Description
This decadent Chocolate Cherry Dump Cake utilizes a specific cold-butter technique to create a fudgy base and a crisp, cobbler-like topping. By layering dark chocolate cake mix over luscious cherries, you achieve a rich, multi-textured dessert with minimal effort.
Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 cup fresh sweet cherries, pitted and stemmed
- 1 box (15.25 oz) dark chocolate cake mix
- 1 cup (2 sticks) unsalted butter, cold
- 1/2 teaspoon flaky salt
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray.
- Spread the cherry pie filling evenly across the bottom of the dish and scatter fresh cherries over the top.
- Evenly sprinkle the dry cake mix over the fruit layer without mixing, using a spatula to level the surface to the edges.
- Slice the cold butter into 1/8-inch thick squares and arrange them in a tight grid pattern over the cake mix.
- Bake for 45 to 50 minutes until the edges are bubbling and the center reaches 200°F (93°C).
- Rest the cake for 20 minutes before serving warm with flaky salt, ice cream, or whipped cream.
Notes
To ensure a perfectly hydrated crust, use a ceramic or glass baking dish which provides more even heat distribution than metal. If you encounter any dry flour patches toward the end of the baking time, simply add a small sliver of butter to the spot or lightly mist it with oil to help it integrate. Always allow the cake to rest for at least 20 minutes to let the cherry filling thicken into a jam-like consistency.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American