Description
This Chocolate Cherry Dump Cake is a simple and delicious dessert perfect for any occasion. Featuring layers of cherry pie filling, devil’s food cake mix, and melted butter baked to a bubbly, rich perfection, it’s easy to make and delightful to eat. Serve warm topped with whipped topping or a scoop of vanilla ice cream for an indulgent treat.
Ingredients
Scale
Filling
- 2 cans (21 ounces each) cherry pie filling
Cake Topping
- 1 box devil’s food cake mix
- 3/4 cup butter, melted
Optional Toppings
- Whipped topping
- Vanilla ice cream
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C) and spray the bottom of a 13×9-inch baking dish with cooking spray to prevent sticking.
- Layer Cherry Filling: Spread the cherry pie filling evenly over the bottom of the prepared baking dish, ensuring a uniform layer.
- Add Cake Mix: Sprinkle the dry devil’s food cake mix evenly over the cherry pie filling, covering it completely.
- Add Butter: Pour the melted butter evenly over the entire surface of the dry cake mix. Tilt the pan if needed to help cover as much of the top as possible with butter, leaving some dry spots as they will bake through.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the edges are bubbly and the cake topping is set and cooked through.
- Cool and Serve: Allow the cake to cool for about 10 minutes before serving. Enjoy warm, topped with whipped topping or a scoop of vanilla ice cream for added indulgence.
Notes
- Use a glass or metal 13×9-inch baking dish for even cooking.
- Do not stir the layers; the distinct layers bake separately but meld into a delicious texture.
- For a crunchier topping, use cold butter cut into small pieces instead of melted, though melted butter is simpler and effective.
- Leftovers keep well covered in the refrigerator for up to 4 days; reheat before serving.
- You can substitute cherry pie filling with other fruit pie fillings like blueberry or apple for variety.
