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Home » RECIPE » Desserts » Cakes » 3-Ingredient Chocolate Cherry Dump Cake

3-Ingredient Chocolate Cherry Dump Cake

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By: Shinee Published: 4/18/2022Updated: 10/06/2022

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Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You’d be amazed how easy it is to make it too!

Chocolate cherry cake slice topped with chocolate fudge and maraschino cherry.

Table of Contents

  • Why you’ll love Cherry Chocolate Dump Cake
  • Cherry Chocolate Cake Ingredients
  • How to make Chocolate Cherry Cake
  • Tips for 3 Ingredient Dump Cake
  • How to serve this Cherry Chocolate Cake:
  • Make-Ahead 3 Ingredient Cake Tips
  • Storing Chocolate Cherry Dump Cake
  • Chocolate Cherry Cake FAQ
  • Other Easy Cake Recipes:
  • Chocolate Cherry Cake (3 Ingredient Dump Cake)

Why you’ll love Cherry Chocolate Dump Cake

You only need 3 ingredients and 5 minutes of your time to make this cherry pie filling cake. And in return, you’ll get a surprisingly tall, moist, and soft chocolate cake studded with cherries. If that’s not magic, I don’t know what is.

  • Perfect for a party or potluck
  • Light and fluffy yet decadent
  • Anyone can make it!

Now, I know we’re cheating here big time with a canned pie filling and a cake mix. But it’s SO worth it!

I stocked my pantry with a couple of cake mixes and canned pie fillings for “emergencies”. You know, when you have guests on short notice!

Cherry Chocolate Cake Ingredients

Ingredients for chocolate cherry cake.
  • Eggs – Eggs provide structure, tenderness, and height to the cake. Without eggs, the cake would simply fall apart.
  • Devil’s cake mix – Devil’s food cake is a dark and rich chocolate cake with a light and airy texture! There’s no need to follow the box directions.
  • Cherry pie filling – For a sweet, cherry flavor with little to no effort! Cherry pie filling adds moisture and plenty of cherries.

How to make Chocolate Cherry Cake

Before you start, preheat the oven to 350°F and spray 9×13 baking pan with a cooking spray.

  1. In a large mixing bowl, beat the eggs with an electric mixer for a minute or so, or until nice and fluffy.
  2. Add the chocolate cake mix and cherry pie filling, then mix it on low speed. This will keep the ingredients from flying outside the bowl. Increase the speed to medium, then beat until smooth.
  3. Pour the chocolate cake batter into the greased baking dish and use a spatula to spread it around evenly. Bake for 25 minutes or use the toothpick to test to see if it’s done.
  4. Cool completely on a wire rack inside the pan. Then dust with powdered sugar before serving.
Step by step photos of making cherry chocolate cake.

Tip

To check for doneness, insert a toothpick into the cake and if it comes out clean without batter stuck to it, it’s ready!

Tips for 3 Ingredient Dump Cake

  • If you don’t have devil’s food cake mix, swap it out for another flavor! Vanilla, chocolate, yellow, and red velvet all taste great with cherries!
  • Chocolate cherry cake makes amazing cupcakes! Instead of using a baking pan, scoop the batter into a cupcake tin lined with cupcake liners.
  • For more decadent chocolate flavor, add 3/4 cup of semisweet chocolate chips to the batter.
  • To make this recipe gluten-free, use gluten-free chocolate cake mix.
  • Make sure to use cherry pie filling, not canned cherries! Canned cherries aren’t thick enough and the cake won’t set up.
  • For easy clean-up, use a disposable foil pan in place of a glass or metal baking dish.
Chocolate cherry cake in a baking pan with one slice lifted.

How to serve this Cherry Chocolate Cake:

This chocolate cherry cake is delicious either warm or cold.

  1. You can enjoy it warm, topped with vanilla ice cream, and chocolate ganache – HEAVEN!
  2. I also love serving it with chocolate fudge and maraschino cherries.
  3. You can also frost this cake with soft cream cheese frosting, recipe included. It complements the cake perfectly!
  4. Or eat it plain dusted with powdered sugar, or not. Less calories, but we don’t really care about calories around here, right? 😉
Chocolate cherry cake with soft cream cheese frosting.

