I love making this chocolate cherry dump cake when I want something rich, gooey, and comforting without putting in much effort. The combination of sweet-tart cherries and melted chocolate always feels indulgent, and the fact that it comes together with just a few pantry staples makes it even better. This is the kind of dessert I turn to for gatherings, last-minute cravings, or cozy nights when I want something warm and satisfying.
Why You’ll Love This Recipe
I like this recipe because it delivers big flavor with almost no work. I simply layer the ingredients, slide the dish into the oven, and let it do its thing. The texture is one of my favorite parts: a gooey cherry base, a fudgy middle, and a lightly crisp cake topping. I also enjoy how versatile it is, especially when I want to change flavors or serve it with ice cream or whipped cream.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans cherry pie filling
1 box chocolate cake mix
Mini chocolate chips
Salted butter, melted
Vanilla ice cream or whipped cream for serving
Directions
I start by preheating the oven to 350°F and lightly greasing a 9×13-inch baking dish. I pour both cans of cherry pie filling into the bottom of the dish and spread them out evenly.
Next, I dump the dry chocolate cake mix directly over the cherries, making sure it covers the filling without mixing. I sprinkle the mini chocolate chips evenly over the cake mix.
I drizzle the melted butter over the top, trying to cover as much of the surface as possible. Then I bake the cake for 35 to 45 minutes, until the top looks set and the edges are bubbling. Once it’s out of the oven, I let it rest for about 15 minutes before serving.
Servings And Timing
I usually get about 12 servings from this recipe. Prep time takes around 5 minutes, baking takes 35 to 45 minutes, and the total time comes in at about 40 minutes, not counting the short resting time before serving.
Variations
I like switching things up depending on what I have on hand. Sometimes I use devil’s food cake mix or black forest cake mix instead of regular chocolate cake mix. I also enjoy swapping the mini chocolate chips for white chocolate, peanut butter, or mint chocolate chips. When I want a little crunch, I sprinkle chopped walnuts or pecans on top. Using homemade cherry pie filling works just as well when I have it ready.
Storage/Reheating
I store leftovers in a covered container in the refrigerator for up to 3 days. When I’m ready to enjoy it again, I reheat individual portions in the microwave until warm. I think it tastes best slightly warm, especially with ice cream.
FAQs
Can I use fresh cherries instead of cherry pie filling?
I don’t recommend using fresh cherries on their own because the recipe needs the thick, sweet consistency of pie filling. I use canned or homemade cherry pie filling for best results.
Do I need to mix the layers?
I never mix the layers. I like keeping the fruit on the bottom and the cake on top because it creates the gooey center and crisp topping.
Can I make this in a slow cooker?
I sometimes make this in a slow cooker by layering the ingredients the same way and cooking on low for 3 to 4 hours or on high for 2 to 3 hours.
Is this dessert freezer-friendly?
I usually don’t freeze this cake because the texture of the cherries can change, but it keeps well in the refrigerator for a few days.
What should I serve with chocolate cherry dump cake?
I love serving it with vanilla ice cream or whipped cream, especially while it’s still warm.
Conclusion
This chocolate cherry dump cake is one of my favorite easy desserts because it’s rich, comforting, and incredibly simple to make. I love how it feels homemade and indulgent without requiring much time or effort. Whenever I need a dependable dessert that everyone enjoys, this is the recipe I reach for.
A rich, gooey, and comforting dessert with a sweet cherry base and fudgy chocolate cake topping — all made by simply layering ingredients for a hands‑off treat that’s perfect with ice cream or whipped cream.
Ingredients
2 cans cherry pie filling
1 box chocolate cake mix
1 cup mini chocolate chips
1 cup salted butter, melted
Vanilla ice cream or whipped cream for serving
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13‑inch baking dish.
Pour cherry pie filling into the bottom of the dish and spread it evenly.
Sprinkle the dry chocolate cake mix evenly over the cherries without stirring.
Scatter mini chocolate chips over the cake mix layer.
Drizzle the melted butter all over the top, covering as much of the surface as possible.
Bake for 35–45 minutes, until the top looks set and the edges are bubbling.
Let rest about 15 minutes, then serve warm with vanilla ice cream or whipped cream.
Notes
Use devil’s food or black forest cake mix for a deeper chocolate flavor.
Swap mini chocolate chips for white chocolate, peanut butter, or mint chips.
Add chopped walnuts or pecans on top for extra crunch.
Homemade cherry pie filling works just as well.
Best served slightly warm — tastes great with ice cream or whipped cream.
