Chocolate Cherry Dump Cake Black Forest Dump Cake

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Chocolate Cherry Dump Cake (Black Forest Dump Cake)

A rich, 4-ingredient dessert that combines sweet cherry filling, fudgy chocolate cake, melted butter, and semi-sweet chocolate chips into a warm cobbler-style bake.

Overview

  • Prep Time: 5 minutes
  • Bake Time: 45–50 minutes
  • Servings: 10–12 servings
  • Baking Dish: 9×13-inch (23×33 cm) glass or ceramic baking dish

Ingredients

  • Cherry Pie Filling: 2 cans (21 oz / ~595 g each)
  • Chocolate Cake Mix: 1 box (15.25 oz / ~432 g) Chocolate Fudge, Devil’s Food, or standard Chocolate
  • Unsalted Butter: 1 cup (2 sticks / 225 g), sliced into thin pats (or melted)
  • Semi-Sweet Chocolate Chips: 1 to 1½ cups (about 6–9 oz / 170–250 g)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
  2. Add the Cherry Layer: Pour both cans of cherry pie filling into the bottom of the dish. Use a spatula to spread the fruit evenly across the entire base.
  3. Layer the Dry Cake Mix: Open the dry chocolate cake mix and sprinkle it evenly over the cherry layer. Use a fork or offset spatula to gently level the powder, making sure the fruit is completely covered. Do not stir or mix the layers together.
  4. Add Butter & Chocolate Chips:
    • Cut the butter into thin slices and arrange them evenly across the entire surface of the dry cake mix to cover as much area as possible. (Alternatively, you can melt the butter and pour it evenly over the top).
    • Scatter the chocolate chips evenly over the butter and cake mix.
  5. Bake: Bake uncovered on the center rack for 45 to 50 minutes, until the edges are bubbling vigorously and the center top layer has set into a soft, brownie-like crust.
  6. Cool & Serve: Remove from the oven and let rest for 10–15 minutes to allow the fruit filling to thicken slightly before scooping.

Chef’s Tips & Serving Suggestions

  • Serving: Best served warm with a large scoop of vanilla bean ice cream, a dollop of whipped cream, or a dusting of powdered sugar.
  • Even Baking: If any dry flour patches remain visible during the last 10 minutes of baking, you can gently dab them with a small spoonful of melted butter.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds.

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