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