Do you ever have those busy weeknights where you crave a rich, molten dessert but lack the energy for measuring cups and mixers? This chocolate cherry dump cake is the answer to your texture cravings. It captures the essence of a Black Forest cake—gooey cherries and dark chocolate—with an effortless “dump and bake” method that feels like a cheat code.
By skipping the mixing bowl entirely, we create a unique textural landscape where crispy buttery crumbs meet bubbling fruit filling. You get a brownie-like topping and a molten center in just minutes of prep time. It is the ultimate express dessert for when you need sweetness fast and refuse to compromise on moistness.
Why This Recipe is a Keeper
This recipe proves that express baking does not mean sacrificing texture. The magic happens in the oven, transforming dry mix and butter into a cobbler-style crust that stays tender underneath and crisp on top. It creates that perfect gooey center without the need for precise timing or water baths.
It is incredibly forgiving and requires zero special equipment. Whether you are hosting a last-minute gathering or just need a Tuesday night chocolate fix, the combination of tart cherries and rich cocoa delivers complex flavor with minimal effort.
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Chocolate Cherry Dump Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This effortless Chocolate Cherry Dump Cake transforms simple pantry staples into a decadent, Black Forest-inspired dessert with a gooey fruit center and a crisp, brownie-like crust. It is the perfect “ugly delicious” solution for busy weeknights when you need a rich chocolate fix with minimal prep and zero mixing bowls.
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1–2 cups fresh sweet cherries, pitted (optional)
- 1 (15.25-ounce) box dark chocolate cake mix
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, thinly sliced
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and generously coat a 9×13-inch baking dish with cooking spray.
- Pour the cans of cherry pie filling into the bottom of the dish, then scatter the fresh cherries evenly over the top if using.
- Sprinkle the dry chocolate cake mix evenly over the fruit layer, using a fork to level the powder without stirring it into the fruit.
- Place the thin slices of cold butter in a single layer over the dry cake mix, ensuring as much surface area as possible is covered.
- Bake for 45 to 50 minutes until the filling is bubbling vigorously and the topping is set and slightly crisp.
- Allow the cake to cool for at least 15 minutes before serving to allow the internal sauce to thicken.
Notes
To ensure the best texture, always use cold butter sliced as thinly as possible; this helps the fat distribute evenly to hydrate the dry cake mix without leaving floury patches. For the ultimate experience, serve this dessert while still warm with a scoop of cold vanilla bean ice cream to create a creamy contrast with the molten chocolate and tart cherries.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Express Ingredients
- Cherry Pie Filling: Two cans provide the essential moisture and sweetness to hydrate the cake mix from the bottom up.
- Fresh Sweet Cherries: Adding a cup or two of pitted fresh cherries adds a wonderful textural pop and breaks up the sweetness of the canned filling. This is optional but highly recommended for that homemade feel.
- Dark Chocolate Cake Mix: Use a standard 15.25-ounce box. This acts as both the flour and the sugar source, creating a rich chocolate crust.
- Cold Unsalted Butter: You will need about 12 tablespoons (1 1/2 sticks), sliced thin. Cold slices ensure even melting and create those coveted crispy pockets on top.
How to Make It
Step 1: Prep the Pan
Preheat your oven to 375°F (190°C). Generously coat a 9×13-inch baking dish with cooking spray. This prevents sticking and ensures you get every bit of that sticky, delicious filling out of the pan.
Step 2: Layer the Fruit
Pour the cans of cherry pie filling into the bottom of the dish. If you are using fresh sweet cherries, scatter them evenly over the filling now to distribute that fresh fruit texture.
Step 3: Add the Dry Mix
Sprinkle the dry chocolate cake mix evenly over the fruit layer. Do not mix. Use a fork to gently level the powder, ensuring the fruit is fully covered, but resist the urge to stir the layers together.
Step 4: Top with Butter
Place the thin slices of cold butter in a single layer over the dry cake mix. Try to cover as much surface area as possible to help the mix hydrate during baking.
Step 5: Bake Until Bubbly
Bake for 45 to 50 minutes. You are looking for a filling that is bubbling vigorously around the edges and a topping that looks set and slightly crisp. Let it cool for about 15 minutes before serving to allow the sauce to thicken slightly.
Meagan’s Texture Secrets
The key to a successful dump cake is maximizing the hydration of the dry mix. If you see large dry patches of powder after 40 minutes, you can quickly dab a little extra melted butter on those spots. For a different fruit texture, you can try this technique with our fruit-cake base, but the dump method is unbeatable for speed.
Also, slice your butter thinly. Thick slabs take longer to melt, leaving the mix underneath dry. If you want to see a different take on this classic, The Kitchn offers a version that uses melted butter, but I find cold slices yield a flakier, cobbler-like crust.
Easy Flavor Twists
- Black Forest Almond: Add a teaspoon of almond extract to the cherry filling before dumping the cake mix, and sprinkle sliced almonds on top of the butter for crunch.
- White Chocolate Berry: Swap the dark chocolate mix for a vanilla one and add white chocolate chips. If you love berry combinations, our raspberry-white-chocolate-cake is another fantastic option for fruit lovers.
- Spicy Aztec Chocolate: Whisk a pinch of cayenne pepper and cinnamon into the dry cake mix before sprinkling it. The heat pairs beautifully with the sweet cherries.
Instant Enjoyment
This cake is best served warm, right from the pan. The contrast between the hot, gooey fruit and a cold scoop of vanilla ice cream is non-negotiable for me. The melting cream creates a sauce that blends perfectly with the cherry filling.
For a chocolate-on-chocolate experience, drizzle with hot fudge or a chocolate glaze. If you are in the mood for pure chocolate intensity without the fruit, check out our cocoa-dream-lab for more inspiration.
The Sweet Truth
This Chocolate Cherry Dump Cake is the definition of “ugly delicious.” It might not win beauty contests, but the texture—gooey, crisp, and tender all at once—is a total win. It is the perfect solution for when you want a homemade taste without the homemade effort.
If you have a bit more time next weekend, try our old-fashioned-chocolate-cake for a classic bake. Otherwise, grab a spoon and dig in!
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