Go Back
Warm chocolate dessert with a scoop of vanilla ice cream, a classic way to serve chocolate dump cake
Chef Emma

Chocolate Cherry Dump Cake

Cherry pie filling topped with dry chocolate cake mix and thin slices of butter, baked until bubbly with a crisp, cobbler-like top. No mixing.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Cooling 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans cherry pie filling 21 oz / 595 g each
  • 1 box chocolate cake mix 15.25 oz / 432 g, dry mix only
  • 3/4 cup unsalted butter 1 1/2 sticks / 170 g, cold and thinly sliced (or melted)
  • 1/2 cup semi-sweet chocolate chips 85 g, optional

Equipment

  • 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish.
  2. Spread both cans of cherry pie filling evenly in the dish.
  3. Sprinkle the dry cake mix evenly over the filling, breaking up lumps. Do not stir. Scatter over the chocolate chips, if using.
  4. Cover the surface with thin slices of cold butter, as close together as possible (or drizzle evenly with melted butter).
  5. Bake 45 to 55 minutes, until bubbling at the edges and the top is dry, crackled and set with no powdery patches.
  6. Cool at least 15 to 20 minutes before serving warm, with ice cream or whipped cream if you like.

Notes

Do not taste the dry cake mix; it contains raw flour. Calories are an estimate from USDA FoodData Central values, without chips or toppings. Refrigerate leftovers and eat within 3 to 4 days.