Easy 2-Ingredient Cherry Chocolate Cake Recipe
This rich, moist 2-ingredient cherry chocolate cake is delicious and perfect for any special occasion. It not only tastes good, but it’s also super easy to make. It comes out super moist with a cross between a cake and a cobbler texture. When we’re in the mood for a more traditional cake texture, I add one more ingredient that I mention below.
Some people call this a cherry dump cake or a chocolate dump cake because you basically just dump the ingredients into the pan, stir, and bake. People love the simplicity of this yummy dessert so much that it made my list of top 10 recipe posts in 2023!
I placed a printable recipe card at the bottom of this post for your convenience.
You can make a variety of flavors of this same type of cake. And you can make individual servings. Check out this mug cake recipe for some ideas on how to do this.
And don’t be afraid to experiment because you never know … you might create a new favorite recipe!
Easy Chocolate Cake with Cherries
The frosting and cherry garnish are optional. I like this cake just as much without the extras, but I have to admit that it does look a lot prettier with them.
I prefer dark chocolate frosting, but you can certainly use whatever topping you want. One reader mentioned that she only uses whipped cream and doesn’t frost it. That sounds really good to me, so I’ll probably try it that way next time.
This cake would be perfect for a special day, like Valentine’s Day, Thanksgiving, Christmas, a birthday, or any other celebration. Or simply have it when you want it because the flavor turns any day into a special day. It’s a party in the mouth!
Ingredients
As the name implies, you only need 2 ingredients. You can use either regular or gluten-free cake mix. Here’s what you’ll need:
- 1 box of chocolate cake mix (regular 2-layer size)
- 2 cans of cherry pie filling (20-21 ounce cans)
Note: For a more cake-like texture, add an egg or two. That obviously means this recipe has 3 ingredients.
As someone pointed out with my 2-ingredient apple cake recipe, the mix has more ingredients built in. That’s a mere technicality that I’ve chosen not to worry about.
In my mind, the cake mix is an ingredient, even though it has the flour, baking powder, and other ingredients that you don’t have to purchase separately. Most packaged or jarred foods (including ketchup) have a whole list of ingredients.
Although this cake is good as-is, you can add other ingredients if you want. For extra chocolaty flavor, toss in a few chocolate chips.
You can also swap out one of the cans of cherry pie filling for apple or pineapple pie filling. It will taste different, but it will still be delicious. My preference is the chocolate cherry combination, but all variations that I’ve tried have been good.
I like this cake just as much without the frosting and extra cherries. In fact, it’s absolutely delicious with a scoop of vanilla ice cream or whipped cream on top.
Directions
First, preheat the oven and grease the pan or casserole dish. You can use whatever oil or grease you prefer. As always, I use nonstick cooking spray because that’s the easiest way to coat the pan. However, butter is just as good.
Next, dump the cake mix and cherry pie filling into a large mixing bowl. If you choose to add eggs, do it now.
Stir the mixture until it is well blended. The only lumps should be the cherries in the pie filling.
Then, pour the mixture into the pan. It will be extremely thick, so you’ll need to use a spoon or spatula to scrape it out of the bowl.
Spread it out until it is even all the way across.
Finally, put it in the oven and bake for about 35 minutes. Remove it from the oven and allow it to cool for 30 minutes before serving.
It should still be warm. Or let it cool to room temperature if you plan to frost it.
I have a word of warning. Instead of using a 9”x13” pan, I pulled out the 7”x11” pan. I probably should have scooped the mixture into the larger pan when I noticed my mistake. But I decided to see what happened.
It turned out fine, but it rose over the edge of the pan. When I saw that happening, I quickly popped a pan on the bottom rack. If you choose the smaller size pan, I recommend placing a cookie sheet on the rack beneath the cake. You know, just in case it overflows.
Next time, I’ll be more careful and make sure I have the right size pan. It was still good, but I had to bake it an extra 10 minutes to make sure the center was done. As I already mentioned, I used a canned dark chocolate frosting because I love dark chocolate anything.
