Chocolate Cherry Dump Cake
When you want something warm, decadent, and sweet, look no further than this easy homemade chocolate cherry dump cake! Combine fresh pitted cherries with store-bought chocolate cake mix, then bake with melted butter to make a fudgy, gooey cake the whole family will love!
Servings: 8 servings
- 2 - 2 ½ cups fresh cherries pitted and halved
- ⅓ cup granulated sugar
- 1 ½ Tbsp cornstarch
- ½ tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp Kosher salt
- 1 box chocolate cake mix
- ¾ cup unsalted butter melted
- Powdered sugar optional, for serving
- Fresh whipped cream optional, for serving
Preheat the oven to 350F. Place a rack in the center of the oven.
Make the filling. Combine 2 ½ cups fresh pitted cherries, ⅓ cup granulated sugar, 1 ½ Tbsp cornstarch, 1 tsp lemon zest, 1 Tbsp lemon juice, 1 tsp pure vanilla extract, and ¼ tsp Kosher salt in an 11″ tart pan or pie dish, stirring to evenly coat the cherries.
Add the cake mix. Pour 1 box of chocolate cake mix on top. Spread into an even layer.
Add melted butter. Melt ¾ cup unsalted butter, then pour directly on top of cake mix, trying to cover as much of the surface with butter as possible. Do not stir or mix.
Bake the cake. Place the cake in a preheated oven and cook for 45-55 minutes, or until the top is mostly set and the cake has puffed up.
Cool, then serve. Allow the cake to cool slightly for 5 minutes, then serve immediately. We recommend serving with powdered sugar or fresh whipped cream!
- Nutrition facts do not include powdered sugar or whipped cream.
- Cherry filling: you can use store-bought pie filling, but making it fresh is so much better!
- Fresh cherries: if possible, use fresh cherries. Frozen will work in a pinch! No need to defrost, thaw, or pat down.
- Don't skip the lemon juice and zest!
- Resist the urge to stir the cake! Simply layer the ingredients and bake.
- How do I make this in an 9x13 baking dish? Follow the instructions exactly as written, then bake for slightly less time, 45 minutes. Using a larger baking dish will result in a thinner cake, which will cook in less time than the pan seen here. The only note is to make sure you use enough berries to cover the entire surface of the pan or dish: add more as needed!
Calories: 473kcal | Carbohydrates: 62g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 521mg | Potassium: 359mg | Fiber: 3g | Sugar: 39g | Vitamin A: 583IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 3mg