Chocolate Cherry Dump Cake

Chocolate Cherry Dump Cake: A Decadent Dessert Delight

If you’re searching for a dessert that combines rich chocolate, tart cherries, and minimal effort, the Chocolate Cherry Dump Cake is your answer. This luscious, gooey treat lives up to its name—simply “dump” the ingredients into a baking dish and let the oven work its magic. With layers of cherry pie filling, chocolate cake mix, and buttery topping, this dessert is perfect for family gatherings, potlucks, or cozy nights by the fireplace. Let’s dive deep into everything you need to know about making the ultimate Chocolate Cherry Dump Cake.

The History of Dump Cakes

Dump cakes originated in the mid-20th century as part of the American home cooking trend that emphasized convenience without sacrificing flavor. During the 1950s and 1960s, boxed cake mixes became household staples, inspiring creative recipes that required little prep time. The term “dump cake” was coined because all ingredients are literally dumped into a pan—no mixing bowls, no fancy techniques. These desserts gained popularity through community cookbooks, church fundraisers, and women’s magazines, where ease and reliability were highly valued.

The Chocolate Cherry Dump Cake evolved from classic fruit-based dump cakes like cherry or peach cobblers made with canned pie filling. As chocolate lovers sought richer variations, bakers began substituting yellow or white cake mix with chocolate versions, layering them over cherry filling for a decadent twist. Today, it’s a beloved staple in Southern kitchens and beyond, celebrated for its simplicity and indulgent taste.

Ingredients Breakdown: What Makes It Irresistible?

The beauty of the Chocolate Cherry Dump Cake lies in its simple yet powerful combination of ingredients. Each component plays a crucial role in creating the final texture and flavor profile:

Canned Cherry Pie Filling (21 oz): Provides a thick, sweet-tart base that bubbles up during baking. Opt for high-quality brands with real fruit and minimal artificial additives for the best flavor.
Chocolate Cake Mix (1 box, approx. 15.25 oz): Forms the cake layer and crumbly topping. Unlike traditional cakes, this isn’t mixed with water—instead, it absorbs moisture from the filling and butter as it bakes.
Butter (½ cup or 1 stick, sliced): Melted and poured over the dry mix, butter creates a rich, golden crust and helps transform the cake mix into a soft, cakelike layer beneath the crumbs.
Maraschino Cherries (optional, 1 jar): For added color and sweetness, some bakers include maraschino cherries, drained and scattered over the pie filling before adding the cake mix.
Vanilla Extract (1 tsp, optional): Enhances the overall flavor complexity when drizzled over the butter layer.
Chopped Nuts (½ cup, e.g., walnuts or pecans): Adds crunch and depth; sprinkle on top before baking for a nutty contrast.
Dark Chocolate Chips (½ cup, optional): For extra chocolate intensity, fold into the cake mix or sprinkle on top.
Cinnamon or Cocoa Powder (for dusting): A light sprinkle adds warmth and visual appeal before serving.

These ingredients come together to form distinct layers: a jammy cherry bottom, a tender middle cake layer, and a crisp, buttery crumb top—each bite delivering contrasting textures and flavors.

Step-by-Step Recipe: How to Make Chocolate Cherry Dump Cake

Follow these easy steps to create a foolproof Chocolate Cherry Dump Cake that will impress every time:

