Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (any variety like Devil’s Food or Swiss Chocolate)
- 21 oz can Cherry Pie Filling (or 2 cups of your preferred fruit filling)
- 3 large Eggs (For a “Dump Cake” style, substitute eggs with 1/2 cup melted salted butter)
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with non-stick cooking spray or butter. If you are choosing the no-bake route, prepare a lined springform pan and ensure your refrigerator has space for chilling the mixture.
- Step 2: Mixing the Base: In a large mixing bowl, empty the dry chocolate cake mix. Add the cherry pie filling and the three eggs. Use a sturdy spatula or an electric hand mixer to combine the ingredients until the batter is thick and smooth. If you are following the “dump cake” method, spread the fruit filling on the bottom of the pan first, sprinkle the dry mix over it, and pour melted butter across the top without stirring.
- Step 3: Baking and Finishing: Pour the batter into your prepared baking dish and spread it evenly. Place the dish in the center rack of the oven and bake for 30 to 35 minutes. Test the center with a toothpick; it should come out clean or with just a few moist crumbs. For a no-bake version, you would fold the mix into a whipped topping and chill for 4 hours. Once done, let the cake cool for at least 15 minutes before slicing to allow the flavors to meld.
- Cook Time: 45 minutes