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Easy Chocolate Cherry Dump Cake - A No-Fuss Dessert That Always Delivers

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cans (21 ounces each) cherry pie filling
  • 1 box chocolate cake mix (15.25 ounces), any brand
  • 1/2 cup unsalted butter, melted (8 tablespoons)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon almond extract (optional, but excellent with cherry)
  • 1/2 cup semisweet chocolate chips (optional)
  • 1/3 cup chopped pecans or walnuts (optional)
  • Pinch of salt (optional, helps balance sweetness)
  • Vanilla ice cream or whipped cream, for serving (optional but recommended)

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Spread the cherry pie filling evenly across the bottom of the baking dish. If using, stir the vanilla and almond extracts into the cherries right in the dish.
  3. Sprinkle the dry chocolate cake mix evenly over the cherry layer. Don’t stir. Aim for an even layer to help the butter soak in evenly.
  4. Pour the melted butter over the cake mix. Try to cover as much surface area as possible. It won’t coat everything completely, and that’s fine.
  5. Scatter chocolate chips and nuts on top, if using. Add a tiny pinch of salt over the surface to cut sweetness.
  6. Bake for 35–45 minutes, until the top looks set and slightly crisp and the cherries are bubbling around the edges. Thicker layers may need an extra 5 minutes.
  7. Let it rest for 10–15 minutes. This helps the layers settle and makes serving easier.
  8. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.