Gluten Free Chocolate Cherry Dump Cake

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!


Gluten Free Chocolate Cherry Dump Cake

5 from 2 votes
Gluten Free Chocolate Cherry Dump Cake
Print Recipe

Gluten Free Chocolate Cherry Dump Cake Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 435kcal
Author: Gluten Free & More


  • 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.


Nutrition Facts
Gluten Free Chocolate Cherry Dump Cake Recipe
Amount Per Serving
Calories 435 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g60%
Cholesterol 48mg16%
Sodium 355mg15%
Potassium 161mg5%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 17g19%
Protein 4g8%
Vitamin A 725IU15%
Vitamin C 2.7mg3%
Calcium 61mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cake Cherries Chocolate Dump Cake Easy Gluten-Free Kinnikinnick Recipe
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  1. Jeanne
    December 1, 2012

    I love dump cakes! This looks amazing, so glad to know it will work gluten free.

    1. Gluten Free & More
      December 1, 2012

      Yes, it worked great! Maybe a little too great :) SInce it is so easy I am tempted to make often.

  2. Lynne H
    December 2, 2012

    Wow, sounds great and can’t wait to make it – it will be tonite!! Also, it will go on my travel list when we go to Stone Mt., GA for the holidays. It will go nice in my foil lined market bag with my OJ wreath cookes and my choc/choc chip candy cane cookies. I want goodies when they are all eating the pies I bring from Millers Dutch Kitchen in Florida. P.S. – the whipped cream will be the coconut milk whipped cream I got from you quite some time ago – it is awesome!!! Thank you a million times for what you do for all us GF people – you are awesome too!!!!!

    1. Gluten Free & More
      December 3, 2012

      Thank you so much Lynne! I hope you have a wonderful holiday season!

  3. mswestfall
    October 13, 2013

    This is the 50th Simply Gluten Free recipe I have made and it didn’t let me down. I also made a version with apples and yellow cake mix. My husband can’t stop talking about how much he loves it! Thank you Carol for your wonderful recipes. While I don’t have Celiac Disease, I do suffer from Gastroparesis and find the less gluten I eat the better my digestion system functions!

  4. CarolKicinski
    October 23, 2013

    Wow! You just made my night. Thank you so much!!! I am glad a gf diet helps!

  5. Pingback: Gluten Free Caramel Apple Dump Cake | Recipes | Simply Gluten Free

  6. carole
    April 19, 2019

    Great recipe. Helped me use up some Betty Crocker GF mix and a 27 ounce jar of Door County Cherry Pie Fill. Unfortunately, as I am watching calories, I added up the nutrition for all of the ingredients and it is over 450 if you cut the cake into 8 pieces. Not 225 calories.. That being said, it was easy , fast and tasty.

    1. Gluten Free & More
      April 22, 2019

      Hi Carole,

      Glad you like it! And thank you for pointing out the nutrition facts error. Instead of calculating a full package of chocolate cake mix, it was calculating 1 ounce of it by accident so we’ve corrected the figures and it should be accurate now (of course, this depends on brands used for the recipe, etc.).


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