Black Forest Dump Cake Recipe

If you love rich chocolate, sweet cherries, and easy desserts that basically bake themselves, this Black Forest Dump Cake Recipe is about to become your new “company’s coming” favorite.

This Black Forest Dump Cake Recipe takes everything we love about classic German Black Forest cake—chocolate, cherries, and a touch of decadence—and turns it into a ridiculously simple, mostly hands-off dessert. No layers, no fussy frosting, no pastry school skills. Just a few pantry staples, a baking dish, and your oven doing the heavy lifting while your kitchen fills with the smell of warm chocolate cherry cake.

I like to think of this as the “weeknight cousin” of a traditional black forest cake recipe. It has the same flavor profile as the famous German black forest dessert, but instead of stacking layers and whipping cream for an hour, we’re opening a few cans, pouring a boxed cake mix on top, and letting everything bubble together into a gooey, cozy, cherry pie filling dessert. I make this for church potlucks, Super Bowl parties, and honestly, random Tuesdays when I’ve had a long day and still want something special after dinner.

Why You’ll Love This Recipe

Ridiculously easy “dump and bake” method – No mixers, no frosting bags, no decorating; you literally layer, sprinkle, pour, and bake.
Uses pantry staples – Cherry pie filling, boxed chocolate cake mix, and butter are the base; it’s a true 3 ingredient dump cake once you know the basic formula.
Big Black Forest flavor without the fuss – You get the rich chocolate-and-cherry combo of a black forest cake recipe in a rustic, spoonable dessert.

Crowd-pleasing and potluck-friendly – This simple chocolate cherry dump cake travels well, feeds a crowd, and disappears fast.
Customizable – Gluten-free cake mix, sugar-free pie filling, or dairy-free butter all work with a few tweaks, so everyone can enjoy.
Works year-round – Cozy enough for winter holidays, but easy and fruity enough for summer cookouts when cherries are everywhere.

Make-ahead friendly – You can bake it earlier in the day, then reheat and top with ice cream or whipped cream when guests arrive.
Beginner-proof – Perfect for new bakers, teens learning to cook, or anyone who says they “can’t bake”—this easy dump cake will change their minds.

Ingredients

Here’s everything you’ll need for this Black Forest Dump Cake Recipe. It’s amazingly short and sweet.

For the cake:

2 cans (21 ounces each) cherry pie filling
- Look for “extra cherry” or “more fruit” styles for a chunkier, more generous filling.
1 box (15.25 ounces) chocolate cake mix
- Classic chocolate, devil’s food, or dark chocolate all work. Betty Crocker, Duncan Hines, or store-brand are fine.
1/2 cup (1 stick / 113 g) unsalted butter, melted
- Salted butter also works; just reduce any extra salt if you add it.

1 teaspoon pure vanilla extract (optional, but adds warmth)
1–2 tablespoons granulated sugar (optional, if your pie filling is on the tart side)

For topping (optional but highly recommended):

Whipped cream or whipped topping – Classic for a black forest dessert recipe.

Vanilla ice cream – Makes it feel like a restaurant dessert.
Chocolate shavings or mini chocolate chips – For that “real” German black forest dessert look.
Maraschino cherries or fresh cherries – Optional garnish for extra color and charm.

Ingredient Tips:

Cherry pie filling: If you like a tarter cherry flavor, mix one can of regular cherry pie filling with one can of tart cherry pie filling.
Cake mix: A dark chocolate or fudge-style cake mix will give you a bold chocolate cherry cake flavor.
Butter: Melt it gently in the microwave or on the stove; don’t let it brown unless you want a toasty, nutty note.

Directions

You’ll be surprised how fast this black forest dump cake comes together. Once you’ve made it once, you’ll probably be able to do it almost from memory.

Preheat the oven.
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. A glass or ceramic dish both work.

Spread the cherry pie filling.
Pour both cans of cherry pie filling into the greased dish. Spread it into an even layer with a spoon or spatula.
- If you’re using vanilla extract or a spoonful of sugar, stir it into the cherry layer now.

Sprinkle the dry cake mix on top.
Open the chocolate cake mix and sprinkle it evenly over the cherries. Don’t mix it in—just spread it out so there are no big mounds.
- Try to cover all the cherries; bald spots can lead to dry patches.

Pour on the melted butter.
Slowly drizzle the melted butter over the surface of the cake mix. Aim to moisten as much of the mix as possible.
- A few dry spots are okay; they’ll pick up moisture from the cherries as the cake bakes.

(Optional) Add extra chocolate.
If you want a richer, almost lava-cake style dessert, sprinkle 1/2 cup mini chocolate chips over the top. This step is not required, but chocolate lovers in my house insist on it.
Bake until bubbly and golden.
Bake the cake for 35–45 minutes, or until:
- The cherry layer is bubbling around the edges.
- The top looks set and lightly crisp in spots, not powdery.
- You can insert a spoon and the cake mix is cooked through, not dry.

