3-Ingredient Chocolate Cherry Dump Cake
Servings: 12 servings
Equipment
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1 (15.25-ounce) box Duncan Hines Devil’s Food Cake Mix
- ¾ cup unsalted butter melted
Instructions
- Preheat the oven: Preheat to 350ºF (175°C). Lightly grease the sides of a 9x13-inch baking dish.
- Add cherries: Pour both cans of cherry pie filling into the prepared baking dish and spread evenly across the bottom.
- Add cake mix: Sprinkle the dry cake mix evenly over the cherry pie filling. Gently smooth the surface with clean, dry hands or the back of a spatula without pressing down too hard.
- Add butter: Pour the melted butter evenly over the dry cake mix. Use the back of a spoon to spread the butter over any dry spots. Do not mix.
- Bake: Bake for 45–50 minutes, or until the fruit is bubbling actively around the edges and the top is crisp. Cool for at least 10 minutes, then serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in short intervals until warmed through. Best served warm.
Freeze: You can freeze this for up to 3 months, though the texture may soften slightly when thawed. Let it thaw in the refrigerator overnight and reheat in the oven for the best results.
Keep an eye on it: Chocolate cake mix can make it harder to judge doneness by color. Instead of relying on color alone, look for fruit bubbling actively around the edges and a crisp, fully baked topping with no powdery or wet patches of cake mix.
