Chocolate Cherry Dump Cake — Rich and Simple Dessert

Chocolate cherry dump cake is the easiest way to get a warm, gooey chocolate dessert on the table with almost no prep. Sweet cherry pie filling bubbles underneath a rich chocolate cake topping for a classic chocolate-cherry combo that tastes like you spent far more time than you did.

Ingredients

Fruit layer

• 2 cans (21 oz each) cherry pie filling
• 1 teaspoon almond extract (optional but highly recommended for classic cherry flavor)

Cake topping

• 1 box chocolate cake mix (15–16 oz; devil’s food works especially well)
• ½ cup (1 stick) unsalted butter, cold and sliced into thin pats

How To Make It

1. Preheat and prep the pan.
   Heat oven to 350°F and lightly grease a 9×13 baking dish. This prevents the edges from sticking as the cherries bubble.

2. Spread the cherry base.
   Pour both cans of cherry pie filling into the dish and spread into an even layer. Stir in the almond extract if using. The mixture should fully cover the bottom of the pan.

3. Add the dry cake mix.
   Sprinkle the chocolate cake mix evenly over the cherries. Do not stir. Aim for a smooth, even blanket of dry mix with no large mounds.

4. Top with butter slices.
   Arrange thin slices of cold butter across the entire surface. Try to cover as much of the cake mix as possible—this melts into the mix and forms the crumbly topping.

5. Bake until bubbly and set.
   Bake 45–60 minutes, until the edges are bubbling and the top looks set and slightly crisp. Dry patches of cake mix should no longer be visible.

6. Cool slightly before serving.
   Let the cake rest 10–15 minutes. The cherry filling thickens as it cools, creating that signature gooey spoonable texture.

Why This Works

Dump cakes rely on moisture from the fruit layer to hydrate the dry cake mix while the butter creates a crumb topping. As it bakes, the cherries bubble up into the cake mix, forming soft chocolate pockets and crisp edges at the same time. The almond extract boosts the cherry flavor and helps the dessert taste more balanced instead of overly sweet.

For a deeper look at the simple science behind dump cakes, this guide from I Am Baker explains the classic method used in many variations.

Tips for the Best Texture

• Slice butter thinly so it melts evenly and prevents dry patches on top.
• If you spot dry cake mix halfway through baking, drizzle 1–2 tablespoons melted butter over those areas.
• Let the cake rest before serving; scooping immediately makes it runnier.
• A metal pan gives slightly crisper edges than glass.
• Many home cooks add a handful of chocolate chips for extra richness.

Serving Ideas

Chocolate cherry dump cake is best served warm when the filling is soft and the topping is lightly crisp.

Try it with:

• Vanilla ice cream melting into the warm cake
• Whipped cream and chocolate shavings
• A drizzle of chocolate sauce for a richer dessert

This cozy dessert pairs beautifully with coffee and is often served at potlucks or holiday gatherings. For more inspiration, this chocolate dump cake roundup from Averie Cooks shows how versatile the base recipe can be.

FAQ

Can I make chocolate cherry dump cake ahead of time?

Yes. Bake it earlier in the day and reheat before serving. Warm in a 300°F oven for about 15 minutes until heated through.

Can I use frozen cherries instead of pie filling?

Yes, but add ½–¾ cup sugar and 2 tablespoons cornstarch to mimic the sweetness and thickness of pie filling. The mixture should look glossy and syrupy before baking.

Why is my dump cake still powdery on top?

This usually means the butter didn’t fully cover the cake mix. Next time, use thinner butter slices or drizzle melted butter over dry spots halfway through baking.

Can this be made in a slow cooker?

Yes. Cook on HIGH for 2–3 hours until the edges are bubbling and the topping is set. The texture will be softer and more pudding-like than oven baked.

How do I store leftovers?

Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave until warm and gooey again.