Double Chocolate Cherry Dump Cake
Are you a chocolate loooover? I’m pretty much a sweets ANYTHING lover and this Double Chocolate Cherry Dump cake is no exception. It’s so easy there’s even more to love about this recipe!
How to Make Chocolate Cherry Dump Cake
- Start by gathering up your ingredients for the cake…devil’s cake mix, cherry pie filling, chocolate chips, eggs, and vanilla.
2. Mix all of the ingredients together with a spoon, add a 1/2 cup of chocolate chips in once it’s all mixed together. This makes it EXTRA chocolatey!
3. Grease a 9×13 pan and preheat your oven to 350 degrees, then pour your batter into the pan.
4. Bake your cake for roughly 35-40 minutes and get your ingredients ready for the topping, but you don’t need to do the topping until the cake is warm (not hot to the touch, just warm).
5. When your chocolate cherry dump cake is done baking, then mix together your icing ingredients in a saucepan on the stove and boil for one minute. Once complete remove it and immediately pour and smooth over cake. This gives a great ganache type icing that is amazing!
The frosting will dry quickly, but still remain creamy and smooth…it’s delicious!
6. Cut and serve warm or refrigerate…it’s delicious no matter how you eat it!
The cherry pie filling perfectly compliments this cake and gives it a little added flavor without being overwhelmingly cherry. And the chocolate topping keeps it perfectly moist!
This is a really great dump cake, perfect for our outdoor cookout or party! I hope you enjoy!
Here’s the recipe!
Grab my favorite Amazon products to make this chocolaty cherry recipe even easier:
- 9 x 13 Pan with lid
- Pyrex Glass Pan with Lid
- Insulated Casserole Tote
- 8 Piece Baking Dish Set with Lids
Double Chocolate Cherry Dump Cake
Ingredients
- For the cake:
- 1 Devil's Food Cake Mix
- 1 can of cherry pie filling
- 2 eggs beaten
- 1 tsp. vanilla
- 1/2 cup chocolate chips
- Topping:
- 1/3 cup of milk
- 5 tbsp butter
- 1 cup sugar
- 1 cup of Nestle Toll House chocolate chips
Instructions
- 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.
Pin it for later…
For more good cherry recipes try these:
This looks amazing. Do you think it could be made into cupcakes? I am thinking I would make the cupcakes and then just dip them into the ganache topping. We have a bake sale this weekend and I have all the ingredients for this in the cupboard. Thanks!
Lori I was wondering the same thing! Did you do it? I just saw Ina Garten make a ganache icing for cupcakes the other day, and she just dipped them into it like you said!!! This looks so DELISH!
Yes it worked great!
been making this for many many years and yes works great for cupcakes
Good to know!! Thanks for sharing!
you are the best
Would you be able to use maraschino cherries? I do not like the cherry pie filling.
Umm…I’m not sure. The filling of the cherries adds a lot of moistness to the cake. You could try it?
I think you could pick out the large cherries and add some maraschino cherries that are cut in half and patted dry. That’s what I’m going to try, I hate pie filling.
Maybe you could not use the cherry pie filling, and instead make a cherry glaze with the maraschino cherry juice. You can also make a fresh berry glaze with cherry jello and a few other ingredients. Then you could cut up maraschino cherries to add, when the glaze has cooled. Google how to make a fresh berry glaze. You an make any flavor with jello – cherry, strawberry, blueberry, raspberry, etc. I would weigh out the amount of glaze and cherries, per the recipe, so the moistness works in the recipe.
Another idea – many bakery supply places sell fruit pastry fillings, in long plastic tubes. I use them as fillings in wedding cakes. You could probably use this in place of the cherry pie filling. Just use equal amounts, per the recipe. They are not super sweet, and are thick, probably much like you would end up with if you pureed a can of cherry pie filling in a food processor.
Gosh, this looks SO good! Thank you! #client
Great idea! Love chocolate and cherries together! #client
Been making this cake for years but use almond extract instead of vanilla
Same here, Barbara. The almond extract is a nice complement to the cherries.
