Black Forest Dump Cake II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 17, 2012
Great change up on dump cake flavor. For those stuck on the word cake, get pass the word "dump", because it is not fluffy.
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Reviewed: Sep. 25, 2012
I mixed the cherry pie filling together with the pitted sweet cherries (yes, I kept the liquid.....it'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.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Aug. 17, 2012
This recipe was amazing! I did modify it a little. I mixed some mini chocolate chips into the dry cake mix before putting it on the cherries. I also melted the butter before I put it on. Oh, and I stirred in about 1 1/2 tsp vanilla into the pitted dark cherries before I spread them over the pie filling. And I found out that this recipe tastes MUCH better cold. Super yummy though, everyone loved it!!
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Reviewed: Jun. 24, 2012
Really good! to avoid the "dry spots" reported by other reviewers, I simply cut the butter into the dry cake mix, like you would for pie crust.
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Reviewed: May 8, 2012
I am not a fan of chocolate unless pared with rasberries so I replaced the cherry pie filling with rasberry pie filling. Mix the rasberries and cherries and spread in a 9x13 pan-no need to use cooking spray. Sprinkle the chocolate cake mix over the fruit and break up cake mix "clumps" to avoid uncooked cake mix. I simply LIGHTLY pat it down. Thinly slice one stick of butter and place pieces over cake mix to evenly cover. Top with nuts and bake 1 hour at 350 degrees.
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Reviewed: Feb. 19, 2012
I did not care for this recipe.
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Reviewed: Dec. 14, 2011
I made this for a work function and it turned out well. However, I did make some changes. I could not find pitted dark sweet cherries. So, I substituted a 5 oz bag of dried cherries, 1/8c Light Agave Nectar and 1/2c water.
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Reviewed: Aug. 17, 2011
Great dessert- This is a very good dessert made even better served with cool whip or vanilla ice cream. You have to make sure that you cut the butter very thin and layer it over the cake mix so that the butter is almost touching. (no big chunks) You will get a top that is crisp with almost no cake mix unbaked.
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Reviewed: Jan. 24, 2011
I love this pudding cake. I used more butter than what was on the recipe though. I also tried it with raspberry filling instead of the cherry filling. The men here loved it. I wasn't very keen with it! I told my husband that he would eat anything that I make, within reason, that is! HEHE!
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Reviewed: Dec. 15, 2010
This was great, I customized it with marachino cherries instead of dark, which helped with the moisture and cooking. I drained the juice and poured it over the the cake mix before adding the butter. Also, heatted can of dark choc icinge in micro for 1 min, stirred and poured over as well. This is a very rich cake, but very delicious!
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Cooking Level: Expert

Living In: Xenia, Ohio, USA

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