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3-Ingredient Chocolate Cherry Dump Cake

Madison

If you’re on the hunt for a dessert that’s effortlessly impressive and nearly foolproof, the 3-Ingredient Chocolate Cherry Dump Cake is your answer. Imagine a decadent concoction that requires minimal effort but delivers maximum indulgence. This delightful treat only needs a box of dry cake mix, a can of luscious cherry pie filling, and a couple of generous handfuls of freshly pitted cherries. As it bakes, the cold butter slices you’ve placed on top melt slowly, creating a perfect harmony of tender, gooey cake with crisp, brownie-like edges and a bottom layer of rich, jammy fruit.


It’s astonishingly simple (almost dangerously so!) yet promises a show-stopping dessert every time.


Chocolate Cherry Dump Cake
Chocolate Cherry Dump Cake Photo By: The Kitchn

Chocolate Cherry Dump Cake Recipe

Recipe from The Kitchn

Prep Time:10 minutes

Cook Time: 50 minutes to 55 minutes

Serves: 8 to 12


Ingredients

  • Cooking spray

  • 2 cups fresh sweet cherries (optional, about 10 ounces)

  • 2 (21-ounce) cans cherry pie filling

  • 1 (15.25-ounce) box dark chocolate cake mix

  • 12 tablespoons (1 1/2 sticks) cold unsalted butter

  • Flaky salt (optional)

  • Vanilla ice cream, for serving (optional)


Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, lightly coat a 9x13-inch baking dish with cooking spray. Stem and pit 2 cups fresh sweet cherries if using.

  2. Layer these ingredients in the baking dish in the following order (do not stir together): Spread 2 (21-ounce) cans cherry pie filling into an even layer. Sprinkle evenly with 1 (15.25-ounce) box dark chocolate cake mix. Cut 1 1/2 sticks unsalted butter into 1/8- to 1/4-inch slices and arrange over the cake mix in an even layer, covering the entire surface as best as you can. Scatter the fresh cherries on top in an even layer and sprinkle lightly with flaky salt if desired.

  3. Bake until a crispy crust begins to form on top and the filling is bubbling around the edges (the cake will still be gooey in the center), 50 to 55 minutes. Let cool for 10 minutes, then serve with vanilla ice cream if desired.

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