I’ve been struggling with how to write this post. How does one stay classy when writing about a cake that happens to have the word “dump” in the title? But here I go anyway…I went to a puppy shower this past weekend (for a dear friend who had puppies instead of children…Hi Queen! Frank is perfect!) and I brought this cake — this DUMP Cake. All I can say is that I hope my parents are proud; they sent me to pastry school in New York City and I made a Dump Cake.

I am quite sure that this post will make someone mad because I’m positive that this recipe, which I have so lovingly referred to as being a form of Dump Cake, is not actually what is typically known as a Dump Cake in the Southern United States. Far as I know, a true Dump Cake is one where no mixing is required, just the dumping of ingredients into a cake pan; however, while my recipe calls for the dumping of ingredients, it also calls for a wee bit of mixing. Gasp.

Despite my overt sarcasm concerning this Dump Cake, I have to tell you that it was a total hit at the party because frankly, it’s totally delicious. It takes five minutes to dump together and is delightfully satisfying, especially on a warm afternoon surrounded by friends and wet puppy kisses.

Cherry Chocolate Dump Cake (adapted from Mama)

Makes 1-9×13 inch cake

1 box chocolate cake mix

1 540ml (19 ounce) can of cherry pie filling

1 teaspoon almond

2 eggs

2 tablespoons water

Rich Chocolate Glaze, to frost with if desired

Preheat oven to 350˚F. Butter a 9×13 inch cake pan and set aside.

In a large mixing bowl, combine all ingredients and beat with a spatula or wooden spoon for 1 minute or until all dry ingredients have been moistened. Pour into prepared cake pan and bake for 25 to 30 minutes or until a skewer inserted into the middle of the car comes out clean.

Frost with Rich Chocolate Glaze or another frosting of your choice. Enjoy!