Black Forest Dump Cake II Recipe -
Black Forest Dump Cake II Recipe
  • READY IN 50 mins

Black Forest Dump Cake II

Recipe by  

"This recipe is so easy even kids can do it! Cherry pie filling, canned cherries and chocolate cake mix are all dumped into a pan and baked!"

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Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray.
  2. Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top.
  3. Bake in the preheated oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2012

I mixed the cherry pie filling together with the pitted sweet cherries (yes, I kept the's like when you make a regular dump cake with the cherry pie filling and whole can of crushed pineapple with juice). I also used chopped pecans instead of walnuts. My dump cake was done in just over 30 minutes. I served this slightly warm with dollops of Cool-Whip. My family adored this dessert. Very good. NOTE: If you cut your butter into very thin slices and layer them over the dry cake mix/nut layer, you should have enough to cover the whole dry layer and end up with a topping that looks like a crisp/cobbler. I don't always get the results I want if I melt the butter and drizzle it over.

Most Helpful Critical Review
Oct 08, 2004

This is not a cake recipe. First I called it pudding, then I decided it was more like cherry crisp, except not crisp. The flavor is strange with the cake mix, and I had to mix it all together after cooking for it to taste okay. It does taste okay... but it is not cake.

Aug 06, 2004

Very Tasty! The trick to getting all the cake mix to bake is to cut very thin slices from a cold stick of utter and lay them as close together over top of the cake mix layer.

Sep 26, 2003

This cake is just awesome. Quick, easy and so GOOD! For those of you who were complaining about having dry cake mix after baking - you need to use more butter. I usually use a whole stick and it turns out terrific. I also substitute pecans for the walnuts.

Dec 21, 2010

I can see how some people weren't impressed with this, BUT I LOVED it! I'd give it 5 stars for flavor alone but gave it 4 just because of the non-cake like consistency. If you are thinking of making this be warned that it is not a cake, rather more of a dessert (you spoon it into dishes). The woman who said the trick is to cut very thin pieces from a stick of butter and cover the _entire_ top is correct. I did this and didn't have the crumbly problem others mentioned. Instead, the top turned out a bit crusty with the gooey cherry stuff underneath. Keep an eye on temp so the top doesn't scorch (my oven runs hot). Serve with whipped cream. (I skipped the nuts; a personal preference.)

May 23, 2007

By reducing the cake mix to 1/2 and the butter to 1/2 cup then pouring the juice from the can of cherries over top instead of beneath the mix it will make it moist and all will be cooked. Next time I will use an 8x8 pan so the fruit is thicker and still reduce the mix to 1/2.

Feb 16, 2007

This recipe is good when you want to whip up something quick. I think people are mislead about dump cakes. Most people expect it to be like an actual cake but it's supposed to be like fruit filling with a crunchy topping. I used pecans and slice up a really cold stick of butter and placed the butter slices on top that way you get more even coverage. Dump cakes are great !!! Give them a chance !!!

Mar 20, 2003

My cake turned out with the cake mix still there. I did just as it said. Don't know what I could have done different. ?? Used it with vanilla ice cream after I removed some of the cake mix that didn't make a cake


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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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