I made a Chocolate Cherry Dump Cake using only cherry pie filling, devil’s food cake mix, and butter, and it hides one clever trick that had me rethinking dump cakes.

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I never believed three things could become something so dangerously addictive until i tried it. Cherry pie filling and devil’s food cake mix mingle into a dessert that smells like nostalgia but with a dark chocolate edge that keeps you guessing.

As someone who obsesses over quick desserts, i love how each spoonful flips between jammy cherries and cakey crumb, and yet it somehow stays kind of rustic and messy. Call it Chocolate Cherry Dump Cake if you want, just don’t be surprised when guests ask for the recipe before dessert is even gone.

Ingredients

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Sweet cherries bring fruit, fiber and vitamin C, though canned versions add lots of sugar.
Thick cherry syrup makes the cake juicy, offering a tart and sweet contrast.
Canned filling may include syrups and preservatives, so check labels for added sugars.
Devil’s food cake mix gives deep chocolate flavor, sugar, cocoa and leavening for rise.
The box mix is convenient but mostly refined carbs and low in fiber or protein.
Unsalted butter melts into golden pools, adds richness and saturated fat, boosts calories.
Together you get a sweet, rich, indulgent dessert best enjoyed occasionally, not every day.

Ingredient Quantities

one 21-ounce can cherry pie filling (about 595 g)

one 15.25-ounce box devil’s food cake mix (about 432 g)

1/2 cup unsalted butter (1 stick, 113 g)

How to Make this

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1. Preheat oven to 350 F and grease a 9 x 13 inch baking dish, I usually rub a little butter around the pan.

2. Pour the entire 21 ounce can of cherry pie filling into the dish and spread it into an even layer with a spatula or the back of a spoon, it doesn’t have to be perfect.

3. Sprinkle the whole 1
5.25 ounce box of devil’s food cake mix evenly over the cherries, do NOT stir the mix into the filling.

4. Cut the 1/2 cup unsalted butter into small cubes and scatter them all over the top so the butter will melt into the dry mix, or if you prefer melt the butter and drizzle it slowly and evenly over the surface.

5. Bake for 35 to 45 minutes until the top is golden and the cherries are bubbling around the edges, check at about 30 minutes if your oven runs hot.

6. If the top is getting too brown before the filling bubbles, loosely tent the pan with foil for the remainder of the bake.

7. Remove from oven and let the dump cake rest 10 to 15 minutes so it firms up a bit and is easier to scoop.

8. Serve warm, scoop into bowls, a big spoon of vanilla ice cream or whipped cream on top makes it even better but thats optional.

Equipment Needed

1. Oven set to 350 F
2. 9 by 13 inch baking dish, greased
3. Spatula or the back of a spoon for spreading
4. Sharp knife and cutting board to cube the butter
5. Measuring cup for the 1/2 cup of butter
6. Aluminum foil to loosely tent the pan if the top browns too fast
7. Oven mitts and a large spoon or ice cream scoop for serving

FAQ

Q: What size baking dish should I use, and how many does this serve? A: Use a 9 by 13 inch pan, it bakes evenly and serves about 8 to 10 people depending on portions, sometimes a bit more if you scoop small, so plan accordingly.

Q: Can I use frozen cherries or another fruit instead of the canned cherry pie filling? A: Yes, frozen cherries work fine, thaw and drain excess juice first, and you can swap in mixed berries or peaches but expect a slight change in sweetness and texture.

Q: Do I have to use devil's food cake mix, or can I use another flavor or low sugar mix? A: Devil's food gives that rich chocolate flavor, but you can use any chocolate cake mix, or a reduced sugar mix if you want less sweet, just know texture and browning may vary.

Q: How do I get a crispy top instead of soggy? A: Sprinkle the dry cake mix evenly over the fruit, and melt the butter slowly and pour in thin streams so it soaks evenly, also bake until edges bubble and top is golden, letting it rest for 10 minutes helps set the topping.

Q: Can I add extras like nuts or chocolate chips, and when should I add them? A: Absolutely, sprinkle chopped pecans or walnuts or a handful of chocolate chips on top after you spread the cake mix and before pouring butter, they toast up in the oven and add great texture.

Q: How should I store leftovers and reheat them? A: Cover and keep in the fridge for up to 4 days, reheat single servings in the microwave for 20 to 40 seconds, or warm the whole pan in a 325 F oven until heated through, you can serve with ice cream or whipped cream.

Chocolate Cherry Dump Cake Recipe Substitutions and Variations

Cherry pie filling: swap for about 2 cups fresh or frozen cherries cooked with 1/3 cup sugar and 1 tablespoon cornstarch until thick, let cool before dumping
Alternate cherry option: 1 1/2 cups cherry preserves or jam thinned with 1 to 2 tablespoons water, sweeter and less saucy but still good
Devil’s food cake mix: use any chocolate cake mix or a dark cocoa cake mix, or pick a gluten free chocolate cake mix if you need GF
Unsalted butter: use 1/2 cup melted coconut oil for dairy free baking, or 1/2 cup salted butter if thats all you got just skip adding extra salt

Pro Tips

1) Melted butter gives a more even, cakey top, but if you like little buttery pockets leave it cubed. If you cube it, cut the pieces small so they actually melt, otherwise you’ll get greasy lumps.

2) Boost the flavor with tiny things not big changes — 1/2 tsp almond extract or a tsp of orange zest mixed into the cherries goes a long way, or a pinch of cinnamon for warmth. Don’t overdo it or it’ll taste fake.

3) Pan choice matters: metal pans give crisper edges, glass holds heat longer and can overbake the bottom so drop the temp 20 to 25 degrees or check sooner. Also put the pan on the middle rack so it cooks more even, especially in ovens that run weird.

4) Leftovers reheat great — cover and chill up to 4 days, or freeze single portions for 1 to 2 months. Reheat in a low oven till warm so the topping stays kinda crisp, or zap a single bowl in the microwave if you’re impatient.

Chocolate Cherry Dump Cake Recipe

My favorite Chocolate Cherry Dump Cake Recipe

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Equipment Needed:

Ingredients:

one 21-ounce can cherry pie filling (about 595 g)

one 15.25-ounce box devil’s food cake mix (about 432 g)

1/2 cup unsalted butter (1 stick, 113 g)