Description
This Chocolate Cherry Dump Cake is a delightfully easy dessert combining sweet cherry pie filling with rich devil’s food cake mix. With minimal prep and simple layering, this dump cake bakes into a luscious, moist treat topped with whipped cream and fresh cherries, perfect for any occasion.
Ingredients
Scale
Filling
- 2 cans cherry pie filling (21-ounce each)
Cake
- 1 box devil’s food cake mix
- 1 cup butter (melted)
Topping
- Whipped cream, for serving
- Additional cherries, for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Layer Cherry Filling: Evenly spread the two cans of cherry pie filling into the prepared baking dish, ensuring a uniform base layer.
- Add Cake Mix: Sprinkle the entire box of devil’s food cake mix evenly over the cherry pie filling, covering the fruit completely.
- Pour Butter: Pour the melted butter evenly over the top of the cake mix, making sure to cover as much surface area as possible to moisten the dry cake mix.
- Bake: Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the top is golden brown and the filling is bubbly.
- Cool: Remove the cake from the oven and allow it to cool for about 10 minutes to set slightly for easier serving.
- Serve: Serve warm, topped with a dollop of whipped cream and additional fresh cherries for an extra burst of flavor and presentation.
Notes
- Use a sharp knife to check doneness by inserting into the cake; it should come out mostly clean with some moist crumbs.
- For extra texture, consider adding chopped nuts such as pecans or walnuts on top before baking.
- This recipe can be doubled and baked in a larger pan, adjusting baking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.