Make-Ahead 3 Ingredient Cake Tips

  • Since this chocolate cake with cherry filling lasts for three days in the refrigerator, it’s easy to make ahead! For best results, make it the day before you plan to serve it.
  • Let the cake come to room temperature before serving or reheat in a 250 degree oven until warmed through – about 10 minutes.
  • If you just want one slice, you can reheat it in the microwave in 15-second increments until warmed through. Don’t overheat or you will lose the soft texture of the cake.

Storing Chocolate Cherry Dump Cake

  • Store the cherry chocolate cake, covered, in the refrigerator for up to 3 days.
  • Too much cake for you to eat? No problem! Wrap the cake in plastic wrap and freeze for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!

How long is dump cake good for?

Dump cake is good for up to 3 days in the refrigerator, covered.

Chocolate Cherry Cake FAQ

Can I make this chocolate cherry cake into a layer cake?

Yes! Simply use two greased 8-inch round cake pans in place of a 13×9 baking dish. Follow the recipe as directed! Use homemade or store-bought frosting to fill and assemble the layer cake.

Do I have to use cherry pie filling?

The sweet and tart flavor of cherries complements dark chocolate exceptionally well, but any type of canned pie filling works! Blueberry, raspberry, or strawberry filling are all great options!

Can I make this into a chocolate cherry dump cake?

Yes! Pour two cans of cherry pie filling into the baking dish and top with the devil’s food cake mix. Drizzle 3/4 cup of melted butter on top and bake at 350 degrees for 60 minutes. Dump cakes are supposed to be dense, moist, and served with a spoon!

Other Easy Cake Recipes:

It doesn’t get much easier than this chocolate cake with cherry filling, but even scratch-made cakes can be simple!

  • 5-Ingredient Pineapple Cake
  • No-Bake Lemon Raspberry Cheesecake
  • The BEST Pumpkin Cupcakes
Chocolate cherry cake slice topped with chocolate fudge and maraschino cherry.

Chocolate Cherry Cake (3 Ingredient Dump Cake)

Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You'd be amazed how easy it is to make it too!
4.88 from 31 votes
serves: 24 servings
Total : 35 minutes
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Ingredients

  • 2 large eggs
  • 1 box Devil’s cake mix Note 1
  • 1 can (21oz) cherry pie filling Note 2

Cream cheese frosting (optional):

  • 4 oz cream cheese softened
  • 1/2 cup (120g) sour cream
  • 1/4 cup powdered sugar
  • 1/8 teaspoon almond extract
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
  • In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
  • Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
  • Pour the batter into the baking pan and spread it evenly with a spatula.
  • Bake for about 25 minutes, or until the inserted toothpick comes out clean.
  • Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.

For cream cheese frosting:

  • Whip the cream cheese until fluffy. Add sour cream, powdered sugar and almond extract and beat until smooth.

Tips & Notes:

Note 1: If you can’t find devil’s food cake mix, try chocolate, yellow, or red velvet in its place!
Note 2: Be sure to use cherry pie filling, not canned cherries!
Storing Tips:
– Refrigerate the cherry chocolate cake in an airtight container for up to 3 days.
– Freeze it in an airtight container for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!

Nutrition Facts:

Calories: 111kcal (6%) Carbohydrates: 20g (7%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 14mg (5%) Sodium: 158mg (7%) Potassium: 91mg (3%) Fiber: 1g (4%) Sugar: 7g (8%) Vitamin A: 71IU (1%) Vitamin C: 1mg (1%) Calcium: 32mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Chocolate cherry cake slice topped with chocolate fudge and maraschino cherry.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published on August 17th, 2017.

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  1. Tonya says

    Posted on 21 January 2023 at 3:42 pm

    I’m thinking about making this awesome recipe, can I use a bundt cake pan instead of a 9 x 13?

    Reply
  2. Belinda Dsouza says

    Posted on 16 January 2023 at 5:03 am

    Supreme cake chocolate Mousse cake looks yummy. I’ll try to make it and shall post via email.

