I enjoy this recipe because it truly delivers on flavor with almost no prep time. The cherry filling gives it a fruity depth, while the chocolate cake mix, cocoa, and chocolate chips create a rich and fudgy texture. I love how easy it is to throw together, making it perfect for last-minute guests, potlucks, or anytime I need a chocolate fix. And let’s be honest—anything that pairs perfectly with ice cream wins in my book.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box chocolate cake mix 1 can (21 oz) cherry pie filling 1 can (14 oz) sweetened condensed milk 1/2 cup unsweetened cocoa powder 1/2 cup butter, melted 1 cup semi-sweet chocolate chips
Directions
I start by preheating the oven to 350°F and grabbing a 9×13-inch baking dish. I spread the cherry pie filling evenly across the bottom, then drizzle the sweetened condensed milk right over the cherries. I sprinkle the cocoa powder on top of that layer to deepen the chocolate flavor.
Next, I dump the dry chocolate cake mix over everything, spreading it into an even layer. I pour the melted butter across the surface so it can soak into the cake mix, and then I top it all with chocolate chips for that extra melty goodness.
I bake it for 40–45 minutes, just until the top looks set and the edges are golden. After a short cooling period, I scoop it out warm and serve.
I sometimes swap the cherry pie filling for raspberry or strawberry if I want a different fruity twist. When I’m in the mood for something even more indulgent, I mix in chunks of dark chocolate instead of chocolate chips. For a mocha spin, I add a teaspoon of instant espresso powder with the cocoa. And if I want a nutty crunch, I toss in some chopped walnuts or pecans on top before baking.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I scoop a portion into a microwave-safe dish and warm it for about 30 seconds. It’s also excellent reheated in the oven at 300°F for about 10 minutes. I always serve it warm—it keeps that gooey texture that makes it so satisfying.
FAQs
Can I make this with other cake mix flavors?
Yes, I sometimes use devil’s food or fudge cake mix for even more richness.
Can I use homemade cherry pie filling?
Definitely. I make sure it’s thick and sweet enough to mimic the canned version for the right consistency.
Does this need to be stirred before baking?
It’s not required, but when I want a more even texture, I gently swirl the layers with a fork before baking.
Can I make it ahead of time?
Yes, I often bake it earlier in the day and warm it up just before serving. It tastes even better the next day.
What’s the best topping for this cake?
Vanilla ice cream is my favorite, but whipped cream or a drizzle of chocolate sauce also pairs beautifully.
Conclusion
I love making this chocolate bliss dump cake because it’s as effortless as it is indulgent. With layers of chocolate, fruit, and melty goodness, it’s a dessert I can always count on to impress without stress. Whether I’m serving it for a cozy night in or a family gathering, it never lasts long on the table.