Preheat the Oven: Set your oven to 350°F (175°C). This ensures even baking and proper rising of the cake layer.
Prepare the Baking Dish: Grease a 9×13-inch glass or ceramic baking dish with non-stick spray or softened butter. This prevents sticking and makes cleanup easier.
Add the Cherry Filling: Pour one 21-ounce can of cherry pie filling evenly into the bottom of the dish. If using maraschino cherries, drain and scatter them over the filling now.
Sprinkle the Cake Mix: Open one box (about 15.25 oz) of chocolate cake mix and pour it directly over the cherry layer. Use a spoon or spatula to spread it gently, ensuring full coverage but avoiding mixing with the cherries below.
Add Butter Slices: Cut one stick (½ cup) of unsalted butter into thin slices and place them evenly across the surface of the cake mix. Don’t worry if there are gaps—the butter will melt and distribute naturally.
Optional Enhancements: Sprinkle chopped nuts, chocolate chips, or a dash of cinnamon over the top at this stage for added flavor and texture.
Bake Until Golden: Place the dish in the preheated oven and bake for 45 to 55 minutes. The cake is done when the top is golden brown, bubbling around the edges, and the center has set slightly (it will firm up as it cools).
Cool Before Serving: Remove from the oven and let rest for at least 15–20 minutes. This allows the layers to stabilize and prevents burning your mouth on molten cherry filling.
Serve Warm: Scoop into bowls and serve as-is or with a dollop of whipped cream, vanilla ice cream, or a drizzle of chocolate syrup.

Tips for the Perfect Chocolate Cherry Dump Cake

Don’t Stir! One of the cardinal rules of dump cakes: resist the urge to mix the layers. The magic happens when the cake mix absorbs steam and butter from above while sitting atop the juicy filling.
Use Room-Temperature Butter: If possible, let the butter sit out for 15–20 minutes before slicing. It melts more evenly and integrates better during baking.
Watch Baking Time Closely: Ovens vary, so start checking at 40 minutes. Overbaking can lead to dryness; underbaking leaves a soupy center.
Elevate with Quality Ingredients: Choose premium cherry pie filling with real fruit and a reputable brand of chocolate cake mix (like Duncan Hines or Betty Crocker) for optimal results.
Let It Rest: Allowing the cake to cool slightly after baking helps the structure set and enhances flavor development.
Double the Recipe Carefully: While tempting, doubling may require a larger pan or two separate dishes. Never overcrowd the pan, or the cake won’t bake properly.
Check Pan Material: Glass pans conduct heat differently than metal. If using metal, reduce baking time by 5–10 minutes and monitor closely.

Variations and Customizations

The Chocolate Cherry Dump Cake is incredibly versatile. Once you’ve mastered the basic version, try these creative twists:

White Chocolate Cherry: Swap the chocolate cake mix for white chocolate or lemon cake mix and add white chocolate chips for a sweeter, creamier profile.
Double Chocolate Cherry: Use a devil’s food cake mix and stir dark chocolate chunks into the batter layer before adding butter.
Almond Infusion: Add ½ teaspoon of almond extract to the cherry filling or sprinkle sliced almonds on top for a marzipan-like note.
Boozy Upgrade: Drizzle 2 tablespoons of cherry liqueur (like Kirsch), amaretto, or bourbon over the pie filling before adding the cake mix.
Fresh Fruit Twist: Replace canned pie filling with homemade cherry compote made from fresh or frozen cherries, sugar, cornstarch, and lemon juice.
Gluten-Free Version: Use a gluten-free chocolate cake mix and ensure all other ingredients are certified GF for those with sensitivities.
Vegan Adaptation: Substitute vegan butter (like Earth Balance), use a plant-based cake mix, and verify the pie filling contains no animal products.
Mini Individual Servings: Prepare in muffin tins or ramekins for cute, portion-controlled desserts—adjust baking time to 25–30 minutes.
Layered Look: Create a trifle-style presentation by alternating layers of dump cake with vanilla pudding or whipped coconut cream in parfait glasses.

Health Considerations and Nutritional Value

While undeniably delicious, the Chocolate Cherry Dump Cake is a dessert best enjoyed in moderation due to its high sugar and fat content. Here’s a general nutritional breakdown per serving (based on 12 servings):

Calories: ~380–420 kcal
Total Fat: 15–18g (mostly from butter)
Saturated Fat: 9–11g
Cholesterol: 30–40mg
Sodium: 300–350mg
Total Carbohydrates: 60–65g
Sugars: 40–45g (naturally occurring and added)
Protein: 3–4g
Fiber: 1–2g

Health Notes:

The primary sources of sugar are the cake mix and cherry pie filling, both typically high in refined sugars.
Butter contributes saturated fats, which should be limited in heart-healthy diets.
There is minimal fiber or essential nutrients unless modifications are made.
To make it healthier, consider:
- Using reduced-sugar cherry pie filling.
- Choosing a low-sugar or whole-grain cake mix alternative.
- Reducing butter to ¼ cup and supplementing with unsweetened applesauce.
- Serving smaller portions alongside fresh berries or Greek yogurt.

