You know those days when you want something insanely delicious but the thought of washing 17 different mixing bowls makes you want to order takeout instead? This Chocolate Cherry Dump Cake with Vanilla Pudding is your new best friend. It’s literally called a “dump cake” because you dump stuff in a pan and magic happens. No mixer, no fuss, just pure dessert bliss that tastes like you actually tried.
Why This Recipe is Awesome
First off, let’s address the elephant in the room: yes, “dump cake” sounds like something your 3-year-old nephew might create in the sandbox. Get past the name, people! This dessert is basically the unicorn of baking—mythically delicious while requiring almost zero effort. It’s what happens when laziness meets genius.
The combination of tart cherries with rich chocolate and smooth vanilla pudding creates this ridiculous trifecta of flavors that makes people think you actually know what you’re doing in the kitchen. The best part? You can go from “I need dessert” to “I am dessert royalty” in about 10 minutes of prep time.
Ingredients You’ll Need
- 2 cans (21 oz each) cherry pie filling (the redder, the better!)
- 1 box chocolate cake mix (I won’t tell if you use the cheap stuff)
- 1/2 cup unsalted butter, melted (diet culture can wait)
- 1 cup chocolate chips (measure with your heart)
- 1 package instant vanilla pudding (the small box, unless you’re going through something)
- 2 cups cold milk for the pudding
- 1/2 cup chopped nuts (optional, for people who like ruining perfectly good desserts)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). This is not optional, Karen. Preheating matters.
- Grab a 9×13 inch baking dish and spray it with non-stick spray. Or don’t, and enjoy chiseling out your dessert later.
- Dump both cans of cherry pie filling into the dish and spread them evenly. Resist the urge to eat it straight from the can.
- Sprinkle the dry cake mix evenly over the cherries. Yes, DRY. Trust the process.
- Pour the melted butter all over the cake mix. Try to cover as much as possible, but don’t stress if some spots look dry—it’ll work out.
- Sprinkle chocolate chips over everything. If some accidentally fall into your mouth, that’s between you and your conscience.
- Add nuts if you’re using them (still judging you).
- Bake for 45-50 minutes until the top is set and slightly crispy. The cherry mixture should be bubbling around the edges like a delicious volcano.
- While it’s baking, make the vanilla pudding according to the package directions. Basically, whisk pudding mix with cold milk for 2 minutes and refrigerate.
- Let the cake cool for 20 minutes (I know, torture), then serve warm with a generous dollop of vanilla pudding on top.
Common Mistakes to Avoid
Stirring the layers together. I know you want to. Your brain is screaming “MIX IT!” Ignore that voice. The whole point is distinct layers that create magic in the oven.
Using a mixer. Put that KitchenAid back in the cabinet, fancy pants. This is a dump cake, not a soufflé.
Skipping the butter. “Can I use applesauce instead of butter to make it healthier?” No. You’re already eating something called DUMP CAKE. Embrace the butter.
Serving it too hot. Unless you enjoy third-degree burns on your palate, give it those 20 minutes to cool. Use the time to contemplate how you’ll explain eating half the pan in one sitting.
Alternatives & Substitutions
Different pie fillings: Blueberry, peach, or apple work great if you’ve got some weird cherry aversion. The cherry-chocolate combo is elite, IMO, but you do you.
Cake mix flavors: White, yellow, or even spice cake can substitute for chocolate. But honestly, why would you downgrade from chocolate unless you’re allergic?
No vanilla pudding? Ice cream works too. Or whipped cream. Or yogurt if you’re pretending to be healthy. Or just eat it plain like the dessert barbarian you secretly are.
Make it boozy: Add a splash of kirsch or cherry liqueur to the pie filling if you’re feeling fancy. Or you’ve had a day. No judgment here.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
You bet! It actually tastes even better the next day. Just reheat individual portions in the microwave for 30 seconds and add fresh pudding on top.
How long does it keep?
About 3-4 days in the refrigerator. But let’s be real—when has a chocolate cherry dessert ever lasted that long?
Can I freeze leftovers?
Technically yes, for up to 3 months. But the texture might change a bit, and the pudding should always be made fresh.
Is this gluten-free?
Not unless you use a gluten-free cake mix. But if you need to ask this question, you probably already knew that answer.
My cake mix has pudding in it already. Will the universe implode?
Nope! Your cake will just be slightly more moist. The separate vanilla pudding topping is still essential for maximum deliciousness.
Can I use fresh cherries instead of canned?
Are you seriously volunteering to pit pounds of fresh cherries for a DUMP cake? If yes, we should talk about your free time management.
Final Thoughts
This Chocolate Cherry Dump Cake with Vanilla Pudding is basically the sweatpants of desserts—comfortable, reliable, and perfect for those moments when you just can’t be bothered to try too hard. It’s also weirdly impressive despite requiring almost zero skill.
The next time you need to bring something to a potluck or you’re having a dessert emergency (they’re real, don’t let anyone tell you otherwise), this recipe has your back. Now go forth and dump with confidence. Your taste buds can thank me later!
