This Chocolate Cherry Dump Cake is everything that’s great about quick and easy desserts! Somewhere between a cobbler and a cake, this decadent layered dessert requires just 4 ingredients, one dish and about 5 minutes of hands-on time.
I absolutely love the classic combination of chocolate and cherry (these Chocolate Cherry Brownies are one of my all-time most popular recipes!). The sweet, tangy, and tart cherry pie filling is the perfect balance to the rich, bitterness of the chocolate in this dump and bake dessert.
And as a busy mom who loves a homemade chocolate treat, the fact that this quick chocolate cherry dessert takes close to no effort to whip up (and clean up), this recipe has become a go-to for when the chocolate craving strikes.
(P.S. if low effort, big flavor bakes are your jam, check out this Apple Dump Cake next!).
Chocolate Cherry Cobbler with Cake Mix Ingredient Highlights
Any chocolate or Devil’s Food cake mix will work here.
Make sure you are using cherry pie filling as opposed to canned cherries. The cherry pie filling mixture contains spices and thickening agents that straight up canned cherries are missing, and will yield much better results.
Unsalted butter is best here as the other elements in this dump cake recipe already contain salt.
I used dark chocolate chips, but semi-sweet or milk will work here, too. You can also omit the chocolate chips altogether for one less ingredient/step.
Cherry Chocolate Dump Cake Tips and Tricks
How to Make Chocolate Cherry Dump Cake with Cherry Pie Filling
The two keys to getting a perfect dump cake are as follows. One; make don’t mix the filling and the cake mix. Keep them as two distinct layers. Two; get an even layer of butter on top.
Start by greasing the pan and adding the cherry pie filling. Spread it out in the dish so it reaches all four corners. Pour the dry chocolate cake mix on top and sprinkle on the chocolate chips.
Then, pour the melted butter on top, trying your best to completely coat the cake mix. Then, all that’s left to do is bake! You’ll know your cherry dump cake is ready because the cherry pie layer will be bubbling and the cake layer will be fully baked and firm.
How I Store & Reheat Chocolate Cherry Dump and Bake Cake
I usually just leave my chocolate dump cake with cherries in the casserole dish and cover it with aluminum foil and place it right in my fridge. If you want to use a spatula to transfer it to a storage container you definitely can. It will stay fresh in the fridge for up to 5 days.
It’s best served hot, so I always reheat my leftovers! You can either stick it back in the oven in the dish with the aluminum foil on. Preheat the oven to 350°F and check it after 10 minutes.
You can also microwave individual servings. You’ll only need to give it about 30-45 seconds on high to get warm.
Chocolate Cherry Dump and Bake Cake (4 Ingredients!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Pyrex Measuring Cup optional
Ingredients
- 2 (21-oz) cans cherry pie filling
- 1 (15.25-oz) box chocolate cake mix (or Devil's Food!)
- ½ cup chocolate chips (I use dark)
- ¾ cup unsalted butter (+ more for greasing dish)
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter (preferred) or nonstick spray.
- Add the cherry pie filling to the dish and use a spatula to spread it out in an even layer.2 (21-oz) cans cherry pie filling
- Add the dry boxed cake mix (as is) on top of the peaches in a thin, even layer. Sprinkle the chocolate chips on top.1 (15.25-oz) box chocolate cake mix, ½ cup chocolate chips
- In a Pyrex measuring cup or other microwave-safe dish, melt the butter in the microwave in 20-second intervals, stirring in between until completely liquefied. Then, pour the butter over the cake mix, doing your best to completely cover the dry mixture. If need be, tilt the dish back and forth to spread the butter out over top.¾ cup unsalted butter
- Bake at 350°F for 45-50 minutes until the cherry filling is bubbling and the cake layer is firm. Serve warm.
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