There’s something about the smell of melted butter mingling with sweet cherries and rich chocolate that instantly transports me to a cozy Mediterranean evening. I remember the first time I made this Easy Cherry Chocolate Dump Cake—it was a last-minute idea after a family dinner, and honestly, I wasn’t expecting much. But wow, did it surprise me! The way those flavors come together, with barely any effort, makes it the perfect Mediterranean dessert treat when you want something comforting but fuss-free.
I’ve whipped up this dump cake at least a dozen times since then, and it’s become a staple whenever I want to impress friends without standing over the stove for hours. And yes, despite the fancy-sounding name, it’s one of those recipes you literally “dump” into the pan and bake—no complicated mixing, no stress.
So, if you’re craving a dessert that’s both easy and feels a little special (bonus points if you love the cherry-chocolate combo), this recipe is about to become your new best friend.
Why You’ll Love This Recipe
Okay, real talk—this Easy Cherry Chocolate Dump Cake has totally spoiled me for other desserts. Here’s why it’s such a winner:
- Zero fuss, maximum flavor: Seriously, you just layer the ingredients and pop it in the oven. I’ve made this after a long day when I barely had energy to think, and it still turned out amazing.
- Perfect combo of tart cherries and rich chocolate: The cherries give this dump cake a fresh, tangy kick that balances the deep, gooey chocolate. It’s like a little Mediterranean magic in every bite.
- Great for gatherings or solo indulgence: Whether you’re serving this at a lively dinner party or sneaking a slice when nobody’s looking, it’s always a hit.
- Adaptable and forgiving: No fancy baking skills needed, and you can tweak it with different chocolates or nuts based on what you have.
Honestly, this is the kind of dessert that makes you feel like you’ve nailed it in the kitchen, even if you’re normally a “microwave-meals” kind of cook. Plus, it’s a little reminder that sometimes the simplest things are the most satisfying.
What Ingredients You’ll Need
Here’s the thing about this Easy Cherry Chocolate Dump Cake: the ingredient list is straightforward and mostly pantry staples. I bet you have most of these already.
I like to think of the ingredients in layers, because that helps me understand how they work together and why each one matters.
- Canned cherry pie filling (about 21 oz / 600g) — This is your juicy, flavorful base. I prefer the kind with whole cherries for that perfect burst of tartness.
- Box of devil’s food cake mix (15.25 oz / 432g) — This is the chocolatey top layer that bakes into a soft, cake-like crust. You can use regular chocolate cake mix if you want it lighter.
- Butter (1 cup / 227g, melted) — Melted butter poured over the top helps everything bake into that perfect gooey, crispy combo. I always use unsalted butter to control the saltiness.
- Optional add-ins: Chopped walnuts or pecans (½ cup / 60g) for a bit of crunch, or a handful of chocolate chips (½ cup / 85g) for extra chocolate goodness.
Pro tip: I always grab my canned cherry pie filling from the Mediterranean or international aisle at the store—sometimes you get better quality cherries there.
Equipment Needed
Good news: you don’t need anything fancy for this Easy Cherry Chocolate Dump Cake. I’ve made it in the tiniest kitchens using minimal gear.
- 9×13-inch baking dish — Glass or metal, whatever you have. I use glass because I love seeing the layers bubble up.
- Measuring cups and spoons — I’m all for eyeballing sometimes, but baking this cake is better with precise measurements.
- Mixing bowl — Just for melting the butter.
- Small saucepan or microwave-safe bowl — To melt the butter. I usually zap it in the microwave because I’m impatient.
- Spatula or spoon — For spreading and layering the ingredients evenly.
Honestly, that’s it. No mixer, no fancy gadgets. Just a baking dish and a bit of patience while it works its magic.
How to Make It: Step-by-Step
Alright, ready to make the easiest, most delicious cherry chocolate dump cake? Here’s exactly how I do it.
- Preheat and prep (5 minutes): Set your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with butter or non-stick spray. This helps the cake come out cleanly.
- Layer the cherries (2 minutes): Spoon the entire can of cherry pie filling evenly across the bottom of your dish. Spread it gently with the back of your spoon so you get a nice even layer.
