliced almonds on top before baking.
Extra Fudgy: Use a chocolate fudge or dark chocolate cake mix.
Cherry-Chocolate Boost: Swirl ¼ cup chocolate syrup over the butter layer before baking.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave for 20–30 seconds until heated through.
For oven reheating, cover loosely with foil and warm at 300°F (150°C) for about 10–15 minutes.

FAQs

Can I use homemade cherry filling instead of canned?

Yes, as long as it has a thick, pie-filling consistency and measures about 2½ cups.

Do I have to use almond extract?

No, it is optional, but it enhances the cherry flavor without overpowering the dessert.

Can I mix the cake mix with the filling?

No, the layered method is essential for the dump cake texture.

What size baking dish works best?

A 9×13-inch baking dish provides even baking and the best texture.

Can I make this dessert ahead of time?

Yes, you can bake it earlier in the day and reheat before serving.

Is this cake meant to be gooey?

Yes, the center will be soft and spoonable rather than firm like a traditional cake.

Can I freeze this dump cake?

Freezing is not recommended, as the texture of the cherries and cake topping may change.

What can I serve with this cake?

It pairs well with vanilla ice cream, whipped cream, or a drizzle of chocolate syrup.

Can I reduce the sweetness?

You can use a dark chocolate cake mix and reduce or omit the chocolate chips.

Why is my topping uneven?

Butter coverage affects browning, so aim to spread it as evenly as possible.

Conclusion

Cherry pie chocolate dump cake is the perfect dessert when you want something rich, warm, and comforting without spending much time in the kitchen. With its deep chocolate flavor, sweet cherries, and effortless preparation, it’s a reliable crowd-pleaser that’s sure to become a go-to favorite for any occasion.

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