However, I think it would also be good with a white frosting. The contrast would add quite a bit of visual interest to this delicious dessert.
If you add cherries to white frosting, you’ll have to be extra careful, or the juice from the cherries might run. But you might actually like the swirl of pink if it does run. That’s completely up to you!
Different Texture
One thing to keep in mind when making this cake is that the texture is different from other chocolate cakes. It’s denser and more moist, sort of like a pudding cake. So don’t expect it to have a dry cake texture, unless you add eggs.
More 2 Ingredient Cake Recipes
If you’re looking for more ways to make 2 ingredient cakes, take a look at these recipes:
2-Ingredient Lemon Cake – Some of my 2 ingredient cake recipes might surprise you when you see the ingredients. If you don’t already know about this one, you might have to do a double take.
2-Ingredient Peach Cake – This 2-ingredient peach cake is one of my favorite desserts because I go absolutely bonkers over anything that’s peach flavored. It is also classified as a dump cake.
More Recipes
I enjoy cooking, but I don’t make anything that’s difficult. That’s why I love baking these flourless peanut butter cookies. Not only are they delicious, but also they’re super quick and easy to make, making them a favorite treat around our house.
Another recipe I enjoy is this super easy creamy lemon meringue pie. It’s the one like my mother use to make. When my older daughter was little, she wanted it instead of birthday cake!
This pound cake with cream cheese frosting from my friend Julie’s blog, Back to My Southern Roots, is good too! In fact, it’ll send you into orbit after the first bite!
If you like a blend of tart and sweet, you’ll love these lemon bars. I love the fact that the ingredients in this dessert are shelf stable, so I can keep them in my pantry for those times when I need a quick sweet treat.
For out-of-this-world tropical flavor, try making a pineapple dump cake. Don’t be surprised if your family request this one again and again!
Peanut butter lovers will enjoy these yummy peanut butter balls. The biggest decision you’ll have to make is whether or not to cover them in chocolate. My advice: have some both ways!
Easy Dessert
With so many different options for using prepared mixes, there’s no reason to skip dessert. All of them are easy to make and totally delicious!
2-Ingredient Cherry Chocolate Cake
This 2-ingredient cherry chocolate cake is a delicious dessert or treat for any occasion.
Ingredients
- 1 package of chocolate cake mix
- Two 15-ounce cans of cherry pie filling
- *See notes for optional ingredients
Instructions
- Preheat oven to 350 degrees. Spray the inside of a 9”x13” baking pan or casserole dish with nonstick cooking spray.
- In a large bowl, combine both cans of cherry pie filling and the cake mix. Stir until well mixed.
- Pour the mixture into the greased baking pan. Spread it out until it is evenly distributed.
- Bake for 35 minutes. Remove it from the oven and let it cool on a baking rack for at least half an hour before cutting it.
Notes
- Please keep in mind that this is a dump cake and is much more dense and moist than a traditional cake.
- You have the option of topping it with chocolate frosting and cherries or using something else. You can even serve it without any topping or serve it with whipped cream or ice cream.
- For a thicker cake, use a 7” x 11” pan, but increase the baking time to 45 minutes because it’s deeper and takes longer to cook. Also place something beneath the pan in case the mixture overflows.
- For more of a cake-like texture, add one or two eggs before mixing.
***If you frost the cake, it needs to be cooled to room temperature.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 264Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 349mgCarbohydrates 57gFiber 1gSugar 19gProtein 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
What a fun and easy cake. It looks super delicious!
Hi Carlee! It is delicious and very rich!
So we don’t make the cake mix with the box instructions. Just add the cherry pie filing to the dry box mix
Hi JoAnn. Yes, that’s all you have to do. It might seem too easy, but it’s really delicious!
