Chocolate-Cherry Dump Cake
This amazing chocolate-cherry dump cake is perfect for anyone who wants a show-stopping dessert without all the fuss! Busy families and dessert lovers will absolutely adore how this gorgeous cake comes together in just 15 minutes of prep time.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 1 hour 15 minutes, Serves: 12 people.
Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free.
Nutrition Facts (per serving): 286 Calories, 11g Fat, 44g Carbs, 3g Protein.
Ingredients You’ll Need
Frozen cherries: You’ll need 16 ounces of frozen cherries that you’ve thawed and drained. I love using frozen because they’re available year-round and already pitted for you!
Cherry preserves: Just 3 tablespoons will add extra cherry flavor and help bind everything together. Any brand you like works great here.
Chocolate cake mix: One 16-ounce box of organic chocolate cake mix makes this so easy. Look for brands like Miss Jones Baking Co., Annie’s, or Bob’s Red Mill at your grocery store.
Reduced-fat milk: Half a cup adds moisture to the cake. Regular milk works fine too if that’s what you have on hand.
Strong brewed coffee: You’ll need half a cup at room temperature. This really makes the chocolate flavor pop without making it taste like coffee!
Unsalted butter: Half a cup melted gives the cake that rich, tender texture we all love.
Bittersweet chocolate chips: Half a cup adds extra chocolate goodness in every bite. You can use semi-sweet if you prefer sweeter flavors.
Confectioners’ sugar: This is optional for dusting on top, but it makes the cake look so pretty!
How to Make Chocolate-Cherry Dump Cake
Step 1: Preheat your oven to 350°F and lightly spray a 9-by-13-inch baking dish with cooking spray. Add the thawed and drained cherries to the dish along with the cherry preserves. Gently stir everything together and spread it out in an even layer.
Step 2: In a medium bowl, whisk together the cake mix, milk, room temperature coffee, and melted butter until everything is completely combined. Stir in those chocolate chips so they’re evenly distributed. Pour this batter right over the cherry mixture in your baking dish.
Step 3: Bake for about 40 minutes until a wooden pick inserted in the center comes out clean and the cake feels firm when you gently touch the top. Let it cool for at least 20 minutes before serving, or let it cool completely if you have time. Dust with confectioners’ sugar if you want it to look extra special!
Easy and Quick Chocolate-Cherry Dump Cake Version
Want to make this even faster? You can skip the coffee and just use an extra half cup of milk instead! The chocolate flavor will still be delicious, and you’ll save the step of brewing coffee. Also, if you’re in a real hurry, you can serve this warm after just 10 minutes of cooling – it’s absolutely divine with vanilla ice cream on top!
Serving Ideas
This dump cake is perfect as a complete dessert all on its own. Serve it with a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream. For special occasions, try it with a drizzle of chocolate sauce or some fresh berries on the side.
Storage
Store your leftover cake covered in the refrigerator for up to 4 days. To reheat, just pop individual slices in the microwave for 20-30 seconds. You can also serve it cold straight from the fridge – it’s delicious both ways!
Substitutions
No coffee on hand? Just use extra milk or even water instead. Fresh cherries work great too – use about 2 cups pitted fresh cherries. If you can’t find organic cake mix, regular chocolate cake mix works just fine. You can swap the bittersweet chocolate chips for semi-sweet or even white chocolate chips if you prefer.
Pro Tips
- Drain those cherries well: Make sure to drain the thawed cherries really well so your cake doesn’t get soggy.
- Room temperature coffee: Let your coffee cool completely before adding it to the batter to avoid melting the other ingredients.
- Even spreading: Take a minute to spread both the cherry layer and cake batter evenly for the best results.
- Test for doneness: The toothpick test is your friend here – make sure it comes out clean or with just a few moist crumbs.
FAQs
Can I make this cake ahead of time?
You bet! This cake actually tastes even better the next day. Just cover it and store it in the fridge, then bring it to room temperature or warm it slightly before serving.
What if I don’t like coffee flavor?
No worries at all! The coffee doesn’t make the cake taste like coffee – it just enhances the chocolate flavor. But if you’re still concerned, just replace it with an equal amount of milk or water.
Can I use fresh cherries instead of frozen?
Sure! Fresh cherries work beautifully. You’ll need about 2 cups of pitted fresh cherries. Just toss them with the preserves the same way you would the frozen ones.
Why is it called a dump cake?
It’s called a dump cake because you literally just dump all the ingredients together without any fancy mixing or layering techniques. It’s the easiest cake you’ll ever make!
Final Thoughts
I hope you and your family love this chocolate-cherry dump cake as much as mine does! It’s become our go-to dessert for potlucks and family gatherings. Let me know how yours turns out – I’d love to hear about any fun variations you try!
