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Pioneer Woman Chocolate Cherry Dump Cake

Pioneer Woman Chocolate Cherry Dump Cake - recipe card
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A luscious, rustic dump cake that layers tart cherry pie filling, rich chocolate cake mix, and plenty of butter for a crisp, golden topping. The result is a warm, gooey, and deeply satisfying dessert that pairs wonderfully with vanilla ice cream.

Ingredients

Scale
  • 1 can (21 oz / 595 g) cherry pie filling
  • 1 box (15.25 oz / 432 g) chocolate cake mix (e.g., Devil’s Food or Dark Chocolate)
  • 1/2 cup (1 stick / 113 g) unsalted butter, melted
  • 1/2 cup (120 ml) water
  • Optional: 1/4 cup (30 g) chopped walnuts or pecans, for topping
  • Optional: 1/2 cup (120 ml) heavy cream, whipped, for serving (not included in nutrition)

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly grease an 8×8-inch (20×20 cm) baking dish with butter or nonstick cooking spray to ensure the cake doesn’t stick.
  2. Spread the cherry pie filling evenly across the bottom of the prepared baking dish. Gently tilt the dish to distribute the filling and any syrup, making sure the cherries are in a single layer.
  3. In a medium mixing bowl, whisk the chocolate cake mix with the water until just combined. The batter will be thick—do not overmix; a few small lumps are okay. Whisking too much can develop the gluten and make the cake tough.
  4. Pour the cake batter over the cherry filling, using a spatula to spread it evenly to the edges. It’s okay if some filling peeks through—this creates a marbled effect while baking.
  5. Drizzle the melted butter evenly over the top of the batter. Do not stir—the butter will create a rich, crispy layer as it bakes.
  6. If using nuts, sprinkle them evenly over the top now. The nuts will toast and add crunch.
  7. Place the baking dish on the middle rack of the preheated oven. Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the cake portion comes out with a few moist crumbs, not raw batter. The filling will be bubbling around the edges.
  8. Remove from the oven and let cool on a wire rack for at least 15 minutes. This allows the juices to set slightly, making serving easier, and prevents burns from the hot filling.
  9. For a clean slice, use a sharp knife and wipe it between cuts. Serve warm, spooned into bowls, topped with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Notes

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F (177°C) oven for 10-12 minutes until warmed through. This dump cake can be frozen (baked) for up to 3 months—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating. If you want a more intense chocolate flavor, use a dark chocolate cake mix or add 1/2 cup chocolate chips to the batter.

Nutrition

Keywords: chocolate cherry dump cake, dump cake recipe, cherry chocolate dessert, pioneer woman inspired, easy cake mix dessert, cherry pie filling cake, chocolate cake mix, baked dessert, comfort food, weeknight dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chocolate-cherry-dump-cake/