Chocolate Dump Cake Recipe

Chocolate cake mix: A boxed mix that serves as the base for the cake, providing a rich chocolate flavor.

Cherry pie filling: Canned cherries in a sweet syrup, adding a fruity and tangy element to the cake.

Crushed pineapple: Canned pineapple with juice, contributing moisture and a tropical twist.

Melted butter: Adds richness and helps to create a crispy, golden top layer.

Chopped walnuts: Optional, but adds a delightful crunch and nutty flavor.

When drizzling the melted butter over the dry cake mix, make sure to cover as much surface area as possible. This ensures that the cake mix absorbs the butter evenly, resulting in a more uniform and moist cake. If you find any dry spots after baking, you can lightly brush them with additional melted butter to enhance the texture.

• chocolate cake mix - Substitute with devil's food cake mix: Provides a similar rich chocolate flavor and texture.

• chocolate cake mix - Substitute with brownie mix: Offers a denser, fudgier texture that complements the other ingredients well.

• cherry pie filling - Substitute with strawberry pie filling: Adds a different fruity flavor while maintaining the same consistency.

• cherry pie filling - Substitute with blueberry pie filling: Provides a slightly different berry flavor and color, but similar sweetness and texture.

• undrained crushed pineapple - Substitute with undrained crushed peaches: Offers a similar texture and sweetness with a different fruit flavor.

• undrained crushed pineapple - Substitute with mandarin orange segments: Adds a citrusy flavor and similar moisture content.

• melted butter - Substitute with melted coconut oil: Provides a similar fat content and moisture, with a slight coconut flavor.

• melted butter - Substitute with vegetable oil: Offers a neutral flavor and similar moisture content.

• chopped walnuts - Substitute with chopped pecans: Provides a similar crunchy texture and nutty flavor.

• chopped walnuts - Substitute with chopped almonds: Adds a different nutty flavor and crunch, while maintaining the texture.

• Allow the chocolate dump cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer the cake to an airtight container. Store at room temperature for up to 2 days.

• For longer storage, place the cake in the refrigerator. Ensure it is covered well to prevent it from drying out. It will stay fresh for up to 5 days.

• To freeze, cut the cake into individual portions. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. This makes it easy to thaw only what you need.

• Label the container with the date to keep track of freshness. The chocolate dump cake can be frozen for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, you can also let it sit at room temperature for a few hours.

• To reheat, place the thawed cake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help revive its delicious texture.

• If you prefer, you can also microwave individual portions. Heat on medium power for about 30 seconds to 1 minute, checking frequently to avoid overcooking.

• Serve the reheated chocolate dump cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chocolate dump cake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 15-20 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes if you want to re-crisp the top.

• Microwave Method:

  1. Place a portion of the chocolate dump cake on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add a small portion of the chocolate dump cake to the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Remove from heat and let it sit for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place a portion of the chocolate dump cake in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Let it cool slightly before serving.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• 9x13 inch baking dish: The container where you will assemble and bake the cake.

• Spatula: Useful for spreading the cherry pie filling and crushed pineapple evenly in the baking dish.

• Measuring cup: Needed to measure the melted butter accurately.

• Microwave or stovetop: Used to melt the butter before drizzling it over the cake mix.

• Knife: Handy for chopping the walnuts if you choose to include them.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

• Cooling rack: Allows the cake to cool slightly before serving.

• Serving spoon: Useful for serving the cake once it has cooled slightly.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a mixer: Use an electric mixer to combine the cake mix and butter quickly.

Line the baking dish: Line your baking dish with parchment paper for easy cleanup.

Preheat the oven: Preheat your oven while preparing the ingredients to save time.

Chop nuts in advance: If using walnuts, chop them ahead of time and store in an airtight container.