3-Ingredient Black Forest Dump Cake

This 3-ingredient Black Forest dump cake takes cherry pie filling and chocolate cake mix and turns them into a warm, gooey dessert with almost no work. It’s the kind of recipe you reach for when you need chocolate and cherries in a hurry.

The top gets crisp and almost brownie-like while the fruit bubbles up into a jammy layer underneath. No mixing bowls, no beating, no stress.

Why This Dump Cake Always Works

The dry cake mix bakes right on top of the cherries, so you skip every mixing step. That butter-drenched topping crisps up while the fruit underneath stays soft and lush.

Every spoonful pulls up a little of everything: tender cake, sticky cherries, and that slight salty note from the butter. It’s not fancy, and that’s exactly the point.

I’ve made this for last-minute company more times than I can count, and it always disappears first.

Ingredients

• 1 (21 oz) can cherry pie filling: look for one with whole cherries if possible
• 1 (15.25 oz) box devil’s food or chocolate cake mix: the dry mix only, no pudding mix needed
• 1 cup (2 sticks) unsalted butter: melted, so it drizzles evenly

Substitutions and Swaps

• Swap the fruit: blueberry, apple, or peach pie filling all work the same way. The cake mix absorbs the juice just fine.
• Swap the cake mix: try a yellow or white cake mix for a chocolate-free version, or use a gluten-free chocolate blend if needed.
• Dairy free: use a good vegan butter stick, melted. The top browns a little differently but still sets.
• Add crunch: scatter 1/2 cup chopped pecans or walnuts over the cake mix before pouring the butter.

If you enjoy simple chocolate-cherry desserts, you might also like my Cherry Chocolate Chunk Muffins.

How to Make Black Forest Dump Cake

Step 1: Spread the Cherry Filling

Preheat your oven to 350°F (175°C). Empty the whole can of cherry pie filling into a 9×13-inch baking dish and spread it smooth with a spatula. The fruit needs no extra sugar; it will concentrate and sweeten on its own in the heat.

Step 2: Layer the Dry Mix and Butter

Sprinkle the dry cake mix straight from the box over the cherries, covering them as evenly as you can. Don’t stir, and don’t worry about a few small lumps. Then drizzle the melted butter all over the top, trying to wet every dry patch. Slide the dish into the oven and bake for 40 to 45 minutes, until the top is puffed and the cherry juices are bubbling thickly around the edges. The whole kitchen will smell like a bakery.

Step 3: Scoop and Serve Warm

Let the dump cake rest on the counter for 10 minutes after you pull it from the oven. The top will settle and turn slightly crackly. Scoop generous spoonfuls straight from the dish into bowls. It’s at its best the day you bake it, while the top still has that fresh crispness.

A Quick Tip for the Best Top

• The most common mistake is not covering the dry mix with enough butter. If you see white powdery spots after baking, drizzle slower next time and melt a full cup.
• A glass baking dish lets you watch the cherries bubble up the sides, so you know the center is done without poking the cake.
• If the butter cools too fast while drizzling, pop the dish in the oven for a minute, then finish. Warm butter glides easier.
• This cake keeps its best texture within an hour or two of baking, so aim to serve it soon after it comes out of the oven.

Scale it for your crowd:

Storing Leftovers

• Refrigerate: cover the dish and keep in the fridge for up to 3 days. The top will soften, but the flavor deepens.
• Reheating: warm individual servings in the microwave for 30 seconds, or spread the leftovers in a baking dish and reheat at 300°F for 10 minutes to bring back some crispness.

What to Serve With Black Forest Dump Cake

A cold scoop of vanilla ice cream melting into the warm cake cuts the chocolate richness and adds a creamy contrast. Lightly sweetened whipped cream does the same thing, giving a cool, airy lift. For a more simple finish, a drizzle of cold heavy cream straight from the carton feels indulgent without extra sugar.

Frequently Asked Questions

Can I use fresh cherries instead of canned?

Yes, but you’ll need to cook them down first. Simmer 3 cups pitted cherries with 1/2 cup sugar and 1 tablespoon cornstarch until thickened, then use in place of the pie filling.

Why did my dump cake turn out powdery?

Powdery patches mean the butter missed some of the dry mix. Melt the butter fully next time and pour it slowly, making sure you cover every light spot.

Can I make this in a slow cooker?

You can, though the top won’t crisp. Layer everything the same way, cook on high for 2 hours, then crack the lid open for the last 30 minutes to let steam escape.

What if I only have salted butter?

Use it and skip any extra salt. The slight savory note actually makes the chocolate taste richer.

Black Forest Dump Cake Recipe

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 610

Ingredients Method Notes

Ingredients

  

• 1 (21 oz) can cherry pie filling
• 1 (15.25 oz) box devil’s food or chocolate cake mix
• 1 cup (2 sticks) unsalted butter, melted

Method

 

1. Preheat oven to 350°F (175°C). Spread the cherry pie filling evenly in a 9×13-inch baking dish.
2. Sprinkle the dry cake mix over the cherries, then drizzle the melted butter on top, covering the mix as much as possible. Bake for 40 to 45 minutes, until the top is set and the edges bubble.
3. Let the cake cool for 10 minutes, then scoop into bowls while still warm.

Notes

The top stays crisp for an hour or two, then softens once refrigerated. For the crunchiest finish, bake it just before serving. Leftovers reheat well in a low oven, though the texture won’t be exactly the same.