Name: Chocolate Cherry Dump Cake – One Of The Easiest Cherry Dump Cake Recipes
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 box (15.25 oz) chocolate cake mix; 2 cans (21 oz each) cherry pie filling; 1/2 cup (1 stick) unsalted butter, melted; 1 box (3.9 oz) instant chocolate pudding mix (optional, for extra richness); 1/2 cup semi-sweet chocolate chips (optional, for topping)

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Chocolate and cherries? I mean, come on. It’s a classic combo for a reason. This chocolate cherry dump cake is one of those brilliant ideas someone probably thought up late at night when they had a sweet tooth and not much else. We’ve all been there. You grab a box of cake mix, a can or two of pie filling, some butter, maybe chocolate pudding, and boom—you’ve got something magic. It’s rich, gooey, slightly tart, and basically the dessert version of a warm hug. And the best part? You don’t need to fuss with mixers, bowls, or measuring cups. Just dump, bake, and serve. It’s a recipe with all the reward and none of the drama. Whether you’re trying to win over your in-laws, impress your coworkers, or just make Tuesday less boring, this dump cake delivers. And yeah, if you sneak a bite straight from the pan while it’s still warm, I won’t tell.

1) Key Takeaways
2) Easy Chocolate Cherry Dump Cake Recipe
3) Ingredients for Chocolate Cherry Dump Cake
4) How to Make Chocolate Cherry Dump Cake
5) Tips for Making Chocolate Cherry Dump Cake
6) Making Chocolate Cherry Dump Cake Ahead of Time
7) Storing Leftover Chocolate Cherry Dump Cake
8) Try these Cakes next!
9) Chocolate Cherry Dump Cake Recipe
10) Nutrition

1) Key Takeaways

Only 3 to 5 simple ingredients needed, no mixing bowls required
Rich chocolate cake mix and tart cherry pie filling create a gooey, decadent texture
Perfect for parties, lazy weeknights, or when you’re craving something sweet and effortless
Can be served warm with ice cream or chilled for a firmer slice

2) Easy Chocolate Cherry Dump Cake Recipe

This cherry dump cake recipe with chocolate cake mix comes together in the easiest way possible. I mean, have you ever felt dessert was a chore? Me too. That’s why this is a favorite in my kitchen. You don’t even need to crack an egg. Literally, open a can, tear a box, pour, drizzle, and bake. I’ve made it at 10pm with zero regrets.

You get that fudgy, almost brownie-like top layer, thanks to the melted butter soaking into the cake mix. Then there’s the layer of juicy cherries underneath—it’s like someone snuck pie filling into a brownie. I’ve tested this on friends who swore they didn’t like cherry desserts. Now they ask for it by name.

And if you’re wondering, yes, this qualifies as one of those cherry dump cake recipes that works with only 3 ingredients, but I like to live a little and throw in some chocolate chips or pudding mix now and then.

3) Ingredients for Chocolate Cherry Dump Cake

Chocolate Cake Mix: Use one standard box of chocolate cake mix. I usually go for Devil’s Food, but any rich chocolate flavor will do the trick. It’s the lazy genius part of this whole thing.

Cherry Pie Filling: Two cans of cherry pie filling give you that sweet and slightly tart balance. It’s gooey, messy, and exactly what this recipe needs. The cherries bake into the cake base and make every bite pop with flavor.

Butter: Melt half a cup of unsalted butter and pour it right over the cake mix. This gives the top a crisp, buttery finish. If you only have salted butter, that works too—it just adds a little kick.

Chocolate Pudding Mix (Optional): Sprinkle some over the pie filling before the cake mix for extra depth and richness. It’s not required, but it’s like an inside secret.

Chocolate Chips (Optional): Toss a handful on top before baking. They melt into tiny chocolate pockets. It’s ridiculous in the best way.

4) How to Make Chocolate Cherry Dump Cake

Step 1: Preheat your oven to 350°F and grab a 9×13 baking dish. I like to spray it with a bit of cooking spray just so nothing sticks, but this cake is pretty forgiving either way.

Step 2: Dump both cans of cherry pie filling into the baking dish and spread them out with a spoon. If you’re adding the pudding mix, now’s the time to sprinkle it over the cherries.

Step 3: Pour the dry cake mix right over the top. Don’t stir. Just let it sit there in all its lazy glory. This is what makes dump cake…well, a dump cake.

Step 4: Drizzle the melted butter evenly across the top of the cake mix. You might need to zigzag your pour to make sure it hits most of the surface. Some dry patches are okay; they crisp up nicely.

Step 5: Feeling wild? Sprinkle chocolate chips over the top. Then pop the dish in the oven and bake for 45 to 50 minutes until the top looks baked and slightly golden in spots.

5) Tips for Making Chocolate Cherry Dump Cake

Use room temperature butter before melting it. It pours easier and covers the cake mix more evenly. And don’t skimp on the butter unless you like dry patches. This is not the place to hold back.

Want a richer cherry chocolate dump cake? Add the pudding mix. It sneaks in some extra moisture and fudgy goodness without changing the flavor too much. People won’t know what hit them.

If you’re low on time, skip the chocolate chips, but if you’re serving guests or just want a win, toss them on. They melt into the top layer and give it that wow factor. It’s the kind of move that gets you recipe requests.

6) Making Chocolate Cherry Dump Cake Ahead of Time

You can absolutely make this cake a few hours or even a day in advance. I’ve done it in the morning, gone to work, and come back to dessert ready to reheat. Just cover it loosely with foil so it doesn’t dry out.

If you plan to serve it at a party, bake it, let it cool, and refrigerate. When you’re ready to serve, reheat it in a 300°F oven for about 15 minutes. It’ll taste freshly baked. And if someone asks if it’s homemade, smile and nod.

This dish travels well too. I’ve hauled it to potlucks and family gatherings. Just make sure it’s cool before covering so the steam doesn’t make it soggy.

7) Storing Leftover Chocolate Cherry Dump Cake

Once the cake has cooled, cover the baking dish with foil or transfer leftovers to an airtight container. It keeps in the fridge for about 3 to 4 days. After that, it starts to lose its charm.

To reheat, scoop a serving into a microwave-safe bowl and zap it for 20 to 30 seconds. Top it with a little ice cream if you’re feeling indulgent. It’s still just as satisfying the next day—maybe even more.

If you’re not eating it all in one go, I’d avoid freezing it. The texture changes in ways that make me sad. Just enjoy it fresh or refrigerated and you’ll be happy you did.

8) Try these Cakes next!

9) Chocolate Cherry Dump Cake Recipe