Description
This easy-to-make Chocolate Cherry Dump Cake combines sweet cherry pie filling with rich devil’s food cake mix, topped with buttery goodness and baked to perfection. It’s a quick dessert option that requires minimal effort but delivers maximum flavor, perfect for weeknight treats or last-minute gatherings.
Ingredients
Scale
Main Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) devil’s food cake mix
- ¾ cup (1 ½ sticks) butter, melted
Optional Toppings
- Whipped topping
- Vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly grease a 13×9-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Layer Ingredients: Spread the cherry pie filling evenly in the bottom of the prepared baking dish. This will serve as the juicy fruit base of the dessert. Then sprinkle the dry devil’s food cake mix evenly over the top of the cherries, creating a crumbly layer that will bake into a cake topping.
- Add Butter: Drizzle the melted butter evenly over the cake mix layer, taking care to cover as much of the cake mix as you can. The butter helps to create a moist, rich texture and allows the cake mix to bake properly.
- Bake: Place the dish into the preheated oven and bake for 40 to 45 minutes. Bake until the top is set to a cake-like texture and the edges around the dish become bubbly and golden.
- Cool and Serve: Remove from the oven and allow the dump cake to cool for about 10 minutes. This resting time helps the dessert to set slightly. Serve warm, optionally topped with whipped topping or vanilla ice cream for added creaminess and flavor contrast.
Notes
- You can substitute cherry pie filling with other fruit fillings like blueberry or apple for variety.
- Ensure the butter is fully melted and evenly drizzled for the best texture.
- This dessert is best served warm but can be stored covered in the refrigerator for up to 3 days.
- Leftovers can be reheated in the microwave or oven before serving.