    Reply
  3. Heather says

    Posted on 20 December 2022 at 12:01 pm

    Do you have to serve the cake in the pan or can I take it out like a regular sheet cake?

    Reply
  4. Pete says

    Posted on 2 December 2022 at 12:52 pm

    Hi! I initially saw another recipe for this with only 2 ingreadints; the cake mix and cherry pie filling. It was far too dense and heavy so I’m looking forward to trying this one with the eggs which should make a huge difference! My cake mix box calls for 3 eggs. Should I put 3 in, or just the 2 as noted in the recipe here? Thanks!

    Reply
    • Shinee says

      Posted on 14 December 2022 at 1:02 pm

      Hi, Pete. Eggs will make this cake wonderfully fluffy! Please use 2 eggs as specified in the recipe. We’re not following box directions. Hope you enjoy!

      Reply
  5. Barbara says

    Posted on 16 November 2022 at 8:26 am

    Can I make this on a sheet pan?

    Reply
  6. Bob says

    Posted on 12 October 2022 at 9:28 pm

    5 stars
    Used only the 3 ingredients listed. Turned out great. Grandkids loved it. Put milk chocolate frosting on it

    Reply
    • Shinee says

      Posted on 14 October 2022 at 2:58 pm

      So happy you tried and loved it, Bob! Thanks for your feedback!

      Reply
  7. Nancy Jones says

    Posted on 5 October 2022 at 8:05 am

    5 stars
    Made with Duncan Hines moist chocolate cake, came out Great

    Reply
  8. Bob says

    Posted on 25 September 2022 at 8:41 pm

    Most box cake recipes use oil and water. Are these omitted in your chocolate cherry cake recipe?

    Reply
    • Nancy says

      Posted on 12 October 2022 at 2:50 pm

      Yes. Just the ingredients listed. Making again today

      Reply
  9. MR says

    Posted on 25 August 2022 at 4:39 am

    2 stars
    Recipe was a little pastey. I would make the cake mix as suggested and then add the can of cherries. It was a nice idea but not as great as presented.

    Reply
    • Shinee says

      Posted on 21 September 2022 at 10:39 am

      Bummer. I’ve made this recipe for years and never run into pastey cake.

      Reply
  10. Penny says

    Posted on 22 August 2022 at 4:18 pm

    5 stars
    I’m a from scratch kind of baker, but tried this a found it to be REALLY yummy! I did add a T of dark cocoa and used my recipe for Texas Sheet Cake frosting. But instead of vanilla, I added almond extract and didn’t use as much confectionery sugar as called for. Delish!!

    Reply
    • Shinee says

      Posted on 21 September 2022 at 10:44 am

      So happy you tried and loved this recipe, Penny. I too love from scratch baking a lot of the times, but this easy cake hack is sure welcome now and again. Thank you for your feedback.

      Reply
  11. Bonnie B says

    Posted on 6 August 2022 at 12:02 pm

    5 stars
    I’ve used this recipe several times! Yummy….I used a sugar free cake mix and added a cup of dark chocolate chips!

    Reply
    • Shinee says

      Posted on 8 August 2022 at 11:40 am

      So glad you enjoyed the cake and thank you for sharing your tweaks, Bonnie!!!

      Reply
  12. June says

    Posted on 6 July 2022 at 9:55 am

    Would the bake time be different if I used a glass baking dish instead of a dark one?

    Reply
    • Shinee says

      Posted on 14 July 2022 at 4:21 pm

      Hi, June. Yes, it’s typically recommended to lower the oven temperature by 25 degrees and bake about 10 minutes longer with glass bakeware.

      Reply
      • Melissa Fox says

        Posted on 22 October 2022 at 9:33 pm

        Definitely put this in the recipe section. I didn’t do this and the middle of my cake fell a little. I baked it longer at 350 but should have done the 325 for about 40 minutes

        Reply
  13. Cindy Warren says

    Posted on 12 June 2022 at 9:29 pm

    5 stars
    I made this turned out great. This time I’m using strawberry pie filling hope it does great.

    Reply
    • Shinee says

      Posted on 14 July 2022 at 5:02 pm

      So happy you loved and are up for experimenting!! Thanks for your feedback, Cindy!

      Reply
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