Full Ingredient List

1 (21 oz) can cherry pie filling
1 (15.25 oz) box chocolate cake mix (e.g., fudge or devil’s food)
½ cup (1 stick) unsalted butter, sliced
½ cup semi-sweet chocolate chips (optional)
½ cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract (optional)
Pinch of salt (if desired, to balance sweetness)
Ground cinnamon or cocoa powder for garnish (optional)

Detailed Directions

Preheat your oven to 350°F (175°C). Position the rack in the center of the oven for even heat distribution.
Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter. Wipe evenly with a paper towel to avoid pooling.
Pour the entire can of cherry pie filling into the prepared dish. Spread gently with a spatula to cover the bottom uniformly. If adding maraschino cherries, scatter them over the filling now.
Open the chocolate cake mix and slowly pour it over the cherry layer. Tilt the dish slightly if needed to help the mix spread, but do not stir or shake the pan.
Arrange the sliced butter evenly across the top of the cake mix. Try to space the slices so they’re distributed throughout rather than clumped together.
If using, sprinkle chocolate chips, chopped nuts, and vanilla extract over the butter layer. A light pinch of salt can also enhance flavor contrast.
Place the dish in the oven and bake for 45 to 55 minutes. The cake is finished when the top is deep golden brown, the edges are bubbling vigorously, and the center appears mostly set (a slight jiggle is okay—it will firm upon cooling).
Turn off the oven and remove the cake using oven mitts. Let it stand at room temperature for 15–20 minutes to allow internal heat to finish setting the structure.
Once cooled slightly, scoop servings into dessert bowls. Top with whipped cream, vanilla ice cream, or a dusting of powdered sugar for an elegant finish.
Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 20–30 seconds for warm, fresh-like enjoyment.

Frequently Asked Questions (FAQ)

Q: Can I make Chocolate Cherry Dump Cake ahead of time?
A: Yes! Assemble the cake (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready, let it sit at room temperature for 15 minutes, then bake as directed—add 5–10 minutes to the baking time if cold.

Q: Why is my dump cake soggy?
A: This usually happens if the cake wasn’t baked long enough or if it was served immediately. Always allow it to cool for at least 15 minutes so the starches can absorb excess liquid and thicken.

Q: Can I freeze Chocolate Cherry Dump Cake?
A: Absolutely. Cool completely, then wrap individual portions or the whole cake in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave before serving.

Q: Can I use fresh cherries instead of canned?
A: Yes, but you’ll need to prepare a cherry filling first. Combine 3 cups pitted and halved fresh cherries with ½ cup sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. Cook until thickened, then cool slightly before using in place of canned filling.

Q: Is there a way to make this cake less sweet?
A: Try using a sugar-free chocolate cake mix and unsweetened pie filling, or reduce the amount of cake mix slightly and increase tart cherries. Adding a splash of lemon juice to the filling can also balance sweetness.

Q: Can I add other fruits?
A: Definitely! Try combining cherry with blackberry, raspberry, or even a swirl of peanut butter for a unique twist. Just ensure any added fruit doesn’t release too much water during baking.

Q: Do I have to use butter?
A: Butter provides the richest flavor and texture, but margarine or vegan butter substitutes can work. Avoid oils—they don’t create the same crumbly top.

Q: Can I use a different cake mix flavor?
A: Of course! Red velvet, German chocolate, or even spice cake mix can offer fun alternatives while still pairing beautifully with cherries.

Summary

The Chocolate Cherry Dump Cake is a no-fuss, crowd-pleasing dessert that combines gooey cherry filling, rich chocolate cake, and a buttery crust with minimal effort. Perfect for beginners and seasoned bakers alike, it’s a timeless treat that delivers maximum flavor with minimal cleanup.