Cherry pie filling, devil’s food cake mix, melted butter, and whipped cream come together in this rich, cozy 4-Ingredient Cherry Chocolate Bake.
So here’s what happened: It was a random Tuesday evening, I had dinner guests coming (nothing fancy, just my sister and her two kids), and I completely forgot about dessert. It was one of those days where time vanished, and suddenly you’re halfway through chopping onions for the main course when your brain goes: “Did you plan a dessert?” Spoiler: I did not.
Cue me raiding the pantry like a contestant on a cooking show where the only prize is not being judged. I pulled out two dusty cans of cherry pie filling (from, I wanna say, last Christmas?), a box of devil’s food cake mix from my “just in case” stash, and butter—because honestly, if you’ve got butter, you’re halfway to something good.
I threw it all together, not measuring, barely thinking, and popped it in the oven. I expected mediocre. Like, “well, at least it’s warm” kind of mediocre.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But friends. It wasn’t. It was gooey and rich and somehow got this perfect slightly crunchy top. We ate it warm with vanilla ice cream while still in our socks on the couch. My niece licked her bowl. My sister made me send her the “recipe,” which, to be fair, was basically just me texting “dump everything in a dish and bake.”
That’s how the 4-Ingredient Cherry Chocolate Bake became a thing in my life.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This 4-Ingredient Cherry Chocolate Bake Recipe?
Let’s get this out of the way—this isn’t some pristine, bakery-window dessert. This is comfort dessert. You know, the kind you make when you’ve had a long week and your last clean spoon is missing because you ate peanut butter straight from the jar (again).
Here’s what I love about it:
-
It’s stupid easy. Four ingredients. No mixing bowls. No eggs. No rules.
-
It feels fancy. Somehow cherry + chocolate = elegance. Even when made in a scratched-up baking dish from Target.
-
You can make it with pantry junk. Which makes it low-stress and high-reward. Especially when you’re halfway to meltdown and just need chocolate.
-
It’s nostalgic. This is one of those desserts that tastes like something your grandma would’ve made, even if she was more of a Jell-O salad person.
It’s not polished. But it is perfect in that cozy, slightly chaotic, “I-made-this-from-nothing” kind of way.
Ingredient Notes:
Honestly, the beauty of this bake is in its forgiveness. It doesn’t care if your butter’s a little too cold or if you sprinkle cake mix like a toddler with glitter.
-
Cherry pie filling – Two cans. Sweet and tart. Brand doesn’t matter. As long as it’s cherry and it comes in a can, you’re golden.
-
Devil’s food cake mix – I like how deep and rich this one tastes with the cherry, but any chocolate mix works. You want dark, though. That contrast is chef’s kiss.
-
Butter – Melted. Don’t overthink it. If you’re short, just top it off with a bit of oil or even margarine. Nobody will know.
-
Whipped cream or vanilla ice cream – Technically optional. But emotionally? Mandatory.
How To Make 4-Ingredient Cherry Chocolate Bake?
This 4-Ingredient Cherry Chocolate Bake is so simple, I’m almost embarrassed to call it a recipe. But here we are.
Step 1: Preheat your oven.
Set it to 350°F. Trust me, you want that warm hug coming from the oven ASAP.
Step 2: Pour in the cherry pie filling.
Open both cans. Dump them into a 13×9 baking dish. Spread it out with the back of a spoon. No need to be perfect—this isn’t Instagram, it’s dessert.
Step 3: Sprinkle the cake mix.
Just grab the box and shake it evenly over the cherries. It’ll look dry and weird. This is normal.
Step 4: Drizzle the butter.
Melted butter goes on top. Try to cover as much of the cake mix as you can. Don’t worry about the spots you miss—they turn into these golden crunchy bits that are honestly the best part.
Step 5: Bake.
Pop it in for about 40–45 minutes. It should be bubbling around the edges, with a cracked top like the surface of a chocolate volcano.
Want To Save This Recipe?
Step 6: Let it sit… for like, 8 minutes.
Ten if you’re patient. Which I am not. Just enough time for it to stop being lava and become “acceptable temperature for dessert.”
Storage Options:
You might not. But if you do:
-
Fridge: Cover the dish or transfer to a container. Keeps for 3-ish days. Warm it up before eating, or don’t. Honestly, cold with a spoon standing over the sink hits different.
-
Freezer: Yes! It freezes. Slice it, wrap it, stash it. Will it be quite as magical thawed? Maybe not. Will you still devour it at midnight? Definitely.
Variations and Substitutions:
Got the itch to switch it up? Good. So do I.
-
Change the fruit: Apple pie filling with spice cake. Blueberry with lemon cake. Even peach and vanilla.
-
Add crunch: Chopped pecans or walnuts sprinkled on top before baking? Yes. Do that.
-
Chocolate overload: Toss some chocolate chips in with the cake mix. Trust.
-
Make it boozy: Stir a splash of cherry liqueur into the filling. Adulting: achieved.
-
Mini bakes: Use muffin tins or ramekins. Just cut the bake time a bit.
What to Serve with 4-Ingredient Cherry Chocolate Bake?
You really don’t need much. But if you’re building a vibe, here’s what pairs beautifully:
-
Vanilla bean ice cream: Melts into the cracks, makes it even more indulgent.
-
Whipped cream: Dollop generously. Or just hand everyone a can and call it a party.
-
A strong cup of coffee: Cuts through the sweetness. Makes you feel fancy.
-
Red wine: You are worth a wine + cake night, you know that?
Frequently Asked Questions:
Do I stir the cake mix into the filling?
Nope. Just sprinkle and bake. Don’t fight it.
Can I use one can of pie filling?
You can. But you’ll be sad. Use two.
Does it have to be devil’s food?
Not at all. But devil’s food is rich and pairs beautifully with cherries. Other mixes work too—don’t stress.
This 4-Ingredient Cherry Chocolate Bake isn’t about perfection. It’s about joy. The kind you get when something smells amazing, tastes even better, and took you less time to make than it did to binge half a season of your comfort show.
If you make it, I wanna hear about it. Did you go rogue and add peanut butter chips? Try a weird fruit combo that totally worked? Or maybe you ate it straight from the dish with a fork like a legend? Drop me a line. Let’s swap dessert stories.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
4-Ingredient Cherry Chocolate Bake
Ingredients
- 2 cans 21 oz each cherry pie filling
- 1 devil’s food cake mix
- 3/4 c butter melted
- Whipped topping or vanilla ice cream if desired
Instructions
- Preheat oven to 350°F and grease a 13x9-inch baking dish.
- Spread the cherry pie filling in the dish.
- Sprinkle the dry cake mix evenly on top.
- Drizzle the melted butter over the cake mix, trying to cover as much as possible.
- Bake for 40-45 minutes until it's bubbly around the edges.
- Let it cool for 10 minutes, then serve warm with whipped topping or ice cream, if you like.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
