Chocolate Cherry Dump It Cake Recipes

CHOCOLATE-COVERED-CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.

CHOCOLATE-CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry pie filling, cake mix, eggs, and almond extract in a large bowl and mix by hand. Pour into a greased and floured 9-inch square pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 30 minutes. Frost with chocolate frosting.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°F and grease a 12-inch oven-safe skillet. (You could also use a 9x9-inch or 9x13-inch baking dish.)
• In the prepared skillet or baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan.
• Sprinkle the cake mix over the top, being careful to cover all of the pie filling.
• Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture.
• Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Put the butter in a 9-by-13-inch baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• When the butter is melted, remove the baking dish from the oven and add the cake mix. Stir to combine. Pour the cherry pie filling on top and spread it out evenly. Bake until the cake is set, about 1 hour. Let cool 20 minutes. Top with toasted almonds. Serve with whipped cream.

CHOCOLATE DUMP-IT CAKE

Steps:

• Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
• Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
• When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
• Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
• When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Dump cake mix into the prepared baking dish.
• Dump dry pudding mix on top of the cake mix.
• Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.