- Add the cake mix (3 minutes): Sprinkle the dry devil’s food cake mix evenly over the cherries. Don’t worry if it looks like a thick powder—that’s exactly what you want!
- Melt the butter (3 minutes): Melt 1 cup (227g) of unsalted butter in the microwave or on the stove until fully liquid. Be careful not to brown it; just melted is perfect.
- Pour the butter (1 minute): Slowly drizzle the melted butter all over the cake mix. Try to cover as much as possible so the butter soaks in and helps the cake bake evenly.
- Optional add-ins (1 minute): Drop chopped nuts or chocolate chips on top if you’re using them. I usually toss on a handful of walnuts for texture.
- Bake (50-60 minutes): Place the dish in the oven and bake until the top is golden brown and bubbly around the edges. You’ll smell that incredible cherry-chocolate aroma—hard to resist!
- Cool and serve (15 minutes): Let the cake cool for at least 15 minutes before digging in. This lets it set up a bit so it slices nicely without falling apart.
Quick note: The edges will be crispy, the middle gooey, and the top cakey—a perfect trio of textures in every bite.
My Best Tips & Techniques
Okay, here’s the stuff I wish I’d known the first time I made this cherry chocolate dump cake:
- Don’t skip melting the butter properly. I once poured lukewarm butter and ended up with dry spots. Fully melted butter is key for that rich, oozy texture.
- Even layering matters. Take a few extra seconds to spread the cherries and cake mix evenly. I’ve learned that uneven layers cause weird dry or soggy patches.
- Use fresh canned pie filling. I made the mistake of using an old can once, and the flavor was flat. Fresh filling with whole cherries makes all the difference.
- Resist the urge to open the oven door early. The cake needs the full baking time to set. Peek too soon and it might sink in the middle.
- For crunchy edges, bake a bit longer. I like to nudge the timer up 5-10 minutes if I want that extra crispness, just watch so it doesn’t burn.
- Serve warm with a scoop of vanilla ice cream. This isn’t a tip for baking, but trust me—it’s life-changing.
Ways to Mix It Up
Once you’ve nailed the basic cherry chocolate dump cake, here’s how you can make it your own:
- Swap cherries for other fruit: Blueberries or blackberries work great, especially fresh or frozen. Just make sure they’re well-drained to avoid sogginess.
- Try white or milk chocolate cake mix: For a lighter, sweeter twist that still pairs beautifully with the cherries.
- Add a splash of almond extract: About 1 teaspoon in the melted butter adds a lovely nutty note that feels Mediterranean and fancy.
- Mix in shredded coconut: Sprinkle ½ cup on top before baking for a tropical crunch.
- Go nutty: Toss in ¾ cup chopped toasted pistachios or almonds for texture and a Mediterranean flair.
- Make it gluten-free: Use a gluten-free chocolate cake mix and check your pie filling ingredients. The texture’s a bit different but still yum.
Serving Ideas & Storage
This dump cake is a champ whether warm from the oven or at room temperature. Here’s how I like to enjoy it:
- Serve warm with vanilla ice cream or whipped cream—the cold cream melting into the warm cake is pure joy.
- For a Mediterranean touch, drizzle with a bit of honey or sprinkle with chopped pistachios before serving.
- Pair it with strong coffee or a sweet dessert wine—both bring out the cherry and chocolate flavors beautifully.
Storage is super simple:
- Room temperature: Cover the dish tightly with foil or plastic wrap—good for up to 2 days.
- Refrigerator: Keeps well for up to 5 days. I like to warm slices in the microwave for 20 seconds before eating.
- Freezing: You can freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and warm before serving.
Pro tip: If it gets a little dry, cube it and use it as a decadent topping for yogurt or ice cream.
Nutritional Info & Health Benefits
I’m no nutritionist, but here’s a rough idea of what one slice (about 1/12th of the cake) offers:
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| ~320 | 3g | 45g | 14g | 2g |
Now, this isn’t health food—let’s be real. But compared to other chocolate desserts, this cherry chocolate dump cake has a bit of fruit goodness and fewer processed ingredients, especially if you pick a cake mix with simpler ingredients.
The cherries add antioxidants and vitamin C, and butter brings some fat that helps keep you full. Plus, it’s a dessert that feels special without going overboard.
