This Black Forest dump cake recipe is full of cherries and chocolate — just like it should be. And it is unbelievably easy to make.
Dump cake. Quite the attractive name, no? But if you’re familiar with dump cakes at all…you know they are easy to make. And you know I love easy recipes!
Maybe we can just call it something else. Pour cake? No…., sounds like “poor” cake. Layer cake? No, that name certainly won’t work. Layer cakes are fancy and take actual time to make.
Okay, so dump cake it is. It’s okay because the taste makes up for the name times a million.
I made this cake for my father-in-law’s birthday because Black Forest cake is one of his favorites. However, my mother-in-law had given up sugar for Lent and my father-in-law only wanted a small piece, and Ben’s not a big fan of sweets, so clearly I ate most of this.
This, combined with the fact that when I get on the floor to do crunches, my son comes over, sits on my stomach and shoves goldfish crackers in my mouth, is the reason why my stomach is flabbier than I would like.
Some day I’ll figure that all out and get with the program.
In the meantime, I’ll enjoy this cake. I originally found the recipe on my good friend Kristen’s site. (I featured Dine & Dish way way way back in the early days of my day in the life series if you want to learn more about Kristen.)
I went one step further than the recipe that she recreated to photograph for Food.com and added HOT FUDGE. Because hot fudge is always a good idea. If you’re super loving the cherry chocolate combo, you could even whip up a batch of my black forest hot fudge to use in this cake.
I went the
lazy busy lady route and used store-bought hot fudge. With a boxed cake mix and canned cherry pie filling. YES. Sometimes life is like this. And it tastes really, really, really good.
It’s perfect with a dab of whipped cream on top. You can use canned whipped cream or go crazy with homemade whipped cream!
Looking for more easy dessert ideas? Try:
- two 21 ounce cans of cherry pie filling
- one 16.5 ounce box Devil’s Food Cake Mix, unprepared
- 3/4 cup unsalted butter (1 and 1/2 sticks), melted
- one 12.8 ounce jar of prepared hot fudge, warmed slightly according to directions on jar
- Preheat oven to 350°F.
- Spread both cans of cherry pie filling evenly into the bottom of a 9×13 cake pan.
- Top the cherry pie filling with the Devil’s Food Cake Mix (unprepared). Smooth it out slightly to make sure it is even.
- Drizzle melted butter on top of cake mix. Pour hot fudge over as evenly as possible.
- Bake for 1 hour and serve warm topped with ice cream or whipped cream.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Neither of us could really stop eating this cake, despite the lack of sweet tooth on his part.
Changes I would make: None are necessary.
Difficulty: So easy.