Let's Talk Chocolate Cherry Dump Cake (No Judgement!)
Alright, so here's the thing—this Chocolate Cherry Dump Cake has bailed me out more times than I'd like to admit. There was this one time during a thunderstorm (the kind that rattles your windows) and all my plans to make something fancy went out the window. So, I just raided the pantry and—voilà!—dump cake. It's become a running joke in my house that if you hear me tearing open canned fruit, something sweet is about to happen. I guess this recipe is kinda like an old pair of slippers: always there, always comfy, and a little bit messy. But a good kind of messy, you know?
Why I Keep Coming Back To This (And Maybe You Will Too)
I make this when it's chilly out, or honestly, whenever I don't want to fuss over dessert but still want something that feels homemade. My family goes nuts for it because it's got chocolate and cherries—duh—and it basically makes itself. (Well, not literally. I tried willing it into existence. No dice.) I keep thinking I'll get bored of it, but then the smell comes wafting out of the oven and I remember why I love it. Plus, when I'm in a pinch for time—like when I forget someone's coming over, which happens more than it should—dump cake is my secret weapon. The only slightly annoying thing is getting the cake mix to spread evenly, but I’ve got some tricks for that now (keep reading for my hard-won wisdom!).
So What's In It? (And What Can You Swap?)
- 2 cans (21 oz each) cherry pie filling – I actually use the store brand most of the time. My gran used to swear by the fancy stuff, but honestly, I can't tell the difference.
- 1 box (about 15.25 oz) chocolate cake mix – Devil’s food is my favorite, but if I’m out, I just use yellow cake or whatever’s lurking in the back of the cupboard.
- ½ cup (1 stick) unsalted butter, melted – I’ve been known to use margarine if I run out. It’s not the same, but it ain’t bad.
- Optional: Handful of chocolate chips scattered on top (because obviously), or sometimes chopped nuts if I’m feeling wild. My friend once tossed in shredded coconut, but that was...interesting.
How I Actually Make Chocolate Cherry Dump Cake
- Crank the oven to 350°F (that’s about 175°C for my metric pals). Grease up a 9x13 baking dish. If you forget, like I do half the time, just soak the dish after—no biggie.
- Dump both cans of cherry pie filling into the pan. Spread it out with a spatula or the back of a spoon, whatever’s handy. This is the part I sometimes sneak a spoonful—quality control, right?
- Sprinkle the dry cake mix evenly over the cherries. Don’t be alarmed if it looks powdery or patchy; it sorts itself out in the oven. I used to fuss about every little bald spot, but honestly, it’ll be fine. (Actually, I find it works better if you pat it down gently, but try not to overthink it.)
- Pour that melted butter all over the top. You want to cover as much as you can, but if you miss a spot or two—no big deal. The cake mix and butter will work it out amongst themselves.
- Bake for 40-45 minutes, or until it’s bubbling around the edges and the top is mostly set. If the center looks a little gooey, that’s normal. Don’t let the urge to overbake take over. This is where the magic happens.
- I let it cool for about 15 minutes, but if you can’t wait, just know it’ll be lava-hot straight out of the oven. Don’t say I didn’t warn you!
Notes from the Trenches
- I once tried using frozen cherries and it was just okay—the filling needs that gooey-ness from the canned stuff.
- If you want a less sweet version (someone always does), use one can of cherry pie filling and add a can of tart cherries, drained. It’s not the same vibe, but it works.
- Don’t stress over lumps in the cake mix—those become crispy little surprises.
- Actually, I find it works better if you let it sit for a while before serving. Something about the flavors mingling.
Variations I've Tried (And Some I've Regretted)
- Swapping in blueberry pie filling—pretty tasty, but not as much personality as the cherries.
- Switching to white cake mix. On second thought, nope. The chocolate and cherry just belong together, like chips and dip.
- I once added a dash of cinnamon, and that was surprisingly good. But don’t go overboard or it tastes like Christmas threw up in your pan.
Do You Need Fancy Equipment?
Honestly, I just use my battered old glass baking dish. If you don't have a 9x13 pan, two smaller pans will do—just check them a bit early. Forgot your spatula? I've used a clean hand before (don’t judge). You can also see what Serious Eats says about baking dishes if you’re in a geeky mood.
Storing Leftovers (If That's Even a Thing)
In theory, you can store leftovers covered in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day—sometimes not even an hour after it's cooled. If you do manage to hide some, it reheats nicely in the microwave (just go low and slow or it’ll get weirdly rubbery).
How I Like to Serve It (And The Family's Two Cents)
Scoop it up warm with a big spoon and plop it into bowls. A scoop of vanilla ice cream on top is basically required in our house—my youngest insists on sprinkles, too. Sometimes I serve it with a dollop of whipped cream if I can't be bothered with ice cream. And once, on a total whim, I drizzled homemade hot fudge sauce on top and wow, that was an experiment worth repeating.
Things I Learned The Hard Way (A Few Pro Tips)
- Don’t rush the butter step! I once dumped it all in the center and got a weird buttery crater. Drizzle it evenly—trust me, it’s worth the extra 30 seconds.
- If you use too much cherry pie filling, it’ll bubble up and escape the pan. That’s a mess you don’t want to scrub. Learned that the hard way.
- I tend to think this tastes even better the next day, cold. But that's just me—it’s more of a breakfast treat at that point, though who’s judging?
Some Random Questions Friends Have Actually Asked Me
- Can I use homemade pie filling?
Sure! If you’ve got it, use it. But don’t feel like you need to go all out. The canned stuff works just fine, honestly. - Is it supposed to be gooey?
Yep. It’s not a cake you can slice neatly—it’s messy, warm, and that’s the whole vibe. If you want tidy, maybe try brownies instead. - Can I make it gluten-free?
Absolutely. Grab your favorite gluten-free chocolate cake mix (I like the Bob’s Red Mill version), and you’re set. - What’s the deal with the name?
Honestly, I have no idea who came up with "dump cake," but I have to admit, it makes people giggle every time I serve it. It’s exactly what it sounds like! - Do you have to melt the butter?
I mean, technically you could just slice cold butter into thin pieces and dot it over the top. But melting is easier—and less hassle.
Anyway, if you give this a go, let me know what you think. Or if you find a way to make it less messy, please share! I’m always up for improving my lazy-day dessert game.
Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box (15.25 oz) chocolate cake mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup semi-sweet chocolate chips
- ½ cup chopped pecans (optional)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2Spread the cherry pie filling evenly in the bottom of the prepared baking dish.
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3Sprinkle the dry chocolate cake mix evenly over the cherry pie filling.
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4Drizzle the melted butter evenly over the cake mix. Do not stir.
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5Top with chocolate chips and chopped pecans, if using.
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6Bake for 40 minutes, or until the top is set and bubbly. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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