Final Thoughts
So, there you have it—my Easy Cherry Chocolate Dump Cake recipe, perfect as a Mediterranean dessert treat or just a sweet pick-me-up when you want something homemade without the hassle.
This cake has become my go-to whenever I want to impress with zero stress. It’s quick, forgiving, and always delivers that ooey-gooey cherry-chocolate goodness that makes people smile.
Don’t be shy about playing around with the mix-ins or trying different fruits. That’s how this recipe really shines and becomes your own.
If you make it, please drop a comment below or tag me on Instagram @[yourhandle]—I love seeing your creations and swapping tips!
Happy baking, friends. May your kitchen smell like cherries and chocolate forever.
FAQs
Q: Can I use fresh cherries instead of canned pie filling?
A: Totally! Just pit and halve about 3 cups of fresh cherries, toss them with ¼ cup sugar and 1 tablespoon cornstarch to thicken, then spread them in the pan. The texture will be a bit less saucy but still delicious.
Q: What if I don’t have devil’s food cake mix?
A: You can use regular chocolate cake mix or even chocolate brownie mix. The texture might change slightly, but it’ll still be tasty. I’ve made it with yellow cake mix too, which is surprisingly good with cherries.
Q: How do I know when the dump cake is done?
A: Look for golden brown edges and bubbling fruit. The top should be set but still a little soft when you touch it gently. If you insert a toothpick near the edges, it should come out with moist crumbs but no wet batter.
Q: Can I make this ahead of time?
A: Yes! You can assemble it the night before, cover it tightly, and bake it the next day. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Q: Is this recipe suitable for vegans?
A: Not as-is because of the butter and cake mix ingredients. But you can try vegan butter and a vegan chocolate cake mix. I haven’t tested it myself, but readers have had success with those swaps.
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Easy Cherry Chocolate Dump Cake Recipe Perfect Mediterranean Dessert Treat
- Total Time: 1 hour to 1 hour 10 minutes
- Yield: 12 servings 1x
Description
A fuss-free dessert combining tart cherries and rich chocolate in a simple dump cake that’s perfect for Mediterranean-inspired gatherings or solo indulgence.
Ingredients
- 21 oz (600g) canned cherry pie filling (preferably with whole cherries)
- 15.25 oz (432g) box devil’s food cake mix (or regular chocolate cake mix for lighter version)
- 1 cup (227g) unsalted butter, melted
- Optional add-ins: ½ cup (60g) chopped walnuts or pecans
- Optional add-ins: ½ cup (85g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread the entire can of cherry pie filling evenly across the bottom of the baking dish.
- Sprinkle the dry devil’s food cake mix evenly over the cherries.
- Melt 1 cup (227g) of unsalted butter until fully liquid, being careful not to brown it.
- Slowly drizzle the melted butter all over the cake mix, covering as much as possible.
- If using, sprinkle chopped nuts or chocolate chips evenly on top.
- Bake for 50-60 minutes until the top is golden brown and bubbly around the edges.
- Let the cake cool for at least 15 minutes before serving to allow it to set.
Notes
[‘Use fully melted butter to avoid dry spots and achieve a rich, gooey texture.’, ‘Spread cherries and cake mix evenly to prevent dry or soggy patches.’, ‘Use fresh canned pie filling with whole cherries for best flavor.’, ‘Avoid opening the oven door early to prevent sinking.’, ‘For crunchier edges, bake an additional 5-10 minutes but watch to avoid burning.’, ‘Serve warm with vanilla ice cream or whipped cream for best experience.’, ‘Can swap cherries for blueberries or blackberries; ensure fruit is well-drained.’, ‘Try white or milk chocolate cake mix for a lighter twist.’, ‘Add 1 teaspoon almond extract to melted butter for a nutty flavor.’, ‘Sprinkle shredded coconut or chopped pistachios/almonds for texture and Mediterranean flair.’, ‘Make gluten-free by using gluten-free cake mix and checking pie filling ingredients.’]
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 14
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
Keywords: cherry chocolate dump cake, easy dessert, Mediterranean dessert, cherry chocolate cake, dump cake recipe, quick dessert, no-mix cake
