Why You’ll Love Slow Cooker Chocolate Cherry Dump Cake Recipe

I enjoy this recipe because it’s incredibly easy, requires only a few ingredients, and tastes like I spent much more time on it than I actually did. I like how the cherries become soft and jammy while the chocolate cake topping stays rich and buttery. Using the slow cooker makes this dessert nearly hands-off, which is perfect for busy days or gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

42 oz. cherry pie filling (two 21-oz. cans)
15.25 oz. chocolate cake mix
1 cup salted butter, melted

Directions

I start by spraying the inside of my slow cooker with nonstick spray or lightly greasing it with oil. I pour the cherry pie filling into the bottom and spread it into an even layer.

In a medium bowl, I combine the chocolate cake mix with the melted butter. I mix just until combined, making sure not to overmix. I then drop spoonfuls of the cake mixture over the cherries and gently spread it into an even layer on top.

Once everything is layered, I place the lid on the slow cooker and cook on high for about 2 hours and 45 minutes to 3 hours. I know it’s ready when the cake looks set and no longer wet in the center. I like serving it warm, especially with ice cream or whipped cream.

Servings and Timing

I usually get about 10 servings from this recipe. Prep time takes me around 10 minutes, cook time is roughly 3 hours, and the total time comes out to about 3 hours and 10 minutes.

Variations

I sometimes switch out the cherry pie filling for berry pie filling when I want a different flavor. I also like adding a drained can of pineapple tidbits along with the cherries for a sweet-tart twist. When I want a lighter chocolate flavor, I use a yellow or white cake mix instead of chocolate.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm individual portions in the microwave until heated through. I find it tastes best when served warm.

FAQs

Can I use a different pie filling?

I can substitute any pie filling that pairs well with chocolate, such as berry or raspberry.

Can I use white or yellow cake mix?

I can use a white or yellow cake mix as long as it’s the same box size.

Do I need to stir the layers together?

I don’t stir the layers because the dump cake works best when layered.

Can I cook this on low instead of high?

I can cook it on low for a longer time, but I prefer high for the best texture.

How do I know when the cake is done?

I check that the top looks set and no longer appears raw or wet.

Can I add chocolate chips?

I sometimes sprinkle chocolate chips on top for extra richness.

Does this need to be refrigerated?

I refrigerate leftovers to keep them fresh.

Can I double the recipe?

I can double it if my slow cooker is large enough to handle the volume.

What size slow cooker works best?

I use a 6-quart or larger slow cooker for even cooking.

What should I serve with this cake?

I love serving it with vanilla ice cream or freshly whipped cream.

Conclusion

I keep coming back to this slow cooker chocolate cherry dump cake because it’s simple, indulgent, and always a hit. It’s the kind of dessert I trust for gatherings, family dinners, or anytime I want an easy sweet treat with big flavor.