Description
Indulge in this easy and delicious Chocolate Cherry Dump Cake—a rich, crowd-pleasing dessert that combines cherry pie filling and devil’s food cake for a moist, decadent treat. With minimal prep, this bake is perfect for busy weeknights or gatherings, served warm with whipped topping or ice cream.
Ingredients
Units
Scale
For the Cake
-
- 2 cans (21 ounces each) cherry pie filling
- 1 box devil’s food cake mix
- 3/4 cup butter, melted
For Serving (Optional)
- Whipped topping
- Vanilla ice cream
Instructions
- Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C) and spray bottom of a 13×9-inch baking dish with cooking spray to prevent sticking.
- Layer Cherry Filling: Spread the cherry pie filling evenly over the bottom of the prepared baking dish.
- Add Cake Mix: Sprinkle the dry devil’s food cake mix evenly over the top of the cherry pie filling, covering it completely.
- Add Butter: Pour the melted butter evenly over the entire surface of the dry cake mix. Tilt the pan if needed to cover as much of the top as possible with butter; some dry spots are okay as they will bake through.
- Bake: Bake the cake for 40 to 45 minutes or until the edges are bubbly and the cake topping is set.
- Cool and Serve: Cool for about 10 minutes before serving. Enjoy warm, topped with whipped topping or a scoop of vanilla ice cream if desired.
Notes
- For extra flavor, add 1/2 teaspoon almond extract to the cherry pie filling.
- Nuts like sliced almonds or chopped pecans can be sprinkled on top before baking for added crunch.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- Different cake mixes (such as chocolate fudge or vanilla) can be substituted based on preference.
Nutrition
- Serving Size: 1/6 of cake
- Calories: 480
- Sugar: 36g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
