Can I make chocolate dump cake with fewer ingredients?

Yes, some versions need only cake mix, pie filling, and butter. This 3-ingredient chocolate dump cake is just as rich and moist. Adding extras like chocolate chips or nuts makes it more decadent, but it’s completely optional.

Can I prepare chocolate dump cake in a slow cooker?

Absolutely. The slow cooker version is simple — layer ingredients the same way, cover, and cook on LOW for 2–3 hours until the cake is set but still gooey. This method is great for keeping the dessert warm for serving at parties.

What’s the best way to store leftover dump cake?

Leftovers should be stored in an airtight container. You can refrigerate them for up to 5 days. To reheat, pop individual servings into the microwave for 20–30 seconds, or warm the entire dish in the oven at 300°F.

Can I freeze chocolate dump cake?

Yes, it freezes well. Cut into squares, wrap each portion tightly in plastic wrap, and place in a freezer-safe bag. It can last up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Why did my dump cake turn out too dry?

A dry dump cake usually means there wasn’t enough liquid in the filling, or the oven temperature was too high. Using fruit pie filling with syrupy consistency helps prevent dryness. Covering loosely with foil during baking can also retain moisture.

What should I serve with chocolate dump cake?

Classic pairings include vanilla ice cream, whipped cream, or fresh berries. The contrast between the warm cake and a cool topping makes it irresistible.

Chocolate Dump Cake – The Best 5-Minute Gooey Dessert

Description

This chocolate dump cake is the easiest, gooey dessert you can make with just 4 ingredients. No mixing bowls, no fancy steps—simply layer, bake, and enjoy a rich, chocolatey treat perfect for any occasion.

Ingredients

Scale

1 can (21 oz) cherry pie filling
1 box (15 oz) chocolate cake mix
1/2 cup (1 stick) unsalted butter, sliced into thin pieces
1/2 cup semi-sweet chocolate chips (optional for extra gooeyness)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly.
Spread the cherry pie filling evenly on the bottom of the dish.
Sprinkle dry chocolate cake mix evenly over the filling. Do not stir.
Place butter slices evenly across the top of the cake mix.
Sprinkle chocolate chips on top (optional).
Bake for 35–40 minutes until the top looks set and slightly crispy.
Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

For a richer flavor, try using dark chocolate cake mix.
You can replace cherry pie filling with blueberry or strawberry filling for variations.
Best served warm, but leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (1/12 of cake)
Calories: ~280 kcal
Sugar: 22 g
Sodium: 250 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 15 mg