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Crockpot Cherry Chocolate Dump Cake - A Cozy, Foolproof Dessert

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 box (15.25–16.5 oz) chocolate cake mix (any standard brand; devil’s food works great)
  • 2 cans (21 oz each) cherry pie filling
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup semisweet chocolate chips (optional but recommended)
  • 1 teaspoon vanilla extract (optional, adds depth)
  • Pinch of salt (optional, enhances chocolate flavor)
  • Nonstick cooking spray or butter for greasing the crock
  • For serving: Vanilla ice cream or whipped cream (optional but fantastic)

Method
 

  1. Grease the slow cooker: Lightly coat a 5–6 quart crockpot with nonstick spray or a thin layer of butter to prevent sticking.
  2. Layer the cherries: Spread both cans of cherry pie filling evenly over the bottom of the crock.
  3. Add vanilla and salt: Drizzle the vanilla over the cherries and sprinkle on a small pinch of salt. Gently swirl with a spoon.
  4. Top with dry cake mix: Sprinkle the chocolate cake mix evenly over the cherries. Do not stir.
  5. Add chocolate chips: Scatter the chocolate chips over the dry cake mix.
  6. Pour on melted butter: Slowly drizzle the melted butter across the entire surface so most of the dry mix is moistened. A few dry spots are fine.
  7. Cook: Cover and cook on High for 2 to 2.5 hours or on Low for 4 hours, until the top looks set and the edges are bubbling. The center will be soft and pudding-like.
  8. Rest: Turn off the heat and let it sit, covered, for 10–15 minutes. This helps it thicken slightly for cleaner scooping.
  9. Serve: Spoon warm portions into bowls and top with ice cream or whipped cream.