Cool slightly before serving.
Let the dump cake cool for at least 15–20 minutes. It thickens as it cools and becomes easier to scoop.
- This dessert is meant to be a little messy and spoonable—more like a cobbler than a tidy layer cake.

Serve with toppings.
Spoon warm portions into bowls and top with whipped cream or vanilla ice cream, plus chocolate shavings or a cherry on top if you’re feeling fancy.

Honestly, you’ll know you nailed this simple chocolate cherry dump cake when everyone goes quiet at the table for a minute and then starts asking, “Who brought this?”

Servings & Timing

Yield: About 12 servings
Prep Time: 10 minutes
Bake Time: 35–45 minutes
Cool Time: 15–20 minutes
Total Time: About 1 hour

This makes a generous pan, which is exactly what you want for holidays, work parties, or feeding hungry teenagers.

Variations

You can keep this classic, or play around with it. Black forest flavors are very forgiving.

Gluten-Free Version: Use a gluten-free chocolate cake mix and double-check that your pie filling is gluten-free.

Extra Boozy “Adult” Version: Stir 1–2 tablespoons kirsch (cherry brandy) or amaretto into the cherry layer for a grown-up twist inspired by the original German black forest dessert.
Lighter Version: Use reduced-sugar cherry pie filling and a “light” or sugar-free cake mix, then serve with a small dollop of whipped cream instead of ice cream.
Black Forest Brownie Dump Cake: Swap the chocolate cake mix for a brownie mix for an ultra-fudgy chocolate cherry cake.

Mixed Berry Twist: Replace one can of cherry pie filling with mixed berry pie filling for a fun mixed-berry black forest-style dump cake.
Nutty Crunch Topping: Sprinkle 1/2 cup sliced almonds or chopped pecans over the cake mix before baking for extra crunch and flavor.

Storage & Reheating

One of the best things about this easy dump cake is how well it holds up.

Room Temperature: If your kitchen isn’t too warm, you can keep the cake (covered) at room temp for up to 24 hours.
Refrigerator: For longer storage, cover the dish tightly with plastic wrap or a lid and refrigerate for 3–4 days.
Freezer: You can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge.

To reheat:

Single servings: Warm in the microwave for 20–30 seconds until just heated through.
Whole pan: Cover with foil and warm in a 300°F (150°C) oven for 15–20 minutes.

If you’re serving this Black Forest dump cake at a party, you can bake it earlier in the day, let it cool, and gently rewarm it right before serving. Add the whipped cream or ice cream after reheating so it doesn’t melt into a puddle too fast—unless that’s the look you’re going for.

Notes From My Kitchen

Don’t overthink the brand. I’ve tested this with big-name cake mixes and store brands. Once you add cherries, butter, and toppings, nobody can tell which box you grabbed on sale.
Watch your oven. Ovens run hot or cold (especially older ones). Start checking at 30–35 minutes. If the top still has dry, powdery spots, give it another 5–10 minutes.
Let it rest. It’s tempting to dig in right away, but a little cool time helps the cherry filling set up and gives that lovely spoonable texture—think cherry cobbler meets cake.

Make it your signature. I always finish this black forest dessert recipe with a shower of shaved chocolate. My neighbor adds chopped toasted almonds. Little touches like that become part of your “family version.”
Serving warm vs. cold. Warm is my personal favorite because the contrast with cold ice cream is just wonderful. But chilled leftovers straight from the fridge? Also surprisingly delicious, almost like a chocolate cherry trifle.

You know what? This is one of those desserts that feels nostalgic even the first time you make it.

FAQs

Can I make this Black Forest Dump Cake Recipe ahead of time?
Yes. Bake it earlier in the day, cool completely, then cover and refrigerate. Reheat at 300°F (150°C) until warm, and add toppings right before serving.

Do I have to melt the butter, or can I use thin slices on top?
You can slice cold butter into very thin pieces and lay them over the cake mix, but melting gives better coverage and helps avoid dry patches.

Can I use fresh or frozen cherries instead of pie filling?
You can, but you’ll need to cook them with sugar and a bit of cornstarch first, or your cake will be watery. The canned cherry pie filling keeps this an easy dump cake.

What’s the difference between this and a regular black forest cake recipe?
Traditional black forest cake is a layered chocolate cake with whipped cream and cherries between each layer, often brushed with kirsch. This is a shortcut “dump” version—same flavors, less work, more like a cobbler.

Can I use a different cake mix flavor?
Yes. Yellow cake mix, white cake mix, or even red velvet work, though chocolate gives that classic Black Forest taste. Red velvet with cherries makes a fun holiday dessert.

