This dump cake is so rich and gooey, no one will guess how easy it was

This Chocolate Cherry Dump Cake is rich, gooey, and dangerously easy—just 3 ingredients and no mixing! The perfect lazy-day dessert.

Chocolate Cherry Dump Cake

Some desserts are just too easy for how good they turn out—and this one is dangerously close to magic.

This Chocolate Cherry Dump Cake is rich, gooey, and takes less than five minutes to throw together. You don’t need a mixer, you don’t need a bowl—just dump everything into a baking dish and let the oven do the heavy lifting. What comes out is somewhere between a fudgy lava cake and a cherry cobbler, with crispy edges and a warm, melty center.

It’s the kind of recipe you can make on a whim for a last-minute get-together, a movie night treat, or just because someone in your house whispered the word “chocolate.”

Why You’ll Love This

• It’s dump-and-go magic. No stirring, no fancy steps—just layer it in the pan and bake. You don’t even need to dirty a bowl.
• That chocolate + cherry combo? Total showstopper. It’s rich, gooey, and tastes way more effort-y than it actually is.
• Only 3 main ingredients. You probably already have everything in your kitchen—and if not, it’s all easy to grab.
• It’s ridiculously versatile. Add chocolate chips, almond extract, or even a brownie mix—make it your own!
• Warm with ice cream = next level. Just trust me.
• Perfect for when you “forgot about dessert.” Comes together in 5 minutes, looks like you planned ahead.

This is one of those recipes you’ll keep coming back to—because it’s easy, it works every time, and it feels like a treat (without the work).

Pro Tips

• Use a good quality pie filling if you can—it really makes a difference in flavor.
• Don’t stir it! It’s called a dump cake for a reason. Just layer and bake—trust the process.
• Want it extra gooey? Toss in some chocolate chips or drizzle extra butter if the cake mix looks too dry in spots.
• Try almond extract if you want to really play up that cherry flavor—it’s a small touch that adds big depth.
• Let it cool for 10 minutes before serving so the cherry filling thickens up just enough (and you don’t burn your mouth trying to dive in).
• Serve warm with a scoop of vanilla ice cream for peak dessert joy. Or cold from the fridge with a spoon. No wrong way here.

Serving Suggestions

• Scoop it warm into bowls and top with a big scoop of vanilla ice cream—the contrast of hot and cold is chef’s kiss.
• Add whipped cream and a cherry on top if you’re feeling retro sundae vibes.
• Serve cold the next day straight from the fridge (somehow it’s just as good).
• Turn it into a dessert bar—set out bowls of toppings like chopped nuts, extra chocolate chips, or even a drizzle of chocolate sauce.
• Pair it with a cup of coffee or a glass of milk for the perfect late-night snack moment.

FAQ

Can I use fresh or frozen cherries instead of pie filling?
Yes! Use about 3 cups of fresh or frozen pitted cherries. Just mix them with ½ cup sugar and 1 tbsp cornstarch to get that same syrupy texture as the canned version.

Can I make this ahead of time?
Absolutely. It keeps well at room temp for a day or in the fridge for up to 4 days. Just reheat in the microwave or oven before serving to bring back the gooeyness.

Can I use a brownie mix instead of cake mix?
Totally. It’ll be extra rich and fudgy—like somewhere between a lava cake and a brownie-cherry cobbler.

Can I make this in a slow cooker?
Yes! Cook on LOW for 3–4 hours or HIGH for 2–3 hours. The edges should be set and the middle soft and gooey.

What’s the best way to serve it?
Warm with vanilla ice cream is the classic move—but it’s also amazing cold with a spoon straight from the fridge. Do what your sweet tooth tells you.