Description
This Chocolate Cherry Dump Cake is an easy and delicious dessert featuring cherry pie filling topped with moist devil’s food cake and melted butter, baked to bubbly perfection. Served warm and optionally garnished with whipped topping or vanilla ice cream, this quick-to-make cake is perfect for satisfying sweet cravings without fuss.
Ingredients
Scale
Main Ingredients
- 2 cans (21 ounces each) cherry pie filling
- 1 box devil’s food cake mix
- 3/4 cup butter, melted
For Serving
- Whipped topping (optional)
- Vanilla ice cream (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray the bottom of a 13×9-inch baking dish with cooking spray to prevent sticking.
- Layer Cherry Filling: Evenly spread the cherry pie filling across the bottom of the prepared baking dish, creating a uniform layer.
- Add Cake Mix: Sprinkle the dry devil’s food cake mix evenly over the top of the cherry pie filling, ensuring the filling is fully covered.
- Add Butter: Pour the melted butter evenly over the dry cake mix layer. Tilt the pan gently if needed to help the butter cover as much of the surface as possible; some dry spots are acceptable as they will bake through.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the edges are bubbly and the cake topping is set and cooked through.
- Cool and Serve: Allow the cake to cool for about 10 minutes before serving. Serve warm topped with whipped topping or a scoop of vanilla ice cream if desired for extra indulgence.
Notes
- You can substitute cherry pie filling with other fruit pie fillings for variety.
- Make sure to melt the butter completely to ensure even distribution over the cake mix.
- For a crunchier top, you can broil the cake for 1-2 minutes at the end, watching carefully to avoid burning.
- Leftovers can be refrigerated and reheated gently in the microwave.
