Cherry Chocolate Dump Cake Food

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:

• 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.

BLACK FOREST DUMP CAKE

Steps:

• Preheat oven to 350° degrees. Lightly grease a 9x13 inch baking pan.
• Dump the cherry pie filling into prepared pan and spread evenly. Sprinkle the unprepared cake mix evenly over the cherry pie filling.
• Drizzle the melted butter over the cake mix and sprinkle with chocolate chips, if using.
• Bake for 1 hour (Don't worry if there are a few dry patches in your cake. It won't matter when you scoop it up and top it with ice cream). Spoon warm cake into serving dishes or bowls and top with vanilla ice cream.

CHOCOLATE CHERRY CAKE

Steps:

• combine cake mix,pie filling,extract, and eggs.
• Mix by hand and spread on jelly roll pan or 13 x 9 pan
• Bake at 350 Until done in middle (25-35 minutes).
• Frosting-------------.
• combine sugar,butter and milk,stir over low heat.
• Bring to boil for 1 minute.
• Stir in chocolate chips until melted.
• Cool then frost.

CHERRY CHOCOLATE DUMP CAKE

Steps:

• 1. Grease 13 x 9 pan Bake @ 350
• 2. Add each ingredient in list order.
• 3. Evenly distribute pats of butter over top.

CHOCOLATE CHERRY DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 f. Coat the inside of a baking dish with non-stick cooking spray.
• Scoop the cherry pie filling from can into the dish and spread it out to cover the bottom.
• Slather on a layer of fudge sauce over the cherries.
• Pour dry chocolate cake mix over the chocolate and cherries. Spread it out evenly.
• Melt the butter in a microwave safe container and drizzle the melted butter over the top of the cake mix, distributing evenly.
• Bake for approximately 40 minutes, until the cake forms a crust. Check it after about 15 minutes and push the butter around on top if big areas of cake are staying dry.
• Allow to cool a few minutes before serving. The dessert is best served warm.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350 F. Coat a 9 x 13 baking dish with a layer of non-stick cooking spray.
• Add both cans of cherry pie filling to the baking dish.
• Top with a layer of devil's food cake mix.
• Pour melted butter over the top of the cake mix, trying to cover as much of the cake mix as possible. (It won't cover it all - it is ok!)
• Bake for 40-45 minutes, or until bubbly around the edges and dry on top.
• Serve warm. Top with a scoop of vanilla ice cream or a dollop of whipped topping, if desired.

DOUBLE CHOCOLATE CHERRY DUMP CAKE

Steps:

• Mix all cake ingredients together with a spoon and bake in 9x13 greased pan for 35-40 minutes at 350 degrees.
• When cake is semi-cool (doesn't have to be completely cool, just warm), boil the topping ingredients for one minute, stirring constantly, then pour over the cake.

CHERRY DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
• Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.

3 INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, add eggs and whisk vigorously.
• Stir in cake mix and jarred cherries.
• Grease a 12x12 pan generously with flour-based cake spray.
• Pour cake batter into pan.
• Bake at 350 degrees for 20-25 minutes - until a toothpick inserted in the middle comes out clean.
• Let cool 5-10 minutes.
• Sprinkle with powdered sugar if desired.
• Serve and enjoy!

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Preheat oven to 350°F/175°C.
• Open the 2 cans of cherry pie filling and spread it into the bottom of an ungreased 9x13 cake pan.
• Sprinkle the dry cake mix over the cherry pie filling.
• Next, place vegan butter in a microwave-safe container and cook in 30-second increments until melted. Drizzle melted butter over the dry cake mix. Be sure to spread the butter evenly across the cake mix.
• Evenly spread the chocolate chips over the top and then follow with the chopped pecans.
• Bake in the oven for 50 minutes.
• Remove from oven and allow to cool for 10 to 15 minutes before serving. Serve warm.
• Store this cake by covering and refrigerating. It will keep 3 to 5 days in the fridge.

CHOCOLATE-COVERED CHERRY CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
• Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
• For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
• Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

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 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.

CHOCOLATE CHERRY DUMP CAKE

Steps:

• Mix together cake mix and your eggs so batter is smooth.
• Preheat oven to 350 degrees.
• Add cherry pie filling to cake mix batter and use a spatula to gently mix it together. Fold in chocolate chips if desired too.
• Spray non stick spray into a 13x9 cake pan and pour batter in, evenly distribute across pan so it is the same thickness across.
• Bake for 30 minutes or until middle springs back when touched gently in the center of the cake.
• Allow to cool if you want slices to cut smoothly and not break apart, serve with vanilla ice cream on top or as is.

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 CHERRY "DUMP" CAKE

Steps:

• Dump the 2 cans of cherry pie filling into the bottom of the pan.
• Sprinkle the box of chocolate cake mix evenly on top of that.
• Distribute the butter slices on top of the cake mix.
• Spread the pecans evenly over the butter and cake mix.
• Fianally, sprinkle the sugar over all.
• Bake in the oven for 30-45 minutes and serve warm!
• This is also delicious with a scoop of vanilla ice cream!