How do I know when the dump cake is done?
The edges should be bubbling, and most of the top should look set and slightly crisp. A spoon inserted in the center shouldn’t hit powdery dry cake mix—some gooey spots are okay.

Is this an authentic German black forest dessert?
Not exactly. This is an American-style shortcut that borrows the flavors—chocolate, cherries, sometimes kirsch—from the original German dessert and turns them into an easy dump cake.

Can I cut this into neat slices like regular cake?
Not really. It’s meant to be scooped with a spoon or spatula. If you want neat layers, you’re better off with a more traditional black forest cake recipe.

Conclusion

This Black Forest Dump Cake Recipe gives you all the cozy, nostalgic flavors of a classic black forest dessert with almost zero stress—cherries, chocolate, and buttery cake all bubbling together in one pan. It’s the kind of easy dump cake you’ll keep coming back to for birthdays, holidays, and those evenings when “something sweet” sounds good but a big baking project doesn’t.

If you try this simple chocolate cherry dump cake, let me know how it goes—leave a comment with your tweaks, or tell me if your crew liked it warm with ice cream or chilled with whipped cream. And if you love boxed cake mix recipes, you might enjoy exploring more cherry pie filling desserts and chocolate cakes next.

Black Forest Dump Cake

This Black Forest Dump Cake packs all the chocolate–cherry, black forest cake vibes into a super easy dump-and-bake dessert. Minimal prep, pantry ingredients, and a gooey, cobbler-style texture make it perfect for potlucks, parties, and weeknights.

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Prep Time 10

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 350 kcal

Ingredients

2 cans (21 ounces each) cherry pie filling extra cherry or more fruit style if possible
1 box (15.25 ounces) chocolate cake mix classic chocolate, devil’s food, or dark chocolate

1/2 cup unsalted butter melted (1 stick / 113 g; salted butter also works)
1 teaspoon pure vanilla extract optional
1 tablespoon granulated sugar optional, 1–2 tablespoons if pie filling is tart
1/2 cup mini chocolate chips optional, for extra chocolate on top
whipped cream or whipped topping for serving (optional)
vanilla ice cream for serving (optional)
chocolate shavings or mini chocolate chips for garnish (optional)
maraschino cherries or fresh cherries for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish (glass or ceramic) with butter or nonstick spray.
Pour both cans of cherry pie filling into the greased baking dish. Spread into an even layer with a spoon or spatula. If using vanilla extract and/or granulated sugar, stir them into the cherry layer until evenly combined.
2 cans (21 ounces each) cherry pie filling, 1 teaspoon pure vanilla extract, 1 tablespoon granulated sugar

Open the box of chocolate cake mix and sprinkle the dry mix evenly over the cherry layer. Do not stir. Gently spread it out so there are no large mounds and most of the cherries are covered.
1 box (15.25 ounces) chocolate cake mix
Slowly drizzle the melted butter evenly over the surface of the dry cake mix, aiming to moisten as much of the mix as possible. A few small dry spots are fine; they will hydrate as the cake bakes.
1/2 cup unsalted butter
For a richer, lava-cake style dessert, sprinkle mini chocolate chips evenly over the top of the cake mix and butter layer.
1/2 cup mini chocolate chips

Bake in the preheated oven for 35–45 minutes, or until the cherry layer is bubbling around the edges and the top looks set and lightly crisp in spots rather than powdery. When you insert a spoon into the center, the cake mix should be cooked through and not dry.
Remove the baking dish from the oven and let the dump cake cool for 15–20 minutes. The cherry filling will thicken as it cools, giving a spoonable, cobbler-like texture.
Spoon warm portions into bowls and top with whipped cream or vanilla ice cream. Garnish with chocolate shavings or extra mini chocolate chips and a maraschino or fresh cherry on top if desired.
whipped cream or whipped topping, vanilla ice cream, chocolate shavings or mini chocolate chips, maraschino cherries or fresh cherries

Notes

Variations: For a gluten-free version, use a gluten-free chocolate cake mix and confirm your pie filling is gluten-free. For an adult twist, stir 1–2 tablespoons kirsch (cherry brandy) or amaretto into the cherry layer before adding the cake mix. For a lighter version, use reduced-sugar cherry pie filling and a light or sugar-free cake mix. You can also swap the cake mix for brownie mix for an ultra-fudgy Black Forest brownie dump cake, or replace one can of cherry filling with mixed berry pie filling. Storage: Keep covered at room temperature up to 24 hours, or refrigerate 3–4 days. Freeze leftovers up to 2 months. Reheat single servings in the microwave for 20–30 seconds, or the whole pan covered with foil at 300°F (150°C) for 15–20 minutes. Best served warm with cold ice cream or whipped cream.