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.
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.
Nutrition
Calories: 350kcal
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