Description
This easy and delicious Chocolate Cherry Dump Cake combines sweet cherry pie filling with rich devil’s food cake mix and melted butter, all baked together into a warm, bubbly dessert. Topped with whipped topping or vanilla ice cream, it’s a perfect treat for any occasion requiring minimal effort but maximum flavor.
Ingredients
Filling
- 2 cans (21 ounces each) cherry pie filling
Cake Topping
- 1 box devil’s food cake mix
- 3/4 cup butter, melted
Serving
- Whipped topping, for serving (optional)
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C). Spray the bottom of a 13×9-inch baking dish with cooking spray to prevent sticking.
- Layer Cherry Filling: Spread the cherry pie filling evenly over the bottom of the prepared baking dish to form the base layer.
- Add Cake Mix: Sprinkle the dry devil’s food cake mix evenly over the cherry pie filling, covering it completely to ensure an even cake layer.
- Add Butter: Pour the melted butter evenly over the entire surface of the dry cake mix. Tilt the pan gently to help the butter coat as much of the topping as possible. Some dry spots are fine as they will bake through.
- Bake: Place the dish in the oven and bake for 40 to 45 minutes or until the edges are bubbly and the cake topping is set and slightly browned.
- Cool and Serve: Remove from the oven and let cool about 10 minutes before serving. Serve warm with whipped topping or a scoop of vanilla ice cream if desired.
Notes
- You can substitute cherry pie filling with other fruit pie fillings like blueberry or apple for variety.
- Use salted or unsalted butter according to taste preference; if using salted butter, you might omit added salt elsewhere.
- Allowing the cake to cool slightly will help it set and improve slicing and serving consistency.
- Leftovers can be refrigerated and reheated gently for serving later.
