Chocolate and cherries are a classic flavor combination. Put them together in a simple dump cake with only four ingredients, and you have an irresistibly delightful dessert. A bonus, it’s as perfect for Valentine’s Day as it is for a neighborhood potluck.
Now, we all know that a piece of warm fudgy cake begs for a scoop of creamy vanilla ice cream. Or, perhaps a large dollop of whipped cream. I’m in the ice cream camp myself. My husband, who has never met a chocolate dessert he didn’t like, agrees.
This decadent and rich chocolate cake is perfect on its own, but it’s even better topped with a scope of vanilla ice cream!
What is a dump cake?
Why I’m glad, you asked. A dump cake is simply a cake that, instead of mixing all of the ingredients in a batter, all of the ingredients are “dumped” in layers into a baking dish and then baked until done.
Now I know what those of you that haven’t ever made a dump cake are thinking; that dump and cake shouldn’t even be in the same sentence, much less be used as the name of a lovely dessert. And while I agree with you, who am I to mess with something utterly delicious just because it has an odd name!
Why this recipe works:
- This recipe is so simple that even a child can make it.
- It only requires four ingredients and starts with a cake mix.
- Only one dish to wash!
- Put it in a heart-shaped pan, and it makes a sweetly romantic but easy Valentine’s dessert.
- You don’t have to have an electric mixer or worry about making a fussy cake that calls for creaming ingredients and exact measurements.
- It’s deliciously rich, and the ultimate chocolate fix!
- It has fruit in it, so it has to be healthy, right? Well, we all know that’s wrong, but I thought I would throw it in here anyway just for fun…
Chocolate Cherry Dump Cake Ingredients:
Drum roll, please! All you need is a box of devil’s food cake mix and two cans of cherry pie filling. You also need some semi-sweet chocolate chips and unsalted butter. That’s it! I told you it was easy!
How to make it:
Preheat the oven to 350 degrees F and spray a 9×13 baking dish with non-stick baking spray.
Dump in the cherry pie filling and spread out evenly.
Top with one cup of the chocolate chips.
Dump in the box of dry cake mix and spread out evenly.
Top evenly with the cubes of butter.
Top with the remaining cup of chocolate chips.
Bake for 45-50 minutes or until the pie filling is bubbling around the edges.
Let cool for a few minutes and serve warm with a scoop of vanilla ice cream or whipped cream.
- For baking cakes and other desserts, I like to use a baking spray that already has flour in it. You can substitute regular non-stick baking spray, or grease your dish with butter.
- Be sure to use canned cherry pie filling, not cherries packed in syrup or water.
- Leftover cake should be stored covered in the refrigerator and will keep well for up to four days.
- This recipe makes one 9×13 cake. For Valentines’ Day, I halved the recipe and baked it in a heart-shaped pan.
- This dessert, while incredibly delicious, is also rich. You might want to consider smaller servings than usual.
- This cake, like brownies, is better slightly underdone.
More Valentine’s Day Desserts:
If you like this dessert, you might also enjoy these other recipes which would also be perfect for Valentine’s Day: Easy Chocolate Cherry Brownie Parfait, Chocolate Cherry Valentine Torte, Easy Luscious Raspberry Cream, Homemade Chocolate Pudding, and Chocolate Raspberry Tart.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Chocolate Cherry Dump Cake - Fudgy Deliciousness
- 1 box devil's food cake mix, 15.25 oz
- 2 cans cherry pie filling, 21 oz each
- 2 cups semi-sweet chocolate chips, divided
- ¾ cup unsalted butter cut into cubes
- Preheat the oven to 350 degrees F.
- Spray a 9x13 baking dish with non-stick baking spray.
- Dump in the cherry pie filling and spread out evenly. Top with one cup of the chocolate chips.
- Dump in the box of dry cake mix and spread out evenly. Top with the remaining cup of chocolate chips.
- Top evenly with the cubes of butter.
- Bake for 45-50 minutes or until the pie filling is bubbling around the edges.
- Let cool for a few minutes and serve warm with a scoop of vanilla ice cream or whipped cream.