There’s just something magical about a dessert that’s decadent, incredibly easy, and always guaranteed to wow a crowd. Enter the irresistible Chocolate Cherry Dump Cake Recipe. With its fudgy chocolate layers, juicy cherries, and a melt-in-your-mouth buttery top, this simple cake pulls together all the flavors you crave in less than an hour. Plus, you barely need to lift a finger—just “dump” and bake! Whether you’re after a nostalgic family treat or an easy crowd-pleaser for your next gathering, this is a recipe you’ll want to keep close at hand.
Ingredients You’ll Need
One reason I adore this Chocolate Cherry Dump Cake Recipe is the short and sweet ingredient list—each one serves a tasty purpose, bringing flavor, color, and texture in every bite. You’ll be amazed at how pantry staples can create such a show-stopping dessert!
- Cherry pie filling (1 can, 21 ounces): Sweet, jammy cherries give the cake its signature tart-sweet flavor and luscious texture.
- Pitted dark sweet cherries in juice (1 can, 15 ounces, drained): These add extra bursts of real cherry goodness and a gorgeous pop of color throughout.
- Chocolate cake mix (1 box, 15.25 ounces): The classic shortcut—delivers a rich, chocolatey base without any fuss.
- Unsalted butter (1/2 cup, melted): Binds the topping, creates a crave-worthy crust, and adds rich, buttery flavor.
- Almond extract (1/2 teaspoon, optional): Gives the cherries a sweet, nutty boost—just that perfect little secret ingredient.
- Semi-sweet chocolate chips (1/2 cup, optional): For extra pockets of melty chocolate and a touch of texture on top.
How to Make Chocolate Cherry Dump Cake Recipe
Step 1: Prep the Baking Dish
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with a bit of butter or nonstick spray. A little prep here ensures the cake pops out easily and the edges get perfectly golden and crisp.
Step 2: Layer the Cherries
Spread the entire can of cherry pie filling evenly over the bottom of your baking dish, then scatter the drained dark sweet cherries across the top. If you love a touch of almond, now’s the perfect time to stir in that optional almond extract—the way it enhances the cherry flavor is pure magic.
Step 3: Add the Chocolate Cake Mix
Grab your box of chocolate cake mix and sprinkle it evenly over the cherry layer. There’s no need to mix—just make sure it covers the cherries completely. This dry layer is going to soak up all those delicious cherry juices while baking.
Step 4: Drizzle with Melted Butter
Evenly drizzle your melted butter over the entire surface of the cake mix, doing your best to cover as much as possible. This step transforms the topping into a golden, crispy, and buttery crust while the cake bakes.
Step 5: Finish with Chocolate Chips
If you like a little extra chocolate (and who doesn’t?), sprinkle the semi-sweet chocolate chips on top. They’ll melt slightly as the cake bakes, adding gooey goodness to every bite.
Step 6: Bake and Cool
Bake in your preheated oven for 40 to 45 minutes, or until the top looks set and you see juicy, bubbling cherry edges. Let the cake cool slightly before diving in—this brief wait allows the filling to thicken for perfect spoonfuls.
How to Serve Chocolate Cherry Dump Cake Recipe
Garnishes
One of the best ways to elevate this dessert is with a classic scoop of vanilla ice cream—the creamy contrast is out of this world! A dollop of fresh whipped cream, a dusting of chocolate shavings, or a sprinkle of toasted sliced almonds make for a polished, mouthwatering finish.
Side Dishes
Pair your Chocolate Cherry Dump Cake Recipe with a piping hot mug of coffee or a soothing herbal tea, particularly if serving after dinner. For a brunch party, try it with a bowl of fresh berries or a citrus salad to lighten up the richness.
Creative Ways to Present
For a dinner party twist, serve individual portions in pretty ramekins with a cherry on top, or layer the cake with whipped cream in parfait glasses. You can even make sundaes: warm cake, ice cream, and a drizzle of chocolate sauce for the ultimate treat!
Make Ahead and Storage
Storing Leftovers
It’s easy to store leftovers—just cover the cooled baking dish tightly with plastic wrap or foil and place it in the refrigerator. Your cake will stay fresh and delicious for up to 4 days, making it a fantastic make-ahead dessert for busy weeks.
Freezing
To freeze, let the cake cool completely, then portion it into slices or wrap the whole baking dish securely with two layers of plastic wrap and foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight for best results.
Reheating
When hunger strikes, simply scoop your desired portion into a microwave-safe bowl and warm for 30 to 45 seconds, or pop the whole dish (covered with foil) in a 325°F oven until warmed through. The flavors and texture hold up beautifully!
FAQs
Can I use fresh or frozen cherries instead of canned?
Absolutely! If you have fresh or frozen pitted cherries on hand, use roughly 2 cups in place of the canned ones. Just keep in mind, you may need to increase the sugar a bit, since canned pie filling is already sweetened.
Is it necessary to use almond extract?
Not at all—the almond extract is optional. It adds a subtle nutty depth and enhances the cherry flavor in the Chocolate Cherry Dump Cake Recipe, but the dessert is still delicious without it!
Can I make this recipe gluten-free?
Yes! Simply swap in your favorite store-bought gluten-free chocolate cake mix. Always double-check your other ingredients to ensure they’re gluten-free, especially if serving guests with allergies.
Do I need to stir the cake mix into the cherries?
No stirring needed! Part of what makes this Chocolate Cherry Dump Cake Recipe so fun is that you just layer everything as directed—the juices from the fruit and the melted butter will create a perfectly moist cake as it bakes.
What other toppings can I use?
Feel free to get creative! Try crushed pecans or walnuts, extra chocolate chips (white or dark), mini marshmallows, or even a drizzle of caramel right before serving for a fun twist.
Final Thoughts
I truly hope you’ll give this Chocolate Cherry Dump Cake Recipe a try—once you taste that fudgy, cherry-filled goodness, it’s sure to become a family favorite. Whether you need a no-fail dessert for a special occasion or a sweet surprise in the middle of the week, this cake delivers satisfaction every single time!
Print
Chocolate Cherry Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of chocolate and cherry with this easy-to-make Chocolate Cherry Dump Cake. A simple dessert that combines the sweetness of cherry pie filling, the decadence of chocolate cake mix, and a hint of almond extract for extra flavor. Perfect for any occasion!
Ingredients
Cherry Layer:
- 1 can (21 ounces) cherry pie filling
- 1 can (15 ounces) pitted dark sweet cherries in juice (drained)
Cake Layer:
- 1 box (15.25 ounces) chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon almond extract (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Layer Cherry: Spread cherry pie filling and drained cherries evenly in the dish.
- Add Flavor: If using, stir in almond extract.
- Add Cake Mix: Sprinkle chocolate cake mix over the fruit layer without stirring.
- Add Butter: Drizzle melted butter over the cake mix.
- Optional Finish: Scatter chocolate chips on top.
- Bake: Bake for 40–45 minutes until set and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Best served warm with vanilla ice cream or whipped cream.
- You can use fresh or frozen cherries instead of canned.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
