chocolate cherry cake

Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You’d be amazed how easy it is to make it too!

Chocolate cherry cake slice topped with chocolate fudge and maraschino cherry.

Table of Contents

Why you’ll love Cherry Chocolate Dump Cake

You only need 3 ingredients and 5 minutes of your time to make this cherry pie filling cake. And in return, you’ll get a surprisingly tall, moist, and soft chocolate cake studded with cherries. If that’s not magic, I don’t know what is.

  • Perfect for a party or potluck
  • Light and fluffy yet decadent
  • Anyone can make it!

Now, I know we’re cheating here big time with a canned pie filling and a cake mix. But it’s SO worth it!

I stocked my pantry with a couple of cake mixes and canned pie fillings for “emergencies”. You know, when you have guests on short notice!

chocolate cherry cake (3 ingredient dump cake)

Surprisingly moist and soft, this 3-ingredient chocolate cherry cake is a crowd-pleaser. You’d be amazed how easy it is to make it too!


  • ▢2 large eggs
  • ▢1 box Devil’s cake mix Note 1
  • ▢1 can (21oz) cherry pie filling Note 2


  • ▢4 oz cream cheese softened
  • ▢1/2 cup (120g) sour cream
  • ▢1/4 cup powdered sugar
  • ▢1/8 teaspoon almond extract

Note: I test all my recipes with both measurements for the most precise and accurate result!


  • Preheat the oven to 350°F (177°C). Spray 13×9-inch baking pan with a cooking spray.
  • In a large mixing bowl with a whisk attachment, beat the eggs for a minute until fluffy.
  • Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed and gradually increasing the speed to medium high.
  • Pour the batter into the baking pan and spread it evenly with a spatula.
  • Bake for about 25 minutes, or until the inserted toothpick comes out clean.
  • Cool the cake on wire rack in the pan. Serve warm or cold with whipped cream, vanilla ice cream, and/or fudge sauce, if desired.


  • Whip the cream cheese until fluffy. Add sour cream, powdered sugar and almond extract and beat until smooth.


Note 1: If you can’t find devil’s food cake mix, try chocolate, yellow, or red velvet in its place!

Note 2: Be sure to use cherry pie filling, not canned cherries!

Storing Tips:
– Refrigerate the cherry chocolate cake in an airtight container for up to 3 days.
– Freeze it in an airtight container for up to 3 months. I like to freeze it in slices in a ziplock bag, this way you can enjoy one slice at a time!

Nutrition Facts:

Calories: 111kcal (6%) Carbohydrates: 20g (7%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 14mg (5%) Sodium: 158mg (7%) Potassium: 91mg (3%) Fiber: 1g (4%) Sugar: 7g (8%) Vitamin A: 71IU (1%) Vitamin C: 1mg (1%) Calcium: 32mg (3%) Iron: 1mg (6%)

Leave a Reply

Your email address will not be published. Required fields are marked *