I want to make it but
where is the recipe for the icing?
The icing is the “topping” part of the instructions
It’s the last 4 ingredients
Is it regular sugar or powder sugar
Can you use chocolate fudge cake instead of devil’s food?
I don’t see why not 🙂
This is so good!! This going to be my husbands Valentines dessert. Maybe one for my mom-n-law (its on her birthday, she is a Valentine for real!)
Thanks so much.
Can I get signed up with just my email address. [email protected]
Thanks so much!
The cake box mix do you follow the instructions that on the box eg the oil eggs and water or leave it out .
Hi Kathleen! I make it according to instructions. 🙂
Cherry and chocolate, a combination of top-notch … I will definitely try!!!
Made this last night and didn’t have the ingredients for the frosting and it was STILL AMAZING! I was lucky enough not to have to use canned cherry pie filling since we have a cherry tree and are able to make our own, so it was extra special to us. Thank you!
So glad you liked it, Leslie!!
DO YOU FOLLOW INSTRUCTIONS ON CAKE MIX BOX AS TO OIL& WATER AND 3 EGGS OR DO YOU FOLLOW CAKE RECIPE
IN THE INSTRUCTIONS ( CAKE MIX, 2 EGGS AND PIE FILLING, VANILLA, NO WATER OR OIL )? THIS IS FOR THE CHOCOLATE
CHERRY DUMP CAKE WHICH WAS THE RECIPE OF THE DAY FOR 3/8/16. THANK YOU
You follow the instructions in my post, not on the box. Good luck!
love every one of your recipes.thanks.
every thing is so simple looking. can’t wait to try them all.
I’ve used this recipe for years, but I use a bundt cake pan instead. Makes a beautiful cake. No one has to know how simple it is. You can top it with a few cherries.
Made it and loved it. Certainly doesn’t taste like a mix cake. I’m going to experiment with spice mix and
Mincemeat for Christmas.
I made this for my Bible study group and it was amazing! Now I’m going to make it for my chocoholic father-in-law. Thanks for the recipe.
I have been trying and trying to get this recipe to come up . long delays, and i STILL do not have it!! :0(((
thank you , Evelyn Dunsmore
Why is it called a chocolate cherry dump cake?. Dump cakes use the dry cake mix dumped on top of the fruit.
Sunny–that’s basically what this is…dry cake mix mixed with fruit? 🙂
How Ironic, I’m making the original cherry bar cake for a 4th of July party, but I use a 12X 16 pan so they do turn out as Bars, and not a cake. So I will try this with the chocolate chips addition,
My family loves this cake, by my frosting always turns out gritty. I always make sure to boil it for 1 minutes. Any tips?
Hi there, I have the same issues from time to time. I would try to heat it a bit longer maybe?
I have made this cake for year except I use almond extract instead of vanilla! Gives it a wonderful taste!
Great idea!!
In your topping area you should put POWDERED sugar. I used regular granulated sugar as the recipe called for and it is NOT good. It has a crunch to it.
I thought it was strange for granulated.
Hi Vanessa, Sorry to hear you had issues with the recipe, but powdered sugar is not what I use. I use granulated sugar. It does have to be cooked down long enough to melt the sugar though, which sounds like it wasn’t in this case. Sorry you had issues, but this cake was meant to be made with regular sugar as suggested in the recipe.
I’ve made this cake for a few years now and it’s one of my favorites. We had some family over recently and one of them doesn’t eat cherries so I decided to try it with strawberry pie filling instead… Holy mary mother of mercy. It was SO GOOD! I’m a big fan of strawberries so it took this cake from like a 10 to off the charts delicious! And it’s so easy to make!
Wow Jenna! Thanks so much for your another glowing review. I’m so happy to hear everyone enjoyed this recipe–it’s one of my family favorites too. Thanks so much for taking the time to write me. It’s readers like you that just make my day! Cheers!!