There is something special about a recipe that doesn’t ask much of you but gives everything in return. My grandmother always said the best cakes are the ones that let you spend more time with your family and less time washing bowls. This chocolate cherry dump cake is exactly that kind of honest, simple comfort—just layer it in the pan and let the oven do the work.
You get the rich depth of dark chocolate melting into sweet cherries, all topped with a buttery crisp that tastes like you spent hours cutting in pastry. It is warm, gooey, and even better when you sneak a cold spoonful the next morning.
Why This Recipe is a Keeper
You will love this cake because it strips away the complications of baking without losing any of the soul. There are no mixing bowls to clean and no measuring cups to level; just simple layering in a single pan.
It delivers that perfect contrast of textures we all crave. The bottom layer becomes a fudgy, fruit-filled delight, while the top transforms into a buttery, crisp crust. It is a forgiving recipe that welcomes beginners and satisfies seasoned bakers looking for a moment of easy comfort.
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Chocolate Cherry Dump Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This effortless chocolate cherry dump cake combines rich cocoa flavors with sweet, bubbly fruit for a decadent dessert that requires no mixing. Perfect for busy weeknights or potlucks, it creates a fudgy base and a crisp, buttery topping with minimal effort.
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1 cup fresh sweet cherries, pitted (optional)
- 1 (15.25-ounce) box dark chocolate cake mix
- 1/2 cup unsalted butter, chilled and thinly sliced
- 1 pinch flaky salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with cooking spray.
- Spread the cherry pie filling into an even layer in the dish, then scatter fresh cherries on top if using.
- Sprinkle the dry cake mix evenly over the fruit layer without stirring.
- Place thin slices of cold butter across the entire surface of the cake mix to ensure even coverage.
- Bake for 45 to 50 minutes until the filling is bubbling and the top is set.
- Let the cake rest for 15 minutes before serving warm to allow the sauce to thicken.
Notes
To ensure the best results, make sure the butter slices are very thin and cover as much of the dry cake mix as possible to avoid powdery spots. For an extra touch of indulgence, serve each portion with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Staples
Everything you need for this cake can likely be found in your pantry or a quick stop at the local store. We keep it basic to ensure the flavors remain honest and clear.
- Cherry Pie Filling: You will need two cans. This provides the moisture and the sweet, tart fruit base that makes the cake so tender.
- Fresh Sweet Cherries: These are optional, but adding a cup or two adds a lovely pop of freshness and texture against the cooked filling.
- Dark Chocolate Cake Mix: Use your favorite standard box mix. This acts as our dry ingredients and brings that deep cocoa flavor.
- Unsalted Butter: Cold butter is key here. You want to slice it thin so it melts slowly over the cake mix, creating that essential crisp topping.
- Flaky Salt: A pinch on top cuts through the sweetness and wakes up the chocolate.
The Simple Way to Make It
Step 1: Prepare Your Pan
Start by preheating your oven to 375°F (190°C). Take a 9×13-inch baking dish and coat it lightly with cooking spray. This ensures nothing sticks and makes serving effortless later on.
Step 2: Layer the Cherries
Pour both cans of cherry pie filling directly into the prepared baking dish. Spread it out into an even layer with a spatula. If you are using fresh pitted cherries, scatter them over the top of the pie filling now.
Step 3: Add the Cake Mix
Open your box of dark chocolate cake mix and sprinkle it dry right over the cherries. Do not mix it with water or eggs. Use your hands or a fork to gently spread it so it covers the fruit evenly, but be careful not to mix it *into* the fruit.
Step 4: Add the Butter
Take your cold butter and slice it into thin pats, about 1/8 inch thick. Lay these slices over the top of the dry cake mix, covering as much surface area as you can. This butter will melt down and hydrate the mix as it bakes.
Step 5: Bake Until Bubbly
Place the dish in the oven and bake for 45 to 50 minutes. You are looking for the filling to be bubbling vigorously around the edges and the top to look set and crisp. If you see any large dry spots of cake mix after 40 minutes, you can carefully dab a little extra melted butter on them.
Step 6: Cool and Set
Remove the cake from the oven and let it sit for at least 15 minutes before serving. This resting time allows the sauce to thicken up and the flavors to settle.
Jesse’s Simple Tips for Success
If you notice some dry powdery spots on top of your cake halfway through baking, don’t worry. This is common with dump cakes. You can simply spray those spots with a little cooking spray or add a thin pat of extra butter to help them bake down.
For the best texture, I always recommend using cold butter slices rather than melted butter. Slices ensure an even, crisp crust, whereas melted butter can sometimes pool and leave other areas dry. If you love this style of easy baking, you might also enjoy our 3-ingredient dump cake for another fuss-free option.
Simple Swaps and Changes
We love this recipe because it is so versatile. If dark chocolate isn’t your favorite, you can easily swap it for a devil’s food mix for a richer flavor, or even a yellow cake mix for a classic “black forest” contrast.
For a bit of crunch, try sprinkling chopped pecans or walnuts on top of the butter before baking. The nuts will toast beautifully in the oven. If you want to explore other fruit combinations, check out our chocolate raspberry cake for inspiration on pairing berries with cocoa.
Simple Enjoyment
This cake is best served warm, straight from the pan. I love to scoop it into bowls and top it with a generous scoop of vanilla ice cream. The cold cream melting into the warm, gooey chocolate cherries is pure comfort.
It also pairs wonderfully with a strong cup of coffee the next morning. There is no rule that says cake can’t be breakfast, especially when it contains fruit! For more fruit-forward dessert ideas, take a look at our cherry cake.
The Simple Truth
Baking doesn’t have to be a science experiment to be delicious. This chocolate cherry dump cake proves that simple ingredients and a little heat are all you need to create something memorable. It is honest food that brings people together.
Whether you make this for a potluck or just a Tuesday night treat, it delivers reliable comfort every time. For another variation on chocolate and fruit, try our chocolate fruit cake. You can also see how others approach this classic at The Kitchn.
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