Slow Cooker Chocolate Cherry Dump Cake
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This Slow Cooker Chocolate Cherry Dump Cake turns chocolate cake mix, cherry pie filling, and melted butter into a warm dessert with a soft, cakey texture. It cooks entirely in the slow cooker, making it a great choice when you want to leave the oven off or need the oven space for something else.
What Makes This Crockpot Chocolate Cherry Dump Cake Different
I tested this chocolate cherry dump cake in both the slow cooker and the oven, and the main difference is the texture of the topping. The slow cooker version is softer and more cakey, while the oven-baked version has a more crumbly top. My Chocolate Strawberry Dump Cake is also baked in the oven if you would like to compare that method with this slow cooker version.
For this recipe, the melted butter is mixed into the chocolate cake mix before the topping is sprinkled over the cherry pie filling. This distributes the butter throughout the cake mix and helps create the softer texture. I enjoy both cooking methods equally, so the version I choose depends on the texture I want.
If you like chocolate and cherry together, try my Cake Mix Chocolate Covered Cherry Cookies.
Ingredients
- Cherry pie filling – Forms the cherry layer at the bottom of the slow cooker. Spread both cans evenly so the filling heats consistently and bubbles around the edges as the cake cooks.
- Chocolate cake mix – Creates the chocolate topping. I used a 15.25-ounce box of Duncan Hines Devil’s Food cake mix, but another variety of chocolate cake mix can be used.
- Salted butter – Melt the butter and mix it thoroughly with the dry cake mix until the mixture is evenly moistened and crumbly. Mixing it into the cake mix helps create the soft, cakey topping.
How to Make Chocolate Cherry Dump Cake in a Crock Pot
- Prepare the slow cooker – Lightly grease a 5- to 7-quart slow cooker with nonstick cooking spray.
- 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.
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More Cake Mix Dump Cake Recipes
These fruit-filled dump cakes use boxed cake mix and familiar grocery-store shortcuts for more flavor combinations to try.
Did you make this Crock Pot Chocolate Cherry Dump Cake? Please leave a star rating and share your thoughts in the comments below.
Slow Cooker Chocolate Cherry Dump Cake
Ingredients
- 2 (21 ounce) cans cherry pie filling
- 1 (15.25 ounce) box chocolate cake mix I used Duncan Hines Devil's Food Cake
- 3/4 cup salted butter melted (1 1/2 sticks)
Instructions
- Lightly grease a 5- to 7-quart slow cooker with nonstick cooking 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.
Does it matter what size crock? What did you use? Thanks!
I’m so sorry for the delay in response, your comment was caught up in spam after my blog was targeted. I used a 7qt slow cooker, but anything from a 5-7qt will work.