Chocolate Cherry Dump Cake with Almonds: Irresistible in 40 Minutes

You want a dessert that punches way above its pay grade? This Chocolate Cherry Dump Cake with Almonds tastes like a bakery flex but takes less effort than finding your spatula.

It’s gooey, fudgy, and loaded with juicy cherries under a crackly chocolate-almond top. Top with ice cream and people will ask which patisserie you robbed.

Spoiler: it’s a box of cake mix and five minutes of confidence.

Why This Recipe Never Fails

This is a “stack-and-bake” situation with zero creaming, sifting, or whispered prayers to the baking gods. Canned cherry pie filling keeps it moist and decadent, while melted butter plus cake mix forms that iconic crispy edge.

Almond extract and sliced almonds bring a classy flavor pop with no extra work. In short, it’s engineered for win after win—even on your worst Tuesday.

Servings, Prep time, Cooking time, Calories

Servings: 10–12
Prep Time: 5–10 minutes
Cook Time: 35–45 minutes
Approx.
Calories per Serving: 360–420 (without ice cream)

The Essentials You’ll Need

2 cans (21 oz each) cherry pie filling
1 box (15.25 oz) chocolate cake mix (devil’s food or chocolate fudge recommended)
1/2 cup (1 stick) unsalted butter, melted (plus extra for greasing)
1/2 cup sliced almonds
1 teaspoon almond extract
1/2 cup semisweet chocolate chips (optional but delightful)
Pinch of salt (balances sweetness)
Serving ideas: vanilla ice cream, whipped cream, or a dusting of powdered sugar

How to Put It All Together

Preheat and prep: Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Layer the cherries: Spread cherry pie filling evenly in the dish.
Stir in almond extract and a pinch of salt right in the pan. No extra bowl needed, you kitchen minimalist, you.
Optional choco-boost: Sprinkle chocolate chips over the cherries for extra gooey pockets.
Dump the mix: Evenly sprinkle the dry chocolate cake mix over the cherries.
Don’t stir. Resist the urge.
Butter rain: Drizzle the melted butter over the entire surface, aiming to moisten as much of the cake mix as possible.
A few dry spots are fine; they’ll bake into crunchy bits.
Top with almonds: Scatter sliced almonds across the surface for nutty crunch and toasty vibes.
Bake: Place on the center rack and bake 35–45 minutes, until the top is set and crisp and the filling is bubbling around the edges.
Rest: Let it cool 10–15 minutes to thicken slightly. Then serve warm with ice cream.
Or straight from the pan—no judgment.

Storage Instructions

Room Temp: Keep covered for up to 1 day if your kitchen is cool.
Refrigerate: Store covered for 4–5 days. Reheat portions in the microwave for 20–30 seconds.
Freeze: Freeze in airtight containers for up to 2 months.
Thaw overnight in the fridge and warm in a 300°F oven for 10–12 minutes to re-crisp the top.

Why This Recipe Rocks

Zero skill required, maximum payoff: It’s literally in the name—dump and bake, yet it tastes like you tried.
Texture symphony: Gooey cherries under a crackly, buttery chocolate lid, plus crunchy almonds—chef’s kiss.
Budget-friendly luxury: Pantry ingredients, bakery results. Your wallet says thanks.
Customizable: Swap flavors, add spices, or tweak toppings.
It’s a template, not a prison.

Nutrition Stats

Per serving (1/12 of pan), approximate: Calories: 380, Total Fat: 18g, Saturated Fat: 8g, Carbs: 54g, Sugars: 35g, Fiber: 3g, Protein: 4g, Sodium: 340mg. Values will vary based on cake mix brand and extras like chocolate chips or ice cream.

FYI, sliced almonds add healthy fats and a little protein—so yes, this is basically health food. Kidding.

Mostly.

Recipe Mistakes to Avoid

Stirring the layers: Don’t mix the cake mix into the filling. The magic is in the separate layers baking into a crisp top and gooey base.
Dry patches overload: Some dry spots are fine, but if half the surface is powdery, you didn’t use enough butter.
Add 2–3 extra tablespoons or spoon on a little cherry juice.
Undercooking: Pulling it out too early leaves raw mix. Look for bubbling edges and a matte, set top with golden almond tips.
Skipping the salt: A tiny pinch makes the cherries taste brighter and less one-note sweet.
Using whole almonds: Sliced toast quickly and integrate better.
Whole nuts turn into dental insurance claims.

Switch It Up

Black Forest Vibes: Add 1 tablespoon cocoa powder to the cake mix layer and splash 1–2 tablespoons kirsch into the cherries.
Mocha Moment: Stir 1 teaspoon instant espresso powder into the cake mix. Coffee + chocolate = power couple.
Nut Swap: Use chopped hazelnuts or pecans in place of almonds.
Toast them first for extra oomph.
Cherry-Plus: Fold in 1 cup fresh or frozen pitted cherries with the pie filling for more fruit texture.
Gluten-Friendly: Use a gluten-free chocolate cake mix; keep everything else the same.
Dairy-Free: Melt coconut oil or use dairy-free butter. Check that your cake mix is dairy-free too.
Less Sweet: Use one can pie filling plus 2 cups thawed frozen cherries and 2 tablespoons sugar.
Tart, punchy, amazing.

FAQ

Can I make this ahead?

Yes. Bake, cool, and refrigerate up to 24 hours.

Rewarm at 300°F for 10–15 minutes to bring back the crisp top before serving. It also reheats well by the slice in the microwave.

Do I have to use cherry pie filling?

Nope.

You can use apple, blueberry, or mixed berry. For this chocolate version, cherry and chocolate are iconic, but blueberry + chocolate?

Surprisingly great, IMO.

Can I use oil instead of butter?

Use melted coconut oil or neutral oil. Butter gives better flavor and browning, but oil works and keeps the top crispy.

Add a pinch more salt to compensate.

Why is my cake mix still powdery on top?

Either not enough fat or uneven distribution. Drizzle on an extra 2–3 tablespoons melted butter and bake another 5–8 minutes.

Make sure you pour the fat across the entire surface next time.

What’s the best way to serve it?

Warm with vanilla ice cream is elite. Whipped cream and a few shaved chocolate curls also look fancy with zero effort.

If you’re feeling extra, dust with powdered sugar and call it “rustic.”

Can I halve the recipe?

Yes. Use an 8×8-inch pan, 1 can pie filling, half the cake mix (store the rest airtight), 1/4 cup melted butter, and 1/4 cup almonds.

Bake 28–35 minutes.

The Bottom Line

This Chocolate Cherry Dump Cake with Almonds is the low-effort, high-reward dessert that never lets you down. It’s fast, forgiving, and dangerously delicious—like a cheat code for applause.

Keep the ingredients on standby and you can “wow” on command. Your future self (and your guests) will thank you.