This slow cooker chocolate cherry dump cake is an easy dessert that combines a box of cake mix and sweet cherry pie filling into a decadent dessert. Just toss everything into your slow cooker, and a warm, gooey treat is ready in a few hours.
Chocolate Cherry Dump Cake Recipe
One of the things I love most about this cherry chocolate dump cake is how easy it is. With just a handful of ingredients, you can throw everything together and the slow cooker does all the work for you. The best part is that there’s no need to worry about turning on the oven, which I love, especially when it’s just too hot to bake.
I find crock pot dump cake tends to have a more cakey texture compared to the crumbly top you get when baking it in the oven. I honestly enjoy both versions equally, but it really depends on my mood and what I’m craving at the time. Whether you’re looking for an easy treat to satisfy your sweet tooth or need something to please a crowd, this slow cooker dessert is perfect for any occasion.
If you love chocolate and cherry together, check out my three-ingredient Chocolate Cherry Cake Mix Cookies.
Simple Ingredients
- Cherry pie filling: Adds a sweet and tangy flavor while keeping the cake moist.
- Box of chocolate cake mix: Provides the base and chocolate flavor for the cake. You can use any chocolate cake mix; I used Devil’s Food cake.
- Salted butter: Mixed with the cake mix to create a moist and rich texture.
Making the Crockpot Dump Cake
- Prepare the slow cooker: Lightly grease the inside of your slow cooker with nonstick cooking spray to prevent sticking.
- Add the filling: Spread the cherry filling evenly across the bottom of the slow cooker.
- Mix the topping: In a separate bowl, combine the dry cake mix and melted butter. Stir until the mixture is crumbly and the butter is fully incorporated.
- Layer the topping: Evenly sprinkle the cake mix and butter mixture over the cherry pie filling in the slow cooker.
- Cook: Cover the slow cooker with the lid and cook on the high setting for 2.5-3 hours. The cake should be set, and the cherries should be bubbly around the edges.
- Serve: Once done, serve the cake warm. It’s great on its own or with a scoop of vanilla ice cream.
Variations and substitutions
Fruit filling: Swap out the cherry pie filling for another fruit filling, like apple, blueberry, or peach, to create different flavor combinations.
Cake mix flavor: Substitute the chocolate cake mix with vanilla, yellow, spice, or white cake mix for a different base flavor. Each will pair differently with the fruit filling.
Nuts: Add a handful of chopped nuts, like pecans or walnuts, to the cake mix for added texture and flavor.
Chocolate chips: Add a cup of chocolate chips to the cake mix for extra chocolate flavor and a bit of melted richness.
Butter substitution: If you prefer, you can use unsalted butter and add a little bit of salt to the cake mix, or substitute with margarine or a dairy-free butter alternative for a similar texture.
Oven-baked version: Instead of using the slow cooker, bake the cake in a 9×13-inch baking dish at 350 degrees F for 40-45 minutes or until the fruit is bubbly.
Tips for success
- Even layering: Ensure the cherry pie filling is spread evenly across the bottom of the slow cooker to prevent uneven cooking.
- Thorough mixing: Mix the cake mix and butter thoroughly until crumbly to ensure an even texture throughout the cake.
- Check for doneness: Keep an eye on the cake after the 2-hour mark of cooking time, as slow cookers can vary. The cake is done when it’s set, and the cherries are bubbling around the edges.
How to Store the Cake
Store the cake in an airtight container in the refrigerator for up to 5 days.
The cake can be frozen for up to three months. Allow the cake to cool completely before transferring it to a freezer-safe container or bag. Thaw in the refrigerator before reheating.
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Slow Cooker Chocolate Cherry Dump Cake
Ingredients
- 2 (21 ounce) cans cherry pie filling
- 1 (15.25 ounce) box chocolate cake mix
- 3/4 cup salted butter melted (1 1/2 sticks)
Instructions
- Lightly grease the inside of your slow cooker with non-stick spray.
- Spread the cherry pie filling evenly across the bottom of the slow cooker.
- In a separate bowl, mix the chocolate cake mix with the melted salted butter until the mixture is crumbly and fully combined.
- Evenly sprinkle the cake mix and butter mixture over the cherry pie filling in the slow cooker.
- Cover the slow cooker with the lid and cook on high for 2.5-3 hours, or until the cake is set and the cherries are bubbling around the edges.
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- The cake can be frozen for up to three months. Allow the cake to cool completely before transferring it to a freezer-safe container or bag. Thaw in the refrigerator before reheating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.