This slow cooker 3-ingredient chocolate cherry dump cake is the kind of rich, decadent dessert that makes everyone go back for seconds…or thirds. It reminds me of the cozy, church-basement potlucks I grew up with here in the Midwest, where someone always showed up with a warm, gooey chocolate-cherry dessert that disappeared fast. Everything goes right into the slow cooker—no mixing bowls, no fuss—and a few hours later you’ve got an unbelievably gooey treat with glossy dark red cherries peeking through a soft, almost pudding-like chocolate cake topping. It’s perfect for busy weeknights, family gatherings, or any time you want a big, comforting dessert with almost no effort.
Serve this warm right out of the slow cooker, spooned into bowls or onto small dessert plates so all that gooey cherry filling and soft chocolate cake can puddle a bit. A scoop of vanilla ice cream or a dollop of whipped cream on top makes a lovely contrast with the warm, rich chocolate and tart cherries. If you’re serving a crowd, set the slow cooker to warm and put out small bowls, spoons, and a tub of ice cream so everyone can help themselves. A cup of hot coffee, tea, or a cold glass of milk on the side balances the sweetness and turns this into a cozy, end-of-the-day treat.
Slow Cooker 3-Ingredient Chocolate Cherry Dump CakeServings: 8
Ingredients
2 cans (21 ounces each) cherry pie filling
1 box (about 15.25 ounces) chocolate cake mix (dry, from the box)
1/2 cup (1 stick) unsalted butter, melted
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.
Dump both cans of cherry pie filling into the bottom of the slow cooker. Use a spoon or spatula to spread the cherries into an even layer so they cover the entire bottom.
Sprinkle the dry chocolate cake mix evenly over the cherry pie filling. Do not stir. Try to cover all the cherries so you don’t have any big gaps of exposed filling.
Slowly drizzle the melted butter evenly over the dry cake mix, aiming to moisten as much of the surface as you can. It’s okay if a few dry spots remain; they’ll hydrate as the dessert cooks and add a bit of texture.
Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the top looks set, the edges are a little firmer, and the center is very soft and gooey like a warm pudding cake. Avoid lifting the lid in the first 90 minutes so the heat stays consistent.
Once cooked, turn the slow cooker to WARM and let the dessert sit for about 10 to 15 minutes. This helps it thicken slightly while staying lusciously gooey.
To serve, spoon the warm chocolate cherry dump cake into bowls or onto small plates, making sure to scoop all the way down so you get both the glossy cherries and the rich chocolate topping in every serving. Enjoy as is, or top with vanilla ice cream or whipped cream for an extra-indulgent treat.
Variations & Tips
For extra chocolate richness, you can sprinkle 1/2 to 1 cup of chocolate chips over the dry cake mix before drizzling on the butter, though this does technically add a fourth ingredient. If your family prefers things a little less tart, use one can of cherry pie filling and one can of canned cherry pie filling mixed with a few spoonfuls of store-bought chocolate frosting (thinned slightly in the microwave) under the cake mix, which makes it even more fudgy. To make it more kid-friendly for picky eaters who aren’t big on cherry pieces, lightly mash the pie filling with a fork before adding it to the slow cooker so the cherries are smaller and more blended into the sauce. You can also swap in a devil’s food cake mix for an even darker chocolate flavor, or a German chocolate mix if you like a milder, sweeter chocolate. For a little crunch, serve each bowl with a sprinkle of chopped nuts or crushed chocolate sandwich cookies on top, letting everyone customize their own. If you need to prep ahead, you can assemble the layers right in the slow cooker insert, cover it, and refrigerate for up to a few hours; just let it sit at room temperature for 15 to 20 minutes before turning on the slow cooker so it heats evenly.
