Chocolate Cherry Crisp Dump Cake
This easy dessert is perfect to make for a summer party. Just dump several ingredients and bake. No need to mix, whisk, or whip anything!
This recipe is from my Dump Cakes from Scratch cookbook. With Fourth of July right around the corner, I wanted to share some easy dessert ideas and it doesn’t get much easier than a dump cake. (You can check out my video to see how easy it is at the end of this post.)
Last year, I made my blueberry cobbler dump cake for several potlucks. I am thinking of making it again for July 4th, especially since blueberries fit the holiday colors.
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However, with it being cherry season, I’ve been consuming cherries like crazy. I hate how short cherry season is so I always buy and eat as many as I possibly can before it’s over.
I rarely ever see chocolate crisps or cobblers but I’m not really sure why because I think the chocolate flavors works quite nicely with most fruits.
This chocolate crisp has a thin layer of cake mix mixed with oats. It’s more of a soft crisp topping, but you can make it a little crunchier with some sliced almonds. Since crisps aren’t usually the most flattering of desserts, I added some fresh cherry halves and powdered sugar on top.
I then I topped it with chocolate ice cream instead of vanilla since it’s a chocolate crisp.
Here is a video of me making the crisp:
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- 2 1/2 cups frozen pitted cherries when measuring, it's better to go a little above the cup rim than below
- 2 tbsp cornstarch
- 1/2 cup granulated white sugar
- 1/2 cup chocolate cake mix the book provides a from-scratch cake mix recipe but you can also use your favorite boxed cake mix
- 1/2 cup quick oats
- 1/4 cup unsalted butter sliced into 1/4 inch thick squares
- sliced almonds
- powdered sugar
- fresh cherries pitted and sliced into halves
- ice cream
Preheat oven to 350°F. Grease or line a 9 x 9 inch baking pan.
Dump and evenly spread cherries across bottom of pan. Evenly sprinkled cherries with cornstarch, then sugar.
Sprinkle dry cake mix evenly across pan. Scatter oats across cake mix. Spread butter slices evenly across top.
Bake for 40-45 minutes. About 25 minutes in, quickly check the cake. Use a spatula or large wooden spoon to push down any uncooked cake mix into the bubbling mixture. Do not worry if this breaks the surface of the cake. Let the cake continue to bake for an additional 15-20 minutes, until cake mix looks completely cooked.
Let cake cool for about 20 minutes before serving as the fruit layer will be extremely hot. Top with sliced almonds (for a crunchier crisp), powdered sugar and fresh cherries. Serve with a scoop of your favorite ice cream.
All images and content are © Kirbie's Cravings.
Excerpt from Dump Cakes from Scratch by Jennifer Lee. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Blueberry Cobbler Dump Cake