Peppermint Chocolate Dump Cake
Darlings, gather ‘round because I have a treat that’s as festive as it is fabulously easy!
Introducing my Peppermint Chocolate Dump Cake, the holiday dessert that’s so simple, even I can manage it between my endless gift wrapping and “holiday cheer” (aka sipping spiked eggnog).
Picture this: rich, velvety chocolate cake, gooey cherry pie filling, and a burst of peppermint that’ll make you feel like you’re prancing through a winter wonderland.
And the best part? You just dump it all in a pan, give it a swirl, and let the oven do its magic while you focus on more important things—like finding that one ornament that always seems to disappear.
This cake is my secret weapon for holiday parties, or let’s be honest, for any time I’m craving something sweet and indulgent.
So, toss on that apron (or don’t, we’re keeping it real here), and get ready to wow your taste buds with this pepperminty-chocolatey perfection.
Trust me, your guests will think you spent hours in the kitchen, but we’ll know the truth, won’t we?
Peppermint Chocolate Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box chocolate cake mix
- 1 21-ounce can cherry pie filling
- 1 cup butter melted
- 1/2 cup crushed peppermint candies
Instructions
- Start by preheating your oven to 350°F (175°C). While it’s warming up, you can gather all your ingredients and get ready to create something magical.
- Grease a 9” x 13” baking dish with butter or non-stick spray. This will help prevent the cake from sticking and make for an easy clean-up later.
- Spread the entire can of cherry pie filling evenly across the bottom of the prepared baking dish. Make sure it’s spread out nicely so every bite gets some of that fruity goodness.
- Sprinkle the dry chocolate cake mix evenly over the cherry pie filling. Do not stir or mix it in—just let it sit right on top.
- Drizzle the melted butter evenly over the cake mix. This is what will give you that rich, buttery crust on top. Again, no stirring needed.
- Finally, sprinkle the crushed peppermint candies evenly over the top of the cake. This will add that festive peppermint flavor and a bit of crunch to the cake.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is bubbly and golden brown. The edges should be slightly crisp, and the peppermint candies will have melted into a delightful layer of flavor.
- Allow the cake to cool for about 10-15 minutes before serving. This will help the layers set a bit, making it easier to slice and serve.
- Optional Toppings: For an extra festive touch, top each serving with a dollop of whipped cream and a sprinkle of extra crushed peppermint candies.
Notes
Nutrition
Diva's Sweet Suggestions
Add a layer of chocolate chips.
Use white cake mix with a peppermint extract.
Mix in mini marshmallows with the cake mix.
Presentation Suggestion:
Top with whipped cream and crushed peppermint candies.
Ready to make your taste buds dance with holiday cheer?
Grab your ingredients, toss on your favorite festive tunes, and let’s get this Peppermint Chocolate Dump Cake party started!
Trust me, your sweet tooth will thank you!
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