This Chocolate Cherry Dump Cake is the perfect quick and indulgent dessert. Part cobbler, part cake, it layers juicy cherry pie filling with a chocolate cake mix topping for a rich, gooey finish. With just four main ingredients, one baking dish, and about five minutes of hands-on time, it’s an ideal go-to when chocolate cravings strike.
The classic pairing of chocolate and cherry is spot-on here: the sweet-tart cherry pie filling balances the deep chocolate flavor. Use a chocolate or Devil’s Food boxed cake mix for the topping and cherry pie filling—not plain canned cherries—for the best texture and flavor. Unsalted butter keeps the salt level balanced, and dark, semi-sweet, or milk chocolate chips all work (you can omit the chips if you prefer an even simpler version).
Chocolate Cherry Cobbler with Cake Mix — Ingredient Highlights
Choose any chocolate or Devil’s Food cake mix. The dry mix becomes the tender, cakey topping once buttered and baked.
Always use cherry pie filling instead of canned cherries. Pie filling has the thickening agents and spices that help create a lush, saucy bottom layer; plain canned cherries won’t give the same result.
Unsalted butter is recommended because boxed mixes and pie fillings often contain salt. Melt the butter and pour it evenly over the cake mix to ensure the topping bakes through.
Dark chocolate chips are delicious here, but semi-sweet or milk chocolate chips work too. You can also leave them out for fewer ingredients.
Cherry Chocolate Dump Cake — Tips and Tricks
How to Make Chocolate Cherry Dump Cake with Cherry Pie Filling
Two simple rules make this dump cake turn out well: don’t mix the pie filling with the cake mix—keep them as separate layers—and distribute the melted butter evenly over the dry cake mix.
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. Spread the cherry pie filling in an even layer so it reaches all corners. Sprinkle the dry chocolate cake mix evenly over the cherries, then scatter the chocolate chips across the top.
Finally, melt the unsalted butter and pour it over the cake mix, aiming to wet the dry mix thoroughly. If needed, tilt the dish to help the butter reach all areas. Bake until the cherry filling bubbles and the cake layer is set and firm—about 45–50 minutes. Serve warm for the best texture and flavor.
Storage and Reheating
Store leftover dump cake covered in the original casserole dish or transfer to an airtight container. Kept in the refrigerator, it will stay good for up to five days.
Reheat for best enjoyment. To warm the whole dish, cover with foil and bake at 350°F for about 10 minutes or until heated through. Reheat individual portions in the microwave for 30–45 seconds on high.
Chocolate Cherry Dump and Bake Cake (4 Ingredients!)
Marley Goldin
Equipment
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9×13-inch casserole dish
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Microwave-safe measuring cup or small bowl (for melting butter)
Ingredients
- 2 (21-oz) cans cherry pie filling
- 1 (15.25-oz) box chocolate cake mix (or Devil’s Food)
- ½ cup chocolate chips (optional; dark, semi-sweet, or milk)
- ¾ cup unsalted butter (+ more for greasing dish)
Instructions
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Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter or nonstick spray.
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Spread the cherry pie filling into the greased dish in an even layer.
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Sprinkle the dry chocolate cake mix evenly over the cherries, then scatter the chocolate chips across the top.
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Melt the butter in a microwave-safe cup in 20-second intervals, stirring until fully melted. Pour the melted butter over the cake mix, trying to coat the dry mix as evenly as possible.
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Bake at 350°F for 45–50 minutes, until the cherry filling is bubbling and the cake layer is set. Serve warm.