Description
This easy and indulgent Chocolate Cherry Dump Cake combines the tartness of cherry pie filling with the rich, chocolatey flavor of devil’s food cake mix. Simply layered and baked for a delightful dessert that’s perfect for any occasion, served warm with optional whipped topping or vanilla ice cream.
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 or vanilla ice cream for serving
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 prepared baking dish. Then, sprinkle the dry devil’s food cake mix evenly over the cherries to create the cake layer.
- Add Butter: Drizzle the melted butter evenly over the cake mix layer, making sure to cover as much of the surface as possible. This step helps create a moist, buttery crust as the cake bakes.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is set and the edges start to bubble, indicating the filling is hot and the cake is cooked through.
- Cool and Serve: Allow the dump cake to cool for 10 minutes to let it set slightly for easier serving. Serve warm with optional whipped topping or vanilla ice cream for added creaminess and flavor.
Notes
- For a nutty variation, sprinkle chopped pecans or walnuts over the cake mix before adding melted butter.
- Do not stir the ingredients after layering; the beauty of a dump cake is its simple layering and baking process.
- Allow the cake to cool briefly before serving to prevent burns from hot filling.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
