Pioneer Woman 3 Ingredient Chocolate Cake

This rich and gooey Pioneer Woman 3 Ingredient Chocolate Cake is made with just chocolate cake mix, cherry pie filling, and butter, getting you a warm dessert ready in under an hour. The magic happens in the oven as the butter melts through the dry mix, creating a crisp, brownie-like crust that sits perfectly atop the bubbling fruit. I love how this recipe transforms pantry staples into a decadent treat with zero mixing required.

Why This Classic Works

I used to be skeptical about “dump cakes”—the name doesn’t exactly scream elegance—but this recipe completely changed my mind. The genius lies in the chemistry between the salted butter and the dry cake mix; as they bake, they fuse into a texture that is somewhere between a cobbler topping and a fudge brownie. It is the ultimate low-effort dessert that tastes like you spent hours tempering chocolate.

The first time I made this, I made the common mistake of stirring the ingredients together, which resulted in a weird, gummy texture. The lesson I learned is to trust the process: layering the ingredients without mixing allows the steam from the fruit to cook the cake from the bottom while the butter crisps it from the top. It is rustic, messy, and absolutely delicious.

Pioneer Woman 3 Ingredient Chocolate Cake Ingredients

• 1 box (15.25 oz) Devil’s Food or Chocolate Cake Mix
• 2 cans (21 oz each) Cherry Pie Filling
• ¾ cup (1 ½ sticks) Salted Butter, cold and sliced

How To Make Pioneer Woman 3 Ingredient Chocolate Cake

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent the sugary fruit filling from sticking to the edges.
2. Layer the Fruit: Open both cans of cherry pie filling and dump them directly into the baking dish. Use a spatula to spread the cherries into an even layer across the bottom.
3. Add the Cake Mix: Sprinkle the dry chocolate cake mix evenly over the top of the cherries. Shake the pan gently to level it out, ensuring there are no large mounds of powder, but do not mix it into the fruit.
4. Top with Butter: Slice the cold butter into thin squares and place them in a single layer over the dry cake mix. Try to cover as much of the surface as possible to prevent dry flour spots.
5. Bake and Serve: Bake for 45 to 55 minutes, or until the fruit filling is bubbling vigorously around the edges and the top crust is set and slightly firm. Let it cool for 15 minutes before serving to allow the sauce to thicken.

Recipe Tips

• Don’t Stir: This is the golden rule of dump cakes. If you stir the dry mix into the wet fruit, you will end up with a dense, unappealing sponge rather than a crisp, cobbler-like topping.
• Cover the Dry Spots: The butter is responsible for hydrating the cake mix. If you see large patches of dry powder after 40 minutes of baking, you can quickly mist them with a little cooking spray or dab a tiny bit more butter on those specific spots.
• Check for Bubbles: The cake isn’t done until the fruit filling is bubbling up through the center or edges. This ensures the cornstarch in the pie filling has activated and the sauce won’t be watery.
• Add Crunch: While strictly three ingredients, adding a handful of chopped pecans or walnuts on top of the butter before baking adds a wonderful texture that Ree Drummond often recommends.

What To Serve With Chocolate Cherry Dump Cake

This rich dessert begs for something creamy to cut through the intense chocolate and sweet cherry flavors. A big scoop of vanilla bean ice cream is the traditional choice, as it melts into the warm cake and creates a creamy sauce. Alternatively, a dollop of homemade whipped cream with a pinch of cinnamon works beautifully to lighten up the dish.

How To Store

Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. This cake actually tastes even better the next day as the moisture redistributes, making the topping fudgier. Reheat individual portions in the microwave for 30 seconds to bring back that gooey texture.

FAQs

Can I use melted butter instead of sliced?
Yes, many people prefer pouring melted butter over the top. If you do this, just make sure you drizzle it slowly and evenly to saturate as much of the dry cake mix as possible.

Can I make this in a slow cooker?
Absolutely. Layer the ingredients the same way in a greased slow cooker and cook on High for 2 hours or Low for 4 hours until the edges are bubbling and the top is set.

Can I use a different fruit filling?
Yes, this method works with almost any canned fruit pie filling. Strawberry, raspberry, or even blueberry pie fillings pair excellently with chocolate cake mix.

Why is my topping powdery?
This usually happens if there wasn’t enough butter or the butter wasn’t distributed evenly. Next time, try grating frozen butter over the top for more even coverage.

Nutrition

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 340mg
• Total Carbohydrate: 48g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Kentucky Butter Cake Recipe
• Pioneer Woman Bourbon Butterscotch Blondies Recipe
• Pioneer Woman Cranberry Pear Crisp Recipe