Chocolate Cherry Dump Cake
Make this easy vegan Chocolate Cherry Dump Cake for the ultimate indulgent sweet treat! Serve with coconut whipped topping or vegan ice cream for even more festive flavor!
- 2 15 ounce cans cherry pie filling
- 1 16.5 ounce box chocolate cake mix (dairy-free, egg-free)
- 1 cup vegan butter
- 2 cups dairy-free chocolate chips
- 1 cup chopped pecans
Preheat oven to 350°F.
Open the 2 cans of cherry pie filling and spread into the bottom of an ungreased 9X13 cake pan.
Sprinkle the dry cake mix over the cherry pie filling.
Next, place vegan butter in microwave-safe container and cook in 30-second increments until melted. Drizzle melted butter over the dry cake mix. Be sure to spread the butter evenly across the cake mix.
Evenly spread the chocolate chips over the top and then follow with the chopped pecans.
Bake in the oven for 50 minutes.
Remove from oven and allow to cool for 10 - 15 minutes before serving. Serve warm.
Store this cake by covering and refrigerating. It will keep 3 - 5 days in the fridge.
Calories: 287kcal | Carbohydrates: 15g | Protein: 2g | Fat: 24g | Saturated Fat: 10g | Sodium: 132mg | Potassium: 199mg | Fiber: 1g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 0.5mg