Oh my gosh, you HAVE to try this 3-Ingredient Chocolate Cherry Dump Cake! It’s my go-to dessert when I’m craving something sweet but don’t want to fuss with complicated recipes. Seriously, three ingredients – that’s it! I first made this when my book club surprised me by showing up an hour early (thanks, ladies), and it saved my bacon. Now I keep the ingredients stocked just in case.

The magic happens when rich chocolate cake mix meets tart cherry pie filling – they create this incredible sweet-tart flavor combo that’ll make your taste buds sing. And here’s the best part: you literally dump everything in the pan and walk away. No mixing bowls, no fancy techniques, just pure deliciousness in under an hour. My kinda baking!

Trust me, this dessert is foolproof. Even my cousin Dave, who once burned boiling water, can make this. That’s how easy we’re talking. So next time you need an impressive dessert without the stress, this chocolate cherry dump cake has your back.

Why You’ll Love This 3-Ingredient Chocolate Cherry Dump Cake

Oh honey, let me count the ways this magical dessert will steal your heart (and your taste buds)!

Zero stress baking: No mixing bowls, no fancy techniques – just dump and bake. Even on my most chaotic days, I can throw this together.
Impossible to mess up: Seriously, my dog could make this (if he had thumbs). The layers do all the work for you.
Crowd-pleasing magic: That rich chocolate + tart cherry combo? Pure nostalgia in every bite. I’ve seen grown adults fight over the last serving.
Pantry superhero: Uses ingredients I always have on hand for those “oops, I forgot dessert” moments.

It’s like the dessert version of your favorite sweatpants – comfortable, reliable, and always makes you happy.

Ingredients for 3-Ingredient Chocolate Cherry Dump Cake

The beauty of this recipe is its simplicity, but don’t let that fool you – each ingredient plays a starring role. Here’s what you’ll need:

1 box (15.25 oz) chocolate cake mix – My go-to is devil’s food for extra richness, but any chocolate variety works
1 can (21 oz) cherry pie filling – Look for the kind with plump, juicy cherries (the syrup is liquid gold!)
½ cup (1 stick) melted unsalted butter – Trust me, splurge on the good butter here – it makes all the difference

See? Three ingredients is all it takes to create magic. I keep these basics stocked in my pantry for emergencies (and by emergencies, I mean sudden chocolate cravings).

Equipment You’ll Need

Don’t stress – you probably have everything already! Here’s the short list:

9×13-inch baking dish – My trusty Pyrex works perfectly every time
Small bowl – Just for melting that glorious butter
Oven – Obviously! (But you’d be surprised how many people ask)

See? I told you this was easy. No fancy gadgets needed – just the basics to make magic happen.

How to Make 3-Ingredient Chocolate Cherry Dump Cake

Okay, let’s dive into the magic! This is seriously the easiest dessert you’ll ever make – I’m not kidding when I say dump cakes changed my life. Here’s exactly how I do it:

Heat things up: First, preheat that oven to 350°F (175°C). While it’s warming up, grab your baking dish and give it a quick spray with nonstick cooking spray. No sticking allowed!
Cherry foundation: Pour that glorious can of cherry pie filling right into your prepared dish. Use a spatula to spread it evenly – those juicy cherries should cover the bottom beautifully. Pro tip: let the pie filling sit at room temp for 10 minutes first so it spreads easier.
Chocolate blanket: Here’s where things get fun! Take your dry cake mix and sprinkle it evenly over the cherries. I like to do this slowly from about a foot above the pan – it helps distribute the powder evenly without clumps. Resist the urge to stir! Those layers need to stay separate to work their magic.
Butter waterfall: Melt your butter (I zap mine in the microwave for 30-second bursts), then drizzle it all over the cake mix. Use a spoon to distribute it as evenly as possible – this creates those irresistible crispy bits on top. Again, no stirring!
Bake to perfection: Pop that beauty in the oven for 40 minutes. You’ll know it’s done when the top turns golden brown and the edges start bubbling like a chocolatey volcano. Your kitchen will smell amazing!

The hardest part? Waiting those 10 minutes for it to cool slightly before diving in. Trust me, it’s worth resisting the temptation – those molten cherry juices need a minute to settle!

Tips for the Perfect 3-Ingredient Chocolate Cherry Dump Cake

After making this dump cake more times than I can count (okay, maybe I have a problem), I’ve learned a few tricks to make it absolutely foolproof:

Temperature matters: Let that cherry pie filling sit out for 10 minutes before spreading – room temp cherries glide across the pan like butter!
The toothpick test: Stick one in the center around the 35-minute mark – moist crumbs are good, wet batter means it needs more time.
Patience is key: I know it’s hard, but let it cool for at least 10 minutes before serving. Those bubbling juices need time to thicken up.
Butter distribution: Take your time drizzling – I pretend I’m Jackson Pollock creating art for maximum crispy bits.

Follow these tips, and you’ll have dump cake perfection every single time!

Variations for Your 3-Ingredient Chocolate Cherry Dump Cake

Listen, as much as I adore the classic chocolate-cherry combo, sometimes you gotta shake things up! Here are my favorite ways to play with this recipe:

Berry bonanza: Swap cherry filling for blueberry or raspberry – the tartness plays so nice with chocolate!
Texture twist: Sprinkle chopped pecans or walnuts over the top before baking for crunch.
Chocolate overload: Add chocolate chips between the layers if you’re feeling extra indulgent.
Savory surprise: Crazy idea? Use spice cake mix with apple filling and cheddar cheese on top. Sounds weird, tastes amazing!

The beauty of dump cakes? They’re practically begging for experimentation. Just keep that magical no-stir rule, and you can’t go wrong!

Serving and Storing Your Dump Cake

Oh sweet mercy, you must serve this warm – it’s life-changing! I always top mine with a scoop of vanilla ice cream that melts into all those chocolatey crevices. Pure heaven! Leftovers? (As if!) Just cover the dish tightly and refrigerate for up to 3 days. A quick zap in the microwave brings back that just-baked magic.

Nutritional Information for 3-Ingredient Chocolate Cherry Dump Cake

Just between us? This cake is pure indulgence! Nutritional values vary based on ingredient brands, but let’s be real – some desserts are worth every delicious bite.

Questions About 3-Ingredient Chocolate Cherry Dump Cake

I get asked about this magical dessert all the time – here are the most common questions that come my way:

Can I use fresh cherries instead of pie filling?

Oh honey, I wish! Fresh cherries release way too much juice and make a soupy mess. The canned pie filling has just the right thickness to hold everything together. Trust me on this one – I learned the hard way!

Is it okay to cut back on the butter?

Listen, I get it – that butter seems like a lot. But here’s the truth: reducing it makes the topping dry and crumbly instead of crispy and golden. That butter works magic, creating those irresistible crispy edges and tender middle. It’s worth every delicious calorie!

Can I make this ahead of time?

Absolutely! I often bake it earlier in the day and just pop it in the oven for 10 minutes to warm through before serving. The flavors actually deepen a bit as it sits – bonus! Just keep it covered so it doesn’t dry out.

There you have it – all my dump cake secrets! Now go make some magic happen in your kitchen.