Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 2 cans (21 oz each) Cherry Pie Filling or Raspberry Pie Filling
- 3/4 cup (1.5 sticks) Unsalted Butter, thinly sliced or melted
- Optional: 1/2 cup Chocolate Chips for extra decadence
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray or a light coating of butter. Ensure the dish is deep enough to handle the bubbling fruit filling. If you are using the microwave “no-bake” hack, choose a large microwave-safe glass dish instead.
- Empty both cans of fruit pie filling into the bottom of the prepared baking dish. Use a spatula to spread the fruit evenly across the bottom. Open the chocolate cake mix and sprinkle the dry powder directly over the fruit. Do not mix the layers! Use a fork to gently level the dry mix so it covers the fruit completely. If you are adding chocolate chips, sprinkle them over the dry cake mix now.
- Place the thin slices of butter in a grid pattern over the entire surface of the cake mix, covering as much of the dry powder as possible. Alternatively, pour melted butter slowly over the top, aiming for even coverage. Place the dish in the oven and bake for 45 to 50 minutes. The edges should be bubbling and the center should be set. If using a microwave, cook on high for 10-12 minutes until the cake is firm and the fruit is hot.
- Remove the cake from the oven and let it sit for at least 10 to 15 minutes. This rest period is crucial as it allows the “bakery style” sauce to thicken. Scoop the warm cake into bowls and serve with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast between the hot, gooey chocolate and cold cream is spectacular.
- Cook Time: 50 minutes