I don’t have a box cake mix. If I make a chocolate batter from scratch, would I need to omit something like the oil or butter or milk or water or egg? I don’t want to mess this up. I’m hungry for it. Thanks
Hi Peggy. For some reason I thought I replied to your question. Maybe I didn’t click the right button. Anyway, omit all of the wet ingredients because the pie filling gives you all you need. Please let me know how it turns out.
I made this today! It just came out of the oven and it smells so good! Hoping it is lol!
Only thing is, I couldn’t find any chocolate cake mix (because of everything going on) so I settled for triple chocolate fudge cake mix
Hi Misty! Triple chocolate fudge cake with the cherries sounds amazing! I’d love to hear how it turned out!
It turned out great! My dad especially loved it. My mom left me the last slice a few days ago for when I got home from work and he got into the fridge and stole it lol. I will definitely make it again. And sorry it took me awhile to respond. I kept forgetting to check back to see if there were any replies. Finally remembered to today
Great news, Misty! I’m so glad y’all enjoyed it! My goal is to make delicious food that doesn’t take all day in the kitchen. I have a bunch of fun recipes coming up, so stay tuned! Have a great weekend!
@southernhomeexpress, I really want to make this today, but only have brownie mix. Would it work? Thanks in advance
Hi Tere. I’m not sure, but I think it will work. The texture might be slightly different, but that’s okay. I’d love to hear how it turns out.
Well I made this for a coworkers birthday. Had to bake it 50 minutes before the toothpick came out ok. Almost seems not done it soooo very fudgy. Chocolate frosting on top and everyone liked it. 👍🏻👍🏻
Hi Robin! I’m glad everyone liked it. The cake turns out so moist, which is why I typically like it in a larger pan so it’s not so thick.
I recommend sifting the cake mix first so there aren’t as many lumps and dry spots. To me it makes all the difference
Hi Tara! Thanks so much for the tip!
What size cherry pie filling?
Hi Sandy. You’ll need two 15-ounce cans of cherry pie filling.
Can you use fresh or frozen pitted dark cherries instead of pie filling
Hi Sandi. You need the pie filling because it has the glaze to add extra moisture to the cake. That said, if you make your own pie filling, you can certainly use that.
I added a tsp of almond flavoring to frosting and the cake , well it went from great to outstanding 💗
Hi Jeannie! That sounds great! I’ll have to try it that way next time I make it. Thanks so much for the tip!
@southernhomeexpress,I only have one can of cherry pie filling. Do you think that will work?
I’m not sure if it will come out with just one can. If you have the equivalent in applesauce or yogurt, that might help.
A very fun recipe to make. Didn’t seem possible to make a cake with only 2 ingredients. I made it for a cookout and it was a big hit. I’m taking the recipe to my Ladies Group meeting, we were to bring a recipe with 4ingredients or less.
Hi Paula! I’m so glad everyone enjoyed your cake! Thank you so much for letting me know.
I made this today put in 2 bread pans it fell in the middle I also cooked longer made icing powder sugar and cocoa with buttery cakes fell in the middle not sure what happened just wondering what I can make with the falling cakes
Hi Evy. This type of cake is typically “flat” but very moist. So yours probably turned out the way it’s supposed to. It’s also known as a “dump cake” because you basically just dump the ingredients, stir, and bake.
This is really good with devils food cake mix
Hi Lynda. Sounds really good!
The chocolate cake mix requires water and egg. Do you add the water and egg or you add only the cherry filling?
Hi Elena. My recipe only calls for the cake mix and the pie filling. The texture is a lot more moist than a traditional cake. However, if you want it to be more traditional and cake-like, you can add the water and egg. We prefer this recipe without it. A lot of people call this a “dump cake” because you just dump the 2 ingredients into the bowl, mix them up, and pour them into the pan.
Do you have to use 2 cans of pie filling? Can I use just 1
Hi Lisa. I’m not sure how it will turn out with 1 can. Having 2 cans will make it super moist. If you decide to make it with only 1 can, please let me know how it turns out.
