I wasn’t going to share this dump cake recipe with you. I don’t know why… I just felt like maybe it was beneath my “standards”.
I have no idea why I’m being so judgey with myself about it! It’s really not that different than the amazing Peach Dump Cake I shared on Dine & Dish a couple years ago. It’s not like I’m “above” using canned ingredients and box cake mixes. I guess I just felt that it was too simple. In fact, it was so simple, Leah (my 4 year old) pretty much made it herself. I just had to open the cans for her and tell her what to do and she did it. With an abundance of pride, at that!
I was making this recipe to photograph for a client…and honestly, did not think it was going to be all that great. But when it was fresh out of the oven and I sneaked a spoonful, I couldn’t help but keep digging in. I then topped the cake with whipped cream and had a little bit of cherry chocolate dessert euphoria right in my little kitchen. This recipe is simply simple, but simply good. I’ve even deemed it “company worthy” if served in a little fancy dessert dish!
Please don’t judge me like I’m judging myself for sharing this recipe with you today! I promise, once you make this and take your first bite, any thought of judgement will fly right out the window. Enjoy!
3 Ingredient Cherry Chocolate Dump Cake
- 2 20 ounce cans cherry pie filling
- 1 18.5 ounce box Devil's Food Cake Mix unprepared
- 3/4 cup butter melted
- Preheat oven to 350°F
- Dump cherry pie filling into a 13x9 inch cake pan. Spread evenly out in pan.
- Top cherry pie filling with unprepared cake mix. Make sure it is evenly spread out.
- Drizzle melted butter over the top.
- Bake for 1 hour.
- Serve topped with vanilla ice cream or whipped cream.
If you still have dry patches of cake mix once your cake has baked for an hour, simply stir those parts into the cake, place back into the oven for 5 minutes.