Easy Chocolate Cherry Dump Cake Recipe Recipe Cards

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.

CHOCOLATE-CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

DOUBLE CHOCOLATE CHERRY DUMP CAKE

Steps:

• Mix all cake ingredients together with a spoon and bake in 9x13 greased pan for 35-40 minutes at 350 degrees.
• When cake is semi-cool (doesn't have to be completely cool, just warm), boil the topping ingredients for one minute, stirring constantly, then pour over the cake.

CHOCOLATE DUMP CAKE

Steps:

• Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan.
• Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter.
• Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix.
• Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork, gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.
• Bake the cake at 350 degrees F for about 35-40 minutes or until top looks "set" (still soft and jiggly, but not runny and not hard), being careful to not overbake. Serve with your favorite toppings.

CHOCOLATE CHERRY DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 f. Coat the inside of a baking dish with non-stick cooking spray.
• Scoop the cherry pie filling from can into the dish and spread it out to cover the bottom.
• Slather on a layer of fudge sauce over the cherries.
• Pour dry chocolate cake mix over the chocolate and cherries. Spread it out evenly.
• Melt the butter in a microwave safe container and drizzle the melted butter over the top of the cake mix, distributing evenly.
• Bake for approximately 40 minutes, until the cake forms a crust. Check it after about 15 minutes and push the butter around on top if big areas of cake are staying dry.
• Allow to cool a few minutes before serving. The dessert is best served warm.

CHOCOLATE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray.
• Sift the flour, sugar, cocoa powder, baking soda, and salt into the baking pan.
• Make a well (an indentatioin the middle of the dry ingredients and pour the vegetable oil, vinegar, and vanilla into it.
• Pour the water or coffee over that. Stir until smooth-be sure you don't have any lumps in your batter or you'll end up with pockets of dry ingredients in your final cake.
• Bake 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool to room temp before frosting. (Or dusting with powdered sugar, etc.-see notes below.)
• Melt the butter in a small saucepan. Stir in the cocoa powder; mix vigorously to eliminate any clumps. (You can do this in a bowl but I just mixed the frosting right in the pan I used for the butter.)
• Stir in the powdered sugar, 2 tablespoons of milk, and the salt. Stir until smooth, adding more milk 1 tablespoon at a time until the frosting is a spreadable consistency.
• Frost the cake, then slice and serve.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350 F. Coat a 9 x 13 baking dish with a layer of non-stick cooking spray.
• Add both cans of cherry pie filling to the baking dish.
• Top with a layer of devil's food cake mix.
• Pour melted butter over the top of the cake mix, trying to cover as much of the cake mix as possible. (It won't cover it all - it is ok!)
• Bake for 40-45 minutes, or until bubbly around the edges and dry on top.
• Serve warm. Top with a scoop of vanilla ice cream or a dollop of whipped topping, if desired.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°F and grease a 12-inch oven-safe skillet. (You could also use a 9x9-inch or 9x13-inch baking dish.)
• In the prepared skillet or baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan.
• Sprinkle the cake mix over the top, being careful to cover all of the pie filling.
• Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture.
• Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.