To cut the sweetness, could you use one can cherry pie filling and one can sour cherry pie filling?
Hi Katie. I think that would be fine. If you try it, please let me know how it turns out.
Can this chocolate cherry cake be made in a bundt pan?
If so, how long would you bake it for?
Hi Charleen. I’d be concerned about this cake falling apart when you turn it out of the pan because it’s so moist. I keep it in the pan that I bake it in for that reason.
@southernhomeexpress, could this cake be made with strawberry pie filling instead of cherry?
Hi Sherry. I’ve never made it with strawberry pie filling, but I think it will work. In fact, if you prefer strawberries over cherries, it might even be better. If you try it, please let me know how it turns out! Thanks for asking!
I only had 21oz cans of pie filling so I used one whole can and measured out 9oz of the other can. Also used the triple chocolate cake. Came out great. Going to use the left over filling on top of frosting instead of the maraschino cherries. Thanks for the deliciousness!! 😊
Hi Kathy! Thank you so much for sharing this. I’m a big believer in using what you have and making it work. Sometimes that’s how you discover your favorite recipes.
Has anyone tried making it in a crockpot? How did you do it?
Hi Cindy. I’ve never tried this in a Crock Pot. I hope someone has and is willing to share the experience. Thank you for the question!
My mom isn’t a chocolate fan… could I do this with other flavor cake mixes?
Absolutely! I make a variety of these “dump cakes” with different cake mixes and pie fillings. I hope she enjoys whatever you decide to use!
What size cake mix?
Hi Eddy. I use either a 15 or 16 ounce cake mix.
What about using a jar of Morello cherries with the juice they are jarred in? Aldi sells jars of wonderful Morello cherries.
Hi Connie. You can add those, but you still need the pie filling to give it the gooeyness it needs for texture.
I have made this cake for years and I can attest that it is the most delicious moist cake ever!! I have never tried it with anything other than chocolate cake mix and cherry filling, but I’m sure there are other combos that would also be great. Thanks for the reminder to go make this!
Hi Gina. You’re so right! It’s good with a whole bunch of different combinations!
Thanks so for sharing with Full Plate Thursday, 684. We really enjoyed featuring your post. Hope you are having a great week and come back soon!
Miz Helen
Is it possible to make this ahead and freeze it?
Hi Nancy. I’ve never done that, but I think it would work. However, it’s such an easy recipe that it’s just as easy to make it on the day you need it. Otherwise, you’ll have to wait for it to thaw before heating it back up.
Have you ever made this as a layer cake, if so what size pans did you use?
Hi Terry. I don’t think the layers would hold up because the cake is so dense and moist.
I actually used raspberry filling and it came out great too! I made it for a girlfriends’ dinner and everyone loved it! Thank you for this awesome and easy recipe!!
Hi Beth! Raspberry sounds really good! Now I want to try it! I’m glad you and your friends enjoyed it. Thank you so much for sharing!
I am going to try it later today Sounds easy and my husband loves cherry pie and chocolate cake
I hope y’all love it!
I made the cherry chocolate cake today. I added a little more cherries to the mix. I made mine in a 11×13 “pan. I thought it was going to run over but it didn’t. My husband loved it. I even put chocolate icing on it and added more cherries on top for decoration. It looked and tasted soo good He had 2pie es be of it. Thank you so much for sharing your recipe with me.
I do something kind of like this but only use one 12 oz can of pop. Use 1 box cake mix any kind and add the can of pop and mix. Bake as you would a cake mix.
I do add a can or two of a pie filling.
So if your doing a light color cake mix us a pop like sprite, 7 up, lime. Using a dark color cake mix us a dark color pop like Coke, Pepsi, or RC.
Then you can use a any caned fruit that you like to any cake you bake. I do this on camp outs using my #12 Dutch oven. I can tell you all love it when it is done. Done over 20 Dutch’s at one time.
Enjoy!!
Hi Red. Thank you for your recipe! Sounds wonderful!