Cherry Cola Dump Cake
This cherry cola dump cake is quick to make with pie filling, chocolate cake mix, and soda. It bakes into a rich, gooey dessert everyone will love.
Best Cherry Cola Dump Cake
Y’all, I’m pretty particular about chocolate cake. I like them moist, flavorful, and most of all, easy to make. The first time I tested this recipe, my expectations weren’t high since it uses boxed cake mix without any extra ingredients.
Admittedly, I was wrong! This chocolate dump cake bakes up super sweet and fudgy, with a top that’s crisp around the edges, cakey in spots, and still soft in the middle.
In between the top and the cherry pie filling bottom, there’s a layer of fudgy, gooey, chocolate that resembles the inside of a chocolate lava cake. That might be my favorite part!
The best part about this cake recipe? There are no bowls and no mixers. Just dump, pour, bake, and eat. If you’ve never made a dump cake before, this one’s a great place to start. Think of it as a cross between a cobbler and a cake, but made with pantry staples and hardly any effort.
This cake is perfect for potlucks, a fun weekend dessert, a quick birthday cake, or just because! Looking for more cake recipes? Try our cherry dump cake, Coca Cola cake, and Mississippi mud cake.
Ingredients and Substitutions
Here’s what you’ll need for our cherry cola dump cake:
- 2 cans (21 oz / 595g each) cherry pie filling: You can use any brand you like. I usually grab the store brand or whatever is on sale.
- 1 box (15.25 oz / 432g) chocolate cake mix: Devil’s food or regular chocolate cake mix both work. Devil’s food gives the cake a deeper flavor. Use your favorite!
- 1 can (12 oz / 355ml) cherry cola: Cherry Coke, Pepsi Wild Cherry, Dr. Pepper Cherry, or even Cheerwine if you can find it. Regular cola works too, but cherry cola brings out the cherry flavor.
- Optional toppings: Whipped cream, chocolate chips, vanilla ice cream, chocolate syrup, hot fudge, or maraschino cherries.
How to Make a Cherry Cola Dump Cake
This is a true dump cake meaning you’re not mixing anything in a bowl. You’ll just layer it all in the pan. Here’s how I make it:
- Preheat your oven to 350°F (175°C).
- Start by lightly greasing a 9×13-inch baking dish with some non-stick cooking spray or butter.
- Next, dump both cans of cherry pie filling into the pan, and use a spatula to spread it into an even layer.
- Sprinkle the dry chocolate cake mix evenly over the cherry filling, but don’t stir. Just cover it as evenly as you can. I usually spread it over the cherries using a spoon or spatula.
- Slowly pour the cherry cola over the top. Try to cover as much of the cake mix as possible. Again, don’t stir it. You’re not trying to make a cake batter.
- Bake in the preheated oven for 45 to 50 minutes. You’re looking for the top to be mostly set and the edges to be bubbling. It will jiggle some since the bottom is pie filling.
- Let it cool slightly before serving.
Tips for the Best Results
- Don’t stir anything. I know it sounds odd, but trust me. The soda will soak into the cake mix on its own. If you notice dry spots, pour a little more soda over them and gently mix with a fork. You can do this across the whole top if needed. Just try to avoid any dry patches.
- Use the full can of soda. Even if it seems like too much, you need the full can. Sometimes I buy a 20 ounce bottle of soda and save some just in case I need a little extra.
- Spread the cake mix evenly. Any big dry clumps may not bake through.
- Watch the edges. When the cake is done, it should be bubbling around the sides and mostly set on top. The cake will jiggle some since it has a cherry filling bottom and a fudgy layer in the center.
Great for Potlucks and Quick Desserts
This is one of those minimal-effort desserts that still gets rave reviews. The prep takes roughly 5 minutes. You can keep all the ingredients in the pantry (even the cola), and it’s easy to throw together last-minute.
Serve it warm with ice cream or chilled straight from the fridge. I’ve brought it to potlucks and get togethers and never had leftovers. If you want to add something extra, sprinkle in some chopped pecans, walnuts, or chocolate chips.
Can I Use a Different Cake Mix?
Yes, you can with some caveats. Chocolate is my go-to because it pairs well with cherries (it tastes kind of like a black forest cake), but you can also use:
- Yellow cake mix: Lighter with a buttery flavor. The downside is the cola turns the cake mix an odd color.
- White cake mix: More subtle and lets the cherry flavor shine. Just like the yellow cake mix, the cola turns the white cake a different color.
- Devil’s food cake mix: This flavor is one of my favorites. It’s dark, rich, and pairs well with the cherry and cola. If I’m not using regular chocolate cake mix, this is my go-to!
I wouldn’t mess with spice or lemon cake. The flavors don’t mix well.
How to Store Leftover Cherry Cola Dump Cake
Store leftover dump cake in the fridge for up to 4 days. Reheat individual servings in the microwave for about 30 seconds.
More Cake Recipes
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Ingredients
- 42 ounces cherry pie filling, 2 (21 ounce) cans
- 15.25 ounce box chocolate cake mix, any variety
- 12 ounce can cherry cola
Instructions
- Preheat the oven to 350°F, and lightly grease a 9×13-inch baking dish.
- Pour the cherry pie filling into the dish, and spread evenly.42 ounces cherry pie filling
- Sprinkle the dry cake mix over the filling. Do not stir.15.25 ounce box chocolate cake mix
- Slowly pour the cola over the cake mix, covering as much as possible. Don’t stir.12 ounce can cherry cola
- Bake for 45-50 minutes, or until the top is set and edges are bubbling.
- Let the cake cool, add toppings if desired, and serve warm.
Suggested Equipment
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 scoop/slice of cake assuming there are 12 equal servings. Actual calories will vary.
- Pie Filling: Use your favorite brand or variety of cherry pie filling.
- Cake Mix: Chocolate cake mix or devil’s food cake mix works best.
- Cola/Soda: Use your favorite brand of cherry cola. Regular cola also works in a pinch.
- Mixing: While you technically don’t have to mix the cola and cake mix, you also don’t want dry patches of cake mix. To ensure there are no dry patches, use a fork to gently combine the cola and cake mix just enough to moisten the dry patches. What you don’t want is actual cake batter. If the cola doesn’t soak into all the cake mix, you’ll have dry cake mix in your finished cake.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.