Let’s be honest—there are days when you want something decadent but your motivation level is hovering somewhere between “barely conscious” and “might move for chocolate.” That’s exactly where this Chocolate Cherry Dump Cake swoops in to save your sweet tooth without demanding your life story in the process. It’s literally called a “dump cake” because you dump things in a pan. No judgment here—just deliciousness.
Why This Recipe is Awesome
First off, this cake basically makes itself while you scroll through TikTok. The beauty of a dump cake is right there in its gloriously unrefined name—you’re literally dumping ingredients together. No mixer, no creaming butter and sugar, no sifting flour like you’re some sort of pastry virtuoso.
The pudding mix is the secret weapon here, folks. It gives the cake that fudgy, almost-undercooked-but-definitely-not texture that makes people think you actually know what you’re doing. Plus, the cherry-chocolate combo? Classic for a reason. It’s like the flavor equivalent of that perfect outfit that works for both a casual hangout and a “kinda trying but not too hard” dinner.
Ingredients You’ll Need
• 2 cans (21 oz each) cherry pie filling (because fresh cherries are delicious but pitting them is a special kind of torture)
• 1 box chocolate cake mix (whatever brand was on sale, we’re not picky)
• 1 package (3.9 oz) instant chocolate pudding mix (the powder, not the already-made stuff, obviously)
• 1/2 cup butter, melted (that’s one stick for those who don’t speak baking)
• 1 cup chocolate chips (semi-sweet, milk, dark—follow your heart)
• 1/4 cup sliced almonds (optional, for those who like a little crunch with their lazy baking)
Step-by-Step Instructions
1. Preheat your oven to 350°F (or 325°F if you’ve got one of those overachieving ovens that runs hot). Grab a 9×13 baking dish and give it a light spray with cooking spray. Nothing ruins a good dump cake like it cementing itself to the pan.
2. Dump both cans of cherry pie filling into the baking dish. Spread it around so it covers the bottom evenly. This is the foundation of your masterpiece, so give it the respect it deserves.
3. Sprinkle the dry chocolate pudding mix over the cherry layer. Don’t mix it in—just let it hang out on top like a delicious dust storm.
4. Now sprinkle the dry cake mix evenly over everything. Again, resist the urge to stir. We’re creating layers of flavor here, not soup.
5. Pour the melted butter all over the cake mix. Try to cover as much of the dry mix as possible. Any dry patches left might stay, well, dry. Nobody wants powdered cake mix in their mouth.
6. Scatter chocolate chips and almonds (if using) over the top like you’re making it rain deliciousness.
7. Bake for 45-50 minutes until the top is set and the edges look slightly crispy. The center might still seem a bit jiggly, but it’ll firm up as it cools.
8. Let it cool for at least 15 minutes before serving. I know waiting is torture, but molten cherry lava on your tongue isn’t fun either.
Common Mistakes to Avoid
Stirring everything together. I know it’s called a cake, but this isn’t the time to channel your inner cake-baker. The whole point is creating those distinct layers that meld together in the oven.
Skimping on the butter. The butter helps the cake mix cook properly. Without enough, you’ll end up with patches of dry cake mix powder, which is about as appetizing as it sounds.
Opening the oven door every 5 minutes. I get it—the anticipation is killing you. But every time you open that door, you’re letting heat escape and messing with your cake’s baking mojo.
Trying to serve it piping hot. Unless you enjoy the taste of third-degree burns, give this baby some time to cool and set up. Trust me, it’s worth the wait.
Alternatives & Substitutions
Not a cherry fan? Blasphemy! Just kidding. Swap in blueberry, strawberry, or even apple pie filling. Though IMO, the cherry-chocolate combo is the GOAT.
Different cake mix flavors work too. White cake + cherry filling gives you more of a Black Forest vibe. Yellow cake works if you’re a chocolate cherry hater (who hurt you?).
Make it boozier by adding a splash of kirsch (cherry liqueur) or amaretto to the cherry filling. Just a tablespoon or two—we’re making dessert, not a cocktail.
Dairy-free friends: Use coconut oil instead of butter. The slight coconut flavor actually vibes well with the chocolate and cherry.
FAQ (Frequently Asked Questions)
Can I use fresh cherries instead of canned filling?
Do you also enjoy spending hours pitting cherries while staining everything you own with purple juice? If yes, then sure! But you’ll need to make a quick sauce with them first. Or just use the canned stuff like the rest of us normal people who value our time.
Why didn’t my cake mix cook all the way through?
Did you skimp on the butter? Butter is the magic that transforms the dry mix into actual cake. Also, dump cakes have a different texture than regular cakes—more like a cobbler or crisp on top.
Can I make this ahead of time?
Absolutely! It actually tastes better the next day when all the flavors have had time to get friendly with each other. Just cover and keep at room temp for a day, or refrigerate for up to 3 days.
Do I have to use pudding mix?
Well, considering this recipe is specifically FOR dump cake WITH pudding mix… But fine, you can skip it if you must. Your cake just won’t be as rich and fudgy. Your loss.
Can I freeze leftovers?
Yes, if by some miracle you have leftovers. Freeze individual portions and microwave them when you’re having a chocolate emergency.
Final Thoughts
There you have it—a dessert that perfectly balances “impressively delicious” with “couldn’t be bothered to try very hard.” This Chocolate Cherry Dump Cake is basically the sweatpants of the dessert world: comforting, no-nonsense, and secretly everyone’s favorite.
The best part? You can pretend you slaved away all afternoon while knowing full well that your microwave probably worked harder than you did preheating the oven. Now go forth and dump with confidence! Your friends will be too busy shoving cake in their faces to question your culinary shortcuts.
