Chocolate Cherry Dump Cake
Years ago on a road trip with the hubby, I called an old friend from high school, informed her that we were about an hour away and wondered if it was convenient for us to get together for a few minutes on our way through town. Without hesitation, she enthusiastically invited us over to her home.
We arrived to a fresh pot of coffee, a lovely table set with flowers and a freshly baked cake. “Do you always have a cake ready for when people stop by with hardly any notice?” I wondered. “Oh no, I just whipped it up.” Whipped it up? In less than an hour? Seriously?
It turns out it was a dump cake – made with cherry pie filling, canned crushed pineapple and cake mix – just dump and bake. What a concept!
Recently I had a similar need to create a hospitable atmosphere with not much notice and I recalled this dump cake. Would it work with a gluten free cake mix? I didn’t know but I didn’t have time to second guess myself.
My pantry yielded no pineapple but it did yield a large jar of Bakers Naturals Cherry Pie Filling (made with no high fructose corn syrup or artificial colors), some gluten free chocolate cake mix, and sliced almonds. Good enough – Chocolate Cherry Dump Cake it would be!
I dumped, I baked and, with no back-up plan, I crossed my fingers and hoped for the best. Well, it worked! And it was delicious!
I served the cake warm with some lightly whipped cream but I am guessing ice cream would be pretty perfect as well.
I used Kinnikinnick gluten free chocolate cake mix but I am guessing any kind would work as well.
It doesn’t have the most glamorous of names but it tastes pretty darn good and really, it couldn’t be easier! I am thinking maybe if you call it a chocolate cherry cobbler and don’t tell people how easy it is, you will score even more points!
- 1 (27 ounce) jar cherry pie filling
- 1 package gluten free chocolate cake mix
- 1 cup butter
- 1 cup sliced almonds
Preheat oven to 350 degrees.
Pour the cherry pie filling into a 9 by 13 inch baking dish and spread evenly in the pan. Sprinkle the chocolate cake mix evenly over the top of the cherries. Cut the butter into slices and distribute evenly over the top of the cake mix. Sprinkle on the sliced almonds and bake for 1 hour or until the crust is set and the cherry mixture is hot and bubbly. Serve warm.
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