Grandma Eileen loved a dessert you could toss together fast, and this one always made the house smell like a celebration.

Grandma Eileen loved a dessert you could toss together fast, and this one always made the house smell like a celebration. Her Chocolate Cherry Dump Cake is the kind of recipe you pull out on a busy weeknight or right before company comes over—no mixer, no fuss, just a few pantry staples and the oven does the rest. It bakes up into a gooey, cherry-streaked chocolate dessert that feels like a warm hug, and it’s perfect for anyone who wants something homemade without spending all afternoon in the kitchen.

Serve this cake warm, scooped straight from the baking dish, with a big spoonful of vanilla ice cream or a dollop of whipped cream melting over the top. A glass of cold milk or hot coffee pairs really nicely with the rich chocolate and tart cherries. If you’re serving it for a special occasion, set the baking dish right on the kitchen counter or table and let everyone scoop their own—it feels cozy and casual, just like Grandma Eileen would have done.

Servings: 8-10

1 (21-ounce) can cherry pie filling

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little butter. Set the dish on a sturdy baking sheet if you’re worried about any bubbling over.

Spoon the entire can of cherry pie filling into the bottom of the prepared baking dish. Use the back of a spoon to spread it into an even layer so every bite gets some cherries.

Sprinkle the dry chocolate cake mix evenly over the cherry pie filling. Try to cover all the cherries, reaching into the corners of the dish. Don’t stir—this is what gives you that classic dump cake texture with gooey spots and cakey bits.

Slowly drizzle the melted butter over the top of the dry cake mix, aiming to moisten as much of the surface as you can. It’s okay if a few dry patches remain; they’ll bake up into a slightly crisp, crumbly topping.

If you’re using chocolate chips, scatter them over the top for extra melty chocolate pockets once it bakes.

Place the baking dish (on the baking sheet, if using) into the preheated oven and bake for 35–45 minutes. The top should look mostly set with some bubbly cherry edges and gooey, cherry-streaked chocolate showing through. The center will be soft and pudding-like rather than firm like a traditional cake.